CJT Celebrates Heritage Day with guest Chefs!

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08.13.2009 --

Executive Chef Steve Mannino from Rustico helps students roll out the pasta dough.

Yesterday, August 12th was Heritage Day at DC Central Kitchen. Three chefs representing three different culinary cultures taught in-depth lessons to the Culinary Job Training class.

Steve Mannino, the brand new Executive Chef at Rustico, assisted by Seth Eldridge, taught the students how to make homemade pasta dough. Together, they worked with the dough to create Ravioli, Tortellini and Canditi Pasta in a seasonably light Marinara.

"I didn't realize how easy and inexpensive it was to make pasta from scratch," commented CJT student Angela Jones. Eager to continue learning at home, several students inquired about the cost of a pasta machine.

K.N. Vinod (pictured above), the Chef and Owner of Indique and Indique Heights, is a good friend of the Kitchen who has taught classes on several occasions. Yesterday was Chef Vinod's third time participating in Heritage Day as he taught the students about various Indian spices and guided them in making Bhel Puri and Rice Pancakes.

Graham Barlett, Executive Chef at Zengo, taught the students to make Taco Chips and Yellowtail Ceviche with an Asian twist – Cucumber, Aji Amarillo, Apple, Red Onion, Serrano and Lemon Balm.

"I loved the combination of the fish and taco taste. The sauces rotate in your mouth and four different flavors arise," said CJT student Mark Vanderhall.

After the cooking sessions, students, chefs and staff feasted upon the cultural cuisine as chefs explained their career paths and gave advice to the students.

"We may change recipes weekly but we generally change the menu twice a year," explained Chef Barlett. "It's important to think in season. During the summer, guests want to eat light and fresh."

Special thanks to our participating chefs. We hope to see you again soon!