|Team A served nopales (prickly pear |
cactus pads) in a salad and on toasted pita.
|Team A students Chuck (L), Jessica(C) and |
Tom (behind) tuck in to Team B's buffet.
Last week our Advanced students returned from Hamilton Farmers' Market with a small mountain of fresh veggies, pumped with the spirit of competition. It wasn't exactly an Iron Chef face-off - more like a friendly round of pick-up. Divided into two teams, their goal was to turn out the best buffet of vegetable-based dishes they could muster. They had to include six vegetable dishes and two meat dishes, and had the chance to prep everything a day ahead.
|Chef Bill (L) and Chef Greg (R) |
sample and mark the students' efforts.
The spread offered a great variety of dishes, and everyone on campus - students, staff, and even the visiting computer technician - got in on the exercise. The newest Basic students, still engaged in the theory part of their studies, tasted and critiqued alongside the Advanced students.
Our chef-instructors did their own evaluation, sampling and marking each dish, but were also watching how the students functioned as a team, organized their time and workspace, presented their dishes, and marked their fellow students' work.
|Team B's dishes: clockwise from top left: broccoli soup, vegetable sushi,|
curried potato croquettes, parsnip & carrot hash, rice pilaf, veal stir fry,
Waldorf salad and vegetable lasagna.