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THIRD in the series of specialty nights for the University of Technology School of Hospitality and Tourism Management's International Cuisine, French dishes were highlighted last Friday.
Priscilla Duncan (executive chef), Chelsi Chai-Onn (general manager), Shernann Blake (dining room supervisor), and Latisha Forbes (sous chef and expeditor) are the team members, who hosted a simple, but captivatingly decorated French Night at the Lillian's Restaurant.
The entrance informatively stands out with colours arranged in the French Flag -- blue, white and red. The dining room provided a romantic ambiance with a red and white décor adding to the comfort of eating.
Despite facing challenges such as financing and sourcing of materials needed to execute the night, the team was still able to make it a great possibility.
The preparation process, according to Duncan, "was hectic because we had to prepare everything from scratch but we got everything done on time". Generally, the process was manageable as everyone carried out their responsibilities.
The team's typical view of the French Cuisine was that it was classy, sophisticated and interesting in its flavour. This was carried through with the use a lot of spices such as rosemary, and the main ingredients of French cooking butter and wine.
They saw the cuisine as very artistic, in terms of its small portion plating culture.
International Cuisine continues to give Jamaicans the opportunity to discover what other nations have on their plates, literally, just for a reasonable contribution. TEENchef encourages you to tell your family about it and to come to the Lillian's Restaurant this Friday. There are two Fridays left to indulge in International Cuisine.
The first seating is at 6:00 pm and the other at 8:30 pm.
From left: Priscilla Duncan, executive chef; Chelsi Chai-
Onn, general manager; Shernann Blake, dining room
supervisor; and Latisha Forbes, sous chef and expeditor.
Shrimp Bisque (A rich creamy soup of shrimp seasoned
with herbs and spices). Photos: FOSTER SHOTS
The décor at UTechs’s School of Hospitality and Tourism
Management’s International Cuisine: French Night.
Zucchini Fritters with Tomato Salsa (Zucchini batter fried to
a crispy brown fritter served with tomato salsa.)
Pepper Steak (Grilled steak with cream sauce lightly flavoured with cognac served
with potato au gratin.)
Crépes (Crepes topped with
amaretto flavoured berries.)
White Chocolate Mousse (Rich
melted chocolate mixed with silky
smooth whipped cream topped
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