The International School of the Peninsula (ISTP) was the first school in the United States to introduce “Taste Week”, a 10-year French tradition that educates students on culinary arts, gastronomy and proper nutrition through gourmet meals and lessons.
During Taste Week leading French Chef Philippe Bressolier worked with parents and teachers to teach students about different cultures through food, as well as providing a holistic view of culinary arts, gastronomy and international cuisine. He took students on a journey around the world through a specially prepared gourmet meal on featuring food from French, Italian, Iranian and Chinese cuisines. For the first year, the theme for each dish was around ground meat.
At the gourmet lunch, students participated in a presentation about the origins, preparation and distinct flavors and textures of each dish. Following the Taste Week lunch, teachers incorporated culinary themes in their activities and lessons. For instance, during English class, students will studied the cultural history about a country and they different types of bread each country is known for; in science they studied the chemical composition of mayonnaise and what happens when added ingredients, such as mustard, is added.