A Taste of Italy with Chef Douglas Lisi!

Today, we were delighted to welcome Italian chef Douglas Lisi to St. Joseph’s for a fantastic cooking demonstration as part of our Health and Well-Being topic on Foods Around the World. 🍽️

Chef Lisi took us on a culinary journey through Italy, sharing his knowledge of Italian food culture, the importance of different ingredients in different regions, and how meals vary across the country. He also spoke about healthy eating 🥗 and budgeting, giving useful tips on making nutritious, affordable meals.

During the session, he cooked four delicious dishes—three of which were pasta-based! The children, parents (and staff!) were fascinated as he prepared:

A prawn pasta dish 🍤
A chicken pasta dish🍗
A vegetarian pasta option 🥦
A chicken and mushroom pancake-style dish

Pupils had the chance to step up and see the cooking process up close, and some asked fantastic questions about the ingredients, techniques, and Italian cuisine. We were also thrilled to see so many parents joining in, engaging with the session and enjoying the experience alongside the children.

Of course, the best part came at the end—the tasting! 😋 Everyone, from pupils to parents and staff, had the opportunity to sample the delicious meals. The children absolutely loved the experience, and it was wonderful to see their enthusiasm for trying new foods.

A huge thank you to Douglas Lisi for his time, expertise, and generosity in bringing all the ingredients. It was a truly inspiring and enjoyable afternoon, and we are sure many pupils will be excited to try cooking some Italian dishes at home! 🍝

🔹 UNCRC Rights:

Article 24 – Every child has the right to the best possible health, including access to nutritious food.
Article 27 – Every child has the right to a standard of living that supports their physical and mental development.
Article 29 – Education should develop every child’s talents and abilities to the fullest.

🔹 Sustainable Development Goals (SDGs):

Goal 2 – Zero Hunger: Learning about healthy and affordable eating.
Goal 3 – Good Health and Well-Being: Promoting nutritious food choices.
Goal 12 – Responsible Consumption and Production: Encouraging budgeting and reducing food waste.

🔹 SHANARRI:

Healthy – Learning about balanced meals and nutritious food choices.
Achieving – Developing cooking skills and knowledge of world foods.
Included – Engaging pupils and parents in a shared experience.

🔹 Meta-Skills:

Sense-Making – Understanding different food cultures and budgeting tips.
Curiosity – Asking questions and exploring new foods.
Collaboration – Working together and engaging with the chef.
Communication – Discussing food choices, ingredients, and nutrition.

🔹 RERC Strands of Faith:

In the Image of God – Recognising the dignity of every person and the importance of food in caring for ourselves and others.
Reign of God – Learning about fairness, inclusion, and sharing through food, reflecting values of hospitality and justice.