KINGSTON, Jamaica — Minister of Foreign Affairs and Foreign Trade Senator AJ Nicholson will be making a full statement on the discussion and decisions arrived at following a meeting with Trinidad and Tobago's Foreign Affairs Minister Winston Dookeran this week.
Nicholson made the disclosure while responding to ques ...more »
On the last night of the University of Technology (UTech) School of Hospitality & Tourism Management's International Cuisine Cucina Italiana (Italian Cuisine) was presented.
Guests arrived in large numbers to see simple, but detailed decor that dedicated to the Goddess of Love, Venus, which was amazingly imitated by the human 'statue', Abbigale Campbell.
Despite, the preparation process being "easy", the team did not a second to spare as they worked hard to serve their guests effectively and efficiently.
The menu listed deliciously described dishes with a variety of differing flavours — and if the guests' faces were any indication — had them salivating to experience a taste of Italy.
The dining area of Lillian's Restaurant at UTech held its maximum capacity throughout the entire night as the marketing skills of the team was well executed.
Overall, the turnout for the night was overwhelming and the team got "good comments from the customers" said, student executive Chef Brian Sterling, speaking on his team's efforts.
Sadly, the international cuisine series had to come to an end.
TEENchef believes this is a creative and effective way for the students to execute their studies in a practical environment, getting more hands-on experience in the working world.
On behalf of The School of Hospitality and Tourism Management, TEENchef would like to thank all the persons who dined during the series, and the sponsors, who gave their invaluable support.
Photos by: Foster Shots
Ricotta Gamberetti Lasagne — lasagne made with layers of
tomato sauce, shrimp mix and ricotta cheese served with
The Italian Team: (From left) Racquel Maitland, Sous Chef;
Marlon Barnes, Sous Chef; Monique Wauchope, General
Manager ; Brain Sterling, Executive Chef ; Tanessia
Ricketts, Dinning Manger.
Zucchini Coperta – Slices of eggplant, squash, carrot, lima beans, onions and basil simmered in tomato-herb sauce served with roasted potato balls.
Tender breast of chicken stuffed with mozzarella, herbed
cheese served with linguine pasta tossed in a creamy
alfredo sauce with broccoli florets.
Insalata Caprese — mozzarella cheese balls mixed with
basil artichoke hearts, mozzarella cheese tossed in homemade
style seasoned vignette.
Minestrone Di Verdure — vegetables simmered in a flavourful stock, seasoned with herbs and spices.
Herb-stuffed beef tenderloin served with prosciutto wrapped asparagus and pan seard parmesan polenta.
Decor for UTech’s School of Hospitality & Tourism Management's International Cuisine Cucina Italiana.
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