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- Learning Chocolates in Paris
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- Sarah Elzas
The École Ferrandi cooking school in the center of Paris is one of the best known cooking schools in France. Students come to become chefs, or hotel managers, butchers and bakers. In one class, English speaking students from all over the world are learning the quintessentially French art of making pastries. They are called the 'Anglopats', the Anglophone Pastry class. For nine months they study with Chef Didier Averty to learn how to make croissants, eclairs, tarts and any number of sweet things found in bakeries across France.
In this piece, the Anglopats make apple filled chocolates and talk about how they would like to make their mark on French cuisine.
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Piece Description
The École Ferrandi cooking school in the center of Paris is one of the best known cooking schools in France. Students come to become chefs, or hotel managers, butchers and bakers. In one class, English speaking students from all over the world are learning the quintessentially French art of making pastries. They are called the 'Anglopats', the Anglophone Pastry class. For nine months they study with Chef Didier Averty to learn how to make croissants, eclairs, tarts and any number of sweet things found in bakeries across France. In this piece, the Anglopats make apple filled chocolates and talk about how they would like to make their mark on French cuisine.
2 Comments
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Review of Learning Chocolates in Paris"Anglo-pats" go through the paces at a funky cooking school in the offices of a Paris chamber of commerce building. Rich sounds of the kitchen, and a veritable casting call of French Chef boisterousness. We learn that this crew of intrepid chefs-to-be are American pastry students, under the watchful eyes of a French master. Easy to fit in a short segment. Light hearted. Its a quick postcard from a quirky side street in Paris. Fresh Napoleon's anybody? |
Broadcast History
Radio Netherlands' Euroquest, 1/25/2005
Transcript
SUGGESTED INTROL
The École Ferrandi cooking school in the center of Paris is one of the best known cooking schools in France. Among the students learning to become chefs, butchers or hotel managers are the Anglopats, the Anglophone Pastry class. Independent producer Sarah Elzas spent a day with the Anglopats as they made chocolate.
NARRATOR: French chefs have a reputation of being strict, even arrogant, as they rigidly maintain the centuries-old art of French cuisine. But in a cooking school in the heart of Paris, that stereotype is being turned on its head. The quintessentially French art of making pastries is being taught to a group of people who don't exactly fit the image of the 'French Chef'.
[ambient sound: entering the school]
NARRATOR: The École Ferrandi cooking school actually inside the city's Chamber of Commerce, so it's a bit of a surprise to enter the nondescript g...
Read the full transcript
Geo Beach
Posted on May 13, 2005 at 07:40 PM | Permalink
GLOBAL PROGRAMMING on PRX: Review of Learning Chocolates in Paris
"In cooking, things rarely get invented, they get modified."
Life may not imitate art, but, as any biologist will tell you, life does follow food. And food and love are two staples in too short supply in public radio's pantry, so PDs -- take " Learning Chocolates in Paris" off the PRX shelf and serve it up for THINK GLOBAL. Listeners will love you for it.
Producer Sarah Elzas mixes simple, fresh ingredients – good writing seasoned with good sound – for a perfect desert feature. The École Ferrandi's "Anglopats" – English-speaking pastry-wannabes from the US, China, Japan, India, Israel, and Mexico – are stirring up a little bit of goodness that's hard to resist.
Nothing forced here, and more a propos how the globe really spins than wonk-drone. Hey, it's Paris and it's chocolate. That's love and food.
Sweet.