La Mobilité Européenne au CFA les 13 Vents

Written by Rachael


A picnic in the fields
So today Europe held its own mini EU congregation- on a picnic blanket in a local field a German, two Frenchmen and an Anglophone attempted to master the true feats of foreign languages including "sympathetic" and "cueillir". 

Whilst attempting to convince the francophones that "Antidisestablishmentarianistically" was a word we had a traditional french Apero- baguette and cured sausage with a bottle of borderline Rosé cooled in a sheet of soaked toilet paper. Having now shared an appartment with a native frenchman for a week it is clear how culturally important this traditon is to the french people. (Not the toilet paper bit) but to take a moment-an hour or so out of the day and just enjoy food and company. As a bit of an obsessive planner it has taken me a little while  to adapt to this way of life but it is (and i hate to admit this to fellow brits) infinitely better. 

Where else can you stand in an enormous patch of dandelion clocks and attempt to play the accordian whilst being heckled by a francophone waving a salami?
This blend of culture is at the heart of the success of CFA's workaway program i feel...

 The times spent sitting on a wad of computer paper and learning the german vegetables at the photocopier with fellow workawayer Benjamin from Berlin. Or being taught in french how to write my name in Arabic whilst listening to myself being introduced to a group of Columbian visitors by a Spanish translator. 

If you're brain doesn't hurt after reading that then you're made of steel ;) 

Thank you CFA for giving the world this strangely wonderful mixing pot of cultures.

 


Lundi 10 Avril 2017 | Commentaires (0)

Rachael Brown

The winner
The winner
This can only exist in France. The competition of the best traditional baguette of the Departement Corrèze. It took place this Wednesday, was organised by the bakery-association and was held here in CFA. Eleven boulangers from the region presented each four of their best baguettes. A jury, consisting of professionals and customers (including local politicans and the CFA boulangerie master) were inspecting the baguettes. They messured, weighed and cut them, smelled them, and of course tasted them. Even french national tv was there to follow the competition. After around one hour of examining the baguettes, the jury announced the winner. Not only a trophy and a cheque were handed over. The winner will also represent the departement Corrèze in the competition of the region Nouvelle-Aquitane. It was a quite unique impression to see the television, local newspaper and lots of people with their mobile phones getting crazy about a baguette and taking lots of pictures of it. Not just a baguette, la meilleure baguette traditionelle française de la Corrèze! This shows pretty well how important food and culture are in France. And I totally understand why.

La meilleure baguette de la Corrèze

La meilleure baguette de la Corrèze

La meilleure baguette de la Corrèze

La meilleure baguette de la Corrèze

Lundi 10 Avril 2017 | Commentaires (0)

Benjamin Schickel

A bakers paradise
This week I had the chance to pass a whole day with the future boulangers of CFA. What a great experience. I‘ve learned a lot about french bread and how to make it. 

A bakers paradise
I got in the touch with the real baguette tradition française. Which is the most basic beaguette you can imagine, just a few ingredients, no additives, everything ecological, made with the farine traditionel which is supposed to be the best flour you can get for making baguette. It’s so good because it is so simple. But still every baguette looks different and has a slightly different taste. 

A bakers paradise
We also made croissants, what made me quite happy. I already tried myself to make croissants and completely failed. It’s difficult and really take’s some effort. You have to fold the dough several times in a special way to make the pâte feuilletée, fortunately I had some help with that. 

A bakers paradise
Afterwards you roll the croissants or add some chocolate to make pain au chocolat. At the end my croissants didn’t look too bad bad – but nothing compared to the beautiful viennoiseries the students made. And in the time it took me to somehow get along with my baguettes and croissants, the rest of the class also prepared pain complet, pain de mie and other tasty viennoiseries. 

A bakers paradise

A bakers paradise
At the end of the day everybody nicely arranged his results to present them. That was gourmand-paradise! 

A bakers paradise

A bakers paradise

My croissants
My croissants

A bakers paradise

Vendredi 7 Avril 2017 | Commentaires (0)

Benjamin Schickel

(German text below)


Deep in the heart of french culture - one day in the patisserie
After a few days helping in english classes I got the chance to have a look into the practical part of the apprenticeship. I was invited to spent a whole day in the patisserie and to watch the students learning how to make brioche, pâte sablée, crème d’amande and a tarte aux poires. These are really crucial parts of the french culture, you will find brioches in every boulangerie, and it’s great to see how these important basics of french patisserie are made. As simple as it might seem, I’ve learned, it is not. You have to be careful and follow the recipe and don’t mix up the order of the ingredients. But besides the recipe there is this other part, which is not less important. It’s the creativity of the patissier. Every tarte looked different and I’ve never seen so many different forms of brioche before. 

