You're awesome, Annhig! Thank you >>

so my family [sometimes] tell me!

glad to be of help, Kylie - let us know how you get on.

Just emailed Benjamin, so hoping he can fit me in :)

I've also crafted my first blog post about the trip, with a link to this thread: http://culinaryhopscotch.com/2012/10...nd-strasbourg/

OMG, a dinner at Jim Haynes! :-/ You are really a neophyte, aren't you?

I think it's pretty obvious that they looked at your blog (how else would they know that there are only a few entries?) Probably the second reply is an attempt at damage control when they saw you posted on Fodors.

I can imagine that they are well aware of the food bloggers that try to turn their obsession into a cash flow situation.

kerouac - I confess that i had to remind myself of the definition of the word "neophyte". which definition were YOU using?

mlgb - if they had read kylie's very polite enquiry to them, they should not have assumed that she was asking for a freebie - and all they had to do was to reply politely and attach a list of their prices to make the situation clear.

Not really sure what that means regarding the Jim Haynes dinner, Kerouac. It's something that's been on my list of "to-do's" for awhile now, but have never gotten around to it. If I'm in for bad time, a more direct explanation of what you mean would be appreciated.

And by the way, the reason there are only a few blog posts this year is because I was in training for work for part of the year, and since then, have been on reserve with an airline. I haven't been able to travel internationally, but as noted in my blog post, I will now that my probationary period is over. If you look back, there are actually quite a few blog posts on there. I hope you weren't referencing me as a "food blogger that (tries) to turn (my) obsession into a cash flow situation," because I can assure you that's not the case. I've paid my way each and every time.

Thanks, annhig for posting Benjamin's contact info and the link to my report.

We've also taken classes at La Cuisine Paris and Un Dimanche a Paris on a previous trip and enjoyed those too. More on those classes here http://www.fodors.com/community/euro...rip-report.cfm

Awesome, Patty! Thank you so much. I can't wait to catch-up on your post.

If you plan on going to a Jim Haynes dinner for any sort of culinary experience, don't , its a bunch of food served to a bunch of people is how it seems best understood, go for the fun, for the chance to chat with some expats, some other tourists, and perhaps 2 or 3 locals,,

As for the email mix up, sorry , I do sympathize with you, but I do think its a funny mix up , yes, someone in the office probably did mean to forward it to a friend in office with sarcastic comment, but so what, are we all so perfect we never make sarcastic comments about clients or customers that we would never want them to hear, this was a mix up.. and also, who knows if your inquiry sounded as undemanding as you say, you did write in english, it could have been taken in translation like a big "hint hint" I write a blog, etc

Reminds me of an email I sent to a restaurant regarding a really bad typo/misspelling on their website. Just sent it to the Webmaster as a courtesy FYI, go the most blistering reply ever saying that that was the worst way to look for a job they'd ever seen. Man, I was pretty angry! I just emailed the guy back, said I was a customer who noticed an issue and because it's something I would like to know I thought they would appreciate the notice. Hope the guy felt terrible after that, and that he was more careful with his tone in the future!

There have been posters here on Fodors who weren't neophytes, know Paris well, have been there many times, and speak French who have gone to a Jim Haynes dinner/get together who didn't have a bad time. But I agree I certainly wouldn't go to one expecting a culinary experience, and I certainly wouldn't mention it on a food blog if I had one, unless I was prepared to be completely objective and critical. More specifically, I wouldn't go to Paris as a French food blogger expecting to get any relevant data from a Jim Haynes experience.

I just re-read the second email back from Oooh La La, and though I agree with kerouac that I might have been taken in by the sympathetic tone, anytime a French person says he'd be "ravi" to to something with/for me, I believe I'm dealing with one of the country's few real capitalistic entrepreneurs.

@MonicaRichards- Oh, wow! Isn't it amazing how quickly some people jump to conclusions? I always marvel at how careless people are in emails too with regard to tone. You have to select your words carefully because things can easily get misconstrued when you're looking at something that's typed.

@StCirq- Definitely wasn't expecting a levitating culinary moment at Jim Haynes; was thinking about it more from an experience standpoint. I'll mull it over and let him know the day of (when you're meant to confirm) if I'll be there or not. A lot can happen in a week and a half, especially when you have Fodorites by your side highlighting new and interesting ideas everyday.

My point was basically the same as kerouacs.

I'm sure Kylie knows there many ways to turn blogs into cash flow (besides asking for comps), ie, publishing a cookbook, putting commercial links on your blog, publicizing appearances, etc.

For an example see here (maybe you'll get some ideas)

cowgirlchef.com/

Interestingly enough, I received an email from someone else at the company this morning who simply replied to my email. They don't appear to have any idea of the dialogue between me and the other gentleman.

My name is Philippe and I happen to be the chef of Ooh la la food. I just read the post and I feel very surprised that you could have got such an answer from the office of Discover walks, my partners in marketing of the fun cooking class. Actually your email never got to my where I usually get all the emails regarding the cooking class forwarded. Please accept my apologies. I welcome lots of blogger every year in my cooking classes and of course it's always free of charges if I consider that the blog offers a valuable exposition of my class. I would be thankfull if you could let me know when you enquired with Discover walks since ous cooking website www.paris-cooking-class.com has been down (hacked) for the last 7 mont! It's back on line since last week with a proper schedule appearing on the main page, a direct link to email us and other informations about the class. As well, you can have a look at the reviews posted on my tripadvisor page. So far, I never got a bad one and all my guests enjoyed a good time cooking with me. Let me know if you pass by Paris, I would be very happy to meet you. Best regards Philippe

Philippe, you might want to take note that the original post was from 2012 so not sure if your reply will ever be seen by that person.

betrandphilippe- I looked but can't find the email because this happened in October 2012. I have no idea if Discover Walks was helping you with the marketing for the class at the time or not. But it was honestly one of the rudest replies I have ever received, and the back-pedaling to try and cover it up was no less offensive. If I ever find the email, I will gladly show it to you. I do appreciate you replying and for your apology. You certainly do not sound like the kind of person who would reply in this way :)

I may actually be back in Paris this weekend, which is why I jumped on Fodors and saw that you had replied to this thread.