Pedagogical exchanges at Bayon Agroecology School

Pedagogical exchanges at Bayon Agroecology School

In March, we had the pleasure to welcome Pauline, Director of the volunteer pole at Planète Urgence. She came as a volunteer during her two weeks of solidarity leaves and worked with our pedagogical team from the agroecology school.

Her role was to support the team of teachers in order to diversify their pedagogical techniques such as the animation of the courses, the place of the teacher and the student. The goal was to succeed in motivating students who were dropping out of school.

Pauline was able to discover Cambodia and observe cultural differences. She underlines the curiosity of the students. The students also show kindness and mutual aid among themselves, which creates a favorable climate for learning and the use of authority is very rare.

Aiming to improve our training to students, her venue brought new evaluation techniques with construction workshops based on collective intelligence. For this, they used photo language with Metafox cards. At the beginning, the feedbacks on the exercise were shy, the students were facing their emotions and feelings, which is not cultural in Cambodia. Gradually, through weekly practice, they were able to free themselves. Moreover, the coaching cards have different meanings with the culture, which leads the students to go further than the meaning of the card and pushes them in their reflection.

This gave her the opportunity to be creative in a way that is not possible in France in terms of teaching. Pauline has lived this experience as a rich human adventure in terms of exchange and understanding of the culture, where it is important to ask questions before the exercise in order to adapt to the students. She particularly enjoyed talking about meditation and body relaxation. Indeed, in Cambodia, a lot of skills are applied but not the emotions and feelings. The students appreciated this new approach.

Our pedagogical team has been very open to improve their training skills and learning more about pedagogy. They are very happy to have benefited from Pauline’s expertise and thus diversify their knowledge. What they remember most is the use of demonstration in their teaching rather than theory. Pauline and our pedagogical team from the agroecology school have been enriched by this sharing and exchange.

We would like to thank Pauline for her involvement and support.

Culture and creativity with ក្រូចឆ្មារ – Kroojchmar Magazine

Culture and creativity with ក្រូចឆ្មារ – Kroojchmar Magazine

ក្រូចឆ្មារ – Kroojchmar is the first Cambodian magazine focuses on developing children’s creativity. The magazine format is quite unique, written in Khmer and English addressed to children from 9 to 12 years old (Grade 4, 5 and 6). It’s an invitation to discover through stories, activities or case studies, the daily like of Cambodia. Written and illustrated by Cambodian artists, this magazine also aims to support and promote their work.

Kroojchmar Magazine visuel 2

Thanks to a donation from Section Internationale, an international English school for children from Grade 1 to Grade 12, Bayon School subscribed for one-year magazine for our Primary School’s to Grade students from Grade 4 to 6. They will have in total 6 issues, all on different topics.

Distribution Kroojchmar Magazine
Distribution Kroojchmar Magazine

At Bayon School, we are convinced that art and culture are an integral part of the child’s awakening and development. In 2018, we started the Art, Culture and Sport program, aimed to strengthen the creativity, self-confidence and personal thinking skills of Bayon School students. Through this program, the school wishes to awaken the students’ curiosity and enrich their personal culture, to value and recognize Khmer culture and to encourage the values of respect for oneself and others.

Photo groupe distribution kroojchmar magazine

We are very pleased to be able to subscribe to this magazine. Indeed, their objectives are in symbiosis with the aspirations we have for our students. This magazine is a tool to stimulate children’s curiosity and develop their ability to transform, imagine and create. The pedagogical approach responds to our desire to increase their autonomy and interactivity. We are as well proud to support local initiatives.

A warmly thank to Section Internationale and ក្រូចឆ្មារ – Kroojchmar

A Meilleur Ouvrier de France at the Bayon pastry school

A Meilleur Ouvrier de France at the Bayon pastry school

During the month of December, we were once again lucky enough to welcome Fabrice Prochasson, Meilleur Ouvrier de France in 1996, for a week at our pastry school.

Prochasson et équipe Bayon

In 1982, encouraged by his mother, Fabrice Prochasson discovered the world of gastronomy, which he never left. He first worked at Lenôtre as head of Research and Development from 1999 to 2002. He realized several prestigious events such as the inauguration the tunnel under the Manche in 1992, the 1998 and 2006 soccer world cups and the 2000, 2004 and 2008 Olympic Games.    

