Corporate Sushi Chef Mark Pomaski, Roy’s Restaurants Hawaii and Chef Darryl Shinogi, Executive Chef Roy’s Ko Olina joined Jackie in dishing on lamb handling, preparation, and creative menu ideas. Olive Oil Poached Rack of Lamb, Roasted Leg of Lamb, and Confit of Lamb Shanks impressed students with exceptional taste and creativity. For many students it was their first opportunity to taste lamb and to learn about mainland, international, and local lamb. Jackie shared her personal career path and offered advice to students on how to succeed in the restaurant business. Here is what the students said: “Jackie was very encouraging and I learned lamb and sheep . . . are the same animal” “I learned the difference between foreign and domestic lamb and I learned several methods to prep and cook lamb” “We learned the proper way to handle a rack of lamb – lamb is now awesome” “I am definitely going to try lamb and I will try my own comparison between U.S. and Australian lamb” “My take away from Chef Jackie – keep looking for inspiration” “I learned to take something traditional, pair it with different flavors and create a totally unique item”