The annual All Star F&B Team Luncheon is one of the most popular events at Swiss Alpine Center and City Unity College. First launched in 2017, it is the brainchild of the Food & Beverage Management Instructor, Antonis Paroussis. Each year, after selecting the course’s top talents, he tasks them with organising the event alongside the rest of the Culinary Arts students. This exercise aims to celebrate performance excellence developed throughout the academic year and provides students with an invaluable hands-on banquet experience.
This year Mr. Parousis appointed Stella Thymiatzi as Restaurant Manager and Michael Dimitriou and George Ntourlias as Management Assistants. Executive Chef Markadakis and Chef Rifai selected the culinary arts students responsible for preparing the menu. The team, under the leadership of the restaurant manager, was tasked to:
- Create a memorable table d’hôte lunch banquet event that will “make history”.
- Jointly agree on the theme, menu, set up, décor, beverages, sponsors, music, and the role of each team member.
- Extend an invitation to distinguished culinary arts experts, food critics, press, and dignitaries.
- Organise and oversee all details from start to finish.
Guests, who started to arrive at 13:00, were welcomed with a Vermouth & bitter mix cocktail, topped up with bergamot and mandarin soda, created by Michael Dimitriou. At 13:30 guests began to take their seats in the beautifully set up dining hall.
The theme chosen by the team was Universal Solidarity. As Restaurant Manager, Stella Thymiatzi mentioned in her welcome speech: “Pretending that nothing wrong is going on in the world is not a solution…Our fully vegetarian menu is influenced by Ukrainian and Russian cuisine. It focuses on the similarities and not on the difference between them.”
Stella thanked the sponsors, Nissos Beers for their generous contribution, and Sommelier Nikos Giannopoulos for helping to pair the three kinds of beers with the different dishes.
She showed her appreciation for the opportunity that Mr. Parousis gave her and the team by providing them with this creative undertaking, and went on to thank her 16 F&B All Star team members and 8 Culinary Arts members for their achievements. Stella felt that what made this event most enjoyable was the team spirit and the sense that they were “making history”!
After the delicious 8-layered honey cake paired with the Nissos ΑPOCALYΨΗ beer, Mrs. Sybil Hofmann, President of Swiss Alpine Center, and Mr. Antonis Parousis handed each member of the team a Certificate of Achievement.
Congratulations to the entire All Star F&B Team. The luncheon was a huge culinary and organisational success!
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