16 students from the Faculdade dos Guararapes Culinary Arts program were recently selected to roll up their sleeves and participate in one of the most coveted gastronomical events in Recife, the 2012 Vatel Banquet. The event took place on April 13, at 21h, at Oficina Brennand and was led by Chef Douglas Van Der Ley.
Prior to selection, students participated in two training sessions. One focused on the latest hot cooking techniques and was led by the renowned chef, Hugo Prouvot. Once students finished preparing the dishes, they went to the Oficina Brennand, where all the culinary magic happens. Last month, students also attended a confectionery workshop with the French chef and consultant Gerard Jeanneau.
The theme of the event is focused on the element of fire and the menu was based on a variety of medieval and rustic flavors, evoking the past. The menu included roasts of lamb, pork ribs and leg of wild boar. All seasoned in the traditional manner marked by sauces and flavors such as carrots with red wine and herbs like thyme, tarragon and other delicacies.
This article was originally written in Portuguese and has been translated into English to be shared on the Laureate International Universities website.