The Smoking Chef: how to bone a chicken...

Customer Feedback

On behalf of all the floristry section both Staff and students we would like to extend a huge thank you to the following people for their assistance in our end of year showcase. This showcase was our biggest and best yet and could not have been a success without the involvement of all those listed below

To the Le Cordon Bleu students and teachers who organised a delicious lunch themed especially for the event.

December 2009

Hi George and Herve,

I have received some feedback from the Ambassador restaurant session last night. It was all very positive and everyone greatly enjoyed their meal so I'm sure the chef would be pleased to hear this. However, there was one minor comment that requires your follow-up, please. When the students came into the restaurant at the end of service, one student was missing his neckerchief. Apparently it was very obvious as all the rest of the students were well presented. Please ensure students are in full uniform at all times especially when in the public eye.

Thank you

Lynley

Hi Joseph,

I just want to convey my thanks to you and your team for the excellent lunch you did on Monday. Everyone was so complimentary.

Thanks

George 22/10/07

Good morning Josef

I just wanted to say thank you for the special efforts you went to last night to making the degustation dinner a great success. I understand you came in on your day off to assist with the smoked lamb. It was delicious! Your contributions to LCB are greatly appreciated and renowned!

Kind Regards

Patricia 11/06/08 rg

Dear Josef!

I just like to say thanks once more to you and your students for the enjoyable lunch we had yesterday, everyone on our table gave praise to all of you; the assessors are looking forward to the final assessment till then happy cooking and all the best for your final assessment

Culinary Regards Hans 27/10/09

Hi Guys

...you and the students did a great job on the dinner for Charles. Highlights for me were definetely the roasted capsicum dish and the smoked lamb, beautifully executed.

Well Done.

Andre Sandison

19/02/10

On behalf of Malabar Probus Club I would like to take this opportunity to congratulate the students who presented us their culinary skills.

What an unbelievable day, most impressed with your food, every table was impressed. Congratulations to all the students.

Frank & Pamella Eastwell 10-08-2010

The Smoking Chef

Wednesday, September 2, 2009

how to bone a chicken...

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