Practical experience strengthens learning. With this phrase as a basis, the Culinary Arts vocational course offered by the Puerto Rico Youth ChalleNGe Academy exposed eight Cadets to a real work experience where they put into practice all the skills acquired in the workshops offered by Chef Armando Colón.
The Cadets visited the Mesa y Campo Restaurant in Villalba as part of an experimental project of the course in accordance with the Work Skills Component where they took on the tasks of the kitchen staff in preparing food prior to the opening of the establishment.
“At the restaurant, the Chef gave all the young people the opportunity to do all the preparation that is done in a restaurant before opening regular operations. This experience was part of an experimental workshop that seeks to position the Cadets in the real work environment to reinforce their vocational interest” said the Course Instructor.
The Cadets, under the supervision of their vocational mentor Armando Colón and the owner-Chef of the Restaurant, performed tasks that are carried out in the kitchen in preparation for the preparation of dishes that seek to satisfy the palate of their clients. “The Cadets cut the boneless hips to make chicken chicharrones, cooked white rice, made green beans, prepared the stuffed chicken breast with tripleta, made risotto, tamarind sauce and sweet potato chips. Under our supervision they fried, made sofrito, cooked, made cuts as they learned in the course that was offered in the dining area. The Chef took out the two employees he has to give way to our young people so that they could have a real experience” commented Colón with great enthusiasm.
The management of the restaurant, which is characterized by the fusion of Creole food and the flavor of haute cuisine, made the Chef available to the Cadets, who, apart from supervising the performance of the young people, answered all their questions, motivated them to start their own business and not give up in achieving their proposed goals.
“The Cadets were super excited. To our surprise, the Chef had them do everything resulting in a great experience.
unique for them who already see themselves as entrepreneurs in the gastronomic field" said the vocational instructor.
“I had an incredible experience. I learned a lot of things in the course but I put them into practice there and I was excited to see the final result when I finished the plating.” said a cadet
After all the preparation and creation of the menu, the Chef in charge allowed the Cadets to taste the food they had prepared, being amazed by the flavor and freshness of the recipe.
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