8 September 2016
It's hard to believe, but our VET hospitality students complete their last restaurant night on September 14.
Over the year the students have enjoyed cooking a variety of meals and experiencing real pressure during restaurant times. This term's menu includes American ribs (back by popular demand), crispy skinned chicken with spice salt and chilli sauce and homemade potato gnocchi served with a semi-dried tomato pesto sauce.
Students have also been introduced to gueridon cooking (cooking at the table), and they have been doing flambé crepes in a most impressive manner in front of diners.
Nigel Engel - VET Hospitality, VET Events & Marlhes Restaurant Manager