Savoring the Flavor of French Culture: A Culinary Journey at MWCC
Mount Wachusett Community College (MWCC) students and faculty recently got a taste of France without leaving campus, thanks to a captivating French cooking demonstration at the Green Street Café. Under the guidance of Chef Kyle LeGrand, students transformed simple ingredients into the five mother sauces, deepening their connection to the culture they’ve been studying all semester and preparing them for the foods they will encounter in Paris.
The event was a delicious culmination of the humanities course, “An American in Paris”. The course brought students on an intellectual journey through France’s rich traditions, literature, and art, laying the foundation for their upcoming study abroad experience in Paris this spring. The study abroad experience is funded in part by the College’s ongoing National Endowment for the Arts (NEA) grant, with support from the MWCC Foundation.
A Hands-On Experience
“I saw Green Street’s chef Kyle one day and it just popped into my head to organize this culminating event for students in the class. One of the great things about working at MWCC’s small campus is the opportunity to organically collaborate with the people you see on a daily basis, and really know fellow staff. We have a gem in these connections at MWCC. I didn’t know about mother sauces until today, and it will be fun to spot them in Paris!” said Katie Fuller, Assistant Professor of English, who teaches the course.
As Chef LeGrand guided students through the hands-on demonstration, the Café buzzed with excitement and aromas. Students took turns stirring and adding ingredients to create the five mother sauces of French cuisine—Béchamel, Velouté, Espagnole, Hollandaise, and Tomato Sauce—which serve as the foundation for countless recipes.
Preparing for Paris
The cooking demonstration was more than just a delicious diversion; it was a vital step in preparing students for their upcoming adventure. This spring, the class will travel to Paris as part of MWCC’s study abroad program. There, they’ll immerse themselves in French life, visiting historical sites, attending cultural events, and savoring authentic French cuisine.
“This demonstration brought the class material to life,” Fuller added “It’s one thing to read about French culture, but it’s another to experience it through food. This event gave students a glimpse of what awaits them in Paris.”
A Taste of What’s to Come
At the conclusion of the demonstration, students were able to sample the five sauces, as well as their derivatives, including Béarnaise and Romesco, with chicken or beef. The students had also created vegetarian versions of the sauces which were equally delicious. The atmosphere was filled with laughter, camaraderie, and enthusiasm for their upcoming experiences in France.
“I had such a fantastic time watching the whole class get into making the sauces! This cooking demo really made me appreciate French cuisine even more, and now I’m even more excited for our trip to Paris. I can’t wait to dive into the culture and experience it all firsthand!” shared Natalia Oliver, an MWCC Student.
MWCC’s dedication to providing experiential learning opportunities like this cooking demonstration reflects its commitment to enriching students’ academic journeys. With Paris on the horizon, this event was a perfect prelude to a semester abroad filled with exploration, discovery, and unforgettable flavors.