Voici enfin la version française de la bande-annonce de notre projet !
Cette bande-annonce nous sert également de vidéo d'introduction sur la page d'acceuil de notre chaine YouTube. Comment vous ne saviez pas que nous avions une chaine YouTube ? Pour le moment, toutes les vidéos ne sont pas encore accessibles mais on y travaille dur !
http://www.youtube.com/user/EcuisineTV
Affichage des articles dont le libellé est youtube. Afficher tous les articles
Affichage des articles dont le libellé est youtube. Afficher tous les articles
jeudi 25 juillet 2013
mercredi 15 mai 2013
YouTube Channel Trailer
YouTube has a new interface and it looks great!
There is now the possibility to have a channel trailer so we made a short video to talk about our project.
For now it's only in English but we'll make versions in French, German and Polish soon !
eCuisine, Learning by cooking
We had a little help to make this video: Animoto is the coolest web app around ! All you need to do to make a great looking video like this is to upload your pictures and choose a theme and a song ! Animoto does all the greatness around it ! Check it out ! http://animoto.com
mercredi 20 mars 2013
Ecuisine at Salon de l'hotellerie Restauration in Caen
Yesterday, the French team went to its first professional fair to present and promote the Ecuisine project !
The Forum emploi de l'Hôtellerie et de la restauration held in Caen on the 19th of March was a meeting point for teenagers and young adults to come meet all the professional in the hosting and catering trade. This fair was devoted to job and training seeking and the main operators of the sector were there to present their offers.
Ecuisine was there too ! Courtesy of our silent partner APIH (Association des Professionnels Indépendants de l'Industrie Hotelière) who was clearly one of the main attraction there, we were able to talk about the project with many curious students or parents.
Unfortunately we were not able to display the roll-up we made last year or even to showcase some of our courses but the flyer clearly caught the eyes of the passers-by!
It was a great opportunity to start a conversation on what the project is about and what our intentions are: enable mobility for young professionnals on a European level.
People's response to our description of the project was very exciting: it's easy to talk about the project and people instinctively understand the value of a working experience abroad. To our astonishment, what seemed at the begining like a simple technological choice, uploading the videos on YouTube, really raises interest among youngsters and adults alike.
The only downside was when we told them the project would not be ready before the end of the year, but we'll take it as a good sign that the project has a strong potential !
Next week is another important fair in Lower Normandy : Deauville ! The famous beach resort and host of the American Film Festival will welcome the 10e Salon de l'Hôtellerie et de la Restauration on the 25th of March. The French team will be there to talk about the project some more !
The Forum emploi de l'Hôtellerie et de la restauration held in Caen on the 19th of March was a meeting point for teenagers and young adults to come meet all the professional in the hosting and catering trade. This fair was devoted to job and training seeking and the main operators of the sector were there to present their offers.
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| Those flyers are just as catchy as an open chocolate bar... |
Ecuisine was there too ! Courtesy of our silent partner APIH (Association des Professionnels Indépendants de l'Industrie Hotelière) who was clearly one of the main attraction there, we were able to talk about the project with many curious students or parents.
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Unfortunately we were not able to display the roll-up we made last year or even to showcase some of our courses but the flyer clearly caught the eyes of the passers-by!
It was a great opportunity to start a conversation on what the project is about and what our intentions are: enable mobility for young professionnals on a European level.
People's response to our description of the project was very exciting: it's easy to talk about the project and people instinctively understand the value of a working experience abroad. To our astonishment, what seemed at the begining like a simple technological choice, uploading the videos on YouTube, really raises interest among youngsters and adults alike.
The only downside was when we told them the project would not be ready before the end of the year, but we'll take it as a good sign that the project has a strong potential !
Next week is another important fair in Lower Normandy : Deauville ! The famous beach resort and host of the American Film Festival will welcome the 10e Salon de l'Hôtellerie et de la Restauration on the 25th of March. The French team will be there to talk about the project some more !
lundi 15 octobre 2012
Testing, testing, 1, 2
We're so happy to have some of our products ready (or almost ready) that we decided we would show it to some students and get their feedback.
A first test was organised in Germany at the begining of September. They gathered a few students that were already involved in the Hoogatrans Project and told them a little bit about our project.
They were able to show them :
The german videos for the soup recipe
The french videos made for the desert recipe
The glossaries made with Engage explaining some of the terms used in the french videos.
The results of this test is on page 12 of the following presentation :
A first test was organised in Germany at the begining of September. They gathered a few students that were already involved in the Hoogatrans Project and told them a little bit about our project.
They were able to show them :
The german videos for the soup recipe
The french videos made for the desert recipe
The glossaries made with Engage explaining some of the terms used in the french videos.
The results of this test is on page 12 of the following presentation :
Präsentation 27092012 scotland from Ecuisine
Another test was conducted at the begining of Octobe. This time it was in France and the Guinea pigs were also students involved in the HoogaTrans project : they had been working in France for two weeks, in some of the most prestigious restaurants in Bayeux (Normandie, France).
