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>> Welcome to the Percival.
We're in the back of the house,
at South Puget Sound Community College,
working with students in
the culinary program.
It's a culinary arts degree.
We're setting up today, we have quite a
few guests coming into the restaurant and
we got hustle and bustle.
And all those students are moving
out preparing for our service,
which starts in exactly 15 minutes.
>> Gotcha, got it.
Okay, we need this 15 minutes then.
>> [LAUGH]
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>> Okay,
when are we going to do with this?
Maybe we should just start over.
We'll use this in our first batch.
>> Everything they start in learning
all of the fundamentals and
the fundamental class.
And they move forward and go into
the butchery class that we have to which
is meat, fat meat and
seafood fabrication on to [FOREIGN] and.
And they also service the dining rooms,
the students' first dining room service.
We also teach baking in
the kitchen as well.
We short order cooking and
over to the hotline for
a couple of classes there of
hot food cooking as well.
The hot food line supports
the Percival Restaurant
in which you're gonna see today.
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Cutting New York strip today.
So they cut New York strips so we're
featuring that in the Percival today.
We're gonna coffee dress it.
We mix some coffee with some salt and
pepper and some granulated garlic and
press the steak, and
then we sear it off on our grill.
The other special we're having is
a cioppino, a northwest cioppino, and
it's a tomato-based broth that
the students prepare and is coming up.
It has some wine in it some basil,
some oregano, some herb, garlic and
different herbs.
And we're serving that up today with
some garlic butter ciabatta bread.
It also has clams, mussels.
It has clams, mussels, prawns,
salmon and halibut in it, and
clams and the mussels and
salmon are all from local providers.
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