STUDENTS from Telegraph Point Public School were wowed by the talents of a world-class Greek chef as part of the Week of Tastes.
Head chef of Sydney’s famous 1821, David Tsirekas visited the school over two days to teach year four and five students all about food – from preparation to cooking and serving to cleaning.
Week of Tastes aims to enrich a child's vocabulary by creating a new lexicon for taste, discovering how all five senses are used to appreciate food, to teach how to discern sweet, sour, salty, bitter and umami, to develop a positive attitude towards tasting new foods and to encourage curiosity, thinking and analytical skills when eating.
Duncan Adams, principal of Telegraph Point Public, said it focused not just on cooking but on a range of elements.
“The kids have diced, sliced, cooked and really contextualised their learning for the week,” he said.
It’s in all subject areas, not just cooking. They have weighed, they’ve cut and measured and they’ve designed the menus and invitations. They even tie-dyed their aprons as part of the week.
“We have utilised a whole range of different subject areas and incorporated it across our curriculum.”
Mr Tsirekas has recently returned from Chicago where he is a consultant to two new restaurants. From New York to Telegraph Point, he loves teaching children about the wonders of food.
“I’ve been associated with the program for a while. I love doing it,” he said.
“It’s not just about tasting the food, but touch and smell. It’s all to do with recognising ingredients and appreciating food.
“Rather than doing local Sydney schools I put my hand up to do rural NSW. I love getting out to schools that are a bit more remote, taking a little bit of the city to rural areas.”
He said the students were very engaged and enthusiastic, keen to not only cook but learn and present their talents to their families.
“It’s very humbling. I think the kids appreciate having people from outside of town come and visit them,” he said.
“It makes them feel special to expose them to new experiences, new foods and tastes, and teaching them how food and other cultures bring them together.”
Students made lamb souvlaki, Greek salads, ricotta and feta filo pies, tzatziki and a dessert station.