Local cooking enthusiasts who want to step up their prowess in the kitchen can head to La Provence in Lacombe Saturday.

In “Saturdays with Chef René,” a new series of seasonal cooking classes, Executive Chef René Bajeux will demonstrate new uses for fresh local produce, a mainstay of the restaurant’s menu.

Bajeux said he started the classes to share his passion for cooking.

Chef Rene Bajeux

“Cooking doesn’t have to be complicated or scary,” he said. “Fresh products are what make the dish.”

The tomato will be the highlight of Saturday’s course. Starting at noon, Bajeux will lead students through items like Louisiana shrimp with yellow tomato gazpacho and basil granite, milk-fed chicken brochette with baby tomatoes, and tomato-coriander coulis, to name just a few.

The initial plan was to offer the classes monthly, but La Provence manager Rebecca Dunn said those plans were changed to accommodate travel schedules and to make the classes truly seasonal.

“We realized that kids are out of school, and a lot of people will be traveling this summer,” said Dunn. “So the next class will be held in the fall.”

Set for Sept. 13, the next class will focus on squashes, and a November class will take on game meats like rabbit, duck and quail.

One of 50 French Master Chefs in the U.S., Bajeux hails from Lorraine, France. After receiving his culinary degree, he served as a cook in the French navy before moving to Montreal, Canada. He arrived in New Orleans in 1997. He took command of the five-star Grill Room at the Windsor Court Hotel, and in 2001 opened René Bistrot.

When John Besh purchased La Provence in 2007, Bayeux came on board, establishing the restaurant’s kitchen gardens, farmyard and orchard.

Saturday’s demonstration will include tastings and two glasses of wine. All participants will receive a take-home recipe booklet and an apron. Price per participant is $60, and class size is limited.

La Provence is located at 25020 U.S. Highway 190 in Lacombe. For more information, call 626-7662.