HTA School of Culinary Art and Hilton Hotels

The HTA School of Culinary Art had the fantastic honour to prepare and serve a 4 course gala dinner for Hilton Hotels at their F&B Masters Conference held at the Durban Hilton on the 23rd of October 2018. After hosting the various rounds of competition for Hilton Hotels for Africa and the Middle East the week before at the HTA campus, 15 first year Students travelled down to Durban to prepare for the event.

5 of the Students were involved in the food tasting and they were then tasked to head up a course each, nominate the rest of the team and prepare all the recipes, ingredients lists and equipment lists that were required. What a learning experience for them! They worked hard and pulled off a fantastic dinner and it was only announced to the dinner delegates after the main course that the entire meal had been prepared and plated by 1st year HTA students. They got a rousing standing ovation which was well deserved. Well done guys, you have made us all very proud!

Starter

Smoked Ostrich and Feta Ravioli, Peppered Mushroom Crème, Sautee Shemenji Mushrooms, Spring Onions, Traditional Cape Malay Peach Chutney and Lime Butter

Fish

Pan Fried Market Fish, Curried Calamari Heads, Air-dried Beef Crisps, White Bean Spread, Pickled Radish, Asparagus and Watercress Oil

Main Course

Sous Vide Springbok Loin, Braised Springbok Croquette, Butternut and Coriander Puree, Carrot, Amadumbe and Potato Bake, Sauté of Peas and Edamame Beans, Dragon Cracker and Venison Jus

Dessert

Rooibos Infused Koeksuster Fritter with Caramel, Coconut Panacotta with Pineapple Ginger Compote, Burnt White Chocolate Soil, Naartjie Pudding and Apricot Puree

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©2018 HTA SCHOOL OF CULINARY ART

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