Here we're trying to change a problem into an everyday source of pleasure.

My name is Jean-Baptiste Martin. I'm 30 years old and I run a business called Cuisine Coup de Coeur.

I've been working in the food business for fifteen years now both in France and abroad.

When I turned 30, I decided that I wanted to start up my own business in this case a really good cookery school.

We give cooking lessons here to all kinds of people - from 7 to 77 years old!

It's a fairly simple concept.

It's becoming increasingly common for people to eat at home and eat out less so we've been rather forward looking here.

We teach people to create meals worthy of a restaurant.

That's the first thing. The second, more personal aspect is that I create dishes with enthusiastic people without the stress of all the rigmarole of a restaurant.

When we were setting up here, the walls were starting to crumble as was the roof, and so we decided to spend a year and a half doing the place up to transform it ourselves into a cooking school.

We got a team of builders in to give us a hand, helping us to put iron girders under the roof.

After that was done, we just enlisted an electrician to install power points for the kitchen but otherwise it was us that did all the hard work.

For a well-organised kitchen, we've got a number of box frames with cupboards and drawers. The work surface is split into two parts.

We have the same thing on both sides. This lets our students keep their own equipment on their own part of the working area.

Each side of the working surface is identical.

We cover a number of cooking styles: Traditional French cooking modern French cooking and also fusion cuisine which is a mixture of different international techniques.

Our most popular option is something we call "fast-good".

The name says it all. It's a lunchtime meal that we sell for 19 euros. It takes around 45 minutes cooking time.

And then the results are eaten in 15-20 minutes. We do this around midday so that working people can have a break and relax, all the while learning how to cook, after which they eat the fruits of their labour!

We mainly follow the ideals of seasonal cooking here because it's more interesting for consumers to buy seasonal products. This provides a good variety of food across the year and this in turn makes us feel brighter and healthier.

Our aim is to popularise these recipes so that everyone can benefit from what they've learnt at home.

So they end up almost with their own private chef in their own kitchens chopping ingredients on the work surface or with the right ingredients in the fridge.

Our dream is to to be able to offer all this to as many people as possible.

IKEA BUSINESS