In 1996, he became Meilleur Ouvrier de France in the cooking category and was the official coach of the French winner of the Bocuse d’Or in 2013, Thibaut Ruggeri.

In 2016, he joined the Aryzta Group as creative and innovation manager for the group’s brands including Coup de pates®. For more than 50 years, Coup de pates® has been serving the entire catering industry with finished and semi-finished frozen products, combining innovation and tradition. Coup de pates and Chef Fabrice Prochasson have supported the Bayon Pastry School since 2018.

Last December, the chef came to visit us for a week to cook with our students. This is not Mr. Prochasson’s first time to help the Bayon. Indeed, he already came once to Siem Reap in March 2019 to delight us during the Charity Gala.

Throughout the week, our students had the chance to cook with him to prepare the event “The Bayon Gathering Night”. The goal of this evening was to bring together again friends of the Bayon in Cambodia. For this occasion, we prepared a buffet worthy of the name. Foccacia, shrimp skewers, tempura, leek quiche, coffee marinated salmon, macarons, millefeuilles… our guests enjoyed the food, and our students had a great time cooking with the chef.

Invités et buffet - Bayon Gathering Night
Etudiante en préparation - Bayon Gathering Night
Buffet - Bayon Gathering Night

We are especially proud to have been able to bring all these beautiful people together in this lovely place called Endora. And we are proud of our students and colleagues for the delicious food. We thank them for their commitment and motivation throughout the week. To congratulate them, we also organized a graduation ceremony in the presence of the chef so that the students will keep a very good memory of this week.

We also thank Chef Fabrice Prochasson for his kindness, his sharing of knowledge and his benevolence with our students.

Our projects do not stop there, we have great prospects for the year 2023 with Coup de pates and the Chef Fabrice Prochasson whom we thank greatly for their support.

Culinary immersion in France: between discovery and training

Culinary immersion in France: between discovery and training

From November 6 to 16, Sokly, pastry teacher, and Chomrong, English teacher at the Bayon pastry school, had the opportunity to spend a few days in Paris.

This trip organized by Apprentis d’Auteuil and bringing together the different members of the ASSET – H&C program allowed them to follow a training course on pedagogy.

After a long flight, Sokly and Chomrong finally landed in Paris and took the train to Château des Vaux, in Eure-et-Loir, where a week of classes and workshops of all kinds awaited them.

During these few days of training, our teachers were able to attend different classes with the students trained at Apprentis d’Auteuil. In particular, they were able to participate in different cooking classes focused on the themes of “catering”, “pastry” and “bakery” where they learned to cook a blanquette de veau, a Parisian flan, baguettes and many others. These cooking classes also allowed our pastry teacher, Sokly, to discover many new equipment and ingredients. These discoveries can be a source of renewal in our kitchen in Cambodia.

After these few days of training, our teachers returned to Paris for the end of their stay. They enjoyed a boat ride on the Seine, a visit to the Eiffel Tower and a delicious French meal with the members of the Bayon Association present in France.

Atelier avec Chomrong
Sokly, Chomrong, Dubrule team à la Tour Eiffel
Sokly en cuisine

What did you learn during this week of training?

We learned and discovered many new things such as teaching styles and patterns, new recipes, new equipment and ingredients, how to work and communicate with your team in the kitchen.

What we learned most from this pedagogical training was the importance of soft skills. We teach young people from disadvantaged backgrounds. It is therefore essential for us to teach them adaptability, communication and teamwork within the professional sphere so that their integration into their future teams goes well. Apprentis d’Auteuil was able to give us the keys to approach these different subjects with the students.

What surprised you the most?

First of all, we were overwhelmed by the beauty of the place. The Château des Vaux is a wonderful place, full of history. We were also impressed by the know-how of the chefs, their professionalism and their warm and friendly welcome in their kitchens. Moreover, the modernity of the kitchens and the equipment gave us a lot of ideas to rethink the layout of our kitchen in Cambodia.

In general, we were also surprised by the road traffic in France and its organization. We will remember that in France, we walk much more than in Cambodia!

What is different about our school?

At Apprentis d’Auteuil, students follow a minimum 2-year training program, whereas at Bayon, the training lasts only 1 year. There are many more students and teachers and the facilities are also more modern and diverse than at our school. Finally, students who wish to follow a training program at Apprentis d’Auteuil have to pay tuition fees that vary according to their family’s standard of living.

