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| Photo Courtesy of Lynea LaVoy |
Cooking is just as
creative and imaginative an activity as drawing, or wood carving, or music. And
cooking draws upon your every talent--science, mathematics, energy, history,
experience--and the more experience you have, the less likely are your
experiments to end in drivel and disaster. The more you know, the more you
can create. - Julia Childs
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Some say you must taste a culture to truly understand it, which is perhaps why the food-to-table movement has become more than a trend. Based on partnerships and community involvement, this effort allows chefs, farmers and community members to create something together. It’s about going back to the basics and enjoying food that has its roots on farms and in kitchens that are run by family and friends. It’s a romantic idea that is based on science and economics, which is why Madison College has made it a point to educate their culinary students on the art of farm-to-table. In fact, this fall a group of Madison College students traveled to Italy to attend the Salone del Gusto and Terre Madre world meeting and explore the ways in which Italians are using fresh, local foods to honor their cultural roots and create unique experiences for their guest.
“The global aspect of this
experience is huge. Getting outside of our own community is important and the
adaptability piece is big,” said tour leader and Madison College Hospitality
Program Director Lynea LaVoy, Ph.D., who explained that this trip is an
excellent opportunity for students to experience a new culture through food and
interactions with local chefs, a theme at the heart of the food-to-table
movement.
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| A classic windmill in the Netherlands Photo Courtesy of Lynea LaVoy |
With their goals in mind, students
and staff set off for Europe, arriving in Amsterdam on September 21 for a short layover. While there
students experienced a canal tour and a tour of Heineken brewery. On the
surface this portion of the trip might seem like a simple stop along the way,
but LaVoy found that students were able to gain a new perspective during their
short time in Amsterdam. She said, “The students were able to compare and
contrast the countries and note the ways in which the culinary and cultural
experiences differed.”
After the short layover, the group
was off to Italy where they spent the next two weeks experiencing various
towns, restaurants, farms and, of course, the Salone del Gusto and Terre Madre
world meetings. While LaVoy enjoyed many moments during the trip, she was particularly
inspired by the group’s visit to La Madonnina an educational farm, vineyard, hotel
and more.
“This was a great self-sustaining
farm where the owner serves as the operator, housekeeper and chef, preparing
all of our meals with just the help of an aid,” said LaVoy. She further
explained that the experience allowed students to see elements of hospitality,
culinary arts, farming and more come together in a truly amazing farm-to-table
experience set in the beautiful rolling hills of Italy. LaVoy said, “It was
amazing to see what farm-to-table looks like in a place like that. It was all
about the local food, the earth and the presence of each other.”
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| The Vineyard at La Madonnina Photo Courtesy of Lynea LaVoy |
In addition to the amazing learning
opportunities at La Madonnina, the group also had the opportunity to experience
a 4 a.m. truffle hunt and various unique restaurants and shops. In particular,
the simple, relaxed feel of every restaurant touched students and staff. In
fact, LaVoy had several students comment that they learned about the value of
slowing down and being present for the current moment.
“To see the students learning
everything from how to travel and interact with roommates to the importance of
simple food with a good flavor profile was a highlight,” LaVoy said. “They saw
the importance of moving outside of themselves and seeing something bigger.”
While the trip was only ten short days, the
students came away with life lessons that extend beyond the kitchen. From the
importance of community and cultural understanding to the science of
agriculture and cuisine, students returned to Madison armed with knowledge and
ready to become the next generation of farm-to-table chefs.
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| One of the many meals the group enjoyed while in Europe Photo Courtesy of Lynea LaVoy |
Want to learn more about the Madison
College Culinary Arts Program: https://madisoncollege.edu/program/culinary-arts
Want to learn more about La
Madonnina: http://www.la-madonnina.it/
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