Taste of Africa served up at Hastings College
Springbox steaks and side orders of Ostrich were on the menu at Sussex Coast College Hastings this week as students served up a series of exotic treats to mark Black History Month.
Pupils were encouraged to cook up a storm on Monday by the college's head chef Michael Little, with members of staff the willing guinea pigs.
And according to the food buff - who is also head chef at the Jenny Lind pub in the Old Town - the meal was as tasty as a cheetah is quick.
He said: "This event allowed our students to combine new foods, ingredients and flavours, with more familiar western European cooking techniques.
"Cooking is a cultural phenomenon like music, fashion and art. This makes it a great medium for learning about other cultures."
Mr Little was himself a student at the college in 1997 and has since worked in Michelin-starred restaurants. His main interest is in the 'anthropology of cooking' and has long-term goals of working with charities on projects to feed under-resourced countries.
Students taking part in the event were from the college's new Higher Diploma in Hospitality, a highly vocational course, which replicates the reality of working in a real kitchen and events like this are a vital part of the training. "Students experience the pressure of working in a real kitchen, the urgency, the speed and the attention to detail," said Michael.
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Saturday 04 February 2012
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