An early Saturday evening in Normandy, France, with six cooking students, aged seven to nine years olds. This was the first of February. The winter has been very wet with high winds, averaging 75kph/45mph and a cool chill. The environment inside is charming and warm, in the modern space. The glass doors and windows invite all, to overlook the country fields descending to the seaside town, of Agon-Coutainville and the English Channel, in the distance. The hard wood floors are a stained a calming light violet, covering a large sitting room and an open dining room. The classroom, is a professional kitchen with the feeling of home. Annabelle, is the teacher and creator of this ambient environment, with jazz music playing in the background. She is a former cooking student herself, now a patient and enthusiastic chef wanting to share her passion, with children. Her custom kitchen is protected by two glass barn like sliding doors. The center stainless steel table is adjustable to the height of the students.
Slicing and Mirrors
One of the young student chefs is focused on slicing a mango
Chef and Daughter
Annabelle, is teaching one of her students, her daughter how to peel a mango
Peeling a Mango
The class shares a mango, to complete the process, of peeling the skin
Class Work
A group effort, to make an Asian dessert of mango and litchi crumble
Measuring
Emile, is focused on his measuring, as the others look at a recipe
Chipped Bowl
Attention is made to a sharp edge, of a chipped bowl
Butter
Explaining the markings on the packaging of butter
Ingredients
Explanation is given of the ingredients, that will be added to the chicken and coconut milk
Cutting Mushroom
There is a clear focus and attention given to a mushroom
The Pause
A moment in between preparing courses
No comments:
Post a Comment