Hamilton Princess & Beach Club chef, Danai Hongwanishkul, visited culinary and hospitality students at Bermuda College to provide instruction and insight into the food industry.
Chef Danai worked with Senior Culinary Lecturer, Teneika Eve, to deliver a Marcus’ inspired menu for culinary students and helped teach them how to deliver a gourmet meal under professional kitchen standards, as part of Bermuda College’s Prospect Lunch series.
Students were taught how to make an array of crowd pleasing menu items, including: Roasted Onion and Potato Soup with Ranch Dressing and Fried Leek; Fried Yard Bird Sandwich with Pineapple Salsa, Chili Bok Choy Slaw Aioli and Carrot Sticky Toffee Pudding with Goslings Black Rum, Chantilly Cream. These dishes were prepared to a professional standard and delivered to guests under restaurant conditions.
The Prospect Lunch programme aims to teach culinary and hospitality students first hand skills needed to work in a restaurant and gives them a taste of what to expect in a professional kitchen. The lunches are served to paying members of the public.
The programme is a joint initiative between the first-year students in Food Services and Cookery and Nutrition disciplines at the college, overseen and coordinated by Culinary Instructor Shawn Ming and Hospitality Lecturer, Rui DeSa.
Danai Hongwanishkul, Executive Chef at Marcus’ at Hamilton Princess & Beach Club, said: “I’m pleased to have been able to work with Bermuda College to pass along some of my experience and enthusiasm for cooking to their students.
“Hospitality is a huge part of Bermuda’s economy and we want to encourage anyone who has a passion for it to get involved. I look forward to taking part in more events at Bermuda College.”
Teneika Eve, Senior Culinary Lecturer at Bermuda College, said: “We were delighted to have Chef Danai with us for one of our Prospect Room Lunches.
“He gave our students incredible insight into what it means to work in a top tier kitchen and gave them advice that they’re sure to remember throughout their careers, as well as making sure that our guests had a delicious meal!”