SETU celebrates Irish and French cuisine
Pictured at a special Goût de France dining experience were Xavier d’Argoeuves, Cultural Counsellor at the French Embassy and President of SETU, Professor Veronica Campbell (centre) with stakeholders and guests. Picture Robbie Byrne, SETU.
South East Technological University (SETU), in collaboration with the French Embassy, in Dublin, recently hosted a special Goût de France dining experience, serving the best of Irish and French cuisine before a room of local and international guests.
Celebrated in over 150 countries worldwide, Goût de France (Taste of France) focuses on the use of local and French ingredients and recipes.
The event, organised by both students and staff of the Culinary Arts and Hospitality programmes in the Department of Humanities at SETU, took place at the Tourism and Leisure Building on the Cork Road Campus in Waterford.
Among the guests were Councillor Joe Conway, Mayor of Waterford City and County, along with senior staff from the Embassy of France in Ireland, such as Xavier d’Argoeuves, Cultural Counsellor, and Delphine Tessier, Scientific and University Attaché.
“Goût de / Good France is a unique operation launched in 2015 to celebrate French gastronomy through a series of events organised by the French diplomatic network on five continents," said Mr d’Argoeuves, as he expressed his admiration for the event.
“I was very impressed by the quality of the Goût de France/Good France lunch prepared and served by the SETU student and staff team, highlighting French gastronomy and the Franco-Irish connection. It was a delicious celebration of cultural exchanges," he added.
Also present were valued stakeholders with strong ties to both French and Irish culture in the food, tourism, and hospitality sectors, alongside French graduates of SETU, who came to Waterford as Erasmus students and now work locally in senior roles in industry.
Emphasising the significance of the Goût de France lunch hosted by the students and staff, President of SETU, Professor Veronica Campbell, said: “Our connections with France are extremely important to us through our partnerships with over 40 French universities, as part of the Erasmus+ exchange programme, through our multiple research partnerships throughout France, and our much-valued links with external partners in the south east region, many who have a strong connection with France.”
Continuing the Franco-Irish theme, before the lunch event, the students of the BA (Hons) Hospitality Management and BA (Hons) Culinary Arts programmes hosted a wine-tasting session, serving French wines with a link to Irish heritage. The wine was paired with an interesting and original selection of locally sourced amuse-bouches under the guidance of oenology lecturer, Nuala Gordon.
In summary, Dr Suzanne Denieffe, Head of School of Humanities, gave an account of the success of the students involved: “Guests at the event enjoyed a locally sourced, seasonal, and sustainable lunch with a French twist, prepared by the students of the Higher Certificate in Culinary Arts led by programme leader, Chef Edward Hayden."
The meal was served by the students from the Higher Certificate of Hospitality Studies along with a number of students from the local VITA Community Hub, who have been involved in a successful year-long initiative at SETU to facilitate greater inclusion for all learners at the university, led by lecturer in Hospitality Management, Fabrice Bartholin. The event was a credit to all involved.
Not only are the students of the Culinary Arts and Hospitality Management being recognised for their talents at the Goût de France lunch, but two students currently within the programme were recently congratulated for their achievement and success on an international level.
Jessica Beckley and Callum Priestly, both in the Culinary Arts programme, brought home bronze medals from their entry at the IKA/Culinary Olympics, which is one of the oldest, largest and most diverse international culinary competitions in the world.
Both students were congratulated on their contribution to their win as part of the National Irish Junior Culinary Team.
The Senior and Junior Irish National Irish Culinary teams brought home bronze medals from the prestigious competition, which showcases culinary talent on an international stage.
