To show the importance and versatility of breadfruit, the Ann Hill School hosted its Breadfruit Day on Tuesday.
Under the theme Feeding the Future, the event, held at the school, coincided with International Breadfruit Week, which was celebrated from November 1 to 7.
Students and staff traded their books and pencils for kitchen utensils as they worked tirelessly to prepare various dishes from breadfruit under the guidance of home economics teacher Faith Griffith. Served up was pickled breadfruit, breadfruit casserole with salt fish, breadfruit punch, fried breadfruit, breadfruit potato salad and breadfruit pie.
The school was transformed into a breadfruit extravaganza as the walls showcased a variety of breadfruit dishes and original breadfruit art pieces and decorations designed by the school’s staff and students who stood in line to sample some of the dishes.
Gain culinary experience
Griffith said the objective of the event was to give students a culinary experience that showed them how to prepare a meal despite financial situations.
The students who helped prepare the dishes for Breadfruit Day were part of a special group selected by the school, many of whom showed great interest in culinary arts and were passionate about the kitchen.
In the future, Griffith said she hoped to see those students working within the industry.
“These students that you see here, hopefully will go on to work within the hotel sector, the restaurant sector, as
they participate in our school-towork programme. Hopefully, you’ll be seeing some of their faces in your restaurants in the years to come,” she said.
Enjoyable process
Student Soriyah Clarke-Gray said she spent two days preparing for the event with direction from the home economics teacher. She said the preparation process was enjoyable, adding she would continue to push herself to achieve her goals. She said her favourite dish to prepare was the fried breadfruit.
Ashanti Patterson, who has a deep love for cooking, was another student who helped prepare the breadfruit dishes. She said her love for cooking made the experience a memorable one and she was elated when she was selected among other students to prepare dishes for event.
“It was good to learn how to cook and I would be happy to learn more about cooking and do more recipes,” she said enthusiastically.
Jay Clarke, another student who also helped prepare some breadfruit dishes, said he helped to prepare the breadfruit punch.
(AJ)
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