Culinary students at Fox Valley Technical College provided a cornucopia of tastes from around the world during the annual Cultural Cuisine event Feb. 21.
This year, students used the theme of “Wine Regions of the World” as inspiration for dishes influenced by the local flavors of South Africa, Australia, California, South America and old-world Europe. Students worked in teams with faculty members to develop both unique flavor combinations as well as aesthetically pleasing presentations.
During a preview event held in early February, students served up samples that included smoked kangaroo, a red wine lollipop and a shooter of black beans, cilantro rice, red pepper chutney and queso fresco with a fried plantain chip.
The annual fundraiser provides scholarships for students in FVTC’s Culinary Arts and Hospitality Management program, which had nearly 300 students enrolled in the 2014-15 academic year.