I could ask any questions and the students were happy to explain me what they’re doing. I also learned about their different backgrounds and where they are working to gain real-life-experiences, when they are not in school. It’s a tough job, it took almost the whole day to prepare the doughs, let it rest, knead it again, let it rest again and finally bake it. And not to forget to taste it! Now I see that patissier (and boulanger aswell) is a hard job, you have to get up very early to prepare everything before the first customers arrive in the morning, and still be concentrated and passionate.

The atmosphere in class was super friendly. Everybody was working on his own projects, but they always helped each other when something went wrong somewhere. And at the end of the day they were proud to present their results to each other. Thanks for the day with you and I am looking forward to try new tartes next week! 
 

Deep in the heart of french culture - one day in the patisserie
Nachdem ich die ersten Tage damit verbacht habe die Schule kennenzulernen, im Englischunterricht auszuhelfen und das kleine Städtchen Tulle zu erkunden, konnte ich am vergangenen Donnerstag auch einen Tag in der Patisserie verbingen. Ich konnte den Schülern bei ihrer Arbeit über die Schulter schauen und wurde vom Dozenten extra dazu aufgefordert, sie mit meinen Fragen zu löchern. Dabei hab ich auf jeden Fall viel gelernt und mich sehr gefreut, so wichtige Grundrezepte der französischen Patisserie erklärt zu bekommen.

Gar nicht so einfach das alles! Und die Arbeit als Patissier ist alles andere als leicht. Früh aufstehen, permanent konzentriert arbeiten und dabei noch kreativ gestalten. Sogar für mich, der eigentlich nur Mäuschen gespielt hat, war es schon anstrengend den ganzen Tag im Backraum zu stehen. Aber trotzdem waren alle den ganzen Tag gut gelaunt und mit Spaß bei der Arbeit. Und am Ende des Tages ziemlich stolz sich gegenseitig ihre Ergebnisse zu präsentieren. Das gemeimsame Probieren von Brioches und Tarte aux Poires hat dann auch endgültig für die Strapazen des Tages entschädigt. 

Follow the recipe
Follow the recipe

Deep in the heart of french culture - one day in the patisserie

Deep in the heart of french culture - one day in the patisserie

Deep in the heart of french culture - one day in the patisserie

Deep in the heart of french culture - one day in the patisserie

Deep in the heart of french culture - one day in the patisserie

End of day - don't forget to clean everything!
End of day - don't forget to clean everything!

Dimanche 2 Avril 2017 | Commentaires (0)

Benjamin Schickel

First days in Tulle
Bonjour tout le monde!
My name is Benjamin, I am a 29 years old from Berlin, Germany. I am travelling throughout France since september 2016 (for about 6 months now), to explore the country and learn the language. I am using mainly workaway to get around and can tell that this is a fantastic way to see many places, meet interesting people, practise french and discover the real french way of life. Therefore I am really happy to see how the CFA les 13 vents is participating in this project. To host people from all over the world to provide an exchange between the students and the travellers is super valuably for everybody – the students, the workawayers and even for the school itself. 

Thanks to the team I felt very wolcome from the first day on. I think this is going to be an enriching experience and I am very thankful for this opportunity. I was lucky to meet Claudia and Paul from southafrica, who were volunteering here aswell. They shared with me their experiences from their incredible trip around the world and passed with me the together my first week here in Tulle. Have a safe trip guys and lots of fun in spain!

The first day I arrived, the school held a cooking-workshop in the evening for interested inhabitants of the area. It was taking part in the kitchen of the schools training-restaurant and I was invited to have a look. Lucky for me I could also join the group afterwards to join the dinner they prepared together. Topic of the evening: trout. Couldn't imagine a better start for my two weeks here!

