In April, the 7th grade French class enjoyed a visit from Chef Stephen Franks, one of the owners of the Brewster Inn. He provided “escargots” for students to taste, and helped the students prepare “crème brûlée” and “crêpes Suzette” as desserts. He spoke to the students about the importance of French in culinary science, both historically and currently. Per Chef Franks, the French were the first to write down recipes and cooking techniques. Consequently, culinary science uses a lot of French even today, and he had to learn 300 French cooking terms in three short weeks in order to graduate from culinary school! Students enjoyed Chef Franks’ visit, and we hope that you will stop by and see him at the Brewster!
Pictures (left to right): (1) Chef Franks with his daughter Olivia, a 7th grade student, (2) Students sample escargots with fresh French bread and butter, (3) (4) and (5) Students prepare some crêpes, (6) “Crême brûlée” is finished off, (7) (8) more crêpe fun…oh là là!