If the competition between high school students has unfortunately been canceled, several activities were given at the Professional High School Daniella Jeffry as part of the Gastronomy Festival.
After an evening rich in emotions with the barbecue competition which rewarded Eddy Cozier of Quality Food, the guest chefs of the Gastronomy Festival offered the students of the Vocational School several cooking workshops and master classes the next day. On the program of the latter: Vladimir François Maïkoouva who knew how to pass on his passion for Martinican cuisine, Ilham Moudnib, true ambassador of the revisited dessert for children, the mixologist Ninon Fauvarque who put cocktails back in the center of attention, and the chef two-star Nicolas Sale. The high school students drank in their words with great interest. After the theoretical side, place to practice. This Thursday, November 17, the cooking workshops organized with the students were led by chefs Lionel Lévy, Daniel Vézina and Lionel Levy, surrounded by around twenty high school students, embarked on a recipe for prawns flambéed in pastis with pan-fried parsnips and vegetables. The chef's humor helped to relax the somewhat intimidated young people so that the workshop took place in optimal conditions. In another class adjoining the school's main kitchen, Canadian chef Daniel Vézina had opted for a recipe for salmon tataki with spices and chômeur pudding. Exciting and enticing. _VX
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