First days in Tulle

First days in Tulle

First days in Tulle

Dimanche 2 Avril 2017 | Commentaires (0)

Benjamin Schickel

Final words
Hi there!
So this is our last day after only a couple of weeks here at CFA, I wish we could have stayed longer, but perhaps we may return to see our new friends here in Tulle in the futyure.
A special thanks go out to Ouidad the fantastic English Teacher who has one of the most difficult tasks in all of France! Yes, teaching French people how to speak, the beloved tongue of the English Language and that is not easy and to Michel for having the insight and wisdom to opening up CFA 13 Vents to us foreigners and treating us in a loving manner.
I wish you all the success in achieving your life goals whatever they may be. Study hard, commit yourself to becoming your version of success and respect yourself and others along your journey.
Bye

Vendredi 31 Mars 2017 | Commentaires (0)

Paul Finnigan

Vegetarian evening
Hi there!

We were fortunate enough to spend an evening with local cooks and with Chef Doris learning how to cook a vegetarian meal. I am not much of a cook but I do know good food and this experience gave me another insight into the famous French culture of culinary delights. I succeeded in not poisoning anyone and to the contrary the food we cooked under the expert guidance of Chef Doris was divine.
If these are a reflection of the skills and competencies of what is being taught at CFA then the future of French cuisine is in safe hands.
 

Vendredi 31 Mars 2017 | Commentaires (0)

Paul Finnigan

Exploring the town of Tulle
Hi there!
When we were not busy in class or learning about some new crafts and trades we wandered down to Tulle. Only a short walk downhill into the pictureque town centre by the river. The steps down were some what chaotic and fun but the same steps back up the steep incline zere not so much to laugh about in the midday heat.
The views around the valley are wonderful and it is a privilege to Wake up to this everyday.
Thanks for a wonderful stay in Tulle.
 

Vendredi 31 Mars 2017 | Commentaires (0)

Paul Finnigan

How to become a Life Coach
Hi there!

I have been a coach since 1990 helping businesses grow and improve in many different countries and many different industry sectors. For the last 17 years I have focused on being a Life Coach which is similar but different from a Business Coach, because a Life Coach works one on one with their client to help them solve problems in their life, to enable the client to achieve their goals.
To become a Life Coach you may need to study pyschology or a similar subject about the behaviour of people, which is very interesting and rewarding to see people become successful, but also requires alot of patience.
More on this topic in future posts.

 

Mercredi 29 Mars 2017 | Commentaires (0)

Paul Finnigan

The Transporter Man Visits CFA
Hi there!

I asked Naomy. one of my new friends in the hairdessing section to give me a new fashionable and stylish look. This was a big challenge for her and unfortunately she ran out of time to finish my blow drying.
I think she did a good job making me look a little like Jason Staham, The Transporter.
So I recommend her for anyone who wants to practice their English while getting their hair cut or styled.
 

Mercredi 29 Mars 2017 | Commentaires (0)

Paul Finnigan

Thank you prof Didier
Thank you prof Didier
So, for the second time in five days I find myself surrounded by the smells and sights of delicious baked goods. I suppose it is very difficult, when you are in France, not to be in the presence of some kind of baked deliciousness. But in the boulangerie, it is impossible not to find yourself face to face with delicious bread. 

I spent the better part of my Tuesday, kneading moulding and shaping, croissants, chocolate bread and other traditional french breads. It was surprising that the class of fifteen only had boys, even though some say they want to be bakers for the girls. Surprise, no girls here!

Anyway, I had an awesome time and know more about making bread than I would ever need. Its not a trade I would ever consider taking up because there is a lot of waiting around for dough to proof and rest. My brain is too crazy to deal with all that pause.

Un grand merci a Didier et le etudiants pour un fabuleux experience!!!
Claudia

Mercredi 29 Mars 2017 | Commentaires (0)

Claudia Finnigan

Je reprend le boulot


De retour à Tulle
Les premières grillades apparaissent en rayon à Carrefour City ! Réaliser par mes chefs Bruno et Didier ! 
Vive le printemps ! 

Mercredi 29 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

Très bon vol


De retour !
Nous voilà de retour en FRANCE à Limoges après 1 heures 30 de voyage. 
Malgré un départ très touchant, nous sommes content de retrouver nos proches ! 
Je tiens à remercier tous les protagonistes de ce voyage ainsi que les entreprises qui nous ont accueillis généreusement, transmis leurs savoirs, notamment Monsieur Noizat et l'équipe Boucherie de Carrefour, ainsi que le CFA 13 vents pour cette opportunité donnée.


