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Professional Chef – Sharon Conrad’s visit to Lammas

By 30 June 2022November 25th, 2022No Comments

On Tuesday 28thth of June, a few of our Year 9 students had the pleasure of meeting and cooking with professional chef Sharon Conrad who has been cooking professionally for a number of years and is currently working with the organisation, School Food Matters. This organisation is currently running the program ‘Know Your Onions’ which our current Year 10 Food students have been involved in the last few months.

The students were given a chance to use organic produce similar to the ones we are currently growing in the allotment here at Lammas to make a variety of quick dishes namely; Carrot Koshumbir, Raita and Spicy potatoes – Sookhe Aloo

The students found this session very educational and inspiring as it was the first time they were making these dishes as well as using some produce that they have grown themselves.

Sharon and the other volunteers form School Food Matters were very impressed with our student’s level of enthusiasm and excellent behaviour. They also praised the students for their level of cleanliness during and after making these dishes as this was the first School that they had been to that displayed a high standard of food preparation as well as excellent hygiene practices.

Feedback from one student – (Mariya Z)

This experience was quite fascinating as we were introduced to a new variety of flavours and techniques. We started off by making carrot Koshumbir, this involved multiple skills including zesting a lime and roasting desiccated coconut. Our next dish was the Raita; this is a type of yogurt sauce which is often accompanied with Indian cuisine. For this we had to improve with measurement of spice in order to balance the flavours. The final dish was the Spicy potato also known as Sookhe aloo. A new technique we learnt from this dish was peeling fresh ginger using the edge of a spoon. Another skill which was vital for this dish was accuracy in timing, by this I mean it was crucial that potatoes were cooked for a certain amount of time so they wouldn’t burn. The final dish really complimented each other and balanced the flavours.