Over the course of 4 years, the Department of School Affairs and Marie-Francoise Angelini’s team created Chef Dragui, which involves students from city schools in grades CE2 to CM2. In each release, the same ingredient must be prepared by everyone.
This year, zucchini was supposed to be included in the recipes participating in the competition. On this occasion, fifty-five were invented. A figure revealing the path that this event, organized as part of the National Fruit and Vegetable Festival, has gone through since its inception. “For the first time we have so many participants” said Marie-Francoise Angelini.
At the end of the playoffs, the four contestants met in the final, which took place on Wednesday morning at Rostand College, in the kitchen workshop of the Segpa classrooms.
Eight students of the adapted general and professional education section put on an apron to help young chefs in the implementation of their dish. And very touched that they came to present their jury, which, in particular, was the chef of La Table du moulin in Lorgues, Jacques Rolancy, the best worker in France.
We could start the tasting.
Between zucchini lasagne style by Camili Mutama (School Jean Jaurès), tomato and zucchini pie by Matteo Amigoni (Jean Giono), potato, zucchini and mozzarella gratin by Yuna Fiandino (Marseille Pagnol) and chocolate zucchini cake. by Robin Delzier (Jean-
Jaurès), it is the latter who will tempt the courts of the jury. chaired by the elected Sylvian Nervi-Sita.
“I thought everyone would like savory, but to stand out, I made sweet” – admitted Robin, who, like his other comrades, received many gifts, including a delicious fruit basket.
The 10-year-old boy also won in his class a Discovery Day at two organic farms in the Haute-Var, proposed by Bernard Vaumousse of the association Goût et terroirs.
The icing on the cake, the recipe will be served at the beginning of the school year by Elior in all school canteens in the city.
“Seeing all these young people cooking is fun and helps to throw unhealthy food in the trash.” the excellent chef Jacques Rolancy did not hide his pleasure