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Omaha’s KANEKO museum event: students will prepare some of the food presented at local event

OMAHA, Nebraska – This week, new cooks are putting their skills to the test.

The museum’s annual celebration will feature food created with the assistance of students. A week of preparation precedes a night of fun. Cooks Jamil Djibril Bah-Traore and Wilson Calixte are the main chefs for the event including a new art exhibit taking place tomorrow.

“It’s a high-pressure environment when you’re preparing for 500 or 700 people,” said Calixte, proprietor of Le Voltaire.

Alongside them are culinary students.

“This is the first time we’ve brought pupils from No More Empty Pots to this level. Because KANEKO is a major event, said House of Bah owner Djibril Bah-Traore.

Hundreds of visitors to the new exhibit will sample 15 of their African and French fusion appetizers.

The two executive chefs will be accompanied by thirteen culinary certificate program students or recent graduates.

The curriculum is authorized by the Nebraska Department of Education for a duration of eight weeks.

The CEO of the non-profit organization, Nancy Williams, stated, “This is a method for us to demonstrate what is possible after completing a culinary certificate program and utilizing those abilities in the community.”

Djibril Bah-Traore remarked, “When I was in school, I didn’t have this opportunity. I didn’t have it until I began working.” “For them, this is an opportunity to acquire not only the talents of a chef, but also the business, correct? How do you prepare for such an event? What do you do?”

Ella, a twenty-year-old culinary student, utilized this opportunity to gain practical experience.

“I’ve already learnt a variety of cooking techniques. I have not frequently worked with meat in such large quantities. Thus, this is one thing. The second thing is simply listening to others. Being aware of what they have to say. Learning their interests and relating them to our work, she said.

In the next ten years, the Bureau of Labor Statistics anticipates a faster-than-average 15% increase in chef openings. This corresponds to around 24,000 vacancies.

“Every chef, every restaurant, and every sector requires workers. Djibril Bah-Traore stated that if you have a passion for this area, now is the time to enter since you will fit in immediately.

On Friday night, visitors will sample the creations of two Omaha-based chefs and aspiring industry professionals.

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