As part of awareness workshops on the nutritional quality of our food, the BBC association (Bleu Blanc Cœur) is reaching out to young school audiences by joining forces with the Kerfichant primary school project. The director of the establishment, Sophie Lhoste, invited Olivier Beurné, chef in Lorient, to lead a cooking workshop this week within the school. A CE2/CM1 class and another CM2 class were therefore able to enjoy two half-days of cooking with a specialist known for the quality of his work and for his investment in local and solidarity production.
“Introduce children to taste from an early age”
“It’s important to introduce children to taste from a very young age,” says Olivier Beurné. I show them that you can make very tasty dishes with a few things, and which, what’s more, are good for your health. »
A group of twelve students was at the stove while the other half-group watched a documentary with their teachers, Mesdames Mota and Kermagorec, on the theme of “eating well”.
The recipe chosen by Olivier, called “Blanquette of roots”, also gave rise, as a preamble to technical learning (cutting, slicing, slicing, mixing, etc.), to an introduction to the vocabulary of cooking, at the origin of ingredients and the importance of eating well.
“It’s a very simple recipe,” explains Olivier, “which opens their palate to new flavors with fresh, healthy products. »
The exchanges between leader and students showed the curiosity and motivation of the young people. “I learned how to properly cut vegetables and make a roux,” says Adam. It also made me want to cook at home. » Same echo from Taïna and Eleyna “who discovered parsnips”. “We’ll even be able to teach our parents a new recipe!” », exclaims Paul.
