Even better, at Longfields-Davidson Heights
Secondary School the kids do dishes! Go figure.
FEB 03 12 – 12:01 AM — I’m continually impressed if not amazed at the culinary education going on in chef Kent Van Dyk’s Grade 10 and 11 classes at Longfields-Davidson Heights high school in Barrhaven — impressed, because the kids have moved well out of the (mac and cheese) box; amazed, because with a little guidance they can and do put on a superlative meal worthy of some of our finest restaurants.
Regular readers of these modest entries may recall I’ve been a visitor to Kent’s classroom since I reported on the enlightened program in January 2011. And I was back again in November when the class took on a school project to create food truck concepts they felt would be a hit on the streets of Ottawa (if only the city would let them).
On Monday, for the second year running the culinary class put on a Food for Thought gala dinner in the foyer. There, some 50 students in Grade 10 and 11 were paired with volunteer professional chefs to serve a six-course meal for 70 guests paying $65 a seat. Every plate looked beautiful, each was creative, and chefs who volunteered their services said later the kids took to the Italian theme with gusto.
Among volunteers was chef Peter Zambri, owner of Zambri’s restaurant in Victoria. That’s right, British Columbia. Peter has known Kent a few years now, and was only too keen to learn more about the program and, yes, to roll up his sleeves to help.
Chef Peter Zambri flew in from Victoria B.C. just for this gig with students.
He paid his own way, too, like other friends of Kent who helped that night: Stev George of Olivea Restaurant in Kingston, Stefanie Bishop of Woodlot Restaurant in Toronto and, close to home, Brett Arden of The Whalesbone Sustainable Oyster and Fish Supply, Marc Doiron and Lori Wojic of Towne gastropub.
“If Kent is willing to go out of his way and he’s puttng his effort into something like this, then it merits me helping him out,” Peter says, as he worked with students preparing his contribution to the menu: Roasted eggplant and house-made ricotta ‘canneloni’ with crushed tomato sauce.
“The kids are the future of the restaurant industry, and I’ll bet a couple in this program will turn out to be great chefs. They’re getting a bit of a scaled-down version here of the training they’ll get in college.”
Adds Stefanie (photo, above): “I’ve known Kent for years and we’re always talking about the program here. When he told me about the dinner and asked if I wanted to be a guest chef, I said of course. It’d be a good excuse to come to Ottawa and do something different.”
A pastry chef, Stefanie was responsible for the deconstructed tiramisu mascarpone semifreddo with espresso chocolate truffle and amaretti-chocolate crumble. “I wanted to do something the kids would find interesting,” Stefanie says.
“Not knowing their skill levels at all, I was prettysurprised. They’re all really enthusiastic, and about an hour in I had everyone doing their own thing and it was brilliant.”
Kent (photo, above) says the students — some of whom had exams that day — started work at 9 a.m.. “It’s been great, they’ve risen to the challenge, and I think the menu is even more ambitious than it was last year.”
“The kids seem really engaged,” says Stev. “It’s been a long day for them; some started at 9 a.m., left at noon and were back at 3 or 4 p.m.”
First course (amuse) created by chef/teacher Kent Van Dyk: Albacore tuna crudo, granny smith apple and blood orange and fennel.
By chef Peter Zambri: Roasted eggplant and house-made ricotta ‘canneloni’ with crushed tomato sauce.
Created by chef Marc Doiron: Parmesan custard with butternut squash purée, walnut pesto and sage brown butter.
Created by chef Brett Arden: Crispy gnocchi, house-cured beet-stained Chinook salmon gravlax with lemon conserva.
Osso buco, risotto alla Milanese, gremolata by chef Stev George.
Chef Stefanie Bishop’s tiramisu mascarpone semifreddo, espresso chocolate truffle, amaretti-chocolate crumble.
Sometimes ya just gotta use your hands …
.
Wise words to cook by.
