There was a quiet focus and sense of pride in the professional kitchen of the Sydney Fish Market Cooking School this week, as Year 7 and 9 students took part in their Culinary Fusion excursion. Set against the backdrop of Australia’s largest working fish market, students immersed themselves in the finer details of seafood preparation and presentation.
Working in teams, they confited prawns, grilled squid, steamed crab and mastered the technique of achieving the perfect crispy skin fish. The collaboration was as important as the cuisine, with students displaying impressive teamwork, supporting each other through each task and sharing reflective, quiet moments as they prepared and enjoyed the meals they had created.
The experience was widely noted as a favourite, with students taking great pride in both their process and their plate. Beyond refining their culinary skills, the excursion offered a deeper appreciation for the journey from ocean to kitchen – and the care, patience and precision required to prepare a high-quality meal.
As part of the School’s broader Culinary Fusion program, the experience continues to support students in becoming world ready – learning not just recipes and techniques, but respect for food, for each other and for the craft.
