The Commercial Cookery students in Hobart visited the Ball and Chain restaurant on Monday 28 November for a student excursion to learn the inner workings of kitchen service.
Chefs Christie and Matthew took them on a personalised tour of the kitchens, the salad bar and the in-house bakery.
The students were incredibly interested in getting an inside look on how the restaurant operates, asking the chef about the popular meat portions and steak doneness.
The chefs also shared about the differences in charcoal and gas steak cooking and how to create an efficient kitchen service.
It was overall a very productive Monday morning, and the students enjoyed themselves immensely while getting a deeper insight of how a restaurant operates.