in conversation with Cristiana Solinas
There’s no getting around it: learning a language is easier, more immediate, and more natural when we’re in direct contact with native speakers every day.
That said, moving to an English-speaking country – even just for a few weeks or months – isn’t something everyone can do at the drop of a hat
For many of us, our English skills stay “asleep” until we find ourselves mumbling a few questions at the airport, talking to a hotel concierge, or chatting with a taxi driver.
But what if we wanted to make the most of our time abroad and turn our holidays into a real language-learning experience?
Spending our free time sitting in a classroom might not sound very appealing. And yet, there is a way to combine leisure, cultural experiences, and – why not – a bit of English practice too.
Cristiana Solinas, one of Kiwi Cosmico’s authors and a leading figure in London’s baking industry as Head of the National Bakery School, tells us more:
“The National Bakery School in London, located on the south bank of the Thames and part of London South Bank University, is the oldest baking school in the world.
Recently, it has also become a place where people can learn English in a creative and natural way. In collaboration with several travel agencies, we’ve organised baking and pastry courses in English, designed for those who want to improve their language skills in a practical, fun, and engaging environment.Experience shows that it’s much easier to remember words, expressions, and language structures when they are applied to a real activity. Preparing traditional English desserts, listening to explanations, and following instructions in English creates a stimulating environment where the language becomes familiar almost passively – without spending hours studying grammar.
Recently, we welcomed a group of six Italian cake decorators and pastry chefs. During three days of lessons at our London school, they prepared scones, Victoria sponge, and chocolate truffles. Alongside refining their baking techniques under the guidance of our expert instructors, they had the chance to use English every day in a practical and tangible context, enjoying a truly authentic experience.
Participants said the experience was extremely positive, highlighting how ‘learning by doing’ helps them remember words and expressions more effectively. This hands-on setting, combined with moments of collaboration and discussion, made learning more natural and enjoyable compared to traditional methods based on memorisation.
The National Bakery School has also hosted two groups of Italian students for a seminar specifically focused on chocolate. In addition to learning about the origins, production methods, and uses of different types of chocolate – as well as their origins – students had the opportunity to taste varieties from different regions of the world and interact with the instructor, sharing opinions while using English terminology directly connected to the task at hand.”
These instances clearly show how effective it is to place language in real, engaging situations.
Preparing desserts, following instructions, interacting with others, and experiencing the city all help fix vocabulary in your memory and make learning more natural and long-lasting.
…And let’s be honest – tasting chocolate is definitely not the worst way to study a language.
The learn by doing approach can be applied to many different fields, and it proves one simple idea: we learn a language best when it’s part of a real, enjoyable, lived experience.
