- 會議論文
Interaction of Tea Culture between France and Asia
並列摘要
The ＂lycée des métiers＂ Guillaume Tiel in Paris, member of the Unesco Associated Schools project network, is a vocational school dedicated to culinary professions and hotel management (400 young people, 15-20 year old, different level of professional diplomas). The school has strongly developed the international dimension of its courses, relying on partnerships with foreign training institutions in hotel management and catering, allowing many intercultural exchanges between young people and teachers. A partnership agreement has been signed with Beijing Jinsong Vocational High School in 2013. Eager to develop excellence and innovation in the culinary field, the school has set up a ＂laboratory for creation and experimentation＂, opened to volunteers students who have passed a bachelor of arts. Scientists, designers' products, great chefs and bakers advise and support researches led by students. As such, the school has been working since 2007 with the owner of ＂La maison des 3 thés＂ in Paris, Maitre Tseng, internationally recognized as one of the best specialist in the world of teas. She teaches students the culture of tea and the way to harmonize them with the meals proposed, as she does with many chefs. Each year, a different theme is chosen, taking into account market tendencies. Teas are processed in cooking and baking with PDOs markers valuing the French local products. The first recipes created by students are collected in the book ＂Cinq produits, cinq continents＂, winner of the Special Jury Prize of the ＂Gourmand World Cookbook Awards＂ in 2008. In 2013, the students have created a range of high quality sweet and savory snacks based on tea pairings, and promoted through a sensorial exhibition. Totally convinced by this ongoing project and the know-how and expertise of the ＂lycée＂, Maitre Tseng plans to go to Taiwan with students' ambassadors of this creation process and she requested the school to build a training module for future R specialists of tea. Maitre Tseng and a member of the teaching staff would be pleased to share with the audience this itinerary of intercultural creation and training led with coming generations of professional chefs.