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| Chicken curry with basmati rice, lime and cilantro. |
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| Knife skills are an inherent part of most lessons. |
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.
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| Chef Tekin wraps stuffed chicken in plastic wrap and foil before poaching. |
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.
