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Tapas and Traditions at Create-a-Cook's Central Montco Technical Campus

A Week of Spanish Culinary Delights with Chef Jarrett and Chef Dayvon


This week at Create-a-Cook's Central Montco Technical Campus, our junior chefs embarked on an exciting culinary journey through the vibrant world of Spanish tapas. Under the guidance of Chef Jarrett for culinary dishes and Chef Dayvon for baking and pastry, they crafted delicious small plates while learning the stories and traditions behind each dish. From savory meatballs to sweet apple pie empanadas, each day was packed with new flavors, techniques, and fun.



Day-by-Day Culinary Highlights


Monday: Spanish Meatballs in Tomato Sauce and Tres Leches Cake


The week began with Spanish Meatballs in Tomato Sauce, introducing our junior chefs to the art of flavor balance and sauce making. The day ended with the rich, creamy delight of Tres Leches Cake.


Key Skills:

  • Mixing and seasoning meatballs for optimal flavor.

  • Baking a moist and delicious Tres Leches Cake.


Tuesday: Chicken and Smoked Sausage Paella and Churros with Chocolate Sauce


On Tuesday, the junior chefs tackled the iconic Chicken and Smoked Sausage Paella, mastering the delicate balance of spices and textures. They also enjoyed making and devouring Churros with Chocolate Sauce.


Key Skills:

  • Cooking a perfect paella with a crispy socarrat.

  • Frying churros to golden perfection and making a rich chocolate dipping sauce.


Wednesday: Patatas Bravas with Patatas Bravas Sauce, Potato Croquettes, and Concha Puffs/Pâte à Craquelin


Midweek, the focus was on Patatas Bravas, crispy potatoes with a zesty sauce. The junior chefs also created Concha Puffs, blending pastry techniques with Spanish flair, and prepared Potato Croquettes.


Key Skills:

  • Frying potatoes to the perfect crispness.

  • Crafting delicate puffs with a crunchy top.

  • Perfecting the art of crispy, creamy croquettes.


Thursday: Chicken Pintxo with Red Chimichurri Sauce and Apple Pie Empanadas


Thursday featured Chicken Pintxo, skewered and grilled to perfection, served with a vibrant Red Chimichurri Sauce. The junior chefs also made Apple Pie Empanadas, combining Spanish and American flavors.


Key Skills:

  • Grilling chicken skewers for a delicious, smoky flavor.

  • Creating a flavorful chimichurri sauce.

  • Making and rolling out empanada dough with a sweet apple filling.


Building Skills and Connections


Our Tapas and Traditions week was not just about cooking; it was a comprehensive educational experience that:


  • Enhanced culinary techniques, from frying croquettes to baking empanadas.

  • Emphasized the importance of fresh, high-quality ingredients in creating authentic flavors.

  • Explored the cultural and historical contexts of Spanish tapas.

  • Encouraged collaboration and communication, as junior chefs worked together to create complex dishes.

  • Fostered lasting connections, building a sense of community and teamwork among participants.


A Week to Remember


As we wrap up this flavorful week, we celebrate the growth and accomplishments of our junior chefs. They've not only refined their culinary skills but also gained a deeper understanding and appreciation of Spanish cuisine. We're incredibly proud of their progress and excited to see how they apply their newfound knowledge in the future. ¡Olé, junior chefs!

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