At EORC, science may bring us together—but sometimes, it’s a social activity – in this case: crêpes that makes a difference.
Our recent social activity turned the kitchen into a lively hub of culinary creativity as our French, Swiss and francophil colleagues took the lead in a joint crêpe-making session. With practiced flips, they introduced the art of crêpe making and, even better, invited everyone to join in. Then came the surprise twist:
One of our colleagues from the topmost part of Germany stepped up to the pan and delivered crêpes that could only be described as professionally festive—perfectly shaped, beautifully cooked, and with a distinct Christmas-market flair. The french and swiss colleagues were impressed!
Naturally, this sparked demand for more. And when students ask for more crêpe —especially the tasty perfectly shaped kind—we listen. Seeing the enthusiasm, our lecturer didn’t hesitate to organize another crêpe session next week. The result will be a fun, hands-on practice round of crepe making for students where skills of our staff improve rapidly, confidence grow, and the aroma of fresh crêpes will fill the room.
Beyond the batter and toppings, this EORC event was a perfect reflection of what makes EORC special: openness, shared experiences across cultures, and learning that happens just as naturally outside the offices as inside the kitchen.
We may have come for the crêpes—but we stayed for the community. And judging by the smiles (and empty plates), this is one EORC event we’re more than happy to repeat.
