Programs

La Pâte à SOUL

Delectable delights in French class
While the French are renowned for their cuisine and pâtisserie, cooking and baking aren’t often included in the average French class curriculum. Shawnigan French teacher Jean-Jacques Receveaux, however, has seized the opportunity presented by our new online format and has brought baking into the classroom – or more accurately, into the homes of his students worldwide.

“Food is an essential part of the French culture, although nowadays, junk food is hitting enthusiasm for real food in France hard,” shares M. Receveaux. “That being said, the COVID situation has forced people to get back behind the stove and to go back to the fundamentals.”

The fundamentals of baking were first on the agenda, and he taught each of his classes how to make a classic loaf of French bread. As the photos above demonstrate, students were very successful and even got a little creative in their execution! “M. Receveaux’s class is a place where you can truly express yourself through different styles of learning,” enthuses Gabe D. “I personally had never made bread before and through his class I learned a new skill that I will carry for life.”

M. Receveaux has also brought in an expert in recent days – his son,
Edouard ’17 (Duxbury), who is currently taking his Bachelor of Arts in Pâtisserie Française at l’École Nationale Supérieur de Pâtisserie in France. From Paris, Edouard has guided the students through some delicious recipes, such as French toast with caramelized apples. “The French made it a little more complicated to understand the recipe, but by the end of the class we had learned some new vocabulary and made breakfast!” shares Taylor B. after successfully making French toast with the class.

The students have whole-heartedly embraced this new method of language learning.
“It's been so fun and we probably wouldn't have had a chance to do this if we were at school right now,” says Allie B. “I am grateful to have this extra learning experience and learn new skills. It definitely makes my day better during this challenging time when our teacher tells us we are cooking today!”

Charlotte G. explains further, “Although SOUL and online learning have meant big adjustments, M. Receveaux has done everything in his power to keep French class fun, lively, and interactive.”

Online learning has in many ways brought us all closer together, giving students and staff a unique insight into each other’s lives. “My favourite part of this has been finding out that my French teacher knows how to do a lot more than speak both English and French,” admits Charlotte. “He continues to surprise us, telling the class interesting facts while we make our bread.”

“Cooking is not just eating right, it is about creating something that you can share with others, and that brings all kinds of sensations – like the smell, the texture, the memory that a dish brings back to you,” explains M. Receveaux. “It makes us human, as simple as that, and in these times, this is “worth its weight in chocolate” (French expression). This is why I decided to do this.”

M. Receveaux’s passion for cooking – along with his inimitable humour – has recently been put on display for the whole Shawnigan community in his new video series on ShawNet entitled “Ze treize goude cuisine.” The trailer for his show can be found below. “Last class, M. Receveaux showed us one of his iMovies and it really portrayed his passion for cooking and teaching which I think is one of the most important parts of being a teacher,” shares Gabe. “I always look forward to French class. Merci Monsieur!”




Back
We acknowledge with respect the Coast Salish Peoples on whose traditional lands and waterways we live, learn and play. We are grateful for the opportunity to share in this beautiful region, and we aspire to healthy and respectful relationships with those who have lived on and cared for these lands for millennia.