Being successful in today’s world of gastronomy demands both a high level of culinary skills and an awareness of business insight from industry professionals.

Contact Us


Culinary Arts Final Exam

Just before leaving for their internships, our students had to face one last challenge: the final exam in the Culinary Arts course. 👩‍🍳

 

They had the opportunity to cook for their families and friends a full-course meal, coordinated by our head Chef, Shaun Ferreira, as follows:

♦For the appetizer, our students have prepared ‘Seafood Medley Cafe de Paris’.
Ingredients: Shrimp, mussels, sea bass with saute butter leeks, gratinated with Cafe de Paris butter.

♦For the soup course, they have delighted us with a ‘Chicken Consomme Royal’.
Ingredients: Consomme of chicken with foie gras royal and brunoise of spring vegetables.

♦For the main course, ‘Spring Celebration’ was served.
Ingredients: Medallion of New Zealand lamb, roasted breast of baby chicken, saffron potatoes, asparagus, roasted beetroot, celery mousse and Bordelaise sauce.

♦To sweeten us, our students prepared a ‘Deconstructed Pavlova’.
Ingredients: Mini-meringue, raspberry sponge, forest fruit gel, lemon curd, chantilly cream and an assortment of fresh fruits.

 

👀 Have a look behind the scenes, as the result amazed us all.

Post a Comment