Bon Appétit

French Classes' First Taste at Classic Cuisine

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Bon Appétit

French teacher, Tammy Nettles and freshman Meredith Jenkins hover over the selection of courses, as Nettles instructs the class. Jenkins baked the palmiers and said that a part from getting the baking time right, the process of making them was easy.

French teacher, Tammy Nettles and freshman Meredith Jenkins hover over the selection of courses, as Nettles instructs the class. Jenkins baked the palmiers and said that a part from getting the baking time right, the process of making them was easy. "I really enjoyed this project because it was exciting to immerse myself into the cuisine of france," Jenkins said.

photo by Estefani Rios

French teacher, Tammy Nettles and freshman Meredith Jenkins hover over the selection of courses, as Nettles instructs the class. Jenkins baked the palmiers and said that a part from getting the baking time right, the process of making them was easy. "I really enjoyed this project because it was exciting to immerse myself into the cuisine of france," Jenkins said.

photo by Estefani Rios

photo by Estefani Rios

French teacher, Tammy Nettles and freshman Meredith Jenkins hover over the selection of courses, as Nettles instructs the class. Jenkins baked the palmiers and said that a part from getting the baking time right, the process of making them was easy. "I really enjoyed this project because it was exciting to immerse myself into the cuisine of france," Jenkins said.

Estefani Rios, Reporter

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After months of learning the French culture, French I classes prepared dishes of their choice and presented them to their classes from May 13 to May 17.

There was a selection of savory and sweet dishes, from chocolate cream puffs to palmiers to ratatouille, there was something for most people’s palettes.

With a range of difficulty in the dishes being prepared, it could be expected for some mishaps to occur. Freshman Aimee Morin was set to prepare the complicated, Beef Bourguignon (beef stew), but was not able to do so, due to time constraints.

“I wasn’t able to make it due to time constraints,” Morin said. “It is a long process, which can take up to four hours to prepare. A difficulty is cooking the meat just right [so] it isn’t tough or too squishy.”

Sophomore Emily Crocker, who made a bruschetta, said she enjoyed taking part in this project because it combined her love for cooking and the French culture.

“I really enjoyed this project because I really like cooking and getting to try all the French dishes was really fun,” Crocker said. “I thought [the project] was important because it helps us with understanding part of the French culture.”

Freshman Meredith Jenkins said she also enjoyed the project because she was excited to immerse herself in the French cuisine and said that with this experience she hopes to bake a soufflé.

“I think this project is important cause it’s easier to learn in an environment where what you’re learning about is interactive,” Jenkins said.