Fiesta Brasileira Organised by Students of VMSIIHE

GOA:
It was a memorable night as we the students V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) delighted our guest by organizing a grand gala dinner on the theme ‘Fiesta Brasileira’ which literally translates to ‘A taste of Brazil’ and that’s exactly what we set out to do for our guests.The fine-dining event began during the early hours of the evening with 40 guests gracing the event at Creams Restaurant located at our campus in Raia.
The evening commenced with a student host ushering the guests in as welcome drinks were served. Being the Event Manager, I welcomed the guests while the Head Chef, Jason Fernandes briefed the guests about the themed meal which was to follow. Salsa dancers grooving to foot tapping Latin beats set the mood for the evening which also included a fashion show showcasing contemporary designs.
The first course included a flavourful serving of Canja, a popular soup in Brazil traditionally prepared with chicken and rice. The students added a spin to the soup, replacing chicken with red pumpkin which resulted in a more healthy and nutritious soup. The exotic soup was a wonderful preview on what was to follow. The main course including Grilled Chicken served with a mango and pineapple salsa for the non-vegetarians and a Brazilian style Bean and Sweet Potato Cake for the vegetarians in attendance. The sweet and tangy salsa paired perfectly with the juicy and succulent grilled chicken. To end the meal we served an exotic dessert – Flaming Tropical Fruits served with Passion Fruit Ice-cream under a white Chocolate Dome. The exotic dessert was the highlight of the evening.
The gala dinner is a part of the learning process for us students of the B.Sc. in International Hospitality Management training program.The initial stage proved to be stressful as we had to decide upon the menu, service, decor and finance, but day by day, with the support of our faculty, we began to learn and prepare for the big day. . The whole experience of scouting for sponsors and suppliers for the various items was a challenge but proved to be an excellent experience.
Our efforts were clearly recognised by our guests and for me that was when I realised what ‘job satisfaction’ meant. All the efforts had paid off. At the end of the successful evening we were satisfied and assured that experiences such as these were our stepping stones to a great future in the hospitality industry.
(The article has been contributed by Miyuki Viegas, student of First Year B.Sc. in International Hospitality Management at V.M. Salgaocar Institute of International Hospitality Education (VMSIIHE), Raia.)