The team at Cumbria’s Lovingly Artisan are fostering a little entente cordiale alongside their colleagues from the Kendal College’s Culinary team, during March and early April, by hosting two culinary students from the Louis Guilloux College, Rennes, in France.
The educational exchange initially fostered by the Kendal Culinary team in 2017, delivered its first exchange last year with two students studying at Kendal College and a further two joining the Michelin starred kitchens of Kendal College alumnus Kevin Tickle at Forest Side, Grasmere.
This year’s student intake includes; Madeline Barbarin, aged 18, from Saint-Malo, in France who wants to open an international café and patisserie and Thaïs Guimas, aged 18 from Rennes, in France, who wants to open a bakery in Japan.
Because the girls’ have an obvious interest in both pastry and baking, they are being mentored by chef lecturer Yannick Lequitte from Kendal College and by artisan baker Aidan Monks, who also tutors students at the college, during their month long stay in the UK.
Yannick said: ‘’This cultural and cookery exchange is a great initiative, it allows students from different culinary cultures to share knowledge and develop skills in a different environment. We hope that in the future students from Kendal will be able to spend time in France learning from food producers and tutors at the Louis Guilloux College, in Rennes.’’
During the exchange chef lecturer Yannick, a former chef to the French Ambassador in London is sharing his extensive insight into pastry art with his French compatriots and leading baker Aidan Monks is sharing his years of experience and incredible depth of bakery knowledge, some of which he gained during a spell in France studying alongside the craft bakers at Les Grands Moulins de Paris.
Aidan Monks, Director at Lovingly Artisan commented: ‘’Hopefully during their time with the team at Lovingly Artisan both Madeline and Thaïs will gain a valuable insight into the creation of artisan breads produced in an award-winning bakery in the UK. For my part I always find sharing a little of my years of experience so rewarding, especially with students who have a definite interest in baking. It’s really insightful being able to have the opportunity to work with young people from different food cultures, especially as they often have a very different perspective on creating bread, so it’s great to get that understanding and learn something along the way.’’