Students feedback to English studies with professional chefs
Young chefs feedback to Emmanuel Wille
- The chef was very helpful, calm and friendly. He always answered our questions and came to check us often to make sure that we did everything right. He was very forthcoming and I liked working with him. I could see that the chef was really enjoying his job and that he wanted to give us more knowledge about cooking and how to make food with love.
- The foods were different from our usual recipes and were made with some of the ingredients that we usually don’t use.
- The chef spoke very fluent English which made talking with him very easy. He even spoke good Estonian and without an accent which was a very nice surprise.
- This project really helped me to improve my English because it put me into a situation where I actually had to communicate and work with the chef. I am usually very shy when it comes to speaking in a language that is not my mother language but I got comfortable speaking English already in our first lesson.
The plusses about the project
- Lessons with a professional chef
- We learned new recipes
- We learned to serve food in different ways
- A good alternation between our usual lessons
The minuses about the project
- We worked with the chef for only two days which is not enough to learn much more English and a lot of recipes.
Baker-confectionaries feedback to Kertu Lukas
Kertu Lukas is our magical pastry chef and board member in Suhkruingel OÜ and Local Food OÜ. She has learned how to be sommelier and pastry-cook but works in Suhkruingel as a pastry cook. She is author of “Suhkruingli magusad lauad” as in English “Sweet Tables of Sugar Angel”. She gave cooking classes for me and my class and we made Fødebollers as chocolate-coated marshmallow treats but before that, she gave us recipes in English and we had to translate it to Estonian. She instructed us very well and our pastries came out pretty well but the scariest part was the chocolate coating, it was hard to coat them because we had to tip the pastry in the tempered chocolate. When we tipped the Fødebollers in the chocolate we got the feeling that the marshmallow will just fall off from the bottom of the pastry and by the way, Kertu Lukas has studied in the same school as we do, Tallinna Teeninduskool.
It was a usual day, I was in my practical lesson, waiting for the teacher when out of nowhere came in this mysterious woman, wearing an apron and a hat and saying that she’s going to give us two lessons about French pastries. She taught us 3 really beautiful pastries. We got divided into 4 groups, she gave one recipe to every group. The moment my group got the recipe was nerve-racking because French pastries are the hardest and fanciest pastries that are ever made. Our recipe was for Saint-Honore, which consists of sponge cake, profiteroles and whipped cream. We got our group together, gave orders to each other on what one will do and got to work. The final result came out amazingly well. I was impressed with my skills.
Cookbook “Ten epicurious masterclasses” was created on the support of the European Social Fund project PRÕM / “Development of Vocational and Higher Education for the Needs of the Labour Market” within the framework of the “Additional Language Learning Vocational and Higher Education” activities.