1 Restaurant, 19 students, 70 guests and a five course menu were the ingredients required for this year’s Hospitality Showcase dinner.
This year we had the opportunity to display our talents in the award winning Pinna Restaurant located on 741 Hunter Street, Newcastle. The owner/chef Mitchell Gawthorn was a member of our College and Hospitality team in 2006. Since then Mitchell obtained a traineeship with the Crowne Plaza and was given the benefit of training in Darwin, Kakadu and Ayres Rock. Two years ago he returned to Newcastle to open his restaurant Pinna.
It was this link with our former alumni that allowed us access and opportunity to take our Showcase Dinner off site and allowed our simulated work place experience to be realistic and authentic within organisation and delivery.
Our Hospitality Showcase Formal Dinner was held on Sunday 29th May. The students developed, created and served a fine dining menu which incorporated appetisers, entrée, sorbet, main and desserts. The menu started with a shared deconstructed curried poppadum appetisers followed by a choice of salt and pepper prawn, lamb kofta or hand rolled potato gnocchi. Mixed berry sorbet formed a palate cleanser before allowing our guests a choice of lamb shank pot pie, traditional chicken scaloppini or roast vegetable lasagne. To finish the feast, we settled with a selection of triple threat chocolate cookie, salted caramel popcorn pot or warm coconut syrup cake with minted pineapple salsa. To complement our array of dishes guests had access to our mocktails as well as tea and coffee to finish.
The experience of hosting this dinner offsite allowed the students an opportunity to raise their profile and perform at industry standard across all aspects of preparation, presentation and food service. The reviews of our pop up restaurant were very kind and the feedback honest. However, the entire experience has allowed us to develop a new standard for our industry expectations.
A huge congratulations and thanks goes to my Hospitality students as they rose to the service occasion in keeping with industry service standards.