Mexico Eis House’s Dustin Trimble and Zach Smith took a visit to the kitchen of the culinary program at the Center for Instruction, Technology and Innovation recently, providing some real-life insight into the trade.
Trimble and Smith observed the culinary students in groups as they prepared a dish of their choice as a team under a time limitation.
One group arranged a sausage risotto with sautéed vegetables. After the meals were prepared, the food was critiqued based on criteria of flavor, texture and presentation.
While the Eis House employees were overall pleased with each dish, they provided tips and cooking techniques that could have made the plates even better.
“This really taught us about time management and how to prepare everything in a timely manner,” said CiTi culinary student Sara DelBrocco. “They pushed us at a good rate.”