A senior food class embarked on a global culinary journey through a multicultural food project. Working in pairs, students researched a country, selected a recipe, and presented a cooking demonstration before sharing their dishes buffet-style. Their most recent stop was Brazil, where groups prepared peri-peri chicken, feijoada (black beans and rice), Brazilian potato salad and brigadeiro fudge balls. 

The two-day lab blended culinary skills with cultural learning, as each group submitted a written report and answered questions about their chosen country. Collaboration was key as groups experimented with unfamiliar tools and ingredients to complete complex recipes. 

In the end, sharing meals together strengthened connections, and staff joined in to sample the dishes. Next, the class will explore Italian, Japanese and First Nations cuisines to continue this flavourful learning journey.