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NMTI Culinary Arts students serve dinner
Ty Pauling, program director for Culinary Arts, explains the work that they have done in the development of the course and describes the dish that the students prepared. (Bea Cabrera)
Culinary Arts students of the Northern Marianas Trade Institute showed off their newly acquired skills by serving dinner to government officials and dignitaries at NMTI last Tuesday.
Tuesday evening’s affair, attended by dignitaries led by Gov. Ralph DLG Torres, showed off the students’ plating and presentation skills.
Ty Pauling, program director for Culinary Arts at NMTI and Hyatt Regency Saipan’s F&B director, said the NMTI curriculum was developed in accordance with the core skills needed by businesses and restaurants on Saipan.
He said that Tuesday night’s presentation was preceded by a class lecture. Students had their usual lecture and prepared the food that was discussed in the lecture.
“Tonight, we are going to prepare chicken chasseur with a side of rice pilaf and steamed broccoli. This is the practical part of this particular lecture,” Pauling added.
The dinner was intended to test the skills of the students and showcase their learning and development.
NMTI CEO Agnes McPhetres said it is the school’s vision to also establish a technical school on Tinian and Rota. “We have been communicating to the mayors as to what would be the best approach. If we get additional funding, we would be very happy to go to Tinian and Rota or bring some of those students over here to Saipan because we cannot replicate the kitchen here.”
The students who finish the Culinary Arts course will be placed in different hotels on the island, to accumulate 240 hours of internship.
“This is a great opportunity for young people and for the business community, having more of our product in their businesses,” said McPhetres.
Torres was impressed with the night’s performance. “The dinner experience was awesome. I’ve always supported NMTI and I am very proud of all the students. The meal that was prepared was impressive. I look forward having them serve the community. Congratulations to all of them,” Torres said.
Other guests were pleased with the overall taste, plating, presentation, aroma, and texture of the dishes that were prepared by the students.
