On Friday we saw the first photos from Prince William and Kate Middleton’s first full day in Canada as they began their North American visit and today we get to check in on the young newlywedded royals to see what they’ve been up to. Wills and Kate have been really bizzy but from the looks of the photos along the way, it appears they are having a blast. This weekend they took some time to learn the art of fine Canadian cooking together. Check out the cute pics below.
Until now Prince William’s only culinary boast has been that he makes a mean shepherd’s pie. After 40 minutes in a Canadian cookery school however, it was herb and cranberry-crusted lamb and croustillant a l’effiloche de canard confit – and a distinctly competitive attitude to his lobster soufflé. The Prince and the Duchess of Cambridge, dressed in personalised chef’s whites, were taking part in a cookery demonstration at Montreal’s top chef school, the Institut de tourisme et d’hotellerie du Quebec. Although they were greeted by a noisy demonstration by Quebec separatists, the Prince did not let that distract from the main task in hand – proving that he was a better cook than his host, Quebec Premier Jean Charest. Mr Charest produced the first soufflé of the lesson, which was brought forward for display with a flourish by the Duchess. Two minutes later the Prince brought his soufflé up, removed the Premier’s and said: ‘Much better! This one is mine.’ It was, he said, ‘a soufflé-off’. And if that wasn’t painful enough, he turned to Mr Charest and rubbed it in with one of those Windsor puns that his father used to love: ‘If you could rise to the challenge that would be great.’ A despondent Mr Charest, who in fact has a reputation as an accomplished cook, took a sad look at his rejected soufflé and said: ‘Now I guess I will have to pack it up and bring it home.’ For the Prince, the demonstration was an opportunity for some light-hearted clowning about, pretending to pinch the strawberries from a bowl and insisting on dipping a spoon into a vat of melted chocolate for a taste. “Is there a time limit? Do we eat as we go? I’m quite hungry.’ The Duchess, however, seemed to take it all much more seriously. Student Theresa Rindress, 23, who showed her how to make an amuse-bouche of foie gras on a toasted brioche with apple cider jelly, said: ‘I showed her how to hold the knife and position her hand so that she did not cut herself. She was fantastic. She was very competent with the knife.’ She added: ‘I asked her if she liked to cook at home. She said she likes to cook, but does not do fancy things. ‘She more makes big batches, throws a few ingredients together, trying new things. But that’s how chefs experiment, throwing things together and seeing if the flavours work.’ As ever, the old rule applied: whenever a royal tries something knew, tell them how brilliant they are. When William made goats cheese, baby cucumber and elderberry jam, teacher Jean-Louis Themistocle said: ‘This is the best cucumber I have ever seen!’ It cannot have been all bad, however: afterwards the Duke and Duchess, accompanied by the Premier and his wife and two of the Prince’s senior aides, ate what they had prepared. There were not understood to have been any complaints.
Aww … how fun. I love how entertaining it is to see royals doing “normal people” things. The only thing missing is the chef’s hat … and, let’s be honest, Wills can always benefit from wearing a big hat. I think it’s neat that Wills and Kate not only cooked something … but that they ate what they cooked. I know I wouldn’t trust anything I prepared to be edible, that’s for sure.