On April 15 the high school culinary arts class took a field trip to Café Torino in Warrenton,Virginia with their instructor and talented cook, Marguerite Dunn. The students went to Café Torino to discover what goes on in a restaurant, behind the scenes. The students learned what goes on in a kitchen, from the morning preparation to what happens when the doors are open for business. The students were able to experience what it takes to prepare food, and get it out of the kitchen to the customers.
Chef Andre of Café Torino gave the high school culinary arts students an opportunity to try their hand at baking cookies, making tuna salad, and slicing mushrooms using new knife techniques they learned at the restaurant. After an hour of working in the kitchen the chef made the students an authentic Italian pasta dish for them to enjoy for lunch.
Currently the culinary class is learning how to take ingredients and be creative with them.
Marguerite will give the class a limited amount of ingredients and challenge the students to come up with a tasty dish using only the ingredients she has provided. Texture, complimentary flavors, and food crafting techniques are utilized throughout this challenge, giving the students a gratifying and enriching opportunity to cook and learn. Most recently Marguerite gave the class an onion, garlic, tomatoes, sweet bell peppers, and bread. The students came up with a delicious herb and tomato crustini.
