Ceramics, show costumes, luminous suspensions, gastronomy… Many creations made with passion by professional school students. Talents awarded at the rectorate of Créteil in recent weeks, around an exhibition on the theme of the table and taste that wonderfully inspired future craftsmen and artists.
Unsuspected works sleep in the laboratories of professional high schools such as this panoply of Capitan, the character from the Commedia dell’Arte, reinterpreted as a prawn by the students of the high school of textile design La Source in Nogent-sur-Marne, the bright enamels of high school students of Gué-à-Tresmes in Congis-sur-Thérouanne, and even luminous suspensions inspired by the work of the visual artist Anni Albers, created at the Alfred-Costes communication and graphic industry high school in Bobigny. These unique pieces nourished the exhibition “At the table”dedicated for a few weeks to the remarkable work of the students in the Academy’s professional fields.
“Workshops are magical places where we discover young enthusiasts, accomplished and independent, capable of carrying out sublime work. We take advantage of every opportunity to show this work to the outside to enhance their investment and gain their trust”explains Aline Michel, director of the Madeleine-Vionnet vocational school in Bondy. “Right now we are preparing the wedding costumes for a fashion show that we will do on January 27 at the town hall. We are happy to design the outfits, we will also be able to offer personal creations”abounds Marina, a student.
Culinary photography has not been forgotten this year, with a selection of shots made with dishes prepared by the hotel and catering professional baccalaureate, which also came to decorate the exhibition with gastronomic buffets. “Before starting the lessons I got lost a little too much, I was distracted. Restoration allows me to channel myself. We also need to avoid the stress that sometimes makes us make mistakes. Even if in our application restaurants the customers are demanding”, testifies Enzo, from the Val-de-Bièvre professional school in Gentilly. I am looking forward to starting my first internship in January in a gourmet restaurant in Aubervilliers”. For hotel services professor, Corinne Geloto, the first year of the professional baccalaureate is decisive for instilling the skills necessary for good professional integration. “It’s not a job where you just pass the dishes. You are the customer’s first contact when they arrive at a restaurant. You must have the courage to meet the other. However, at their age, it’s often a bit complicated. It is therefore necessary to work on self-confidence, gain self-confidence, train regularly in professional techniques that are too often overlooked”. Hence the interest in coming and putting yourself in condition during the opening and closing of the exhibition.
Exhibition catalogue to be found here.
