Building Futures Vol 6 2012.pdf - Merici College

FINE DINING AT MERICI COLLEGETrades Training Centre Earns its Kee pMerici Crowned Teen ChefsFor the second year in a row Merici College has won theTeen Chefs competition sponsored by Belconnen FreshFood MarketsMerici’s team of four Year 11 students, Shae Walsh,Georgia Allen, Stephanie Markee and Rachel Donohoewere up against finalists, Stromlo High School andDaramalan College. The judging panel comprised ofChef Tom Moore (Knead Patisserie and Four Chefs), JanMartin-Brown (Cooking Coordinates) and local radio starsRod and Biggzy.The students impressed the judges with theirprofessionalism. They had excellent technical skills andkept the kitchen spotless as they prepared two serves of acomplex four course menu in 90 minutes. They made anexcellent risotto that Tom Moore had demonstrated to thefinalists two weeks before. This was preceded by a simplebut beautifully produced pear, rocket and goats cheesesalad. The main dish was a deboned spatchcock servedwith roasted batons of a variety of vegetables. Dessertcompleted the menu with the students cooking a berry,rhubarb and pomegranate crumble. Although the girls rana little over time their menu was a winner. The judges werealso knocked out by Stromlo’s chocolate fondant dessertand also by Daramalan’s chocolate berry tart.Winning team members from Merici College were awardedan Acer tablet, Nokia 5000 mobile phone with 6 monthsservice ($39 endless plan), honorary induction intothe Four Chefs apprentice program and $200 worth ofBelconnen Fresh Food Markets gift vouchers.Virginia McLeodAssistant Global Studies CoordinatorNight Bridge Wows CustomersYear 12 Hospitality students demonstrated their skill atthe recent night Bridge Restaurant. As usual the restaurantwas fully booked. The front of house staff under theexpert guidance of Tookie Capezio served 60 customers.The kitchen provided the food effortlessly, the flow wasseamless and the guests were impressed.The three course menu started with a delicate tartlet ofcandied tomatoes, buffalo mozzarella and garden herbs,followed by a roasted lamb loin on braised barley or searedblue eye cod with potato and spinach dumplings. Fordessert there was a choice of warm chocolate tart withbanana ice cream or blueberry clafoutis with almond tuiles.The restaurant was full by 6.40pm giving the girls achallenge identical to that provided in the industry. Ournew point of sale system, complemented by palm pilotordering devices proved to be an excellent addition to ouralready brilliant facilities. Most students demonstrated anexcellent ability to focus on their allocated tasks, and theservice was carried out briskly. Guests requested a tour ofour incredible kitchen and were suitably impressed. ‘Whenis the next restaurant?’ They asked.Fabrice BooneHospitality Teacher13