Episode five sees the trainees return to London to step into the world of fine dining. But first they must learn the theatre of service – carving, serving, even cooking at the table. The recruits train at The Ritz with Simon Girling cooking crepe suzettes and Simpsons on the Strand with Gerry Rae, carving beef, lamb and filleting Dover sole, before learning about wine with UK Sommelier of the Year 2009 Laura Rhys, of Hotel TerraVina, and getting some work experience at the Michelin-starred Texture in London with Xavier Rousset and at The Greenhouse with sommelier Alexandre Ceret and manager Jean Marie Miorada. After this, they then get to run their own fine dining service at Kensington Roof Gardens.
Find out more…
- Video blog: Xavier Rousset on being the best there is
- Read the blog: Michael Caggianese on the role of the restaurant manager
- Download a fact sheet: Opening-and-pouring-wine
- Career fact sheet Restaurant Manager
- Find out more about AFWS training
- AFWS training video: filleting
Should good service be all about theatre? Tell us your views in the comment box below…
