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LOCALTuesday 15 September 2015

Casa Tua Makes a Donation to EPB’s Culinary Students

of supporting education
HATO - Local, famed Casa and culinary develop-
Tua Restaurant pledged a ment, helping raise and
donation of educational nurture local kitchen tal-
materials to EPB’s culinary ent, says David Nataf, seen
students in honor of the es- here in the picture with
tablishment’s 10th anniver- EPB culinary students, the
sary. crew installing the camera
Teacher Bas Willemsen equipment and teacher
explained that the EPB Bas Willemsen.
students, enrolled in the As the brick oven keeps
local basic culinary pro- the pizza pies coming at
fessional stream, enjoy the Casa Tua renaissance Mar-
conveniences of a profes- ketplace and Arawak gar-
sional kitchen at school. dens, patrons savor home-
The restaurant operated made pastas and classic
adjacently, the Aloe Res- Spanish and Italian reci-
taurant, also serves as a pes such as Osso Bucco di
practice arena, and once Vittelo, Beef Carpaccio,
a week it opens to the gen- Paella and Tiramisu, in air-
eral public on Tuesdays, conditioning or al fresco.
for lunch, serving meals For lunch, dinner, drinks
prepare by the students. and snacks Casa Tua is a
The apace is also used home away from home,
for practice, in the many and the well trained staff is
other aspects of restaurant happy to serve elegantly,
service and set up. and with a smile. q
It was Willemsen’s idea
to install a camera in the
kitchen and to showcase
all the action from the
kitchen in the dining room,
and Casa Tua Restaurant
was in turn happy to make
this project a reality by do-
nating the equipment.
In addition to the dona-
tion, students were also
treated to a special event
at Casa Tua, Renaissance
Marketplace, as twenty-
one of them were invited
for an informal pizza mak-
ing workshop with the ex-
pert Casa Tua chefs, in
the restaurant’s exhibition
kitchen. Their audience,
friends and fans of Casa
Tua, including the island’s
Minister of Education, press
members, and dignitaries
got to enjoy their gourmet
just-made pizza for lunch,
and declared it incredibly
delicious.
Brothers David & Gregory
Nataf who run the family
business, who invited the
students and their teacher,
pledged a contribution
to the school, at the end
of the pizza-making work-
shop.
It was the restaurant’s way