Vest-Lofoten Upper secondary school - NORWAY

Lofotposten June 3rd 2009

2009-06-05T14:48:00.001+02:00

FINAL MEETING

2009-05-20T12:24:00.003+02:00

[ MORE PICTURES ] - have a look.

Final dish - Trebisacce

2009-02-09T13:36:00.010+01:00

Teacher Roger Øverås and his class "took over" a local restaurant at February 21 st. On this evening they made four dishes, and one of them was the main course we will present in Trebisacce in May.

Look at our school webpage.

Preparations for the final meeting

2009-02-07T18:56:00.003+01:00

On Friday February 6 th the students and teacher Roger Øverås made preparations to a restaurant evening witch will take place two weeks from now. They prepared four dishes, and one of these will be the one we are presenting in Trebisacce in May, namely the main dish based on lamb from Lofoten.

All the Norwegian recipes

2009-01-16T10:15:00.010+01:00

Happy new year everyone

2009-01-15T11:50:00.002+01:00

15 days of January has already passed. This winter has given us a lot of stormy weather, and the snow have a tendency to disappear time after time. Now the sun has returned and the days are turning lighter all the time. Have a look at some pictures from Lofoten this winter:

[ Pictures - winter ] - [ Pictures - stormy weather ]

Final meeting - Trebisacce Italy

2008-11-26T12:52:00.005+01:00

The final meeting will take place in May 11th - 15th 2009. Previous to this we`ll have to prepare the following:

1. Report all our recipes to Franck (deadline December 1st 2008) :-)
2. Agreement with Trebisacce and Limoges on what to present.

3. Create a main dish recipe (deadline February 15th 2009).

In the meantime: have a loook at our pictures here.

Thanks to LLP Pierre Marie Theas

2008-11-21T12:36:00.005+01:00

We had a great time in Montauban :-)

Lofoten seafood and cheece starter (Montaunban)

2008-11-21T11:45:00.003+01:00

In Montauban we will present

2008-10-21T15:06:00.006+02:00

1. Sweet`n sour salmon with beta-cheese.
2. Lefse served with fresh cheese and ham (whale).
3. Seaweed served with smoked salmon and fresh cheese.

Montauban November 10.-14.2008

2008-10-11T11:18:00.001+02:00

Norwegian cheese

2008-10-10T19:13:00.000+02:00

Please visit these web-pages to learn more about Norwegian cheese:
http://www.jarlsberg.com/
http://www.jarlsberg.com/page?id=172
http://en.wikipedia.org/wiki/Gjetost

http://www.norwegiancheeses.co.uk/recipes.html
http://www.synnove.no/?template=frontpage
http://en.wikipedia.org/wiki/Category:Norwegian_cheeses

La Spezia: the meeting, the dishes

2008-05-29T11:42:00.005+02:00

Pictures from the May 2008 meeting in La Spezia is presented on our Comenius friends website:
http://comeniusgastronomie.blogspot.com/

http://laspeziacomenius.blogspot.com/

Creative dish -La Spezia 2008

2008-05-15T21:29:00.004+02:00

Students evaluation

2008-03-11T11:42:00.005+01:00

We asked the students to evaluate
their work with their Theme-evening on
February 14th 2008. See the results below.

In Cod we trust

2008-03-05T11:44:00.014+01:00

[Our partners have already recieved a link to pictures from the ongoing codfishery in Lofoten.]

These days our students are given the opportunity to work with fresh fish and preserve it.

And of course: some of the fresh cod-filets we bring back home and make a nice evening meal:

Bon Apètit.....

Theme evening February 14 th

2008-02-15T14:59:00.016+01:00

[Read more at the School web-site]

25 guests, a French, an Italian and a Norwegian menu, 12 students, 2 teachers, local newpaper, picture show,
Comenius information....we did it.

Comments: Tastefull, Fantastic, I`m impressed, Good ambassadors......

The students have done a great job during the last few weeks, and
herethey are recieving standing ovations from the satisfied guests .

Willy and Roger did a great job telling the guests about our Comenius-project.

All the pictures taken in Limoges, Brønnøysund,
Lofoten and Almeria were presented.

And of course : a nice newspaper article.

Theme evening - preparations

2008-02-08T09:10:00.001+01:00

According to the list of activities we will arrange our "International evening" on February 14th. Our students have translated the different international menues, and today they are working in the kitchen doing their first tests.

