Conceptualising a five course meal for industry experts can be an intimidating experience but Food and Beverage students took this in their stride at their latest practical assessment.
The third year students prepared a feast which included homemade brioche, rosemary chicken goujons, butter basted Chateaubriand with a crispy potato rose flower and for dessert a black sesame macaroon with a yogurt and honey panna cotta paired with iced coffee.
The meal was accompanied by a wine pairing and front of house students were also expected to act as sommeliers and explain how the wine complimented each course.
At the end of the meal the front of house staff joined the kitchen staff for a face to face critique from industry experts, alumni, suppliers and staff.
Allister Esau the Vice President of the SA Chefs Association gave a lengthy critique on each course and complimented the students on a job well done.
“When we judge we always start at 100% and deduct from there but rarely go below 50% because we don’t want to break anyone’s spirit,” he says.
