Chef Richard decided to give lessons to his senior cooks on making various pastas, which could then be featured on the menu on a regular basis. Pastas are not a known (traditional) dish in Burundi, where they will be found mainly in specialty restaurants and at private homes.
Fresh produce is delivered to the kitchen several times a week
- Cutting and chopping alley in the kitchen.
Chef Richard, wearing a blue check kerchief, explains how to boil the pasta. All pasta is imported from Italy by the Hotel.
Sous-chef Claver takes over explanations so Richard can look on and advise.
The four pasta sauces, simmering – Spaghetti al olio, spaghetti bolognaise, penne matriciana, and rigatoni al ail.
Claver has added the pastas to the sauce, with a bit of water, and combines the ingredients. One of the dishwashers, to the left, has come to watch.
Now the dishes are ready for tasting and discussing.
A selection of pasta dishes, now available for hotel guests who enjoy the lake – or sit in the restaurants.
Map of Burundi (Photo credit: Wikipedia)
Campaign to save Lake Tanganyika starts (times.co.zm)