Created as a part of the capstone course at Gwinnett Tech, this public lunch series was a weekly opportunity to explore different cuisines and service styles. Covering everything from prix-fixe to buffet service, this was a great opportunity for me to see how service changes with menu style in both the front and back of the house. It was also exciting to be able to play with less-well known international flavors – like the Tunisian spiced lamb and Turkish tulumba pictured below.
Jessica Norton 