Advanced: Week Eight

My eighth week in the Advanced Culinary Arts program at PICA was a dynamic exploration of global cooking methodologies, flavour development, and presentation. We began with a wastage challenge, transforming limited leftovers from our buffet assignment the previous week into an elegant tasting menu that tested our creativity and adaptability under tight time constraints. A skills test then assessed our precision in knife work and protein cookery, serving as a vital check-in for efficiency ahead of our final practical exam.

The curriculum then shifted to an exploration of international cuisines, starting with India. We created regional dishes, such as almond coriander chicken, chana masala, and various rice preparations, as well as popular drinks like chai and mango lassi. We further explored the richness of vegetarian Indian cuisine, creating dishes such as aloo ki tikki and lentil saag dahl, and experimenting with traditional garnishing techniques, including the use of tempered spices. The week concluded with an immersive journey into Sri Lankan cuisine, featuring deeply flavourful dishes such as fish curry, coconut roti, and chicken kottu roti, which showcased unique flavour profiles and preparation methods. While embracing the beauty of varied culinary approaches, this week helped me understand that there is no single path to creating impactful dishes.