In the Rivne region, a master class for chefs
Interesting and new forms of cooperation with employers is implemented in the Rivne center of vocational education of state employment service. This, of course, diversifies the training of students, helps to bring them closer to the specialists in demand in varying industries, offers the audience new aspects of their chosen profession. So, on the initiative and at the invitation of Bodrenko Ruslana, Deputy Director for training and production work RCPTA, this time to future chefs came Alice Hagenbruch, chef Rivne catering restaurant "the Dandelion". Rivne-known company is engaged in catering service for different events. A scheduled meeting was provided to teach students new cooking meatless dishes. Alice Hagenbuch presented dishes using its own formulas. So, the kitchen was in full swing. "A baked potato stuffed with tofu with spices and Dieskau mustard"; "Carrot cream soup with pumpkin seeds" and "Bruschetta with the pesto carelshaven". From the colorful names see Italian dishes prepared on the basis of solely Ukrainian products. A group of 9 students and master of industrial training Natalia Thousand under the guidance of an experienced restaurateur Hagenbruch laid out the food for further cooking. Students carefully listened to the advice and learned from the experience of the combination of certain ingredients. On the saucepans and plates neatly laid out soy cheese - tofu, onions, potatoes, carrots...Interesting that for the preparation of the stuffed potatoes, you need to pre-bake. But to cook a carrot soup, in addition to the spices you need 5 kinds of vegetables. Bruschetta, or prepared white bread, serve with carelshaven pesto sauce. The master instructed the students, what kind of oil is best to choose and what preparations, what kind of cheese needs to be in certain dishes, for what and how much fried onion and green onion, in what proportions should put salt and mustard, not to spoil the taste. Under professional "conducting" one after the other new dishes were born. Future chefs not only watching the action Hagenbruch, but also prepared: bensaali vegetables, mixed blender the ingredients of the sauce, stuffed potatoes, grilled cheese pieces. Pumpkin seeds, walnuts and garlic was preliminarily dried, and then milled. In short, nobody was left out. On the contrary, students constantly asked questions and offered their own ideas, prepared food, cleaned, washed the used dishes. Worked as a team. And the chef once noticed: just in a good mood and with a positive attitude you can cook. Then dish will succeed, and you will be pleasantly surprised and satisfied. An important step is the presentation of the dishes. Everything is important here, and the dishes (size and color), and decorated dishes (the teaching of dishes, herbs and sauces on the dishes). After all serves as a picture – everything should be in moderation. Each of the prepared dishes had its own style of decoration. The finished dish tasted and evaluated by different criteria. Participants were satisfied with the meeting because the chef taught the students not only to adhere to the recipe, to understand the combination of palatability, but also to experiment. Because it is so new author's ideas. And it is these chefs will gladly take on the job. Experience a close and a new quality of cooperation with the employer will certainly spread to other occupations. And RCPTA each listener will have a unique opportunity to become near a master of his craft, hear, see and learn new things. This was reported in the Rivne city employment centerÏåðåâåäåíî ñåðâèñîì "ßíäåêñ.Ïåðåâîä÷èê": translate.yandex.ru.
Source: http://uzinform.com.ua/
