On April the 1st, Shanghai Young Bakers students were invited to the Restaurant Ecole Institut Paul Bocuse for an exceptional French Cooking class.
The Restaurant Ecole Institut Paul Bocuse offers high quality French cooking trainings for both Chinese students and French Interns.
If they already have the opportunity to experience cultural exchanges during their trainings, SYB and Paul Bocuse students rarely get the chance to share what they learn from it. In order to give them such an opportunity, both schools decided to organize baking and cooking classes where the students themselves could become the teachers! After receiving Paul Bocuse’s students at the SYB Baking Center where they initiated them to the art of French Bakery, SYB students were warmly invited to experience traditional French Cuisine at the Institut Paul Bocuse.
It is only after everyone graciously introduced themselves that the cooking adventure started. It all began smoothly with a Raspberry Mousse demonstration, a fresh and colorful dessert with berries and mint leaves on top!
The journey went on with the making of Pan Seared Salmon and its traditional Béarnaise sauce. All SYB students had their eyes caught by the giant salmon the Paul Bocuse Institut had prepared for the occasion. After showing them how to properly cut the fish, Paul Bocuse students kindly invited SYB students to make the Béarnaise sauce themselves. This classic French sauce is the derivative of the traditional Hollandaise Sauce, one of the five sauces in the French haute cuisine mother sauce. Under the guidance of Paul Bocuse students, SYB students had a great time beating the eggs and discovering new ingredients such as white wine vinegar. After cooking the salmon, both schools’ students began to arrange the fish and its sauce on the plates. A very creative moment where all of them got to share their ideas, skills and knowledge! A Gratin Dauphinois, traditional French dish based on potatoes and cream, was even added to the menu.
After the class, students were invited to relax while tasting the delicate dishes they made. The perfect occasion for them to recap what they just learned and to make sure everyone could do it again.
Paul Bocuse students are only a month away from graduation but SYB students certainly hope to meet them again. Hopefully there are chances they might end up working for the same hotel or restaurant in the future: one as a Baker, the other as a Cook !
Marion, Partnerships Developement
4月1日，海上青焙坊的学生们受到博古斯烹饪学院的邀请去学习了一堂特殊的法式烹饪课程。
博古斯烹饪学校一直为中国学员和法国实习生们提供高质量的法国烹饪训练！
如果说博古斯烹饪学院和海上青焙坊的学生们都已经在他们学习的过程中体验了文化交流，那么他们却极少有机会和别人分享他们的学习所得。为了给他们提供这样一个机会，我们两个学校决定组织一些烘焙和烹饪课程来让学生们互相当一回老师！在迎接了博古斯烹饪学校学生来海上青焙坊烘焙中心学习法式烘焙之后，我们的学员也被热情地邀请去博古斯烹饪学院体验传统法式烹饪的艺术。
在大家互相介绍了自己之后，这场法式烹饪之旅就开始了！这场旅途从覆盆子慕斯的装饰开始：覆盆子慕斯是一种新鲜而又色彩斑斓甜点，顶部装饰有梅果和薄荷。之后，这场烹饪旅途又包括了香煎三文鱼和传统蛋黄酱沙司的制作。所有海上青焙坊的学员们都被博古斯烹饪学校为这次课程特别准备的巨大三文鱼所吸引。在向我们的学员展示了如何正确切割三文鱼之后，博古斯烹饪学校的学生们热情地邀请海上青焙坊的学生们动手来制作蛋黄酱沙司：这种法式经典沙司是五种法国高级烹饪沙司之一荷兰酱的衍生品。在博古斯烹饪学校的帮助下，我们的学员忙着打蛋和探索例如白葡萄酒醋等新的调料。在烹饪完三文鱼之后，两校学生就在餐盘上摆放三文鱼和沙司酱。这是一个充满创造性的时刻：所有的学生们都展现了他们的想法、技术和知识！传统法式菜肴烤马铃薯甚至也被添加在了菜单之中！
在课程结束之后，我们学生终于可以松一口气并好好品尝一下他们亲手制作的美味艺术。这样也帮助他们重新温习了制作的过程并保证他们之后还可以再次完成这样的烹饪作品。
博古斯学校的学生们还有一个月就即将毕业，但是海上青焙坊的学员都希望能够和他们再见面。希望他们以后有机会能为同一家酒店或是餐厅工作：一个当烘焙师，另一个是烹饪师！
玛丽安，伙伴关系建立