A Taste From Around The World

Culinary III students have been busy cooking away and sharing with the class their cultural foods from around the World. Students created meals from Cuba, Italy, India, Greece, the Philippines, and more each with presentations covering the significance of each dish.

Perla Benitez, Amerlia Stephens, and Jacob Quiroz represented the Philippines in their dish with creating Pancit.

“Pancit became a historically significant dish during the Spanish Inquisition. The noodle dish essentially became the first Filipino street food.” said culinary student Perla Benitez Ramirez, “It was popularized at a time when women started working in factories and there wasn’t much time to cook home meals.” 

Ingredients for Pancit:

  • 1 8.8 ounce package Vermicelli rice noodles
  • 2 tablespoons canola oil
  • 1 pound pork chops about 4 chops, sliced into bite size pieces
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 cup chicken stock
  • 2 cups shredded cabbage
  • 1/2 cup sliced carrots
  • 3 diced green onions
  • kosher salt and cracked pepper to taste

“Pancit became Alex Lynk, Oscar Morales-Garcia, and Claire Gamble created a Cubano sandwich for there Food Around The World Assignment. 

“Cubano sandwiches were likely created in Florida by people who immigrated from Cuba.” said junior Claire Gamble. “It is unknown exactly when this sandwich was created but people believe that people who worked in cigar factories commonly made this sandwich for their lunch. Over time, the sandwich became more and more popular, earning its place on many restaurant menus.”

Ingredients for Cubano:

Cubano sandwich
Image Courtesy of SMHS Culinary III
  • 2 tablespoons mayonnaise 
  • 2 tablespoons Dijon mustard
  • 1 large wide load French bread (not baguette) haves lengthwise and quarter into 8 small slices
  • 8 slices of Swiss Cheese
  • 4-6 slices of deli-style ham
  • 5 to 6 ounces thinly sliced pork (roast, chop, or pulled)
  • Quick Garlic Pickles, recipe follows
  • 4 tablespoons butter, softened 

The Culinary III class this week has worked on making six inch wedding cakes of all different styles and flavors. Culinary is always a creative, fun and interesting elective that all should check out!

The recipes they used to make there dish is here with instructions: Pancit Cubano