It is a long established practice in many restaurants and eateries to combine some element of theatrics into the dining experience for their patrons. Crêpes Suzette, when served in medium to high-end restaurants, is traditionally served by being bussed out from the kitchen, and set alight just before being placed on the patron's table.
The practice of enhancing the presentation of beverages, and especially cocktails, by use of theatrics became increasingly elaborate over the 20th century. Such enhancement may include highly skilled and very fast-paced throwing, spinning, catching and juggling of liquor bottles (such being a feature of the 1988 film Cocktail).
Centre for Culinary Excellence launched; Chefs' association fills gap in the hospitality industry.(Workplace)
Aug 26, 2009; BYLINE: Workplace Staff In Finance Minister Trevor Manuel's last budget speech, he mentioned that in framing the 2009 budget he...