They are between 16 and 19 years old, of different origins. For two years, sophomores in CAP Production and Catering Service have tried different cooking recipes to keep for eighteen years in a book published by Éditions Eivlys. “We have been writing this book for two years,” says Angelina, one of the students. Many of us in class are of foreign origin. So we had the idea to share our recipes. We don’t all have the same spices or the same cooking method. “We did it as part of the great course,” adds Matthias.
Subject joined CAP three years ago. “So this is the second upgrade to implement a project under this cycle,” explains Cibrian Embry, Director of the Foundation.
The goal is to work on joint projects, adds Emily Ono-Barrier, professor of general education. Everyone helps in the implementation of the project. Students wanted to enroll in a group project
His colleague, Odile Sergues, professor of biotechnology and another reference for this project, explains why he is committed to the program: “We are working with Emily to ensure this project is relevant to the sector. So we chose cooking as a theme.”
Concretely, each student suggested one or two recipes and then cooked them. The student who brought the recipe showed the others how to make it. Then the employees of the institution tasted various prepared dishes or sweets. “We all found a recipe,” adds Angelina. We did it decorating and taming and then selling it to the teachers and staff with a note of appreciation so they could give their opinions. That’s what they did. “The recipes had to be validated,” says Clarissa, who made an Albanian fudge: “The recipes had to be validated.” Coconut and milk chocolate balls.
“There have been some failures because we didn’t have time to cook or because certain spices weren’t found,” Angelina continues.
Among other preparations, appearing in Pastel de Belem’s book, “Portuguese Pie,” Grace, who originated in Portugal, summarizes khinkali, the Georgian dish for the holidays and resembles ravioli made with ground meat, onions, cilantro and parsley. The recipe for lemon meringue pie or even thibodin, a dish of Senegalese origin, can be found in the book produced with a local publisher who came to explain his work to the students.
The search for summer jobs has begun in Cantal
“So we did some work on the cover, back cover as well,” Emily Ono-Barrier recalls. They discovered this profession. They had to find funding to launch the release. “We asked CPE (Education Consultant Senior, Editor’s note) to apply for funding to create the release,” Klarissa explains. 200 books.
With each recipe, a short text explaining the origins of the dish, these books will be on sale at the Bookshop Cant’as lu, in downtown Aurillac, starting Wednesday, April 6. But the project doesn’t stop there for the students as they will have to talk about these two years of work in a 30-minute oral session in May as part of their exams. Everyone was delighted with the discoveries of recipes and the world of publishing.
the book pinch from somewhere else It will be available at the Bookshop Cant’as lu 13, rue des Forgerons, in Aurillac. The library is open Tuesday, 2:30 to 6:45 p.m., Wednesday to Friday, 10 a.m. to noon and 2:30 to 6:45 p.m., Saturday 9 a.m. to midday and 2:30 p.m. to 6: 45 p.m. and on Wednesday, April 6 in the morning, CAP students will be in a signing session and will present their work.