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Community Kitchen Lake to Plate

November 04, 2016

Lake to Plate 1.jpgIn October a group of Specialist High Skills Major students from the Community Kitchen at the Unemployed Help Centre spent a day learning where food comes from and the importance of buying locally and sustainability of food sources.

As learning cooks, it is important for the students to understand the care and time it takes the growers, producers and suppliers to supply the food chain.

The students visited La Nassa fish processing plant in Kingsville where they got a full tour and saw how the fish are handled Lake to Plate 1.pngand the procedure of following the hazardous analysis critical control points.

Afterwards they were hosted at Mettawas Station, a local restaurant, for a meal of freshly caught fish. Chef Anthony Del broco also spoke to them about being a chef and restraunteur.Lake to Plate 2.png

The students also visited the local wharf to meet fishermen and explored a fishing tug to learn more about the equipment, procedure and time they spend to harvest their catch.