The Night of Manager & Server

Table Setting


Menu


My guests: Sook Hui, Melvin, Eunice and Mervyn


Eunice Mama






Appetizer: Salad Nicoise

Wine Service

Removing the foil capsule

Drilling the cork

Serving wine

Main Course: Fricassee de Volaille a l'acienne, served with Riz Pilaf


Flambé

The equipments and ingredients you need for flambé





This was actually the first time I was using Direct Method. Cause I skipped the last class on the previous term.


Pouring triple sec onto peaches




1st Flambé


My guests requested for another flambé. I think they love flames and see things set on fire!



A better one this time, I guess?




Peach Flambé served on Fruit Savarin




Commis of the Day


Our lecturer, Mr. Alex

Thanks for coming!