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Ethnic tastes exchanged in SSIS cafeteria
October 27, 2010, Wednesday
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ON October 18, a true community event took place at the Xuhui campus ofthe Shanghai SingaporeInternational School.
Parents from two different ethnic groups were invited into the campus cafeteria kitchen to share their ethnic style of cooking with the chief chef and his entire kitchen staff, along with nutrition supervisors and a number of the teaching staff.
The purpose of this event was to ultimately be able to include more "international" daily menu choices for the SSISinternational student population.
The air was full of excitement as Indian and Indonesian ingredients were first shared, analyzed and translated into Chinese so that everyone could understand.
The personnel in charge ofordering foodstuffs for the school was rapidly taking notes so that the ingredients could eventually be purchased in large quantities for future menu items.
The group then moved into the actual cooking area where each parent enthusiastically and expertly shared the recipe they had chosen for preparation, along with the specialtechniques they use to ensure both authenticity and great taste.
The chief chef and his "crew" were amazing "learners." They listened, watched and followed the directions to the last detail - again all the while asking for notes to be taken so that each step could be recalled at a later date. While the main purpose of learning to cook different ethnic foods was certainlyaccomplished, everyone's level of international understanding was also expanded.
The camaraderie, mutualrespect and joy from sharing new information was observable throughout this event. At SSIS, the opportunities to support a strong parent/school relationship are valued and events of this type will be continued.
"They (the chefs) were awesome and I had a nice experience teaching them," said Chatura Sawant, one of the parents who attended the event.
"I am looking forward to teaching them more."
Parents from two different ethnic groups were invited into the campus cafeteria kitchen to share their ethnic style of cooking with the chief chef and his entire kitchen staff, along with nutrition supervisors and a number of the teaching staff.
The purpose of this event was to ultimately be able to include more "international" daily menu choices for the SSISinternational student population.
The air was full of excitement as Indian and Indonesian ingredients were first shared, analyzed and translated into Chinese so that everyone could understand.
The personnel in charge ofordering foodstuffs for the school was rapidly taking notes so that the ingredients could eventually be purchased in large quantities for future menu items.
The group then moved into the actual cooking area where each parent enthusiastically and expertly shared the recipe they had chosen for preparation, along with the specialtechniques they use to ensure both authenticity and great taste.
The chief chef and his "crew" were amazing "learners." They listened, watched and followed the directions to the last detail - again all the while asking for notes to be taken so that each step could be recalled at a later date. While the main purpose of learning to cook different ethnic foods was certainlyaccomplished, everyone's level of international understanding was also expanded.
The camaraderie, mutualrespect and joy from sharing new information was observable throughout this event. At SSIS, the opportunities to support a strong parent/school relationship are valued and events of this type will be continued.
"They (the chefs) were awesome and I had a nice experience teaching them," said Chatura Sawant, one of the parents who attended the event.
"I am looking forward to teaching them more."
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