As part of the French classes, workshops on French cuisine have been regularly organized. Students are exposed to etiquette on table, the manner to eat with a fork and knife, the cultural differences between the Indian and French traditions around the table etc. They also delve into the eating habits, the preferences according to different age groups, the evolution of French cuisine with the inception of ‘Nouvelle Cuisine’, the food associated with different religious festivals etc
Student Account of one of the classes, in English (so that more readers can understand)
“As part of our French class, we ran the school café for one day by making food of our choice but communicating entirely in French. We researched existing French recipes, selected one and wrote our recipes (in French) and adapted them to the ingredients available in India. We then organized ourselves into three groups, each one making one dish.
One dish was for starters, one for the main course and another for the dessert to respect the different courses served on the table in France. Our starter turned out to be great, with sizzled cabbage at the base and tangy, lemony corn salad, topped with coriander. This was a very healthy dish and we ran out of stock, serving it to others as well as eating half of it ourselves. The main course was a baked dish. We had great expectations from it but it turned out to be a complete flop. The dish turned out to be completely bitter. Our dessert was another hit to the point that we, the cooks ate it all up, not leaving one morsel to sell in the café. It was a delicious combination of fritters covered in sweet and sour lemon sauce
This experience helped us bond as a group. We used and improved our communication skills, gained respect for our fellow classmates’ opinions.”
Tanvi Karwal and Yesha Sanghvi, Grade 10