Halle (Brussels Morning Newspaper) – The Don Bosco Halle tripe fair celebrates its 60th edition, showcasing community spirit, diverse menu options, and local support.
The Don Bosco Halle tripe fair school is celebrating its 60th edition. The organizers have made the event run smoothly and efficiently. Coordinator Philip Van Hamme said their success comes from a detailed script that covers everything about the fair.
According to Schhol authorities, this guide explains exactly what needs to be done, when to do it, and the number of persons needed for that task. That way, while following this plan, the school will make sure everything is fine-tuned with minimum chances for mistakes.
How has the Don Bosco Halle tripe fair thrived for 60 years?
The tripe fair has become a well-organized event at Don Bosco Halle. The detailed plan helps the team to prepare for any problems. Staff, students, and volunteers all work together to keep this tradition alive.
The Don Bosco Halle tripe fair offers more than just tripe. The menu now includes chicken fillets and a special dish made by the school. This year, they are adding a new vegetarian option, the crispy no-chicken burger. This change meets the growing demand for food choices that everyone can enjoy. The school wants to make sure all visitors, including those with dietary restrictions, can have a good time at the fair.
To feed the large crowds at the fair, the school has prepared a lot of food. This year, they will serve 6,750 portions of tripe and 1,400 chicken fillets. There will also be 1,800 kilos of fries. Dessert includes 100 pies and 400 liters of ice cream. The menu will feature a mix of old and new, ablend of food for community.
How does the Don Bosco Halle tripe fair support the school?
The food festival raises money for the school’s maintenance and new classrooms. Staff members work shifts, and about 800 students help out too. Philip said the hall will be decorated nicely for the 60th edition.
“The hall will be decorated extra festively especially for the 60th edition, our diamond jubilee. Every day a jewel will be raffled off in a special way,” Philip concludes.
The Don Bosco Halle tripe fair started in 1963. The Salesians, who run the school, organized it to raise extra funds. Back then, the school had its own pig farm. They fed the pigs with leftovers from students’ lunches. This helped the school produce its own meat for the fair.
Over the years, the fair grew, and the school stopped raising pigs. Now, they get all their ingredients from local producers. School mentioned that this change supports local businesses and keeps the food quality high. The fair has changed from its simple beginnings to a big event, showing the Salesians’ vision and the school’s commitment to tradition and community.