Glossary1

2008-01-08T11:48:00.003+01:00

INGREDIENTS (norsk - engelsk)
Agurk - Cucumber
And - Duck
Anis - Anise
Appelsin - Orange
Blåbær - Blueberry - http://en.wikipedia.org/wiki/Blueberry
Brisling - Sprat
Brokkoli - Broccoli
Brus - Soda
Brød - Bread
Eple - Apple
Farse - Farse of fish
Fett - Fat
Fisk - Fish
Geit - Goat
Gelatin - Gelatin
Gris - Pig
Grønnsaker - Vegetables
Gulrot - Carrot
Hval - Whale - http://en.wikipedia.org/wiki/Whale
Hvitvin - White wine
Hyse - Haddock - http://en.wikipedia.org/wiki/Haddock
Is - Ice cream
Kanel - Cinnamon
Klippfisk - Salt dried cod - http://en.wikipedia.org/wiki/Klippfisk
Kolmule - Blue whiting
Kreps - Crawfish
Laks - Salmon - http://en.wikipedia.org/wiki/Salmon
Lam - Lamb
Lutefisk - Stockfisk /sodalie - http://en.wikipedia.org/wiki/Lutefisk
Løk - Leek
Makrell - Mackerel
Multebær - Cloudberry - http://en.wikipedia.org/wiki/Cloudberry
Musling - Mussels
Oppskrift - Recepie
Ost - Cheese
Peppermynte - Peppermint
Plum - Plomme
Poteter - Potatoes
Reke - Schrimp
Rosmarin - Rosemary
Rype - Grouse - http://en.wikipedia.org/wiki/Lagopus
Rødvin - Red wine
Røkt laks - Smoked salmon - http://en.wikipedia.org/wiki/Smoked_salmon
Rømme - sour cream
Sei - Saithe - http://en.wikipedia.org/wiki/Saithe
Selleri - Celery
Sild - Herring - http://en.wikipedia.org/wiki/Herring
Sirup - Syrup
Sitron - Lemon
Smør - Butter
Spinat - Spinach
Torsk - Cod - http://en.wikipedia.org/wiki/Cod
Urter - Herbs
Vann - Water
Vin - Wine
Vågehval - Minke whale http://en.wikipedia.org/wiki/Minke_Whale
Brunoise - http://en.wikipedia.org/wiki/Brunoise
Melba toast - http://en.wikipedia.org/wiki/Melba_toast
????????? - Tumeric

Technical (norsk-engelsk)
Oppkok - Blanching
Tynne skiver - Cappaccio
Skjære ut - Carve
Kompott - Compote
Koke - Cook
Kutte - Cut
Dessert - Dessert
Tørket - Dried
Varme - Heat
Hovedrett - Main course
Marinert - Marinated
Passere - Passere
Rense - Rinse
Salte - Salt
Sikte / sile - Sift
Dele opp - Slice
Røre - Stir
Avkjøle - Cool off
Kokk - Chef

Equipment (norsk-engelsk)
Gaffel - Fork
Panne - Fry pan
Kniv - Knife
Ovn - Oven
Kasserolle - Saucepan
Skje - Spoon
Tallerken - Plate
Kopp - Cup
Glass - Glas

Report from the meeting in Almeria

2008-01-06T13:02:00.000+01:00

by coordinator of the project Mr. Franck Rebet
ACTIVITIES DURING THE MEETING

-Presentation of the educational trainings in Almeria as well as of the different parts of their school
- Visit of the fittings of the school
- Preparation of the objectives and of a common technical form
- Conditions of the creation of a blog for the project in each centre
- Meeting with the press
- Visit of the central market and of typical products
- Preparation and dressing of an international buffet of local food products in the restaurant of the school. Each school, preparing one of the creative dishes imagined by the students during the year
- Visit of a greenhouse of organic products in the region of Almeria
- Visit of a wine cellar and tasting of Laujar wines
- Visit of some villages of the Alpujarras
- Visit of a traditional restaurant
- Guided visit of the town
- Achievement of an Andalusian meal by the students of the school and served to the participants in the school restaurant
- Meeting with the local authorities , Radio, Television and Press

Planning of the activities for 2007/2008

October 2007
Comenius meeting in Almeria : preparation of the objectives.Organization of the groups of work in each school.

November 2007
Each school will have to create its own blog . In this blog the students can introduce themselves (in their native language and in English). All along the year , the blogs will have to be regularly supplied , including all the technical forms of the previous year in English and in another language.

Beginning of 2008
Each school will have to prepare a theme evening in the school restaurant using the technical forms of the other partners (technical forms prepared for the menus in 2006/2007). The menu will be proposed by the students in their school in order to spread outside the school the work done. A jury will give their opinion.This jury can be composed of some of the clients dining that evening. Photos will be taken during the preparation in the kitchen and during the service in order to illustrate the file. A common questionnaire will be given to the clients. This questionnaire will particularly focus on the cooking differences highlighted by the dishes proposed.

March 2008:
Translation of the professionnal glossary. This glossary made in 2006/2007 will be translated into 2 languages (at least into English). This glossary takes all the words used in the technical forms proposed last year. Then it will be put on the blog .

First term 2008
Creation of a garden or a green house of aromats in each school (except Lofoten because of the climate. They will use aromatics from local producers.). The students will see the importance of the use of these aromats and will exchange ideas with their partners: all the students must take part in this creation. Photos will be taken and put on the blog.

