Continuity of generations

Master class from restaurant sous-chef for the future service sector experts

Students of Socio-cultural service and tourism Faculty of training areas "Service" held a master class "Sushi-start."

The master class was conducted by the sous-chef of Oriental cuisine restaurant «Thai» Paul Mishin in a specialized studio of the faculty. It is equipped in accordance with world standards of high culture. Paul highlighted some theoretical questions - told about the assortment of sushi and rolls, their composition, technological properties and quality requirements to raw materials, the basics of process steps in their production. Then theoretical knowledge were reinforced in practice. Students practiced technology skills of preparation of certain types of sushi and rolls, learned to do right eel, salmon, cucumber and avocado cutting, cooked rice, and finally molded products. The material was submitted in an interesting way, guys comprehended some of the subtleties of Japanese cuisine and climbed to one more small step of culinary skill - learned how to cook these dishes. And most importantly - from a true master.

As a result of this interesting lesson all participants received certificates confirming the ability to prepare and serve certain types of Japanese cuisine properly.

The master class was organized by the teachers of production and processing of agricultural products technology Department I. Trubina and E.Skorbina.