Irene Galea, Hannah Berge and Lauren McIvor were treated to a culinary spectacle at Restaurant International.
There, they filmed chef Ric Lee as he prepared a signature main dish: curry-dusted seared ahi tuna with pea and chilli sauce and basil oil.
“The food prep is complicated apart from searing the tuna and keeping it raw in the middle,” explains Galea.
Lee is a chef at Algonquin College.
To see the dish come to life, watch 25th Hour’s episode on Chef Lee on Nov. 28.