Our students were challenged with creating an appetizer, entrée and dessert within one hour, using only two butane burners. Our five students worked together as a team to cook:
- Appetizer: Octopus ceviche (Peruvian and Mexican) served with corn chips and sweet potato chips
- Entrée: Seared pork tenderloin with a Peruvian cilantro sauce and a Mexican Anaheim chili sauce served with sautéed baby potatoes and juilienned rainbowl carrots
- Dessert: Homemade avocado ice cream two ways: 1) Peruvian caramelized plantains and 2) Mexican brunoised Tajine jicama with dark chocolate shavings
We’re incredibly proud of their accomplishments and look forward to seeing where they go in the future! Congratulations to all for your hard work and your determination to learn and succeed.
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