Our fine foods training educates your crew on what’s required when it comes to preparing, presenting and serving the finest foods from around the world.
The main focus of this module will be: 1 week course
Traditional service of caviar
Lobster etiquette and service – storing, de-shelling, and serving
The correct technique of fileting fish and carving a meat joint
Traditional oyster service – culture, taste, and terminology; how to store, shuck, and serve oysters