Photo by Samantha Davis Chef Chris Murray, right, shows Marshall high school students how to prepare pratta Tuesday morning, a part of the Slovenian-inspired dish he is preparing with students to serve for today’s lunch.

MARSHALL — Chef Chris Murray has made his return to Marshall High School to prepare and serve an authentic meal this week from the origin of Slovenia, with the help from students.

“Part of my job as a corporate chef for Taher is I travel around the world … When I come back I try to recreate the recipes of what I ate, and show the students,” Murray said. “That’s always my goal — Happy, smiling kids learning something new. My payoff is always if they go home and try to make it.”

Murray put together a recipe from his visit to Slovenia last summer of Ljubljana pork and sausage on a sword, spinach pratta and Slovenian dumplings. He worked with students from the high school’s Family and Consumer Sciences (FACS) class Monday and Tuesday, and will be serving it at today’s lunch.

The pork and sausage entree is held together on small swords like a kabob style, which Murray brought himself.

“With Slovenia, an interesting part is that it’s all naturally sustainable. For instance, we went to a lot of farms and wineries, and they had chefs there (that would say), ‘Hey chef, come with me, let’s go get some herbs and spices,'” Murray said. “We were just walking up around the wild and finding it in the wild, it’s really cool.”

Murray said he’s made this meal for a few other schools, and has received great feedback each time. He also mentioned he is making a chicken option, for those who do not eat pork.

“I was in Ohio doing this (recipe) with fourth graders. I got a call from the grandma the next day. The grandma was like, ‘Yeah, I picked up my (fourth grader) yesterday. She got in the car right away and said, ‘Take me to the store, I’m making dinner,’ ” Murray said. “She went home and made it for dinner. That’s the payoff.”

The students helping chef Murray Tuesday morning first started off with splitting duties between forming the dumplings and rolling up the pratta.

“Pratta is the normal table bread in Slovenian every night. It could be different every night, because they’ll take yesterday’s leftovers and put them in here, and that’s the dinner bread for the next day,” Murray said. “This can be done in a million different ways. I saw it done as a tiramisu for a dessert with chocolate chunks, and chunks of mascarpone cheese. It’s pretty cool.”

Murray said the Marshall kitchen had leftovers from Monday of spinach and feta cheese, so he used those ingredients for the pratta. He also made a caramelized onion sauce that will go with the dumplings.

Taher Incorporated is a contract food service management company that provides food for schools, campuses, senior and business dining, catering and more. Murray is one of four regional chefs that travel between schools around the Midwest through the company.

“I’ve been doing this for 48 years … I’ve been with this company (Taher) for 23 years, and been traveling with them for probably about 15 or more years. I’ve been to 45 countries now, China will make 45,” Murray said. “I travel all around the country to do this almost every day. It’s pretty rare for me to be somewhere more than three or four days.”

Taher’s next Chef Council trip is to China that leaves next week, which Murray will be attending.

“Now the end of the year is coming, so I’m getting requests for proms, end of year parties and stuff,” Murray said. “I travel a lot doing that right now. I was just in Canby last Saturday doing their prom.”

The students also were enthusiastic to help decorate the pork and sausage swords that were put together on Monday with garnish and vegetables.

Murray used to visit Marshall a few times a year, but this was his first time back in a couple years. He praised the kitchen staff for their kind gestures and helping him prepare and gather supplies leading up to this week.

“I’m pretty blessed,” Murray said. “I get to meet new people, and the people here (Marshall) are amazing.”