A French chef’s guide to the RCIA

4 thoughts on “A French chef’s guide to the RCIA”

  1. Interesting analogy, Nick – and very apt! I read the 5th bullet point as the season of the year. (I think you read it as “seasoning.” Certainly in the RCIA, we need to keep the season of the Church year as an important focus as well. Thanks for all your good work.

  2. Hi Joyce,

    The first set of bullet points are quotes from Robuchon, and he did mean season of the year. But “seasoning” works too–in cooking and in the RCIA! Thanks for chiming in.

  3. Catherine Combier-Donovan

    That was the philosophy of my Papa and Maman in our French home, plus another bullet point: all strangers and guests were welcomed across the thhreshhold and made to feel at home.

    What a wonderful analogy! Here’s another idea:how about Babette’s Feast and the RCIA?

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