Overwhelming response for EIT’s Taste of Cultures Day

Source: Eastern Institute of Technology – Tairāwhiti

11 mins ago

Indian samosas, Mexican empanadas, Turkish falafels, kiwi pavlovas. Visitors were spoilt for choice at EIT’s annual Taste of Cultures event on Wednesday. Hundreds of people took the opportunity to get a taste of fresh street food from all over the world.

There were 21 stalls, 14 ran by EIT’s diploma in culinary art students, six stalls from local restaurants and a food truck that sold Brazilian street food. All the meals were between two and four dollars.

Glenn Fulcher, Head of School of Tourism and Hospitality, was wowed by the overwhelming response. “What an awesome audience,” Glenn said, “It’s a great chance for our cookery students to prepare for large numbers in a commercial environment, then set up and serve to hundreds of customers under real industry pressure.”

Fittingly the event coincided with the International Day of Happiness with this year’s theme “Happier Together”, focusing of what we have in common, rather than what divides us. Being so, the Taste of Cultures event was an opportunity for everyone to embrace and acknowledge the diversity of the campus and to celebrate the richness of many nationalities and religions that are represented at EIT.

Every stall had put a sign up with the word “Hello” in the respective language.

The event started with a short vigil to remember the victims of Christchurch’s mosque shootings. “Above all things, hold firmly to love,” is the message that was spread. EIT’s School of Tourism and Hospitality will gift 500 dollars of the proceeds of the food sold at their stalls to the victims of the mosque attacks.

MIL OSI

Manutuke kids enjoy EIT catering practice

Source: Eastern Institute of Technology – Tairāwhiti

  • Home
  • News
  • Manutuke kids enjoy EIT catering practice

10 mins ago

Cookery programme tutor Tony Davis (rear) is all smiles as six of his students serve up fresh wraps and muffins for lunch at Manutuke School

Children at Te Kura ō Manutuke enjoyed a tasty treat when a group of EIT catering students called into the school at lunchtime.

The students were those doing a three week introductory Culinary Concepts course before entering the Level 4 cookery certificate programme, said tutor Tony Davis.

The students, who all met part of the pre-requisite requirements for the diploma programme, needed practice in catering for a large group.

It was decided to test their skills on a group of receptive diners, in this case the Manutuke school children, to build up their confidence before testing deeper waters, such as a licenced restaurant.

“It gives everybody a good first experience,” said Mr Davis.

It was certainly a good experience for the children, who enjoyed having tasty wraps and blueberry muffins served up in professional catering style.

There were smiles all round as children thanked their hosts.

Their school was one of several smaller schools invited to take part. They were selected after being the first to reply to the free lunch offer.

The full time certificate programme starts on March 4 when the six Culinary concept students will join about 14 others who have already completed their pre-entry studies.

MIL OSI