Today, students worked in teams to create their own interpretation of vegetable spring rolls and fried rice. Each team was asked to produce the most authentic looking batch of spring rolls and a big bowl of either chicken or pork fried rice. They were also given a time limit on the task. All dishes were to be plated and served by 1 pm. Despite all the pressure, the teams produced some good dishes and they got very positive feedback from all the teachers that came down and tried the food.
Author: Chileshe Chisulo
