Culinary students impress at The Swiss Hotel School’s Restaurant Week
The purpose of the event was to give culinary students a taste of what working in a restaurant would be like.
Culinary students showed they are just about ready for the big time when they knocked their latest project out of the park, at The Swiss Hotel School.
From the warm welcome of the maître d’, Tshiamo Sibisi, to the most delectable food and wine served with a smile, first, second and third-year students shone at April’s edition of Restaurant Week.
One week per month for five months, students plan, prepare and serve meals for the public. April’s menu had three or six-course options, either paired or not, with specific wines.
There were many choices so that a meal could look like the following: A cauliflower cappuccino with Haute Cavbrière Chardonnay for a starter, followed by a sorbet palate cleanser, to a rotolo con melanzane pasta with La Motte Milleniu for the main course, and a panna cotta with Delaire Sunburst Noble Late Harvest for dessert. After all of that, some choice turkish delight to round off the evening.
“We do this to give the students real-life experience,” said executive chef Chad Humby.
“Some students find it very daunting to prepare so many dishes with strict time limits, but we tell them it is exactly what they did in practicals but 10 times the scale. We see them grow in confidence, learn some management skills and learn to work under pressure.”
School director Stephen Hickmore said he was proud of how the students performed.
He explained Restaurant Week will take a break in June, and after the July edition, students will be serving at the pop-up restaurant.
This will run for six weeks from August 28.
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