Barbara fenzl biography

As the clock hits 9:30 a.m. on an unexpectedly rainy morning in May, Barbara Pool Fenzl clinks a fork against a water glass and calls class to order.

"We're still missing Carol," she says to the dozen students seated in an eclectic collection of wooden and folding chairs.

"But we always start right at 9:30 a.m."

The group has been chatting about the unusual weather and asking after mutual acquaintances while snacking on fresh-baked croissants for the last half hour.

Now they settle into their seats with pens poised to take notes as chef Vincent Guerithault takes his place next to Fenzl at the front of the tight kitchen nook. He's provided recipes for a three-course French meal that starts with cheese souffle and ends with creme caramel.

"OK," Guerithault begins, wiping his hands on a towel and launching into a 90-minute class.

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