We explain the difference between Canapes, Hors D’oeuvres, Vol-au-vents, Tapas, and the according serving styles, communication techniques between the Chef and the Guests. After this workshop you will understand different ways in which to prepare the palates of your guests with 7-star service and condence. There will be tastes to tantalise your minds and Caviar to taste and match drinks with as an added bonus.
Facilitators
Rebecca Mulhern
[email protected]
Sophie Leach
Yacht Interior/ Service Trainer[email protected]
Registration for this workshop has now closed.
