On Wednesday, April 25, 15 students from Philabundance Community Kitchen (PCK)’s culinary training program displayed their talents at the Spring Student Showcase. Each student created their own dish using the skills they have learned thus far in the program. They served each dish to the showcase audience, which included restaurant owners, catering company staff, hotel owners, and other service industry professionals.
The showcase’s featured flavors were:
- Columbian chicken empanadas
- Crispy roasted duck with berry gastrique on a crostini
- Jerk shrimp tostada with Caribbean slaw, mango pico, avocado crema, and a mango glaze
- Pinoy shrimp skewer with pineapple and sweet pepper
- Cumin lamb skewer with an Asian chimichurri
- Vegan crabcake with lemon caviar and cucumber slaw
- Vegan mac and cheese bites
- Shrimp ceviche on a tostone
- Peach and white chocolate cheesecake
- Fried apple caramel cheesecake
- Strawberry shortcake cheesecake
- Ethiopian brisket stew
- Suya bites (beef and plantain with herbed crema)
The Student Showcase is hosted twice a year as a way to introduce students to potential employers and advertise the program among industry professionals who are not yet connected to PCK.