From november to march 2008
Creation of a dish based on aromatic herbs. In March the students will have to propose a creative dish using aromats They will use the common technical form and will present photos. This dish will have to respect the project which aims at a creative gastronomy and use only traditional products. This dish will be presented in La Spezia in May. Geographic cultural study of the countries in the partnership. During history and geography lessons the students could be taught some notions about the culture, the geography, the history, the language and the gastronomy of their partners. The students can make files and exhibitions. Exchange of the work of the students during the year. Each center will inform all the partners on the development of the work and with the webcam teachers and students will discuss. Some time slots will be installed to allow each school to exchange with a partner. During the preparation of the menus in the school restaurants the evening party will be broadcast through a webcam.

Communication between students
The students who are interested in an individual exchange can exchange their e-mail address through their teachers

Next project meetings
The next meeting will take place from May 19th to 23rd 2008 in la Spezia in Italy. Another meeting is planned in October in Montauban. Each center will present the work of the year (photos, blog,...) and will make the technical form of the dish based on aromats.

Best Wishes

2007-12-15T14:48:00.001+01:00

Merry Christmas and

Happy 2008

to all our norwegian friends.

From your friends of Limoges in France

Cloudberry soup at school

2007-10-28T13:17:00.001+01:00

On Friday October 26th teachers and guests celebrated our new school organization at the restaurant in Gravdal. About 130 persons had a good meal with wine included. The dessert this evening was our Comenius Cloudberry soup. Rogers and students made a fantastic effort preparing all the dishes, and Willy the toastmaster told about the Comenius-project when he presented the menu.

Meeting in Almeria

2007-10-18T23:26:00.002+02:00

We had a great time in Almeria. Special thanks to "Paco & Paco" for their hospitality and efforts.

Next meeting

2007-09-21T13:20:00.000+02:00

The next project meeting will take place in Spain / Almeria in the period of October 16 th to october 20th 2007. The participants will try out some of the recepies created last year, and also prepere the activities for the next two years.

Project activities 2006-07

2007-08-30T12:01:00.000+02:00

This report summarizes the local project activities in the period from October 2006 until May 2007. Participants have been Per Blix, Willy Ryan, Roger Øverås and students.

After Limogès

One of the Norwegian participants, Roger Øverås, had his leave and decided to work at another school during 2006/07. In order to go on with our plans we decided that activities involving students this first year, should take place at his new school Brønnøysund videregående skole (Brønnøysund upper secondary school).

Along the year Roger Øverås, his students, Willy Ryan and Per Blix have arranged meetings both in Gravdal, and used the telephone and e-mail to cooperate. The students in Brønnøysund have made contact with some French and some Italian students. Next year all activity involving students will take place at Nordland fiskerifagskole Gravdal.

The joint solution was a complete agreement between the managements at each school, and we hope that this cooperation may consist in the future. As we agreed in Limogès we have used e-mail and MSN-messenger to make contact with our European colleges.

Preparation and achievement of a local buffet
Date: March 28 th 2007

School management:Both the principal and deputy head has been involved, and has shown great commitment in the project.

Teachers involved: Roger Øverås and second chef/teacher. English teacher.

Students: all together 15 students from upper secondary level (second year in school). Four of the students are represented at the Comenius meeting in Gravdal. Both catering students and cooking students participated.

Time: 11 days in school (theory), and in addition the great evening with their parents.

What to do: in order to achieve a creative and innovative dish using local products :use of recipes, compose menu, FISHE-shedule, learn English expressions/word bank, testing of the menu, planning and arranging an evening with parents and teachers present, taking pictures, writing report, exchanging students electronic e-mail.

Documentation: the local newspapers were invited, but did not show up. Both teachers and students have made their report on the work done.

Comenius meeting in Norway

The planning started out just after the visit to Limogès in October 2006.

All seven project-schools/partners were participating (21 teachers and 8 students). Included are 4 students from Brønnøysund Upper secondary school who all have taken part in preparation and achievement of the local buffet (see above). These students made contact with students from France an Italy during their visit in Gravdal/Lofoten. Updated information on accommodation, travelling and program has been communicated by e-mail and SMS to all partners.

The Lofoten Cloudberry soup

2007-08-28T13:04:00.003+02:00

The Lofoten group Main course

2007-08-28T12:54:00.001+02:00

The Lofoten Hors-d’ouvre

2007-08-27T12:39:00.003+02:00

Pictures in local newspaper

2007-05-22T14:01:00.000+02:00

Pictures and article from May 2007.

Read more at: http://www.lofotposten.no/lokale_nyheter/article2765790.ece

Meeting in Lofoten

2007-05-15T18:19:00.000+02:00

We did it :-)

2007-05-14T14:52:00.000+02:00

Thank you all for visiting Gravdal and Lofoten. Hope you had a great time, and that you returned safe back home.

Willy & Per

Meeting in Limoges

2007-05-14T14:29:00.000+02:00

The first project-meeting in France/Limoges - October 2006.

Local Newspaper Limoges

2006-10-24T14:37:00.000+02:00