Hospitality students at Southern Cross Catholic Vocational College (SCCVC) seared, sautéed, and stirred their way through a one-hour master class with chef Luke Mangan.
With the help of three lucky students, Luke demonstrated a few of his favourite dishes to the aspiring chefs in SCCVC’s commercial kitchen.
“The facilities here are amazing - if only I had these resources when I was starting out,” commented Luke when he arrived at the Burwood campus. Before joking, “I’ll try not to burn it down!”
Prior to starting, Luke introduced himself to the gathered students and passed on a simple message. “Whether you want to be a chef or excel in any other profession give it 150% every time. Get into it for the passion and love of it, not for the money. Being a chef is very much glamourised at the moment, but there’s not a lot of money when you are first starting out.”
First up on the menu were seared scallops with a polenta and blue cheese sauce matched with rocket, shitake mushrooms, and a drizzle of truffle oil. Year 12 student Lorenzo Nostasi, who works as a casual staff member at Merivale’s Uccello and The Beresford restaurants, whipped up the polenta and blue cheese sauce and ensured the scallops were perfectly seared.
Classmate Paul McRae helped prepare and serve a medium-rare sirloin steak with a zucchini, basil, pine nut, and currant accompaniment. To finish on a sweet note, Desmond Scaturro helped Luke prepare a liquorice parfait for dessert.
Year 12 student Paul McRae said, “it is great Luke came to our school to show us some of his recipes. I learnt a few new skills and will remember to turn my steaks only a couple of times each.”
Jonathon Mascorella, SCCVC’s Hospitality head teacher said, “the students were really looking forward to meeting Luke and learning from him. The session was a great experience and they also got to taste some great food.”
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