A JOURNEY OF DISCOVERY-At Regency College

 EXPLORING DINING ETIQUETTE: A JOURNEY OF DISCOVERY WITH CHEF CYRIL CULINARY

On March 20, 2024, BHMCT students engaged in a session on dining etiquettes led by Chef Cyril. The session encompassed comprehensive guidance on various aspects of dining, including how to properly eat food and handle cutlery such as spoons, forks, and knives. Chef Cyril meticulously elucidated every step, commencing from the placement of the napkin to the conclusion of the meal with dessert. Initially, Chef Cyril outlined the protocols and decorum associated with dining. The session commenced with the partaking of “Vegetable Croquettes,” during which Chef Cyril instructed on the appropriate technique, emphasizing the use of the right hand for the knife and the left hand for the fork. Subsequently, the students enjoyed “Minestrone Soup,” adhering to specific rules, such as using a soup spoon exclusively for consuming the soup and ensuring cleanliness by wiping the spoon on the soup plate. Additionally, breadsticks accompanied by butter were presented on a side plate.

During the meal featuring “Pilaf Rice with Roasted Chicken and Espagnole Sauce, Boiled Vegetables, and Potato Wedges,” the plate was packed with proteins, fibers, starch, and sauce. I thoroughly enjoyed every aspect of the meal, complemented by red wine (a substitute of pomegranate juice) to refresh the palate. Chef Cyril provided insights on identifying impurities in the wine and proper techniques for holding and smelling the glass before drinking. Throughout the meal, I adeptly used a fork and knife to relish the full plate. Lastly, we indulged in dessert, “Chocolate Brownie,” learning to savor it with a dessert spoon and fork. This dining experience taught me invaluable lessons on dining, handling cutlery correctly, and holding glassware. I’m grateful to Chef Cyril for his guidance and to Regency College for organizing such enriching activities.

K.AKANKSH DATTA
BHMCT IInd SEM
BATCH – “A”