We decided to test the Language Module that we will use as an introduction to our course. It is mainly about getting them used to french and helping them to find strategies to guess new words from the context.
The testing lasted for a full hour and students were really excited about the project. They also pointed a lot of points we will be working on in the forthcoming days and weeks. This will be very helpful for all partners.
The experiment and the conclusions are detailed in this document (in French) : https://docs.google.com/open?id=0B5CuuqC9k_8OYVdGOW5pWjV6R2s
Another test was conducted at the begining of Octobe. This time it was in France and the Guinea pigs were also students involved in the HoogaTrans project : they had been working in France for two weeks, in some of the most prestigious restaurants in Bayeux (Normandie, France).
We decided to test the Language Module that we will use as an introduction to our course. It is mainly about getting them used to french and helping them to find strategies to guess new words from the context.
The testing lasted for a full hour and students were really excited about the project. They also pointed a lot of points we will be working on in the forthcoming days and weeks. This will be very helpful for all partners.
The experiment and the conclusions are detailed in this document (in French) : https://docs.google.com/open?id=0B5CuuqC9k_8OYVdGOW5pWjV6R2s
mardi 11 septembre 2012
Getting there ! A few news before Glasgow Seminar
A few news from the project as the 4 partners are about to meet in Glasgow for the WP2 seminar.
Our dear Scottish friends in Anniesland college is still in the process of filming their 4 recipes. They will be hosting the next seminar and I'm sure they'll have plenty of exciting things to show us.
German team has been working hard on its own courses.
Following the model set by the french team, they've been able to finalize all the videos for their first course : the Berliner Kartoffelsuppe, AKA the famous The Potato soup, Berlin style. You'll soon know everything to know about what makes german soups so unique.
The Polish team took a different approach : they decided they would start by shooting all the videos for their 4 recipes. And they did. They sent the files and they are perfectly neat : nice fast pace editing, clear pictures and sounds and yummy recipes featuring pierogis, beetroots, cottage cheese and cabbage... and if you thought there wasn't such a thing as "Polish food", prepare to be amazed !
In France, all videos have been shot, edited and uploaded to the YouTube Channel. All the courses for the first recipe, "the norman pie" is ready and being translated in German in order to be tested by beneficiaries of TGZ OPR GmbH. Those lovely guinea pigs are soon coming to France and they shall be prepared in the best way possible for this experience !
Also, we started working with a compagny based in Caen in order to find a solution for the deployment of the course. We found many ! And I'll tell you all about them... but just not now :-)
Happy cooking from the Ecuisine team !
Our dear Scottish friends in Anniesland college is still in the process of filming their 4 recipes. They will be hosting the next seminar and I'm sure they'll have plenty of exciting things to show us.
German team has been working hard on its own courses.
Following the model set by the french team, they've been able to finalize all the videos for their first course : the Berliner Kartoffelsuppe, AKA the famous The Potato soup, Berlin style. You'll soon know everything to know about what makes german soups so unique.
The Polish team took a different approach : they decided they would start by shooting all the videos for their 4 recipes. And they did. They sent the files and they are perfectly neat : nice fast pace editing, clear pictures and sounds and yummy recipes featuring pierogis, beetroots, cottage cheese and cabbage... and if you thought there wasn't such a thing as "Polish food", prepare to be amazed !
In France, all videos have been shot, edited and uploaded to the YouTube Channel. All the courses for the first recipe, "the norman pie" is ready and being translated in German in order to be tested by beneficiaries of TGZ OPR GmbH. Those lovely guinea pigs are soon coming to France and they shall be prepared in the best way possible for this experience !
Also, we started working with a compagny based in Caen in order to find a solution for the deployment of the course. We found many ! And I'll tell you all about them... but just not now :-)
Happy cooking from the Ecuisine team !
mardi 21 février 2012
Quick Seminar Debrief
Last week was our second seminar, an important step for all the partners : an opportunity to get together and find out the practical details about our collaboration the final outcome of the project.
The Scottish partner, Anniesland College, and the German partner, Technologie- und Gründerzentrum Ostprignitz-Ruppin GmbH [DE], came to France in Caen for 2 days. Unfortunately, the polish partners from 36°6CC couldn't come but Mosqi.to, the sub-contractor in charge of the design, brought a Polish touch to this meeting.
Many things were agreed on at this meeting :
The Scottish partner, Anniesland College, and the German partner, Technologie- und Gründerzentrum Ostprignitz-Ruppin GmbH [DE], came to France in Caen for 2 days. Unfortunately, the polish partners from 36°6CC couldn't come but Mosqi.to, the sub-contractor in charge of the design, brought a Polish touch to this meeting.
Many things were agreed on at this meeting :
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