The first series of workshops in 2008 focused on food hygiene and prepararation, with the opportunity for clients to gain the national Level 1 Award in "Food Safety in Catering", awarded from The Chartered Institute of Environmental Health. Working in competing teams - the Green Peppers vs the Red Tomatoes - clients had fun learning not only about food hygiene and food preparation but also addressing the PASTEL desired outcomes of building their self-esteem and confidence and gaining skills in communicating, decision making

and team work.

After the classroom theory in plenary session, the teams break up and while one is taking part in a food quiz, the other team...	is in the kitchen getting a briefing from the Head Chef.	The first task is washing hands in the dedicated hand-washing bowl to significantly reduce bacteria on the hands before handling food.	Next is to discuss the required output and agree roles and responsibilities	Then comes the "gowning up" with disposable aprons to reduce bacteria on clothes reaching the food.
While the sausages have gone in the pan, it's time to prepare the mashed potato	It's time for the team to gather round and be reminded of CAYG - clear as you go!	The micro-waved peas go onto the plates to be followed by the fried tomatoes.	Using a food thermometer with the sausages to ensure that they have reached a high enough temperature to destroy foodborne bacteria.	And finally the dish of sausages, mashed potato tomatoes and peas is plated up ready to serve...

 

After all the food preparation and cooking exercises and the food-themed drama, fun and games, it was time for revision...	Clients took their work seriously, studying with their personal copies of "A Begiineers's Guide to Food Safety", in preparation for their exam.	On the day, ten clients opted to take the exam and six passed Following a re-sit later in the year a further 3 passed - making a total of 9 passes out of 13 taking the exam- a great result!

Fired up with enthusiasm our clients jumped at the opportunity to run their own restaurant and put their new found knowledge and skills into a live scenario!

PASTEL arranged for the hire of a community hall on Saturday, December 20th (2008) to run our first lunchtime restaurant - "Ristorante Pastella" . This was publicised and open to the public on a first-come, first-served basis (advance bookings only).

Our team of clients prepared and served a five-course meal for 45 covers. There was a suggested donation at the end of the event of £5 per customer, as a contribution to our costs.

The restaurant was set up in the Market Hall, High Street, Saxmundham and the doors opened up for customers at mid-day, with the first course being served from12.30pm.

Water and squash were available on the day, but adults were free to bring their own wine or beer, if they wished, with corkage and glasses were supplied.

The day was supported by trained and experienced tutors, all experienced caters. This challenge helped to consolidate PASTEL clients' learning of hygiene and safety, food preparation techniques and basic cooking skills - in an innovative and fun way!

Ristorante Pastella

Menu

Antipasti

  (selection of starters)

Primo

ZUPPA DEL GIORNO

(selection between 2 soups of the day)

Secondo

TACCHINO TONNATO con INSALATA ROSSA

(turkey with tuna sauce and red salad)

 CASTAGNACCIO CON SPINACI

(Chestnut and Spinach Loaf)

Dolce

PANETTONE E PANDORO CON CREMA DI CIOCCOLATO

(traditional Italian Christmas cake with chocolate cream)

Caffe

(coffee)

Buon appetito !