Last week, the students of World Central Kitchen’s Culinary School faced a final hurdle before receiving their diploma: a buffet evaluated by WCK staff, restaurant managers, and chefs from local Port-au-Prince restaurants.
With the help of WCK Culinary Director Mi-Sol Chevallier and Chef Dan Traster, the students prepared a feast that highlighted their new culinary skills through terrines, pâtés, hot food demonstrations, pastries and more.
During the final buffet, the students demonstrated confidence in their techniques and networked with chefs from the most well-respected restaurants in Port-Au-Prince. Students will begin their internships in restaurants this week, and most of them will receive jobs following the completion of their internship.
Our high internship placement rates are due to our hands-on approach, the foundational techniques of our curriculum, and expertise of our Chef Network members including Dan Traster, who mentored the students during this final buffet.
“I was honored to help the students set up their hot food stations and review with them the preparation for each dish before the guests arrived. They were nervous, of course, but I could see that they have the foundation to embark upon a fruitful culinary career.” – Chef Dan Traster
Thank you to Stephanie and Chef Jouvens of JoJo Restaurant for hosting our students for their final buffet.