Degustation dinners are in demand

Demand is high for CPIT’s degustation dinners with the March series sold out and solid bookings already being taken for six dinners in August.

The dinners, prepared by School of Food and Hospitality trainee chefs and served in Visions on Campus restaurant, have become a popular treat for Christchurch diners. At just $45 per person it is also an affordable option for fine food and fine service, with four courses each consisting of three portions of different food.

“I would say it’s because we have such a good reputation! Dining is still a bit limited in Christchurch, and we do have a very good following,” Ryan Marshall, CPIT Manager of Culinary Programmes, said.

“We have parents and industry partners who want to support the students and then through word of mouth people know that our degustation dinners are very good value for money with no corners cut – it is very good quality food, well prepared and served.”

Groups of second year Diploma in Professional Cookery students develop the menu, fine tune recipes, place food orders, prepare the ingredients and then cook dinner for up to 80 people. The process helps prepare them for the real world of hospitality, giving them valuable experience that closely relates to professional kitchen processes. The students will graduate from their programme knowing what to expect when they start working in the industry.

CPIT’s Food and Hospitality training is well regarded by industry and has produced well-known local and international chefs such as Jonny Schwass (Gorilla restaurant) and Darren Wright(Chillingworth Road restaurant).

The four degustation dinners in March (starting 19 March) are already booked, however tables are still available for August dinners on 6,7,13,14,20,21 August (the menu changes weekly)

Visions is also open for breakfast, lunch and dinner – dates vary. See http://cmsstatic1.cpit.ac.nz/assets/pdf_file/0005/159845/Visions-Calendar-2013.pdf for dates.

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