I’m Fabienne, and I have loved food, cooking and inventing recipes since I was a young girl.
I grew up in Paris, the youngest of seven children, with a Tunisian-born mother and an Italian father. Given my heritage it’s no surprise that my food is packed with Mediterranean flavours.
Now, with several years professional catering experience, I am lucky enough to work with food every day – catering for corporate and family functions, running workshops and cooking parties and privately teaching adults, teenagers and children to cook.
I write regular recipes for a National newspaper, and have published my first book Steamer The Cooking Wizard, a story cook book about healthy eating for children, their parents and carers, with six short stories and twelve delicious and healthy recipes. You can purchase the book here. Please do not hesitate to contact me for more information.
Whether you need a lamb tagine for 25, an oriental rice or an Adafina for 12, a French apple tart for 8, a cooking lesson for adults, for you or your soon-to-leave home teenager, or a cooking lesson for children, in English or even in French for your petits chefs, I’m ready to spring in to action.
I am also well known to give more specific and personalised cooking lessons, either for a gluten free or dairy diet, a diet you have to follow during an illness (diabetes, ketogenic diet), vegetarian or fish based only diet, you can ask me any of your specific requirements, we will recreate together, respecting your tastes and allergies or dislikes, a range of menus and meals that you can share with your family and friends.
To get a taste of what I can do, my latest news or cooking lessons, you can watch me cooking some of my favourite things, listen to the Guardian podcast where I cook for Giles Coren & Claudia Roden, or read my Jewish Chronicle recipes.
If you have any questions, or are ready to order, please contact me on 07973 698046 or email@example.com.
And don’t forget, if you like my Facebook page Home Cooking By Fabienne you get 5% off on any booking.