Cuisine
Culinary savoir-faire

School-vacation camp chef, Antoine Morgado: "I cook meals that really give the children the feeling they’re on vacation"

Colonie de vacances
Mealtime at school-vacation camp is a very important moment when holiday makers can let their hair down and socialize. Interview with Antoine Morgado, chef at a summer camp located in Gex, in the department of Ain. Antoine describes what is involved in a typical working day cooking for nearly 70 children and helping to make their summer vacation a truly memorable experience.

What does your job at the vacation center involve?

Antoine Morgado My team and I look after the meals and clean the center. For the meals, three of us cook breakfast, lunch and dinner, which we serve directly at table. I design the menus and process orders. Three other people take care of the laundry and clean the children's rooms. 

How does this differ from working in a traditional school canteen?

AM During the school year, I am a chef in a high school canteen where I cook for 200 students, compared with 70 children at the vacation center. Because I have considerably fewer mouths to feed the atmosphere here is much more family-friendly. This means I have more time to chat with the children. I also propose more activities that help them break out their daily routine. 

I also propose more activities that help them break out their daily routine. 

Antoine Morgado - Chef Elior 

Colonie de vacances

Which menus and activities do the children like?

AM The children really get the feeling they are on vacation at mealtimes. Almost all meals are taken outdoors, and we organize barbecues, picnics, pizza and paella evenings, etc. When we have barbecues, the kids love to come watch the sausages sizzling on the grill and the potatoes cooking on the embers.  For winter camps, we organize raclette and fondue evenings, and serve hot chocolate at the bottom of the ski slopes. We adapt to the specific program of the vacation camp and make sure that the children’s vacation is a memorable one. 

It is also essential to cook with the best produce. All of our fruit and vegetables are fresh, the meat is of French origin and I buy the bread from the village bakery. It is very important to use local products. The children sometimes go to the nearby vegetable garden to pick tomatoes, which I then cook.

It is also essential to cook with the best produce. All of our fruit and vegetables are fresh, the meat is of French origin and I buy the bread from the village bakery.

Antoine Morgado - Chef Elior 

What do you like most about this job?

AM The working environment is very pleasant. Gex is situated in the middle of the mountains, and the air is healthy which is a welcome change for most of us. Although the work is intense, we take the time to interact with the supervisors and the youngsters. The children have different activities during the day, and mealtime is the only moment they all get together. This is why we strive to make these moments as friendly and comforting as possible.

Colonie de vacances

Comments(1)

Executive Chef by elior k-12 Houston Texas

Good to see that you are engaging the students and introducing fresh products. Great way to raise the game with fusion cooking.
I am as well going to introduce fresh herbs and a few fresh spices with in some of our recipes in the future.
Thanks for sharing.
Ralph Garcia
29 July 2021

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