Sébastien Diquelou,
chef-cuisinier au lycée La Providence
The World Assembly, it’s concrete!
Nearly one hundred and fifty CLC members are committed to serve the dynamic of the Assembly, not only beforehand but also during the Assembly and in the days that follow. These are concrete services for which the companions have a taste for. Among the volunteers some move tables and chairs, others do everything to ensure that the sound works despite the morning rain, and others make sure that the translation of one word or another is precise so that the essential meaning is not diluted.
There are those who welcome all the questions at the “info point” and move heaven and earth to find answers, and those who sing, and those who make their cello vibrate, the architects of the application and the website dedicated to the Assembly, and all those who are not seen but work in silence in the morning, or even late at night. A bouquet appears on a table, a room is transformed, trilingual slideshows light up, and in the smallest gestures, exchanges in several languages, laughter, or even a few worries and tired faces. The concrete choices are always guided by a concern for the delegates.
In this improvised dance that is gradually finding its rhythm, the steps of the cooks have an essential place: the team of catering professionals are not volunteers and do not know CLC. They have to serve nearly four hundred meals three times a day. Sébastien is the head chef, and volunteered to work for the two weeks in August. He likes that his job serves others. Since he has been hosting the Assembly, he has agreed to answer our questions, which he finds a little surprising and laughs about: “Oh, the language barrier, you don’t expect that, but it’s funny because we communicate easily using gestures, and there’s always someone to translate if necessary. The people are older than our usual students, they’re calm and respectful. We adapt our menus, of course, and make sure that we replace the wheat flour in the sauces with other ingredients so that people with gluten intolerance can eat well. We also offer cheese and cold cuts in the morning. No, I don’t know why you’re getting together, and I’m not Catholic. But it’s nice to know that you’re happy to eat what our team prepares for you.” Sébastien returns to his kitchen with a smile.