Today was "Food Safety" day.
The lecturer is an alumni from the school who's an ex-engineer. During his early days, when At-Sunrice was at Ford Canning and had a spice garden cum cooking demo tour for tourists, he volunteered to be a tour guide just to be able to get free cooking lessons. Later, he joined the school proper. On graduation, he worked in Hilton Singapore and then in Macau. He returned to Singapore to start his own business, then volunteered to be an adjunct lecturer. Very energetic person.
He conducted our first "line up". In industry, this is where the staff has their daily briefing, grooming check, and motivational talks. The school also conducts this to get us used to it. Our lecturer also says the school does it to force us to do public speaking (after the first week, we will take turns being Sous Chef and conduct the line ups).
Besides the lecture proper (which has to conform to NEA materials), he had some interesting asides.
Did you know that in many cases, the bright reddish pink color of farmed salmon is artificial? In reality, the natural color of salmon follows their diet.
In Macau and Hongkong, where people prefer to buy live fish, it isn't always better than in Singapore where we buy dead fish. He implied they are kept alive "by chemical means".
Tuesdays and Fridays are when they fly fish from Tsukiji market in Tokyo to Singapore for Japanese restaurants. Probably the best days to eat Sashimi.
It is not that uncommon to find worms in your sashimi especially if you like eating from the stomach area (toro).
Lunch today was Thai minced pork with basil (decent). Dessert was a pear tart (good) and cookies (good). At mid morning, some of the bakery students handed out some other cookies they made - not bad too.
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