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NEWSClaude has then used several occasions in a classroom setting to present the Ivory Coast, its agricultural progresses, its people and its aspirations for the future. From nourishing the brain through the classroom and the amphitheater’s learning experience, the University decided to move to the culinary side of things. So, Claude was invited to present favorite dishes from the Ivory Coast. Presented with the idea, IVOIRE UNION, the organization of Ivorians living in the greater Seattle area gladly accepted the challenge to join Claude in presenting Ivory Coast culinary reputation to the students of the University of Washington. Thursday, May 7th was a well anticipated day at many levels as many Ivorian professionals in the Seattle area like the Treasurer Nzi Kouame took the day off to be present, while other like Amadou Toure the President, Patrice Adjibly and his family, Jean Claude Gouesse the Secretary General, Marcelle Kuite left work a little early to be at the event. The campus cuisine chief and his crew, in charge of making the dishes like the Savory Ivorian Chicken and Vegetables commonly called “Kedjenou” as well as the Fried plantain called “Alloco” did not disappoint as they arranged for the students of the University to experience the food and culture of Cote d’ Ivoire. It was a wonderful gathering as student stopped by the stand, set in the corner of the dinning area, to try on clothes from the western part of the Ivory Coast, watch the video projection presenting the accomplishments and the road ahead for the Ivory Coast and asked many interesting questions about the Ivory Coast. The Ivorian delegation left after three (3) hours of presentation, of tasting the delicious meals they were offered on that day and of networking with the large crowd present…with the hope of participating in years to come. A special report of Marie Lajoliego at the University of Washington, Seattle.
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