NU French Club to receive cooking lesson from famous French chef

Madeleine Kamman's book, The Making of a CookMadeleine Kamman, an internationally renowned, four-star, French chef and former restaurateur, will be demonstrating French cooking techniques to the Norwich University French Club on Sunday, April 18, at noon at the Abare Farm on Union Brook Road in Northfield, Vt. Ms. Kamman, who at one time had her own cooking program on PBS ("The French Cook"), will be teaching each student individually to make an authentic French omelette (aux fines herbes, aux champignons, or au fromage) and will serve two of her famous French cakes.

In addition, Ms. Kamman will talk to the students about Normandy and other provinces of France. Ms. Kamman's knowledge of French history and culture is legendary.

Fran Chevalier, Professor of French and head of the Modern Languages Department at Norwich University, said, "We are very grateful to Madeleine Kamman for sharing her wealth of knowledge with students of French at Norwich University. Norwich has as one of its top priorities the internationalization of our campus. An important step in meeting that goal is to encourage our students to develop advanced foreign-language proficiency and cultural competency. It is clear that our government leaders now recognize the importance of the study of foreign languages as a means to participate in global communication for a variety of purposes: national security and defense, law enforcement, business, and humanitarian. This particular cultural event has been organized to offer Norwich students the opportunity to gain in-depth knowledge of a culture other than their own."

This is a wonderful opportunity for our students, and it is an honor to welcome Madeleine Kamman to Norwich University. She has published numerous books and treatises on fine cuisine, among which is her "Making of a Cook" (1997, published by William Morrow). She was also the founder and director of The School for American Chefs, a graduate program for professional chefs.

The Red Hen Bakery of Waterbury, the Cold Hollow Cider Mill, and the Grand View Winery are local merchants who have offered their products for sampling. Lona and Jack Abare (NU '57) have graciously offered the use of their farm in Northfield to accommodate the twenty-five NU students and cadets from the Saint-Cyr military academy in France who look forward
to the lesson.

This event has been organized by Ms. Kamman, Professor Frances Chevalier, students of the French Club, Professor Denise Doz, and Lona Abare. French Club officers Corey Lasell (president), Brian Groshon (vice-president), Hillary Britch (minute-taker), Crystal Quagliaroli (treasurer), Mauryn Calderon (secretary and NUAC rep) and other members of the Club raised money to purchase the ingredients for the cooking lesson.

April 2004