After these few days of training, what changes would you like to make to your program?

After attending these different courses and visiting such beautiful kitchens, we would like to add lessons on the different tools and technologies used in the kitchen so that our students have a broader knowledge of the different appliances used. As a pastry teacher, I would also like to expand the learning of French recipes so that the students have a greater knowledge of French cuisine and also expand the Coffee Shop menu with more varied dishes.

It would also be interesting to have exchanges between students and teachers of the two training courses to better understand the culture of the other country, the history of pastry, the know-how and the way of teaching.

What would you like to say to Apprentis D’Auteuil?

We would like to thank Apprentis d’Auteuil for organizing this exchange program with ASSET H&C members. This trip gave us the opportunity to gain a lot of knowledge in the field of pedagogy and we are determined to apply it to our students in the future. We would also like to thank Pauline, Jeanne, Nicolas and all the teachers and staff of the school for their warm welcome in their training center.

Sharing cultures

Sharing cultures

« Nothing predicted that I would cross paths with these eleven women »

Camille joined the Bayon in June 2022 to work on the Green Farming program. Her project was to strengthen the technical knowledge of our Farmers and help them develop their sales to other potential buyers such as restaurants, hotels and markets in Siem Reap.

She looks back on her journey after 6 months with our Farmers.

Atelier Camille et Farmer

« For a long time now I wanted to get involved in international development programs and thus promote agroecology in the world. This simple wish became true two years ago, when I discovered an internship offer from the Bayon School: “Green Farming Project Assistant”. This internship included everything I had imagined myself doing for years: agro-ecology consulting, production monitoring, data analysis, conducting experimentations…

Why did I get involved in the agroecology field? Because in addition to the technical and scientific aspects, advocating soil conservation methods and promoting biodiversity in growing areas, it also links cultural, sociological, political and economic notions. Producing according to an agroecological model means preserving the environment, but also and above all producing while making a trade-off on yields in order to favor the material and sanitary living conditions of farmers, and the sustainability of our agroecosystems.

For the agricultural engineer in training that I am, it was the concretization of a long-standing desire, and an incredible opportunity to train, far from France, in agriculture under a tropical climate. An aspect for which French schools do not prepare us very well.

At that time, in 2020, while we were still in the midst of the COVID19 and the monotony of e-learning was gradually setting in, this discovery gave me a renewed sense of motivation. I rediscovered the reason why I started my studies: to work in the field, in direct contact with producers in an agroecological approach. The desire to discover Southeast Asia and to work there took over.

Finally, in June 2022, I arrived on site. I met the team that warmly welcomed me, Marie my predecessor who gave me a lot during the month we spent together, and of course our Farmers, eleven moms from Bayon who want to make things happen in their country.

What I still can’t get over is that, at only 22 years old, nothing predicted that I would cross paths with these eleven women. They were an extraordinary and wonderful meeting and they impressed me with their positivism and their uncommon capacity for resilience. Living this experience allows you to put your own situation into perspective. They are all incredibly generous and willing to share a part of their culture and their lives. Even though we don’t speak the same language, they always made me feel comfortable with them, and we had some great moments where we were able to communicate even without words.

Camille et les farmers avant son départ

Living and working abroad necessarily brings its share of difficulties: you have to adapt to different work habits or know how to bounce back from unexpected situations. Expatriation has its ups and downs, but you always have to put yourself in the context of the country that welcomes you. While working in Cambodia, I felt it was important that decisions be made by and in the interest of the Khmer people. So we worked hand in hand to bring this project to a successful conclusion.

I can only conclude with an invitation: if you have the chance, visit Cambodia and take the time to stop at Angkor Wat, to go through the countryside and the infinite rice fields of which one never gets tired, to talk with the people who have so much to tell, and why not at the Coffee Shop of the Bayon for a well-deserved brunch? It is a country that I loved, and that definitely changed me, full of surprises and magnificent landscapes, where everything is easy.

Above all, I discovered a philosophy of life far from our busy lives in France, which I hope to keep for a long time: a problem always finds a solution, often much easier and different from the one we would have imagined. »

Written by Camille Gaume.