Year 13 students at St. Ignatius heading to university next year recently got a chance to learn some practical culinary skills at a special cooking class.
The group of 15 students learned how to prepare a simple spaghetti bolognese at the class held on Monday, May 2, led by executive chef Julio Sanchez and chef Asok Velu, both of Mise en Place.
“We wanted to be able to send our students out into the world of university with more than just grades; they need other life skills too,” said teacher Karen Whyte.
The students were given basic information about the dish and what they were going to do before they each donned an apron, hairnet and pair of gloves for health and hygiene. In groups, the students then learned how to chop an onion, slice a carrot and crush garlic.
“Chef Julio assisted with helping improve their technique, especially how to hold a knife,” said Ms. Whyte.
“He also gave them some good hints about how to make this dish in a short period of time; they each enjoyed crushing garlic before chopping it,” she added.
The students then watched a demonstration of how to cook the vegetables, add meat and make the tomato sauce, as well as how to flavor it with salt and pepper and herbs.
“They cooked the pasta, learnt when to tell if it was al dente, added a touch of garlic bread and waited until it was ready before devouring a delicious meal together,” said Ms. Whyte.