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Nicole Deshayes tracks down Anne-Sophie Pic and the happy few learners at Scook, her school in southeastern France.While the teaching recipes she uses are somewhat simplified versions of those of her nearby Maison Pic gastronomic restaurant, the 39-year-old chef says they are nonetheless difficult to carry out alone in one's kitchen.

"The goal," she told AFP, is to put students "on a track that they can then adapt. You could use some parts of a recipe to make something else."
The eleven apron-clad students, two of them men, keenly ask questions and take notes from the master chef in the ultra-modern kitchen of the school, which opened in April.
But Pic said she gains just as much from the experience.
"An exchange is created and for me it has become vital to pass on snippets" of recipes, said the daughter and granddaughter of bespangled chefs.
Equipped with a knife, she illustrates the finicky art of de-boning frogs' legs.
"Cuisine is a captivating profession, but a chef has to open their mind, you have to know how to delegate," said Pic, mother to a three-year-old boy, adding "if I were always in the kitchen, I would not be as inventive".
Pic is constantly spreading her talents and is set to open another gastronomic restaurant in Lausanne, Switzerland in April, 2009, at the Beau Rivage Palace on the banks of Leman Lake.

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