27 Jun 2013
It was all go in the kitchen at CPIT last Friday as School of Food and Hospitality staff and students prepared a four course meal for mystery guests. Two tables of eight were treated to a meal at Visions on Campus Restaurant as part of the annual Supper Club fundraiser for Ronald McDonald house.
“Participating in events like this is very important to the School because we can share our spirit of manaakitanga with the community,” Ryan Marshall, Manager of Culinary programmes says.
Tutors had the rare opportunity to get back to basics and work in a high-pressure kitchen environment alongside cookery and front of house students from this years’ Toque d'Or team.
The menu was designed by tutors and included some elements of the Toque d’Or competition dishes, as well as an array of different cocktails which were whipped up by Mixology Tutor Cheryl Stokes.
Students from this years' Toque d'Or team helped to prepare the meal alongside tutors.
The challenge of the night was not knowing who would show up and what their food preferences would be. As it turned out there were two pescatarians (fish only) in the group, so the team had to quickly scramble to provide salmon instead of duck for the second course.
“The tutors work together to come up with a menu but at the end of the day we don’t know who is coming and what they like so we have to alter the dishes on the spot,” Marshall says.
The guests were split into two groups, hosted in the main restaurant and The Pantry with a black and white theme, complete with ice sculptures crafted by Dennis Taylor, Manager of the School of Food and Hospitality.
At the end of the meal the tutors and students received rave reviews with one guest summing up: “I love it, lovely food and it’s my first time here.”
It’s the third year that tutors and students have participated in Supper Club and the School is regularly involved in community events and other fundraisers throughout the year.