Guests chefs Mike Lata and Edward Lee on Thursday paid the students of Red Bay Primary School a visit in celebration of the upcoming Slow Food Day.
Introduced by Cayman Food Revolution’s ambassador, Maureen Cubbon, both chefs gave short presentations about themselves and highlighted why cooking with vegetables, growing one’s own food, and eating healthy is essential.
Students also got the opportunity to engage in planting tomato seedlings and microgreens in mini plant pots, made of a plentiful biodegradable material – coconut husks.
The students were given demonstrations and gardening tips for maintaining their seedlings and microgreens, which they were given to take home and care for.
Before their visit to the school, the chefs met with Clarence McLaughlin on his Bodden Town farm.
“We got a tour of a farm and what grew in Cayman,” said Chef Lee, of Louisville, Kentucky, after seeing some of the avocado, coconut and cashew trees on Mr. McLaughlin’s 14-acre farm.
“There is a special group of foods that define the Cayman Islands. They help to make up the culture here,” said Chef Lata, of Charleston, South Carolina.
Courtesy of Mr. McLaughlin, students at the school were treated to coconut water.
Student members of the YMCA Seed2Plate program at Red Bay Primary also impressed the visiting chefs with the supply of radishes, chives, hot peppers, tomatoes, carrots, amaranth and lemongrass they were growing in their garden.
Chef Will O’Hara, of Abacus restaurant, also visited the school with the chefs.
The three chefs invited the students to attend Slow Food Day in Camana Bay on Saturday.
The Seed2Plate program is geared towards educating children about the importance of healthy food choices and the power of cooking. The program is supported by YMCA Cayman and sponsored by Slow Food South Sound.