The Week Of Taste
Jean-Marie Heulluy cooks children’s imagination at the Majestic
Founded twenty years ago, the Week of Taste is a delicious history which is the first national event on food and the pleasure of taste. Because the taste is a sense that is educated, rediscovered and cultivated throughout the life, the values of the Week of Taste are multiple:
- educate the consumer's taste, especially children's, to discover the diversity of tastes,
- inform and educate on products, their origin, production method and characteristics,
- pass down jobs and the know-how,
- enjoy the pleasure of taste,
- encourage behavior and food consumption as part of a balanced and sustainable lifestyle.
On the occasion of the 21th edition, 500 Chefs were involved in the Tables of Taste, 1200 conducted a workshop of quality and 3000 have taught a lesson of taste. These ambassadors of taste have contributed to promote a lifestyle, a heritage and traditions within their region.
In Cannes, the Taste Week was officially launched at the Hotel Majestic. On Monday, October 11, Emmanuel Caux, CEO of Barriere Hotels Group and Bernard Schmitt, Chef des Cuisines, received pupils of the Frédéric Mistral primary school in Cannes. Around them, Jean-Marie Heulluy, counselor coordinator of the event had invited many Chefs to attend this 21st birthday.
After a hearty breakfast of pastries, children donned an apron and had the hands-on under the direction of Bernard Schmitt. They were introduced to the Art of cooking in a workshop whose theme was "Colors, Flavors and Metamorphoses." They baked a cake in the shape of one of their favorite friends : the famous cartoon character Sponge Bob.
Bertrand Schmitt was very pleased to welcome the children. He said : "It's great to show them that behind what they eat, there are men and women who bring their art and know-how."
Jean-Marie Heulluy concluded : "Our goal is to open children's vision to a wide range of tastes and foods, so they are not locked into stereotyped meals. Through them, we wish to convince parents that a cooked meal is not only tasty but also economic."
