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In the kitchen, students are busy. At lunchtime, the training restaurant of the Protestant Vocational High School Tutéo Avaijo is full. About twenty appetizers, main courses and desserts must come out of the kitchen. On the menu that day: Mahi Mahi carpaccio, Rossini Tournedos, taro puree, and vanilla caramel pudding from Taha’a.
“I think the most difficult thing is the organization. After that, there is also the cooking. (…) We appreciate all the feedback, good or bad. This allows us to improve” bac professional cooking student Mihiau Tchang Tai confided.
To improve, nothing is better than practice. In the kitchen, Professor Barry Silva oversees all stages. Nothing is left to chance: “The restaurant app allows you to train as required by Polynesian hotels and restaurants. Practice makes up 90% of their training. There is also a theoretical part that will deepen the acquired skills and knowledge. But through practice they learn all the cooking techniques, preparation, concentration on tasks and independence..
Inside the room, customers are greeted and served by another team. Once again, students must apply what they have learned in class. “I’m waiting for them to get more involved. Because among us Polynesians we still have this sense of shame when we’re in front of customers, and that’s why I do everything to enable them to move forward. We try to send them to other islands, other countries for internships…” said bartender professor Didier Pani.
The dishes were served one after another, and the guests were satisfied. This was enough to motivate these students to persevere and obtain their bachelor’s degrees at the end of the year.
> Find restaurant menus every week Vocational School Facebook Page.
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