This lunch and dinner series was a volunteer opportunity through Gwinnett Technical College. I was selected to work with a team of eight other students to prepare a series of prix-fixe lunch and dinner menus based on local ingredients, many of which were grown in the on-campus horticulture garden. Each lunch was three courses, and each dinner included four courses and an amuse-bouche, usually a mocktail served before the guests were seated.
This series also gave me the opportunity to work with whole animal preparation, as the series also included a pig roast for the community. It was also an excellent opportunity to continue improving my front-of-house skills, as all students were expected to work both as servers and on the line.
Jessica Norton 