Wed | Jun 26, 2019

Young Chef Club Sizzles at Tarragon and Thyme Gourmet Restaurant

Published:Thursday | January 24, 2019 | 12:21 AM
Tarragon, thyme and spice crusted seared lamb and mushrooms with an orange and red wine reduction, served with wild rice.

Indian chef Ranveer Brar articulated it best when he said, “If you’re a happy person around food, you can be a professional chef. It’s fuelled by passion.” Driving the desire from early to create an ambrosial aura of delightful dishes and treats is the Young Chefs Cooking and Baking Club.

The brainchild of chef and caterer Latoya Panton was born approximately six years ago out of the need to nurture responsibility and creativity in fun way at a tender age.

“I started Young Chefs Cooking and Baking Club after meeting a 16-year-old who didn’t know how to use a knife. This opened my eyes to the possibility that there are many more children and young people out there like her, who didn’t know their way around the kitchen and needed assistance. I had been cooking with my neighbour’s children and my children, so fuelled by [a] passion [for] food and the love for teaching children, the idea blossomed into a club,” she told Food in a recent interview.

The culinary club, catering to children from ages four to 16, operates under a semester-by-semester basis. During that time, they are taught skills in and around the kitchen, as well as within the industry by expert instructors.

In their final project, the youths showcase their prowess, applying all that they had learnt by hosting a formal three-course dinner. Corporate entities, sponsors, family members and friends are usually in attendance to watch young brilliance unfold before their very eyes and to tantalise their taste buds with the savoury and sweet offerings on the menu. The Tarragon and Thyme Gourmet Restaurant opened its doors to these patrons and the young chefs who are excited to share insights in a palatable fashion.

On the menu, guest whet their appetites with a soup trio, smoked salmon and avocado mousse salad, eggplant canape and mixed seafood shell. They sailed over to the main course with poached spinach and mushroom chicken, chicken roulade, pan-grilled thyme dusted beef tenderloin, grilled succulent pork, tarragon, thyme and spice crusted seared lamb, marinated grilled vegetables in a Phyllis bundle and advanced seafood stew. Then they activated cruise control all the way to dessert with a panna cottage trio, tiramisu in a jar, tropical fruit pavlova, and caramel pecan praline cheesecake.

Proceeds made from the event go directly to the Jamaica Autism Support Association.

For more information on how your child can join the cutting edge culinary club, visit the website www.deliciousoccasionsja.com or follow them on Instagram: @deliciousoccasionsja.

krysta.anderson@gleanerjm.com