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Culinary Art students take hotel tour
September 1, 2018, 1:01 pm
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Culinary Art students of CEE Network were taken on a tour around the kitchen and restaurant of the Radisson Blu Hotel by the Middle East and Turkey Area Executive Chef David Harnois on Friday.  The tour, which was part of the culinary course held in collaboration with the members of the Philippine Chefs Society in Kuwait, is the very first activity held outside its school kitchen and hands-on classes.

The tour commenced at the hotel lobby where the chefs were welcomed by the General Manager of the hotel Philippe Pellaud and the Executive Chef. The half an hour tour allowed the visiting chefs to see the actual productions and processing of food from the delivery of raw items where procedures are applied to preparations and actual presentations in the restaurants. Chef Harnois also introduced the different sections of the kitchen. Questions were also raised by the students regarding productions, safety and food lifespan.  The tour also introduced the different restaurants of the hotel where each function of the attached kitchens was identified. Among the restaurants highlighted was the Steak and Seafood Al Boom.

Chef Harnois took the students to the marine Museum where he answered all questions raised by the chefs regarding more personal concerns pertaining to his experiences and challenges as a chef. For me, satisfaction is being able to deliver great food and a wonderful dining experience to the diners,” commented Chef Harnois. 

The chefs expressed their gratitude to Chef Harnois for taking time out of his schedule to accommodate them for a tour. Visiting chefs were also taken for a tour of the Marine Museum and one of Kuwait’s landmark; the Al Hashemi Grand Ballroom, Radisson Blu Hotel world record holder in Guinness Book of Record the 'Biggest Dow on dock'.

CEE Network currently opened its registration to the second batch of students for basic pastry and baking slated Friday from 3 pm till 6 pm, its classes will commence on the 14 September. International Cuisine course will start on the 7 September at 9 am till 12 noon. Classes are held  at the Food Academy of a retail Hypermarket in Shuwaikh.

Courses are on monthly basis and certificates are issued after each course by the Philippine Chefs Society. “We would like to thank CEE Network for initiating these courses which give our chefs the opportunity to showcase the talents and skills of our Filipino chefs in Kuwait and impart their knowledge to others,” commented Antonio Santos, President of The Philippine Chefs Society in Kuwait.

 

Ricky Laxa
Staff Writer

 

 

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