Chef of the day in production kitchen

Last week me and the other students were on duties to be chef of the day.Our responsibilities were to decide who will be working on which section, create the menu and organize everything from making orders to ensure that the kitchen was cleaned up after service.There was carvery lunch.

                                                                      Starters

                                                      Tomato and Roasted pepper soup
                                           Goats cheese and walnut Salad, with beetroot,
                                                            raspberry dressing

                                                                   Main course

                                                       Boiled Bacon Parsley Sauce
                                                Seafood Pie flavoured with Pernod
                                                  Curried Chicken and Rice Pilaff
                                          Batton Carrots, Buttered Spring Cabbage
                                                                  Colcannon

                                                                   Desserts

                                                               Sherry Trifle
                                                            Vanilla Bavaroirs

Goats cheese and walnut Salad, with beetroot, raspberry dressing

  Sherry Trifle, Vanilla Bavaroirs

Here are my classmates and course leader, Tony Barry.