Meeting in Montluçon, Auvergne, France
From 12th to 16th May 2014 Montluçon was the meeting place of the Turkish (Fatih Halk Egitim Merkezi), German, Spanish and French partners of « The Food Concept for Healthy Life on the Kitchen of Europe », project from the European program Grundtvig for adult education. The project aims to promote healthy food among the participants, based on traditional recipes of the partner countries.
The first day, Tuesday 13th May, we started with a game to get to know each other. Then we organized a cooking workshop based on French traditional recipes. The participants were randomly divided in international groups. First of all the groups had to be aware of about 30 French recipes and define together, which one they thought to be healthy or not healthy. Then each group had a recipe that they had to cook and which was part of the lunch menu: Saint Germain soup, Nicoise salad, chicken with a juice sauce and carrots custard tart and tart Tatin. The workshop ended with a presentation of the French cuisine, the food habits of French people and the concept of healthy food in France.
For the end of afternoon we visited Montluçon.
The second day, Wednesday 14th May, was dedicated to cheeses. The day started with an “energizer” game “Human Bingo.” It consists in getting to know each other by asking simple question to the other participants with the support of a grid. The aim is to find people corresponding to the affirmations of this grid and to complete lines.
For the cheese workshop the participants were in eight international groups, each one corresponding to a cheese family. On each working place there was a basket with a cheese, vegetables or fruits, kitchen utensils and presentation material. The group had to think about a recipe with what they had, to be served as finger-food. For the lunch the participants enjoyed this buffet with another look at cheeses.
The workshop ended with a presentation of the different cheeses families, its production and its nutritional intake.
The last day, Thursday 15th May, the program was outside Montluçon. We visited the Saint-Pierre market in Clermont-Ferrand, famous for its regional products. The participants could buy some souvenirs or could prepare a picnic. In the afternoon, after having lunch at the foot of Puy de Dôme the group went to the top. This excursion helps to understand the influence of the relief and the climate on the gastronomy of the region. The bravest came down by walking from the ancient volcano.
To close the week the partners and participants met at the holiday cottage in Lavault Sainte-Anne for a certificate ceremony and a final Auvergne dinner.
AFORMAC Team thanks you all for your participation and enthousiasm, and making this meeting successful!
The first day, Tuesday 13th May, we started with a game to get to know each other. Then we organized a cooking workshop based on French traditional recipes. The participants were randomly divided in international groups. First of all the groups had to be aware of about 30 French recipes and define together, which one they thought to be healthy or not healthy. Then each group had a recipe that they had to cook and which was part of the lunch menu: Saint Germain soup, Nicoise salad, chicken with a juice sauce and carrots custard tart and tart Tatin. The workshop ended with a presentation of the French cuisine, the food habits of French people and the concept of healthy food in France.
For the end of afternoon we visited Montluçon.
The second day, Wednesday 14th May, was dedicated to cheeses. The day started with an “energizer” game “Human Bingo.” It consists in getting to know each other by asking simple question to the other participants with the support of a grid. The aim is to find people corresponding to the affirmations of this grid and to complete lines.
For the cheese workshop the participants were in eight international groups, each one corresponding to a cheese family. On each working place there was a basket with a cheese, vegetables or fruits, kitchen utensils and presentation material. The group had to think about a recipe with what they had, to be served as finger-food. For the lunch the participants enjoyed this buffet with another look at cheeses.
The workshop ended with a presentation of the different cheeses families, its production and its nutritional intake.
The last day, Thursday 15th May, the program was outside Montluçon. We visited the Saint-Pierre market in Clermont-Ferrand, famous for its regional products. The participants could buy some souvenirs or could prepare a picnic. In the afternoon, after having lunch at the foot of Puy de Dôme the group went to the top. This excursion helps to understand the influence of the relief and the climate on the gastronomy of the region. The bravest came down by walking from the ancient volcano.
To close the week the partners and participants met at the holiday cottage in Lavault Sainte-Anne for a certificate ceremony and a final Auvergne dinner.
AFORMAC Team thanks you all for your participation and enthousiasm, and making this meeting successful!
Written on 3rd June 2014
Meeting in Leipzig, Saxony, Germany
3rd Project Meeting – Leipzig
From 26th to 28th November 2013 the third project meeting took place in Leipzig, Germany. 28 guests from the partner countries met to learn more about the German food traditions.
On the first day of the meeting, the program began with a cooking presentation of the “good witch” Grit from Kräuterhof Falkenhain who showed the learners how to prepare food from regional and seasonal herbs. This program point was followed by the visit of the food exhibition “Is(s) was?! Essen und Trinken in Deutschland” and a guided tour in the Leipzig City Center.
The second day was characterized by cooking, cooking and more cooking. An intercultural cooking game intended to foster intercultural exchange. The learners prepared dishes from the partner countries and thus could get in close contact and learn from each other. In the afternoon the participants could experience firsthand how a typical German dinner is prepared during a workshop at VHS school. The same evening presentations about the project were held by all partners.
On the third and last meeting day, the learners could visit the Susanna-Eger-cooking school and get an insight in German cooking education. After the official farewell the participants could enjoy the Leipzig Christmas market. Unfortunately there´s only one meeting left but all partners look very much forward to meeting again in Montluçon, France for the final project event in May 2014.
It was a very interesting and productive meeting in Leipzig. The team of wisamar would like to say Thank you!
