Students serve Caribbean cuisine at industry showcase
By Tangerine Clarke
Eleventh grade students of
Food & Finance High School,
a culinary-arts institution,
served fine Caribbean style
cooking, on Thursday, Nov. 21,
to impress top restaurateurs,
at a showcase in the school’s
Hell’s Kitchen, Manhattan
location.
Guests sampled sorrel drink,
ackee and codfish, served with
festival callaloo, jerk chicken
served with coconut rice and
peas, stewed oxtail, served with
white beans, coconut rice and
peas, and curried chicken roti,
served with Caribbean macaroni
& cheese.
Jamaican-American, Chef
Geoffrey Tulloch, who has been
with the program for 11 years,
said the students did an amazing
job in preparing the menu,
titled: Bombastic.
“Many of the students have
Caribbean background, so they
love the food, because it is
cooked in their homes,” said
Chef Geoffrey, noting that Latino
and African-American students
make up the program,
funded by Cornell University.
Professor Philson A. A.
Warner, Cornell University
founding director of the Hydroponic,
Caribbean L 18 ife, Nov. 29-Dec. 5, 2019
Aquaponics, Learning
Lab, where the high quality
vegetables for the culinary program
are grown, said Cornell
has a relationship with six mini
schools on campus.
The Trinidad & Tobago-born
applied scientist, of the Technology
& Sustainable Agriculture
Department, who still
relishes spicy food, hence, his
choice of the jerk chicken meal,
noted that the applied research
labs have improved technologies
in food production and
horticulture agricultural sustainability,
with aspects of
medicine, because of healthy
options in schools
“The labs, run by Cornell
University, and housed on the
school’s rooftop where the vegetables
are organically grown
in a clean, safe environment,”
said Wilson, a scientist for 40
years, who represented Cornell
University around the world.
Erin Fairbanks, chair, Junior
Board of Education feels
the students are getting better
every year, and noted that the
program has grown, to bring
a variety of influences, and
skill sets from chefs around
the world.
“This meal, is particularly
exciting, because Chef Geoffrey
has a Jamaican background,
and many of the students are
from that part of the world, so,
to be able to produce similar to
what you are eating at home,
for a restaurant, is a singular
experience, she said, noting
how well the alliance partners
enjoyed the food, something
that reinforces an identity for
the kids, and shows them, that
their culture has a place in the
food industry.
Executive Director of Food
Education Fund, Eliza Loehr,
thanked partnership industry
professionals for their support,
noting that the Caribbean
food, was the best the restaurant
program has cooked so far,
adding that in addition to the
food and hospitality aspects,
students are also trained in
front-house skills.
The 16 and 17-year-old students
will join the internship
program next year.
Andrew Rigie, executive
director, NYC Hospitality Alliance,
a nonprofit, trade association,
that represents and
services the restaurant Nightlife
Industry NYC, said the
Food & Finance High School
is an incredible institution, and
the only public culinary high
school in New York city.
“Students come from all
over to learn all the skill sets,
information, and education, so
they could have rewarding and
promising careers working in
top restaurants in NYC.
“We are always trying to find
ways to connect restaurants
with the school so students
could be supported in all types
of capacities,” he said, noting
that the students get internships
in restaurants.
Jamaican-American, Chef Geoffrey Tulloch, center, surrounded by students, who have been
with the culinary program at Food & Finance High School,11 years, prepared a scrumptious
Caribbean-infl uenced menu to entertain some of the biggest names in the restaurant industry
in New York City. Photo by Tangerine Clarke
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