Institut Paul Bocuse and Shanghai Young Bakers’ students share their passion
Part 2: From Young Bakers to French chefs
After acting as teachers for the first time, our young bakers visited Institut Paul Bocuse restaurant-school on December 3, 2013. This time, their mission was to cook red mullet filet with potato scales, orange and rosemary sauce as well as chocolate soufflé, a famous French dessert.
The first thing for the students to do was to remove the fish scales and the fish bones, and then cover the fish with potato scales. The students at IPB introduced the appliances, the red mullet as well as the whole process to SYB students. Then our young bakers tried with the assistance of the IPB students. Although it was the first time for our students to cook elaborate French cuisine, some of them seemed to be talented for cooking. Ael, the training manager from IPB, praised Jade, one of our apprentices for her superb skills at arranging potato scales. “She even did a better job than IPB students!” Ael commented.
During the period waiting for the mullet to be cooked, our students were taught how to bake chocolate soufflé. The chef boiled the milk and chocolate, whisked the egg yolk and the sugar together. With the bakery and pastry knowledge learned in the past few months, it was no wonder that our students were good at cooking dessert.
Following was a more demanding task: to sculpt potatoes and carrots into a seven sides shape. Apparently, our apprentices were not experts in using knives! Fortunately the IPB students were there to help them.
After nearly three hours of preparation, students from both institutions finally succeeded in preparing the red mullet filet and the chocolate soufflé. They sat down to enjoy the delicious meal along with the wine – which was a real French-style dinner. Some said they loved the mullet most while others enjoyed the sauce most. It was also the first time for many young bakers to use forks and knives.
The overall cross-study was a success. For both students from SYB and IPB, they had their experience as a teacher for the first time and got to know more about French culture, not only confined to the specific area of either bakery or cuisine.
Many thanks to the staff and students of IPB for that wonderful experience. We look forward to doing it again!
Sophie, communication coordinator
法国博古斯学院西餐厅与海上青焙坊学生经验交流会
第二部分：从烘焙师到西餐大师
在第一次担任了小老师之后，我们的学生于2013年12月3日参观了博古斯学院西餐厅。这一次，他们的任务是做胭脂鱼，辅以土豆片、橘子汁和迷迭香酱料，并完成一道经典的法式甜点：巧克力舒芙蕾。
学生们要做的第一件事就是去鱼鳞、剔鱼骨。并将土豆片削成鱼鳞状覆盖在鱼的表层。博古斯学院的学生们向海上青焙坊的学生们介绍了工具、胭脂鱼和整个制作过程。接着，我们的学生在博古斯学院学生的帮助下开始了自己的尝试。尽管对于很多学生来说，这是他们第一次做法式大餐，但他们中有许多人展现出了烹饪的天赋。博古斯学院的培训经理Ael表扬了海上青焙坊的Ael，称赞她非常擅长排列土豆片：“她做的甚至比我们的学生还好！”
在等待烤制胭脂鱼的同时，学生们还学习了制作巧克力舒芙蕾的过程。厨师将牛奶和巧克力煮沸，将蛋黄和糖打在一起。有了过去几个月烘焙和西点的知识，我们的学生都很擅长制作甜点。
紧接着则是一个要求极高的工作：将土豆和萝卜切成其变形。显然，我们的学生并不擅长使用刀具！幸运的是，博古斯学院的学生们帮助他们完成了任务。
在历经了近3个小时的准备后，两个机构的学生终于成功完成了胭脂鱼和巧克力舒芙蕾。他们坐下来，就着红酒品尝美味的晚餐——一顿真正的法式大餐。有些学生说他们最喜欢的是胭脂鱼，还有一些则钟爱酱料。对于大多数学生来说，这是他们第一次使用刀叉。
整个交流学习的过程非常成功。对于来自海上青焙坊和博古斯学院的学生来说，他们都有了第一次做老师的经历，并对法国文化有了更深入的了解——并不仅限于烘焙或法国大餐。
多谢博古斯学院的工作人员和学生分享他们的宝贵经验。我们期待着再次举办这样的活动！
宋昱，联络沟通