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In a recent workshop led by Chef Jayda, students explored Afro-Caribbean & Southern food traditions. They prepared Haitian Accra—a seasoned vegetable fritter often served as part of a fritay platter—introducing them to the flavors and cultural roots of Haitian street food and celebration dishes. They also made Louisiana-style savory grits with Southern fried catfish, practicing proper frying techniques, fish handling, and building rich, layered flavor. For dessert, they baked a classic Southern coconut cake from scratch, focusing on mixing methods, crumb structure, and finishing techniques. 🍰
This workshop connected culture, technique, and flavor while strengthening students’ professional kitchen skills and appreciation for diverse culinary traditions. 🍽️
#JobTraining #CulinaryEducation #CulinaryTraining
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