PS : Petite pensée pour ceux qui n'ont pas pu partir à Londres, j'espère que mon blog vous feras voyager. 

Mardi 28 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

Adieu Nottingham


Prêt pour le départ !
A 10 heures 30, nous attendons le bus, pour 20 minutes de routes, direction Aéroport EAST MIDLANDS.

Arrivé à l'aéroport à 10 heurs 50, l'enregistrement se dérouleras à 12 heures 45 et à 13 heurs, nous somme sur la piste pour rentrer dans l'avion à 13 heures 50 !  YESSSSS ! 

Mardi 28 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

Un dernier au revoir.


Le départ.
Ce matin debout aux aurores avec Doriane, pour une dernière visite dans mon entreprise. Un grand merci à eux pour leurs gentillesse, leurs patiences, leurs professionnalisme et cette joie de vivre qui on fait de ces deux semaines un moment mémorable. Merci a Tony, Callum, Jack et Justin
Carolane

Mardi 28 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

Une émotion à son comble.


Réveil Matinal.
Deux heures avant le départ, une dernière visite dans mon entreprise en compagnie de Carolane. Afin de remercier toute ces généreuses personnes, pour leurs accueils, leurs patiences, leurs passions, leurs joies de vivre, qui ont contribué à ces deux semaines qui resteront mémorables.

Merci à Joe, Carole, Arnold, Uggy, Steeve and Johnny. Doriane

 

Mardi 28 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

En très bonne compagnie.


Little Break !
Neammoins, une petite pause faite au Kitty Café, un restaurant/bar typique et original. Nous nous restaurons en compagnie de Chats de race comme des Main Coon, des Isabelles et tant d'autres. Un cadre iddylique ou nous sommes complètement plongés dans l'univers des chats ainsi qu'une  très bonne convivialité avec une charmante serveuse qui nous a servis.

Lundi 27 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

Dernier jour d'emplette.


Une seance shoppping avec certains membres du groupe
Aujourd'hui, dernière journée pour faire les boutiques, le plein de souvenirs de cette ville de Nottingham. Nous parcourons la ville notamment le Victoria Center. Et bien d'autres magasins comme Primark et fait un petit retour en enfance avec le magasin Disneyland.

Lundi 27 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

Avant dernier jour, Nottingham Castle.


Dernière visite!
Une dernière visite s'impose sur les hauteurs de la ville au Nottingham Castle, ou nous avons pu admirer un charmant Parc, et un château ou l'on a appris que Robin Wood fut l'investigateur de ce que Nottingham est actuellement. Une belle vue panoramique de cette ville que surplombe le château.

Dernière visite!
Petite séance câlins avec les oiseaux. 

Dimanche 26 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

Un poulet farçi


Dernier repas
Un poulet donné par mon Patron afin que nous puissions manger avec le groupe. Farci aux légumes, il conviendra parfaitement demain soir. Préparé avec soin et amour.

Dimanche 26 Mars 2017 | Commentaires (0)

Deux bouchères à Nottingham !

Me and Anais
Me and Anais
Goeie dag/Good day/Bon jour,

My naam is Claudia en ek is van Kaapstad in Suid-Afrika. My name is Claudia and I am from Cape Town in South Africa.
 

It has been a very interesting first week here at CFA and I've had a great time meeting all the wonderful teachers and interesting students. It been quite eventful since day one, participating in a vegan cooking event while taking instructions in a foreign tongue. Did I mention I don't speak any French? But, I had an awesome time and ate too much.
 

Anyway, I've been flattered by the responses to my age (No, you look ten years younger!) and amused by the responses to my being married (Congratulations!).  
 

My husband and I have been travelling for the last twenty months and it's important to us to experience the culture of all the countries we visit on a deeper level. CFA has provided the opportunity for us to do just that and we are fortunate to be here. This last week I've enjoyed the fabulous cuisine prepared by the talented students and tried my hand as patisserie chef. Only superficial burns to my fingers and a minor scrape, which is quite an achievement for a novice. I want to give a special shoutout to Anais for taking me under her wing while learning her craft.
 

I am sad that we are only here for two weeks, but who knows what the future holds. 
 

It has been great so far and I am looking forward to another week of making awesome memories.
 

Catch you on the flipside. 
Claudia
 

 

 

Samedi 25 Mars 2017 | Commentaires (0)

Claudia Finnigan





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Jeudi 13 Avril - 10:57