E-pi-kyur

E-pi-kyur, a play on “epicurean” was a restaurant simulation of gourmet dishes mounted by the Modern Cuisines (SDCM) Batch 31 students under the watchful eye of their coach-instructor Chef Ogie Alberto.

The different food stations were enhanced with modern interpretations, making a delightful surprise upon sight of each dish title and corresponding leveled-up interpretation.

“Like the real-world kitchens, the challenge was to bring the food out in time.”, says Chef Ogie. Indeed, the kitchen to table timing is integral in any restaurant, and this comprised major training during the practices. The well-oiled, world-class-trained army of future chefs came through with a clockwork of movements and teamwork. The guests’ asserting nods and their satisfied smiles proved the event’s success.

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