In accordance with the faculty curriculum, the second year students must collaborate on a project where teamwork is essential in order to acquire managerial competencies and combine practice with theory. This year, the first group chose the theme, "Masquerade-Venice."
In March of 2017, the students created, planned, and executed their banquet event. The SFHM hosted approximately 170 guests for a special evening of entertainment and culinary delights.
The entire Le Gastronomique ballroom was transformed into a Venetian scene with Italian decor and costumed staff, keeping in line with the theme of the evening. Guests were treated to a live show with music, dancers, rhythmic gymnasts, and a magician.
The students prepared and served a dinner which consisted of smoked salmon rosace, cave matured brie festooned with a red wine poached pear and diced mango, grilled beef medallions with basil perfumed risotto and velvety thyme jus, and chocolate cake with bourbon vanilla panna cotta. All dishes were named after Italian artists such as Jacopo Amigoni, Alvise Vivarini, and Piero Lombardo.