Our knees were shaking, our palms were sweaty, and I had the most terrifying thoughts running through my head at lightning speed…how would this turn out?

All in a day’s work

If you thought this was the start of a nightmare, you’re wrong. This was a ‘scene from the office’ so to speak. We Culinary Arts students were unexpectedly thrust out into the dining room to address a group of 12 guests who had come to the local hotel on a four day business trip, and they wanted to be fed. Whilst we’re accomplished chefs, it was all very last minute and we really wanted to impress.

Nerves aside, we were honoured to be asked to cater for these very special guests and promptly explained to them all about our Culinary School and the sorts of menu items that we could offer for a lunch and dinner sitting. Suitably impressed with what was on offer, the guests selected the following dishes for their stay:

Lunch consisted of fresh Line Fish with a Spinach and Feta Roulade and accompanied by three different Salads. For dessert, we kept it light and fun and served Baked Alaska. Dinner was a more lavish affair and we elected to serve Fillet of Beef on a Crouton or Summer Salad for starters, Springbok Loin accompanied by Roast Butternut, Asparagus and creamy Mashed Potatoes with a Redcurrant Jus for main course, and a heavenly vanilla Panna Cotta with a Berry Coulis, Chocolate Shards and Almond Tuiles for dessert. 

Happy guests are always what we strive for!

Unfortunately for the guests, the weather was not as good as they had hoped for and their fishing, boat trip and helicopter rides which they had pre-planned had to be cancelled. Despite this small glitch, they still seemed to be enjoying their long weekend away and feedback we received from them was outstanding. I think it made our day as much as it made theirs. They thoroughly enjoyed themselves at the dinner table.

It was such a great opportunity for us to cook this special meal, and even though it was for such a small group of people compared to large events and functions we have catered for in the past, it was still a good learning experience and it helped us to practice perfect plating and better timing when creating and serving meals.

I felt such a sense of pride personally, and all the students could see that their hard work had paid off in the end which is why we love it here, and why it’s beautiful to be a chef.