The Big Picture Program: Cafeteria (Screening & Cooking Class)
For the past eight years, Devour! and Nourish Nova Scotia have presented an engaging series of films with youth in mind, shining the spotlight on many subjects—such as sugar, food waste, and climate change—for Nova Scotia students of all ages. Since its inception, almost 4,000 school children have attended screenings and workshops.
This year, we are moving The Big Picture Program into Devour! Studios, and are bundling films, post-screening sessions, and hands-on cooking classes into one meaningful activity-based learning opportunity for your students (two hours in length). The films will be facilitated by the team at Nourish NS and workshops will be led by Chefs Peter Dewar and Paul Thimot, as well as students from the Nova Scotia Community College’s culinary program. Sessions will be presented in French and English with translation.
Cafétéria – Recommended for Grades 7-12, offered in French w/English translation
When the idea of improving the cafeteria menu at a primary school in Cocagne in Southeastern New Brunswick comes up, an entire movement emerges. The community overcomes multinationals to promote local farmers and everyone gets involved in making healthy eating a common goal.
Canada, 2015, 24 minutes
Director: Francine Hébert
The film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop presented by Chef Paul Thimot and students from the Nova Scotia Community College’s culinary program.
Recipe: Kale Caesar Salad with Valley Apples
Teachers, please email firstname.lastname@example.org to book.
Sponsored by Nova Scotia Teachers’ Union, Nourish Nova Scotia, Nova Scotia Community College, Telefilm Canada
Chef Paul Thimot brings more than 30 years of experience as a chef and sommelier. Paul hails from Saulnierville, Nova Scotia, and developed a passion for food and wine at an early age. He studied culinary arts, worked around Halifax, trained in France, moved to western Canada to earn his sommelier papers, and has been teaching at the Nova Scotia Community College for the past 18 years.
In previous jobs, Paul has worked as the wine educator at Mission Hill Winery in Kelowna, British Columbia, and as a sommelier at the famed Banff Springs Hotel in Alberta. These days, he gets his summers off and runs a food truck that serves as a portable kitchen for weddings at wineries and other intriguing venues. He says he looks at himself as a craftsman, not a chef, and that after years of being immersed in the fine-dining scene, he loves making everyday food … and making it delicious. @paulthimot