VET Kitchen Operations Dinner
Posted on September 16, 2022
One of the highlights on the Clemes calendar is the VET Kitchen Operations dinner where students showcase their creativity and food preparation skills by preparing a gourmet three course meal for invited guests.
Under the guidance of teacher Sue Walker and chef Kurt Denman, students have honed their skills in organising, preparing and serving food, completed a barista and RSA qualification and learned the essentials of safe work practices and hygiene procedures.
Each dish created by the students is inspired by well known chefs or restaurants. For entrée, Ben Stankovich served a prawn cocktail with spiced cucumber gazpacho after researching Heston Blumenthal. The first alternate drop main course from Orlando Baird was a Gordon Ramsay herb crust lamb rack with hasselback beetroot and pumpkin purée, lime-leaf butter and goat cheese. Mackenzie Pohl’s main course was an Andreas Papadakis inspired gnocchi with duck and mushroom ragu, porcini mushroom dust and crisped parmesan tulles. Finally, Holly Millwood’s dessert was a mocha torte with raspberry coulis, caramel ganache and coffee beans from Melbourne’s Tipo 00.
The event held on Friday 16 September also served as a fundraiser for the United Nations Ukraine Humanitarian Fund.
