At the Toretsk Professional Lyceum, which has been relocated to the Kirovohrad region, the educational process continues unabated; on the contrary, it is taking on new colors and flavors. December has become a real marathon of professional skills for students, where vocational training has turned into an exciting journey through the cuisines of the world.
The main idea behind this month's practical classes was to combine national cuisines. Future chefs have proven that the traditions of different peoples can coexist harmoniously in one kitchen.
During the training, students practiced the technology of preparing iconic dishes:
- Ukrainian classics: juicy dumplings with cherries and aromatic homemade noodles with mushrooms.
- Georgian flavor: skillfully shaped khinkali with the right number of "folds."
- Italian temperament: classic lasagna and rich Bolognese pasta.
Special attention was paid to the national treasure — Ukrainian borscht. Inspired by the approaches of renowned chef Yevhen Klopotenko, the future chefs created the same legendary balance of flavors that is conquering the world.
Alongside traditional borscht, modern European dishes were proudly displayed on the tables: delicate cream of broccoli soup and rich cream of mushroom soup.
This contrast allowed students to understand the difference in textures and methods of serving dishes — from home comfort to restaurant sophistication.
The real highlight of the training was the day of preparing snack sandwiches — canapes. This task was aimed not only at practicing cutting and presentation skills, but also at developing creative thinking and teamwork.
Each student was able to express their individuality by creating miniature culinary masterpieces that impressed with their variety of shapes and combinations of ingredients.