The Guam Community College culinary program shared Indonesian-inspired cuisine during its 5th week of the annual takeout event.
PNC had the opportunity to taste-test this week’s lunch menu, which was inspired by Indonesian cuisine.
The menu consisted of spicy curry meatballs and ginger chicken which was perfectly complemented by garlic pita bread and an Indonesian-inspired slaw.
The class also prepared a delicious ube crepe filled with chocolate and peanut butter for dessert, which tied in the meal experience altogether.
According to culinary student Massi Calvo, though the students are faced with different obstacles every week, each takeout event has allowed the students to learn and grow from their mistakes.
“With the experience of past buffets, we learned our mistakes and what we can do better. So, that’s how we usually grow from it. So, we just look at past events and see how we can do better and improve,” Calvo said.
Fellow culinary student Pedro Garrido echoed Calvo’s sentiment, stating that he feels less overwhelmed and is confident in the skills he has acquired. Now, Garrido and his classmates can produce great food and have fun while doing so.
“So, since we’re doing this kind of events more often, we don’t feel so overwhelmed or stressed about it— we already know what to do, it’s very flowing, and it’s at the point where we can still feel relaxed, and still get things done and have a fun time as well,” Garrido said.
The Indonesian-inspired dinner menu included coconut rice, pork satay, chili baked fish, Indonesian style corn, spinach coconut, and a pandan dessert. For more details, follow @Guamcc on Instagram, Twitter, and Facebook.