Culinary challenge accepted at UTech
Published:Wednesday | November 28, 2018 | 12:00 AMLatara Boodie/Gleaner Writer
The University of Technology (UTech) prides itself on not just producing top-of-the-line executive chefs, but world-class managers who are able to run their own kitchen.
The final-year module international cuisine is a course which challenges students to create a mock international restaurant for a series of six nights with six cultures from around the world. These cultures were brought to life at the campus' favorite fine dining restaurant, Lillian's.
"With four weeks of hectic planning and trying to get everything done, tonight I feel like we have done enough to bring out the theme - Argentina. We have the dress code, the music and the food with different flavors," said executive chef for the night, Sherie Hartley.
The students managed to get the support of their families, friends and peers, which had the mock restaurants filled to capacity each night.
"It is a bit nerve-wracking, but I am thankful for the opportunity. We've all had our experiences with internship at different restaurants across the world and working within other people's kitchen," said Hartley.
The students see this as an amazing opportunity to be able to bring the same quality of work to the UTech kitchen.
"The school itself needs funding, so for us to do this on a low budget is pretty amazing."
The international cuisine module happens twice a year, which draws on culinary inspiration from around the world. In this semester, the module focused on food from Cuba, Thailand, Ethiopia, Portugal and, finally, Japan. This component teaches students how to conduct research.
"We focused on the the culture, population and everything about the country - not just the food," explained Hartley.
The module encapsulates every course from first year to final year. It involves menu planning, costing, managing, bar and beverages just to name a few. Most of the students agree that it is the most stressful module because it allows the final-year students to experience running their own restaurant.
"At UTech, they are creating managers, not just chefs," said lecturer Chef Levy.
The hosts were decked out in traditional garments, such and layered ankle length skirts, and the traditional flower in the hair. The management team wore red jackets with colorful patterns in the front, which is another tradition in Argentina. With Spanish music and delectable food inspired by the country, persons were able to enjoy a three course meal in support of students and the university.