The students did a trial run today, serving lunch to their colleagues and chef instructors. The wine, fine linens and ambiance were missing, but the advanced feedback on seasoning, texture, flavour and presentation will be invaluable when they serve their final meal to invited guests in a few weeks.
|Amuse-bouche: cream cheese with paprika & chives, layered with |
chocolate and served with orange coulis.
|Pan-seared salmon with candied lemon zest. The sauce had a hint of white chocolate.|
|Spinach and strawberry salad with feta cheese and berry vinaigrette, garnished with shaved chocolate.|
|Dessert was tiramisu, served in a martini glass, and finished with grated chocolate.|