Some of the AP Spanish students went to a field trip to New York city. The students attended a performance completely in Spanish of “El Quijote: by Miguel de Cervantes Saavedra ( 1547 - 1616), a Spanish writer who is widely regarded as the greatest writer in the Spanish language and one of the world's pre-eminent novelists. His masterpiece Don Quixote has been translated into many languages. This performance was adapted by Santiago Garcia and directed by Jorge Alí Triana, a very well known Colombian director who in the present time directs the “ Teatro Nacional de Colombia” and at Repertorio in New York City. At the end of the performances, the students had the opportunity to speak with the actors who were from different nationalities: Cuba, Dominican Republic, Puerto Rico, Venezuela, Argentina and Spain.
The students also had the unique opportunity to go for a late lunch to the restaurant El Quijote, in New York city, practice more Spanish, eat tapas and paella valenciana. It was a day a great day full of practicing Spanish in there real world and learning more about Spanish culture.
French students enjoyed a three day excursion to Quebec City. There, students visited the fortified city, went snow shoeing and dog sledding in the Canadian forest, and crossed the frozen Saint Lawrence river on a ferryboat. They enjoyed a traditional Quebec meal served in a sugar shack: pea soup, pork rime, meat torte, crêpes were among the dishes served. Maple syrup was available for every course, and line dancing allowed us to digest a bit before heading outside to eat fresh maple taffy (boiled maple syrup served on snow and rolled on a wooden spoon). On Sunday morning, students had a tour of the “Place royal” along with some free time to walk the streets Quebec City.
Bon appétit !
In French class, students learned about the “Meilleur Ouvrier de France” [Best Craftsman in France]. This competition recognizes the ‘best of the best’ in their trade. Pastry chefs, butchers, cheese mongers, florists, sculptors and many others compete to be recognized as the most talented and knowledgeable individual in their professional field.
Paul Bocuse, Meilleur Ouvrier de France (awarded Three Stars Michelin since 1965) is one of France most renowned chefs and has given his name to one of the Culinary Institute of America’s fine restaurants. On Wednesday, students were given the opportunity to experience a meal at Bocuse’s, a student-run restaurant on the campus of the CIA in Hudson Park, NY.