Some 70 members of the staff at the Government Guest House have just completed a ten-day training course under culinary experts from Belgium.
The course is part of a three-year cooperation programme between Vietnam and the French speaking region of Wallonie in Belgium .
“I am really impressed with the dexterity of the Vietnamese trainees and their warm hospitality,” said John Minet, a lecturer from the Woluwe Saint-Pierre Institute of Education at the courses graduation day on April 16.
During their training, the Government employees learnt European-class cuisine, how to decorate dining and function rooms as well as arrange flowers.
The lecturers of the course included Eric Patigny, the Vice Chairman of European Association of Super Cooks; David Lievyns, a lecturer at the Emile Gryzon Institute and Michelle Martin, one of Belgium’s top lecturers in the art of table setting and wines.
Hoang Minh Son, the Guest House’s Director, said that the course would help his staff to learn new recipes and how to add new European “flavours” to Vietnamese dishes to cater better for foreign guests while still maintaining their menus Vietnamese identity.
Also as part of the programme, Vietnam will send several staff to Belgium to train at deluxe restaurants run by members of the Belgian Association of Super Cooks./.
The course is part of a three-year cooperation programme between Vietnam and the French speaking region of Wallonie in Belgium .
“I am really impressed with the dexterity of the Vietnamese trainees and their warm hospitality,” said John Minet, a lecturer from the Woluwe Saint-Pierre Institute of Education at the courses graduation day on April 16.
During their training, the Government employees learnt European-class cuisine, how to decorate dining and function rooms as well as arrange flowers.
The lecturers of the course included Eric Patigny, the Vice Chairman of European Association of Super Cooks; David Lievyns, a lecturer at the Emile Gryzon Institute and Michelle Martin, one of Belgium’s top lecturers in the art of table setting and wines.
Hoang Minh Son, the Guest House’s Director, said that the course would help his staff to learn new recipes and how to add new European “flavours” to Vietnamese dishes to cater better for foreign guests while still maintaining their menus Vietnamese identity.
Also as part of the programme, Vietnam will send several staff to Belgium to train at deluxe restaurants run by members of the Belgian Association of Super Cooks./.
