From field to plate
This summer, I got the chance to go on an exchange to UniLaSalle (external link, opens in new window) in Beauvais, France and partake in the Culinary Sciences for Health Benefits: From Field to Plate (external link, opens in new window) experiential learning program. This is a two month program consisting of a month in class at the university, that I got to spend with a group of about 15 students from Canada and the United States, and a month-long internship, where I embarked solo to an organic farm in rural France.
The first month in class, we spent time exploring traditional French cuisine through workshops and lectures, where we learned about the production of French cheese, wine, chocolate, bread, and pastries, which we then put into practice by making our own soft cheese, croissants and pain au chocolat!
We spent a lot of it in the kitchen! Apart from cooking traditional French dishes, we made foods catering to patients with different immune disorders. For example, at one session we focused on diabetics and made a full course low-carb meal. Another day, we made recipes that cater to people who are going through chemotherapy treatment and are sensitive to taste, texture, smell and other sensory qualities.
One of my favourite parts of the trip were the four field trips we ventured on. We paid a visit to a regional farmer’s market and cattle farm in Normandy, where we explored the market, purchased local products and learned about the French food system.
We went on a day trip to Paris, where we got a tour of multiple restaurants owned by world-famous Chef Alain Ducasse, to learn about food procurement and sourcing in upscale restaurants.
A week later, we visited Versailles to learn about the King’s Vegetable Garden. We made our last trip to a sustainable fish farm to learn about ecological fish farming and the meat smoking process.
It was incredible to see the concepts and ideas we learned in class put into action, and I found that I learned a lot about local food production by listening to experts speaking passionately about their businesses.
The second month of the trip was spent on an internship in a small organic farm, where I got a full-range experience in maintaining an ecological homestead. I was hosted by a couple who taught me everything from cultivating and harvesting fruit and vegetables, to chopping wood, to painting a cabin, to making jams and cooking vegetarian dinners. It was an insightful month spent in nature, and every day was different. At the farm I really got the chance to disconnect from technology (and civilisation). It was a grounding experience that I probably would not have had the pleasure to undertake living in the city.
For students embarking on this exchange next year, I would suggest getting in touch with your hosts before leaving to chat about your sleeping quarters, daily schedule and work expectations. Be prepared, because everyone’s placement was different!
It’s important to keep in mind that this month is very physical, and that your body is exhausted by the end of each day. It’s cool to explore your limits and see how resilient your body really is. It was what I needed before jumping back into the new school year!
All in all, I would recommend this experience for any Nutrition and Food students who want to explore France, spend some time in nature (both in Beauvais and on the organic farm/vineyard), meet great people, and eat delicious food - I’m still drooling over the raw milk cheese and red wine!
The Culinary Sciences for Health Benefits: From Field to Plate (external link, opens in new window) program is open to students in the Nutrition and Food program. Global Learning Week runs from Monday, Oct. 28 to Friday, Nov. 1. Students in all FCS programs are invited to attend the FCS Exchange Drop In Session on Friday, November 1, to learn about other international opportunities.