Having a daughter in Culinary school has its perks. You get to be invited to a culminating activity which happens towards the end of the semester. And what is a culminating activity? Well, it means, you get to experience being served by the students, showcasing what they’ve learned during the semester. In this case, my daughter invited us to the culminating activity for her Western Cuisine course. She told us that unlike her last year’s Introduction to Culinary, where there was a program and where she even performed a cooking demo in front of the guests, this time, it was just a full course dinner. The schedule had a conflict with her dad’s official business trip to Davao and although he was supposed to arrive a few hours before the dinner was to start, I told her that she shouldn’t expect that her dad will be able to make it on time because of the unpredictable flight schedules of the airlines. But still, surprise! He made it, and he went straight from the airport to Izah’s school just in time when the dinner was about to be served.
Grilled Bratwurst with German Potato Salad
Spaghetti alle Vongole
Major comment – Very spicy, Egay wasn’t able to finish it.
Izah made sure that I ordered this because she knew that I didn’t like spicy foods.
Risotto with Greek Roasted Chicken
Chicken Fricassee with Potato Gratin
Sorry about the appearance, Egay had started eating and I almost forgot to take a photo of this dish.
Desserts were done by Izah and they were both good, unfortunately, no second serving was allowed.
They were actually crepes, with a glamorous name, LOL!
Although the truffles were rock hard (because according to Izah, they were unintentionally put in the freezer instead of just the chiller), they were good. I let them sit for a while at room temperature before eating them.
After the dinner, we were asked to give our ratings for the entire event. In general, it was a successful event. The food was great, except for the very spicy pasta and the very thick garlic soup. The student who served on our table was good, just a little bit nervous, I think, which was normal, but she was able to answer our queries on the content of each course and even volunteered additional information. For the overall set-up — it may be because it was their color theme that the red color was very prominent all around the room — but I think, the serving staff’s outfit should have been of a different color, to cut the monotony of the striking red.
But then again, overall, we considered the event successful. I’m sure they had a good teamwork which made it a success. Till your next culminating activity, Izah, looking forward to more good food! Keep up the good work!