3rd Project Meeting – Leipzig
From 26th to 28th November 2013 the third project meeting took place in Leipzig, Germany. 28 guests from the partner countries met to learn more about the German food traditions.
On the first day of the meeting, the program began with a cooking presentation of the “good witch” Grit from Kräuterhof Falkenhain who showed the learners how to prepare food from regional and seasonal herbs. This program point was followed by the visit of the food exhibition “Is(s) was?! Essen und Trinken in Deutschland” and a guided tour in the Leipzig City Center.
The second day was characterized by cooking, cooking and more cooking. An intercultural cooking game intended to foster intercultural exchange. The learners prepared dishes from the partner countries and thus could get in close contact and learn from each other. In the afternoon the participants could experience firsthand how a typical German dinner is prepared during a workshop at VHS school. The same evening presentations about the project were held by all partners.
On the third and last meeting day, the learners could visit the Susanna-Eger-cooking school and get an insight in German cooking education. After the official farewell the participants could enjoy the Leipzig Christmas market. Unfortunately there´s only one meeting left but all partners look very much forward to meeting again in Montluçon, France for the final project event in May 2014.
It was a very interesting and productive meeting in Leipzig. The team of wisamar would like to say Thank you!
Written on 18 th February 2014
Meeting in Tarréga, Catalonia, Spain
The learners and the
staff from our four partner organisations met for the second time. This time it
was in Spain, in Tarréga (in the region of Lleida, about 1h30 from Barcelona),
from Monday 29th April to Friday 3rd May 2013.
A varied and instructive agenda was planned by the team of the Centro de Adultos de Tarréga (CFA Tarréga).
After visits in the morning (Departement of Education of Lleida, the culinary high school and Seu Vella (the most ancient cathedral in Leida City), the group attended tow workshops: ‘’how to integrate disable people in society through culinary workshps’’ at the association Taller Alba and a presentation of the Slow food organization in the province of Lleida. The day ended with a visit of Tarréga and a reception at Town Hall by the Mayor.
The second day the group learned the old and modern ways to make oil at the Oil Mill of Belianes.
In the afternoon it was already time for the farewell party with the staff and learners of the Centro de Adults de Tarréga. For the menu: paella with the sound of Catalan music!
It was one more time a great cultural exchange. We are looking forward for the next meeting in Germany in November 2013!
A varied and instructive agenda was planned by the team of the Centro de Adultos de Tarréga (CFA Tarréga).
After visits in the morning (Departement of Education of Lleida, the culinary high school and Seu Vella (the most ancient cathedral in Leida City), the group attended tow workshops: ‘’how to integrate disable people in society through culinary workshps’’ at the association Taller Alba and a presentation of the Slow food organization in the province of Lleida. The day ended with a visit of Tarréga and a reception at Town Hall by the Mayor.
The second day the group learned the old and modern ways to make oil at the Oil Mill of Belianes.
In the afternoon it was already time for the farewell party with the staff and learners of the Centro de Adults de Tarréga. For the menu: paella with the sound of Catalan music!
It was one more time a great cultural exchange. We are looking forward for the next meeting in Germany in November 2013!
Written on 31st May 2013
Meeting in Istanbul, Turkey
From 10th to 12th December 2012 was the first meeting of the Grundtvig partnership project: The Food Concept for Healthy Life on the Kitchen of Europe.
Students and coordinators from Germany, Spain, France and Turkey met in Istanbul. They were welcomed by the team of Fatih Halk Egitim Merkezi.
The meeting was made of cooking demonstrations (in the culinary school of Arel University and in Fatih Halk Egitim Merkezi) and of presentations related to the healthy food concept.
Discussions and presentations where organized about slow food, healthy eating and GMO.
Before the meeting, the partners prepared recipes from their countries that were presented to the participants. These recipes will be published in the website and translated in the partners languages.
Each recipe will be presented with hints and pieces of advice.
The partners discussed the outputs of the project and shared the tasks. Besides the website, there will be a blog in order to share information between the coordinator and the trainees. It can be information related to the coordination of the project or information about the news related to the subject of the project.
The Turkish partner presented the cultural values of Turkey to the participants, besides a panoramic tour of İstanbul.
At the end of the meeting, each participant received an attendance certificate for participating to the seminar. A farewell dinner concluded the stay.
Students and coordinators from Germany, Spain, France and Turkey met in Istanbul. They were welcomed by the team of Fatih Halk Egitim Merkezi.
The meeting was made of cooking demonstrations (in the culinary school of Arel University and in Fatih Halk Egitim Merkezi) and of presentations related to the healthy food concept.
Discussions and presentations where organized about slow food, healthy eating and GMO.
Before the meeting, the partners prepared recipes from their countries that were presented to the participants. These recipes will be published in the website and translated in the partners languages.
Each recipe will be presented with hints and pieces of advice.
The partners discussed the outputs of the project and shared the tasks. Besides the website, there will be a blog in order to share information between the coordinator and the trainees. It can be information related to the coordination of the project or information about the news related to the subject of the project.
The Turkish partner presented the cultural values of Turkey to the participants, besides a panoramic tour of İstanbul.
At the end of the meeting, each participant received an attendance certificate for participating to the seminar. A farewell dinner concluded the stay.
Written on 25th January 2013
Grundtvig Partnership project
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