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You may want to check out more software, such as Cooking Academy - Restaurant Royale, Cooking Academy 3 - Recipe for Success or Cooking Academy 2: World Cuisine, which might be related to Cooking Academy. Featuring five menus, loads of mini-games, and colorful full-screen graphics, Cooking Academy is a full-course meal of family fun. Each server aims to dish out each order within 15 seconds whether the student has pre-ordered the food or is buying on the spot.This feature is not available right now. Everything is freshly prepared onsite and served in individual wrapped portions instead of being scooped from the conventional bain-marie food warmers. Even the potato mash was creamy and tasty. The chicken katsu and fish fritters were crispy and the curry was savoury without the taste of being overladen with salt. On the day CNA Luxury visited XCL for a behind-the-scenes look at its canteen operations, the menu was Japanese curry chicken katsu don, fish fritters with coleslaw and potato mash, and vegetarian lasagna. “It’s amazing to see the interaction between the little ones as they learn about the food in each other’s culture,” he enthused.

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With safe-distancing measures being eased, Stroobant plans to discuss with the two schools on how to implement this practice again. Previously, at the Stamford American International School, the three- and four-year-olds have their meals in their classrooms communal style, where they learn to set the table according to the cuisine and serve the food. Dishes range from lamb rendang with biryani rice and chicken stew with carrots and macaroni to stir-fry kway teow with vegetable gyoza. With more than 20 nationalities among the more than 800 students and teachers at XCL, Stroobant sees an opportunity to expose children to a wide variety of food in a delicious yet educational way. Nursery and kindergarteners (three- to five-year-olds) get 200g, Year 1 to Year 4 students (six- to nine-year-olds) receive 250g while the rest of the students up to Year 12 get a 300g portion, with the option to upsize an additional 150g. Portions are catered to specific age groups. The last thing you want is for them to take one mouthful then throw it away.” We can teach them a lot through food, but we still need to give them something they recognise and enjoy. At first I was very ambitious I wanted to go organic, have 75 per cent vegetables, then I realised we’re dealing with young customers who are very flexible. Stroobant said: “We want to give the children homemade, balanced meals cooked daily. He makes sure that each dish looks and smells enticing, and Mycelium’s staff eat the same meals they dole out to the kids. Vegetables are brunoised and mixed into patties, mashed potato or lasagna to ensure the children eat them willingly albeit unwittingly. He said: “I’ve no issue giving (pizzas and burgers) to the kids, as long as I know where the ingredients come from.” The burgers are made from sirloin cuts that are minced in-house and paired with sauces made from scratch. Would a fine-dining chef eschew fast food? Thankfully no, in the case of Stroobant, whose daughters are now 10 and 13 years old and studying in a local and international school respectively. Mycelium is also in charge of the canteen offerings at EHL Campus (Singapore), the Asia Pacific branch of Switzerland-based hospitality institution Ecole hoteliere de Lausanne. It has been operating the canteen at international school XCL World Academy since August 2021 and was just appointed by Dover Court International School in August 2022 to do the same. Last year, he decided to venture into school meals again and launched institutional catering arm Mycelium Catering. In 2016, Stroobant took a hiatus to focus on his restaurants.

For four years, he worked with the school not only to deliver nutritious meals but also implement engaging ways to get students interested in what they were eating. In 2012, a chance encounter with a representative from the Stamford American International School resulted in him being appointed to operate their canteen. It got the chef-owner behind the Emmanuel Stroobant Group, which includes two-Michelin starred French restaurant Saint Pierre and edomae sushiya Shoukouwa, thinking about what he could do to improve the quality of school meals. “I asked the teacher, ‘Where are the veggies?’ and she pointed to the ketchup and said, 'There’s tomato in there',' recalled Stroobant with a wry smile on his face. When one of his daughters was in pre-school, Emmanuel Stroobant once saw nuggets and ketchup being served to them as snacks.

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