Diversity in Culture
Diversity in International Cuisine
Diversity in international cuisine was showcased recently at a culinary demonstration hosted by the Centre for Hospitality and Tourism Studies at Box Hill Institute.
Fifty-five staff and students attended the demonstration presented by Chef Dave Dettman from Kirkwood Community College, Iowa, USA. Chef Dave, a recent guest at Box Hill Institute, was a participant in the Global Education Network (GEN) Short Exchange; eighteen staff and students from SAIT Polytechnic, Calgary, Canada, and Kirkwood Community College visited Box Hill Institute for three weeks in May and June 2005.
Following an introduction by Mary Jane German, Associate Professor/Coordinator - Food Services Programs at Kirkwood Community College, and description of ingredients which are common to the south-west of USA, Chef Dave launched into a colourful demonstration of three dishes native to Iowa.
The menu included Stuffed Chicken Breasts with Green Chile & Cheese, Black Bean Salsa and Cookie Tacos. Significant use of legumes such as black beans, Poblano, Jalapeno and red bell peppers, and spices such as chilli, garlic and oregano were evident in the dishes prepared. These appear to be staple ingredients in much of the local cuisine.
Assisted by Kirkwood Community College students, Chef Dave char grilled chillies, stuffed and rolled chicken fillets crumbed with cornflakes and shaped brandy snap cookies, all while providing a stimulating commentary.
A generous sampling session at the conclusion of the demonstration was well received by the enthusiastic audience. The general verdict for the taste test was that the menu was delicious.