Earlier this year, Luke, our Digital Content Co-ordinator, and Daisy, one of our Account Executives, travelled to Paris to represent one of Liquid’s clients from across the pond, the North Carolina Sweetpotato Commission, at an event hosted by the Foreign Agricultural Service of the U.S. Embassy.

Only a hop, skip and a Eurostar away, the duo made it safely to Paris in just a few hours.

After enjoying a delicious Parisian breakfast the following morning, Luke and Daisy headed to Albert De Mun School, which is funded by the French Government to provide educational and vocational opportunities for youth in the inner city.

Here, they met representatives from the U.S. Embassy who had organised the event to promote American ingredients, as well as their uses and their benefits to budding French chefs. The day was led by Nancy Waldeck, Healthy Chef Partyologist, an American chef who has planted her flag at the exuberant intersection of healthy and fun cuisine.

Before the day could truly kick off, Luke and Daisy required a costume change. While Emily in Paris may be known for her eccentric and flamboyant outfits, the Liquid team took a slightly more demure approach to fashion and were decked out in blue shoe covers, hair nets and white overcoats to ensure the kitchen was kept clean and sanitary.

The day would see Chef Nancy teach a class of twenty students how to prepare and cook a variety of dishes, including a starter, main, and dessert, all of which featured at least one American ingredient, such as from our client the North Carolina Sweetpotato Commission, as well as Californian almonds and Alaskan salmon.

Utilising the sweetpotato creatively, Chef Nancy instructed the students to chop, boil then mash the vegetable and finally mix it with ground beef and seasonings to create meatballs. After cooking, the meatballs were then drizzled in a tasty BBQ sauce.

Throughout the day, Luke was able to capture hours upon hours of video content to highlight the versatility of the North Carolina sweetpotato. After the dishes had been served to representatives of the American ingredient producers, by other students as part of their hospitality training, Luke and Daisy had the chance to talk to Chef Nancy to gain her professional insights into the peelable powerhouses: North Carolina Sweetpotatoes. Chef Nancy described the nutritional benefits of sweetpotatoes, the inventive ways they can be used as well as the community surrounding the agriculture of the vegetable.

Once the class had concluded, Luke and Daisy donned their inner Beyoncé’s with another costume change, hopped on the metro and made their way back to the U.K. Following another swift Eurostar journey, the pair were walking down the train platform at Euston Station that they had only walked up 24 hours previously on their way to Paris.

Watch below to see the day unfold for yourself:

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