This term the students are learning about multicultural foods in Hospitality. So what better way to do this, than by introducing a dumpling class with a Japanese Chef Tomo.

 First of all, he talked about growing up in Japan and how the dumplings were a signature dish of his hometown.

 He showed the students pictures of his family and friends, filleting a large tuna fish.

The students made a pork gyoza and a vegetarian gyoza in class and learnt little tricks about how to cook them before steaming. They also made a special dipping sauce to go with the gyoza. The students had a fun time and enjoyed their Japanese culture.  

For more photos please click HERE