Rigatoni Pasta @ the CIA – Culinary Institute of America

Not the one at NYC, but the CIA – Culinary Institute of America, Singapore at the Temasek Polytechnic.

The students at the CIA were given the assignment to learn the techniques of making breakfast and casual lunch.

It was an interesting experience to see these would-be chef students preparing the meal in front of you as you choose your dish.

Preparing the Rigatoni Pasta

Serving it piping hot..

Putting the final touches..

Presenting the Rigatoni Pasta with Shitake Mushrooms,
Italian Sausage and Tomato Cream Sauce

The tomato cream source has an Asian twist to it with a spicy tinge that taste almost like curry sauce being used. It went well with the non bread pita.

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