Figeac.  At Masbou College, flavors from all over the world are on the menu

Figeac. At Masbou College, flavors from all over the world are on the menu

At Masbou College, flavors from all over the world are on the menu

It is a great experience that SEGPA of Masbou College launched for this last phase of the school year, at the initiative of director Lydie Puech and her teachers. A meal is prepared that is typical for a country where one or more students of the section or of the UPEAA (Pedagogical Unit for Arriving Allophone Students) come from.

“It all started with a MAIF campaign ‘1 notebook – 1 pencil’, dedicated to Madagascar, explains the director. Together we created a poster about this country, and the students were well invested in it. So we got involved They said it would be good to continue this campaign to other destinations, and the students immediately participated there too.” With their teachers they chose five countries, where some of their friends came from: Portugal, Belgium, West Africa with Ivory Coast, Congo and Guinea, Turkey and Afghanistan.

“After introducing their countries to each other, we selected five together with my colleague Justine Viturot,” explains Séverine Delfraissy, professor of professional discovery and cooking at the college. They made posters to illustrate them. It was a beautiful moment to share. They were all very proud, it was moving. The idea of ​​cooking a special menu for the whole community was then born.”

Convincing the chefs and their chef Frédéric Lacabane was not insurmountable, as everyone started the adventure. “We worked together,” he explains: “with Alice Molinié, my second, we visited the students in their class. They chose a recipe from their country, and we put together a menu with the necessary ingredients, and a court with replacement so as not to exclude anyone, checked the budget and placed the purchase orders”. On Friday, March 14, a first with Portugal was on the menu: caldo verde soup, made with potatoes, cabbage and chorizo, Bacalhau à Bras or Bifanas, pork marinated with tomato and pepper, and Baba de Camelo for dessert.

For Anaïs, Thyana, Melody and Erixk, the four high school students in the kitchen, “it is a pleasure to discover and share with others part of the culture of our country of origin.”

It is a great experience that SEGPA of Masbou College launched for this last phase of the school year, at the initiative of director Lydie Puech and her teachers. A meal is prepared that is typical for a country where one or more students of the section or of the UPEAA (Pedagogical Unit for Arriving Allophone Students) come from.

“It all started with a MAIF campaign ‘1 notebook – 1 pencil’, dedicated to Madagascar, explains the director. Together we created a poster about this country, and the students were well invested in it. So we got involved They said it would be good to continue this campaign to other destinations, and the students immediately participated there too.” With their teachers they chose five countries, where some of their friends came from: Portugal, Belgium, West Africa with Ivory Coast, Congo and Guinea, Turkey and Afghanistan.

“After introducing their countries to each other, we selected five together with my colleague Justine Viturot,” explains Séverine Delfraissy, professor of professional discovery and cooking at the college. They made posters to illustrate them. It was a beautiful moment to share. They were all very proud, it was moving. The idea of ​​cooking a special menu for the whole community was then born.”

Convincing the chefs and their chef Frédéric Lacabane was not insurmountable, as everyone started the adventure. “We worked together,” he explains: “with Alice Molinié, my second, we visited the students in their class. They chose a recipe from their country, and we put together a menu with the necessary ingredients, and a court with replacement so as not to exclude anyone, checked the budget and placed the purchase orders”. On Friday, March 14, a first with Portugal was on the menu: caldo verde soup, made with potatoes, cabbage and chorizo, Bacalhau à Bras or Bifanas, pork marinated with tomato and pepper, and Baba de Camelo for dessert.

For Anaïs, Thyana, Melody and Erixk, the four high school students in the kitchen, “it is a pleasure to discover and share with others part of the culture of our country of origin.”

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