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In the professional cookery program, students dived into the exciting seafood module, immersing themselves in the world of oceanic flavors and techniques. Under the expert guidance of Chef Thomazini, they learnt the art of preparing calamari rings, garlic shrimps, and pan-fried salmon with bean and pepper ragout, accompanied by beurre blanc sauce and tapenade.
First on the agenda were calamari rings, a popular and versatile seafood choice. Next up were garlic shrimps, a dish known for its bold flavors and aromatic appeal. The students learned the art of sautéing shrimp to perfection, creating a succulent and flavorful dish. Chef Thomazini shared the secrets of infusing the shrimp with garlic, herbs, and spices, resulting in a tantalizing aroma that fills the kitchen.
The highlight of the seafood module was the pan-fried salmon with bean and pepper ragout, accompanied by beurre blanc sauce and tapenade. The students learnt the art of cooking salmon fillet, achieving a crispy skin and a perfectly cooked, moist interior. They then elevated the dish by creating a vibrant ragout of beans and peppers, providing a colorful and flavorful accompaniment.
Throughout the seafood module, the students not only learned the technical aspects of seafood preparation but also gained an appreciation for the importance of sourcing fresh ingredients and discovered the significance of proper hand ling and storage to ensure the highest quality seafood dishes.
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