This year’s academic and sports fest introduced an exciting culinary extravaganza, which was a collaboration between the Parent-Teacher Association (PTA) and some faculty members. The event, which took place in the cookery laboratory at the Legacy building, showcased an array of delectable dishes that provided gastronomic satisfaction to the faculty and parents. The group was assisted by the Cookery teachers with their Grade 11 Cookery students.
The atmosphere became festive as sumptuous foods lined up on the table, giving delight to everyone. Cordon Bleu, a classic French dish with tender chicken breast stuffed with ham and cheese, was a favorite of many. Adding to the palate of the diners were the flavorful chicken katsu, a Japanese dish, and the sweet and sour pork ribs with their aromatic, tender, and tasty flavor.
Served alongside the main dishes were a fruit salad and a refreshing Caesar’s salad with its surprising vinaigrette.
The cook fest was not only a showcase of the cooking skills of the participants, but more than anything else, it became a platform for fostering stronger camaraderie within the school community. Coming together afforded the sharing of food, stories, and laughs.
The participants left with full stomachs, happy hearts, and memories to cherish for years to come.
Written by Margie De Vera and Jenett flores
