Like children in most countries, children all over France grew up eating fast food. Greasy hamburgers, French fries and pizza are the foods they contact most. However, in cooking school, a child in Rotundu, a suburb in the southeast of Lyon, they can taste and learn how to make real food.
Philip Godfrey is the founder of this children's cooking school. He owns a local Michelin two-star restaurant and is a popular chef. Gauvreau is also the father of two children. When he saw his son becoming more and more fascinated with fast food, he felt that he had a responsibility to help the next generation develop a healthier concept of eating, so Govreau decided to open this cooking school. Children aged 5 to 13 are mainly enrolled here, and a complete course lasts 1 month.
The first part of this morning's class is to learn how to make "chicken sausage", which is a traditional French sausage and the making process is quite complicated. First, Gauvreau took out a slaughtered fresh whole chicken and put it on the chopping board. How can teachers tell whether it is a native chicken or a broiler chicken, and whether the chicken is fresh or not? The second step is to learn how to cut off unnecessary parts such as chicken head and chicken feet with a machete; Step 3: Chop the chicken one by one after boneless, and then mash it in a blender. The fourth step is to prepare ingredients: onion is cut into pieces, cream and egg white are foamed, and bread is ground into bread crumbs. The last and most crucial step is to slowly pour the chicken paste of various ingredients into the casing taken out from the intestines of cattle, and then carefully tie the knot with cotton thread. Chicken enema. That's it.
Govreau said that he and his assistant followed the traditional teaching method in cooking school, France, that is, the teacher carefully demonstrated the standard production process, the students carefully observed it, and then tried to make it by themselves with the help of the teacher. However, making more complicated food, such as chicken enema, often makes children dumbfounded. However, Gorov believes that it is not the most important thing whether the child really learns to make enema; It is more important for them to know the influence of cooking process on food quality, because paying attention to the freshness of food materials and improving cooking technology are the essence of French cooking art.
Philip Gauvreau, founder of Children's cooking school: Children have taken the first step since they came here. Many parents or grandparents give their children classes in cooking school as birthday gifts. In the course, they always have their own experiences. They will see the raw materials of food and how these materials become delicious on the table, and they will also taste the magic of cooking with their tongues. This process will make them think of cooking by themselves.
Children's cooking school lasts about three hours a day and costs 40 euros. After a class, children can also taste the dishes or snacks cooked that day with the teacher. The result of self-cooking is always unique, and the food on the table is often swept away.
Student: I like learning to make cakes best, because the process is very interesting.
Student: I like chocolate and banana desserts best.
Many parents will accompany their children to class, and they are very satisfied with the courses taught here. Some parents expressed the hope that their children could study one or two majors here. Some parents also said that the registration of children is to cultivate children's correct diet concept.
Cooking school, a child from Gauvreau, has been well-known in Lyon for five years. He hopes to continuously expand the scale of the school, so that more children have the opportunity to learn about traditional French cuisine and experience the true meaning of cooking art.