SAVANNAH — Savannah Technical College’s Culinary Institute of Savannah has selected five Culinary/Baking and Pastry Arts students — including two from Richmond Hill — to study at the Academy of Toulouse in France this fall.
Hailey Maurer and Rachel Peeples, both of Richmond Hill, along with Jennifer Case and Colby Todd of Savannah and Megan Driggers of Effingham County, were named finalists for the educational exchange based on grade point average and classroom performance, in addition to a culinary competition and personal interviews. These students are now taking weekly French classes with STC Culinary Arts Department head chef Jean Vendeville.
STC’s 2016 Student of the Year, Case, said she has always been fascinated with French culture and language.
"The opportunity for this is the culmination of everything I’ve been doing up to this point," she said. "Not only will I learn new techniques and traditional French methods, but I’ll also have the opportunity to showcase what we’ve learned."
Peeples and Driggers both took STC baking and pastry arts classes in high school through Move on When Ready. Peeples graduated from Richmond Hill High School in 2015, and Driggers graduated from Effingham County High School in May. Peeples graduated with an associate degree in baking and pastry arts from STC in May and continues to take classes for a second associate degree in culinary arts.
The educational partnership includes student and faculty exchanges to enhance baking and pastry arts training, including hosting students and faculty, immersion training, mentor companies, educational research tutors and evaluation.
Students are hosting fundraisers for travel/lodging expenses. The school’s Bistro Savoir now offers five items from the region of France by pre-order sale through June 27 and pick-up on June 30 and July 1. The summer sale features a traditional French cake, gateau basque. Other items for sale include: nanterre brioche, orange hazelnut pound cake, apple walnut muffins and challah.
Orders will be available for pickup at the college’s Savannah campus from 4 to 6:30 p.m. June 30 and from 9 a.m. to noon July 1. By request only, pickup will be available at the Crossroads, Liberty and Effingham campuses. For a pick-up schedule, a list of items for sale and to place orders, visit www.bistrosavoir.com.
Students will also join Georgia Grown to sell artisan breads like nanterre, challah and almond hazelnut pound cake, along with cookies from 10 a.m. to 3 p.m. on Saturday at Tanger Outlets in Pooler.
In Spring 2017, four students from Toulouse will study at the Culinary Institute of Savannah for four weeks.