|Chicken curry with basmati rice, lime and cilantro.|
|Knife skills are an inherent part of |
With so much going on at Liaison Kitchener during the daytime – full-time programs, special events, Friday lunches – our evening classes so far have been flying under the social media radar. Since they attend school just two evenings per week, these part-time students are part of the school’s social fabric for a much longer stretch of time than the daytime students, and deserve a little more attention.
The lessons flow a little differently at night: while daytime classes concentrate on classroom theory in one five-week stretch, the part-timers get textbook material interspersed with hands-on kitchen time, giving them a chance to apply their freshly-learned theory at the stove as they work their way through their term.
Last week Chef Tekin had a couple of poultry lessons on the menu, walking the evening students through an Asian curry with basmati rice, along with a poached chicken leg, wrapped in bacon and stuffed with ricotta and spinach.
|Chef Tekin wraps stuffed chicken in plastic wrap and foil |
The goal is not so much for students to learn a recipe or two- those can be found in any number of books, magazines and websites. Knife skills and technique, however (cutting up a whole chicken, cooking methods, etc) are at the heart of every lesson, giving students a chance to practice these essentials each time they don their aprons.
For more photos, visit our Facebook page.