Paul Courchaine is a student of “foodways“, the study of the foods we ate and how we came to eat them. He has taught classes in this, particularly hearth cooking, for the Wethersfield Historical Society and The Culinary Historians of Connecticut. He is also the author of two series on cooking for Wethersfield Life. He has donated his skills in providing period meals to the Society, to Dollars for Scholars, ALHFAM, the town’s GOP, and the Webb-Deane-Stevens Museum.
Paul is a self-taught historical chef. He has studied at Old Sturbridge Village, Deerfield, Plimoth Plantation, Jamestown, Williamsburg, and Pennsbury Manor.