Heather Hayes is a qualified Chef with a passion for the divine, yet simple joy that French cuisine provides. She first learned to cook “in the French style” in Brittany and on the Cote D’Azur many moons ago. Her husband David is equally as passionate and specialises in teaching many of the techniques required to trim and de-bone the poultry, meat and fish included in the classic French dishes taught at Cooking by the Canal du Midi.
A career in international event management enabled her to literally "cook and eat her way around the world" before retraining as a Chef. Heather served her apprenticeship with award-winning caterers who specialised in private functions for the diplomatic community.
She learned that fresh seasonal ingredients, advance preparation and a little professional knowledge go a long way in helping to produce stunning yet stress free results! As an experienced trainer, Heather loves nothing more than to share this knowledge along with timeless methods, useful skills and simple tips.
David is a former Australian Army Officer and military engineer.