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Ferrandi-校園開放日opening day

  • Writer: ya hsuan chung
    ya hsuan chung
  • Mar 25, 2024
  • 4 min read

Updated: Mar 27, 2024

平凡的周三晚上,一如往常逛著臉書,看見台灣網友在分享週六學校的開放日 於是腦袋突然湧入一個靈感「去試試看拍甜點如何 ?」。這種從無到有的製程,又帶有職人風格的活動,總是很能打中我 那天陰雨天,我有些遲到,並盡量聽著我不是很懂的學校介紹,大概就是在說明學程、如何申請...等。之後便自由參觀三個Lab : 法餐(Cuisine)、麵包(boulangerie)、甜點(pâtisserie)。第一眼走進Lab的時候,明明眼前是廚藝教室,但我腦袋想的卻是大學四年的實驗室,現在想想感覺動線編排,其實都是差不多邏輯吧 (笑) As usual, I was scrolling through my Facebook page at a ordinary night of Wednesday. I saw an invitation post from Loulou which invited us to join the opening day on Saturday, it hit me. I started to wonder if I'd like to try to photograph dessert. I'm always obsessed about artisan actives. It was overcast and rainy day, I was in a hall with a presentation of Ferrandi introduction which i did not understand much. After that, visitors were free to visit 3 labs : cuisine, bread baking and pastry. The very first moment when I walked into pastry lab, my brain started to throwback all my college life of majoring in Chemistry, I was in lab too. To be honest, both layouts are very similar, probably is because pastry and chemistry could all relate to "experiment".



當天大約待了四小時,過程中看到Chef與助手學員們各自分工又多工,除了檢查品質、與參觀者進行各種主題的交流,時而一對一,時而一對多、分配任務、交接任務,做完一個甜點又一個。 這是我第一次遇到這樣的情境,總結四種體驗 : 好吃、緊湊、好香、有趣 好吃 : 新鮮剛出爐的東西,真的不一樣,平常木舌的我都能在心中wow一聲,甚至在腦海想,我應該怎麼用法文形容 ? "délicieuse ? 好像不夠"、還是"divine ?"、還是"succulent ?",腦袋把會的法文都念了一遍。 緊湊 : 現場的節奏是很難捉模的,肉眼可見的動線,一直在變、約每30-40 min就換一批參訪者,學員必須時刻注意工作的位置;製做節奏不可怠慢外,要隨時打開耳朵傾聽路人的問題並適度回答,三不五時還要跟Chef follow up,無形的工作節奏也因為參訪者的到來增添了挑戰性。 好香 : 很明顯,那種香氣是從烤箱中逸散出來,時時刻刻吊著人們的胃口。 有趣 : 對我而言,在混亂中一直尋找學員認真的畫面,是見難事,尤其是這種直接來的拍攝,可是也增添很多挑戰,我一度覺得不太能為朋友捕捉到什麼,但幸好,我們都很喜歡成品。 I stayed there about 4 hours, and I did see another world out of my comfort zone. Chefs and students were having multiples tasks but with discipline. They did quality check, interacted with visitors as much as they could, sometimes one on one but sometimes more than one, followed up with each other, handover tasks and made/baked different pastries continuously. There were 4 feelings could express what I felt : delicious, intensive, fragrant and enjoyable. Freshly baked goods brought me to brand new level to taste what's delicious, I kept thinking what french wording could express my present feeling ? "délicieuse ? it's not close" or "divine ?" or even "succulent ?", my data brain tried its best to think. Meanwhile, the working rhythm was difficult to predict, it was a space filled with intensity. Every 30-40 minutes would have new visitors popped in, students were not only keep their eyes on working position, rhythm but also interacted with all visitors and followed instruction with Chefs which brought challenge to them. However, somehow the invisible baking fragrance balanced the ambiance and attracted everyone. I still remembered my task, to photograph my friend-Loulou. It was quite fun to keep finding a perfect angle/moment to capture since it was a process without scenario.



半天下來,有幾個場景,把我拉進曾經的木工回憶中。2018-2019的時候自己還在木藝圈嘗試,當時製做家具也是從無到有,一件作品,先從手繪到電繪,到可以呈現給客戶提案討論細節,採購,製做,交貨,好難忘的回憶。 寫到這,謝謝當天所有的學生與Chef 大方給拍以及Loulou的邀請,給了我很棒的體驗與回憶 (還有吃得很好),祝福你們在往後的職人道路上,一路勇往直前。 (1)Loulous's instagram (2)更多照片 There were some moments hit me back to good old days when I was a woodworking furniture maker. I was trying to engage into that field in 2018-2019, it was also a process from 0 to 1. We worked from hand-drawing to 3D drawing to present to customer to discuses details then to procurement then handmade, delivery to customer for a piece, such an unforgettable days. Thanks to all crew whom were willing to be a part of my photo project and the invitation from Loulou, I gained a lot (ate a lot too!) Bless you on journey ahead in your artisan life, may you keep moving forward with courage (1)Loulous's instagram (2)more photos



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