The chef accompanied the students in a cooking workshop aimed at developing their creativity and learning in a different way.
“We talk a lot about school dropouts, multicultural integration, the environment and ecology, but all of that can be found in a cooking workshop. You can really get young people to talk to each other better and discover each other differently. […] It goes way beyond saying I made a recipe,” he explained.
These activities bring joy to young people who share a “unifying” moment with their classmates and recreate the recipes at home with their families.
“My favorite part of the cooking workshop is when we cook with friends and eat it with friends,” said one student.
“Above all, we learn how to cook and use ingredients,” added another student.
In addition to the culinary aspect, the workshops also have an educational aspect.
“To create a recipe you need to be able to read, count, multiply or divide. It's just the basics, but you can throw in history or geography. […] When it comes to cooking, everything leads to everything,” Ricardo added to Noovo Info.
In addition, École de l'Étincelle students meet the food management technician every two months and cook a small meal.
“As the topic of fractions comes up throughout the year, at some point we will be forced to share or look at our kitchen utensils. My job is more to highlight the benefits of culinary techniques and culinary tools. There’s also the nutritional aspect,” explains food management technician Marie-Claude Bernard.
Watch Marc-Antoine Mailloux's report in the video.