My Kitchen Rules

My Kitchen Rules! at St Aloysius: A Culinary Triumph

St Aloysius College recently hosted a remarkable culinary event that showcased the talents of fifty-three Year 12 students in Hospitality. The event, spread over two nights, saw the participation of three teachers, four executive chefs, and 140 esteemed guests. This initiative provided students with the unique opportunity to work alongside industry experts, honing their skills and demonstrating their mastery of the culinary arts.

On Monday night, the students were under the expert guidance of Chris Russo, Executive Chef at Sealevel Cronulla, and Huon Muntz (ex student), Head Chef at Kin, Burraneer. Together, they directed the students to prepare a sumptuous three-course meal. The menu featured perfectly plated crispy pork belly with roasted fennel & cider reduction as well as pulled lamb croquettes with truffle aioli. The mains were generous portions of braised beef short rib with confit garlic mash and slow roasted porchetta with pear and honey roasted veggies. Leaving the best for last was exquisite panna cotta with poached berries and banana layer cake with butterscotch sauce for dessert. The evening was a resounding success, with guests praising the students’ dedication and culinary prowess.

Tuesday night continued the culinary journey with an Italian and Thai menu. Paata, Head Chef at Giro Osteria Cronulla, and Mae and Jue, Chefs at Alphabet St Cronulla, took the helm. They guided the students in creating a delectable three-course meal that included both traditional Italian and Thai dishes, showcasing the students' ability to master diverse culinary techniques. This included the technique of hand-rolled pasta and the exotic combination of Asian ingredients to produce mouth-watering Thai curries.

The event was more than just a showcase of cooking skills; it was an educational experience that allowed students to work in a professional kitchen environment, learning from some of the best in the industry. The collaboration between the students and the chefs resulted in an unforgettable experience for everyone involved.

Students worked in two teams: the black team and the red team. After each part of the menu, the customers—comprised of parents, Father James, Father Rex, Brother John and Joe Natale - owner of the Natale Group, and invited guests—had to decide which dish they liked best in an alternate serve for entrée, main, and dessert. On Monday night, the black team won by a very small margin. The competition added an exciting element to the evenings, encouraging students to push their limits and showcase their best work.

The students are to be congratulated on their professionalism, teamwork, and initiative in creating a restaurant setting. They demonstrated enterprise, focus, and dedication in learning new techniques and working within a specific time frame. The event was a true testament to their hard work and passion for the culinary arts.

The Hospitality teachers Yvette Kennedy, Sara Gamsaragan, and Lisa Sampson are commended for their efforts in working in partnership with leading chefs in the local community and for their time and skill in preparing the students for this authentic learning experience. Special thanks go to Yvette Kennedy, the Instructional Leader of Pathways and Partnerships for establishing this partnership with Joe Natale, owner of the Natale Group and the executive chefs for their time and expertise in assisting the next generation of hospitality graduates.

A heartfelt thank you is also extended to Andrew Christoforidis, the VET Coordinator, and Stephen Mahoney, Principal for their support and for highlighting Vocational Education and Training as a pathway of excellence. Their efforts have shone a light on the opportunities and success that VET programs can bring to students.

Overall, the My Kitchen Rules dining experience at St Aloysius College was a testament to the school's commitment to providing authentic learning opportunities. The success of the event not only highlighted the talents of the students but also underscored the importance of industry partnerships in education. This initiative has undoubtedly inspired the next generation of culinary professionals, setting a high standard for future events.

St Aloysius College extends its heartfelt thanks to the executive chefs, teachers, and guests who made this event possible and looks forward to continuing this tradition of excellence in the years to come.