The buzz in the BSSC commercial kitchen was palpable this morning as students studying Certificate II in Kitchen Operations prepared to serve a la carte meals under restaurant conditions.
Around 20 BSSC staff booked into the ‘pop up’ restaurant and had two mains and two desserts to choose from.
“Today is all about students being able to bring it together once the orders come in,” says teacher, Peter Adams.
“These students can all prepare food—but they also have to provide table service and synchronise serving it hot—or cold in the case of desserts—and beautifully presented.”
Students Zoe and Sey have enjoyed cooking both at home and at school but are not fully settled on a career in the hospitality sector.
In contrast, Milli is focused on a future as a chef.
“It’s been part of my life since I was about ten,” Milli says.
“My sister is in hospitality and I love how the scent and taste of great food brings joy to people.”
One staff member who selected the lamb shank had this to say…
“The lamb shank was melt-in-your-mouth-cooked-to-perfection and the risotto flavours blended so well. Ridiculously good.”
