The Anguillian newspaper recently visited the Albena Lake Hodge Comprehensive School (ALHCS), on Friday 11th March, 2016, to observe culinary students as they learn Pan Asian cooking techniques.
Owner and Executive Chef of Cha Cha San, Chef Ken Lin, demonstrated popular Pan Asian techniques, such as sautéing, stir fry and steaming, to the fifth form class. He commented, “for me what is important is teaching kids how to cook”. The group prepared Chow Mein and Sesame Chicken-utilizing the techniques and popularly used herbs and seasons – as well as a popular local dish, Steamed Local Pot Fish, via an Asian Bamboo Steamer.
Teacher Latoya Mathews said: “It is very important to practice cooking or even eating different foods, especially ethnic dishes which possess an appreciation of culture. This can be a great way for children to understand differences in family lifestyles, and food habits especially from people that they may know of, from various ethnicities. It could change the perceptions some of us have of these cultures and ethnicities”. She hoped the session with Chef Ken changed the students’ perception of Asian food cultures and not think of it as the typical chicken and chips. Ms. Mathews thanked Chef Ken on behalf of the school and Department of Hospitality, for allowing the students to put into practice, alongside a professional, what they would have been taught in the classroom. She said the class, and by extension the Hospitality Department, looks forward to the continued support of Anguilla’s tourism professionals and properties such as Chef Ken Lin, Viceroy and CuisinArt et cetera that have supported the department over the years. “We look forward to as much support that we can get which would help the students tremendously”, she said.
