Hotelaande: Meer as net ʼn suksesstorie

13 September 2017 | Youth

Dit was ’n vyf-gang maaltyd wat bestaan het uit voorgereg, tussen gereg, hoofgereg, na-gereg en Friandise met koffie heel laaste om die aand af te rond. Die spyskaart is uiteengesit deur die Gasvryheid onderwyseres Mevrou Carike Karg.

Van die sjefs het uitsonderlik presteer. Juannika Kruger en Charmaine Kotze was persoonlik bedank deur ons eie skoolhoof, Meneer Des van Heerden vir hulle heerlike sop. Loyd Mills was ook uitgesonder vir die heerlike Beeshaas op Aartappel Galette. Die sjefs het meer gedoen as net kos gemaak, hulle het die kelners gehelp met die bediening van die geregte as dit nodig was. Een van die sjefs, wat die brood gebak het, Geena Visagie het die volgende gesê oor haar ondervinding: “’n Hele dag se opgewondenheid en stres van hoe die kos gaan proe en lyk. Van 2 uur die middag tot 10 uur die aand, brood bak tot die nagereg bedien is, en brood steel en sop eet. Ek het dit gate uit geniet en vind elke hotelaand anders en ’n goeie ervaring. Dit is ’n geleentheid wat elke leerling ten minste eenkeer moet bywoon.”

Dit was nie net die sjefs wat die aand besonders gemaak het nie, die kelners het ook ’n groot rol gespeel saam die Maitre d’ (gasheer). Die Maitre d’ was Steven Smit, hy het al die gaste met ʼn glimlag ontvang en hulle kelner aan hulle voorgestel. Na die ontvang van die gaste het elke kelner hul plek in geneem en die aand het afgeskop. Remardo Van der Westhuizen een van die kelners het die volgende te sê gehad: “ Dit was ʼn goeie ondervinding en ek het beslis baie geleer.”
As Gasvryheid leerder is dit ʼn groot voorreg om deel te kan wees van so fantastiese ervaring. Die doel van ʼn hotel-aand is oorspronklik vir die matrieks se groot jaarlikse take, maar tog tel dit tot die graad 10’s sowel as die graad 11’s se voorbereiding vir hulle finale jaar in skool. Daar is drie hotelaande ʼn jaar waar elke leerder ʼn kans kry om ʼn sjef of kelner te wees. Elke leerling sal elke termyn met ʼn glimlag deel wees van hierdie ervaring wat nie net lekker is nie, maar ook dien as ʼn kans om iets nuuts te leer.

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