Inspired menu at buffet

Mothers often seem to be the inspiration for aspiring young chefs. For Marissa Benson and Becky Kehn, this is indeed the case.

Both young women, currently in the Edward Milne Community School Culinary Arts Course, attest to the fact that they started baking and cooking at a young age.

Both found the course to be just what they needed to set them on a career course after graduation.

“I’m planning to go to Malaspina when I’m done,” said Benson. “I want to get my Red Seal in a few years.”

She says she is open to experiences when she completes her education but wants to work in a fine dining restaurant.

She likes to work with nice, delicate food and chantarelle mushrooms are a favourite.

“I pick them myself,” she said.

Kehn, who graduates in January is also planning on attending Malaspina but needs to work first to save money for the one-year chef’s course.

“I’m hoping to get an apprenticeship at the Empress Hotel,” she said.

The culinary course at EMCS has seen many young people get into the food trade.

Kehn said, “the course has been interesting, challenging and a lot of fun.”

These two may be going on to bigger and broader experiences in the world of cuisine, but they are leaving behind a whole lot of other students who are learning the skills necessary to cook good food.

On November 20, the Culinary Arts Class will once again be offering the people of Sooke a buffet featuring great food coming from the hands of the class.

The menu is as mouth-watering as it always is. Each year the talents of the students are stretched as they whip up culinary delights.

Diners will sit down to such appetizing delights as: roasted squash soup with crème fraîche or a spicy tomato and mussel soup with garlic rouille on a crouton.

How about roast turkey with garden herb stuffing, local quince jelly or baked ham with a honey mustard glaze and maple roasted pears? Vegetarian? Try the baked polenta with a creamy cheese and savoury mushroom sauce.

The buffet table will be laden with seafood, salads, and pastry. And that is just the beginning. The end includes truffles, Yule logs, trifle and shortbread.

“There will be more salads and appetizer things,” said instructor Pia Carroll. “We will also be using bits from the garden.’

As always, seating is limited, so it is best to reserve your fine dining experience early, preferably by November 14.

To make a reservation, call EMCS at 250-642-5211, extension 1142.