With master chefs at their side, Mitchell’s Plain pupils pulled out all the stops to serve a five-course meal, despite two hours of load shedding.
The annual Mitchell’s Plain School of Skills’ dinner is a not-to-be-missed event with top chefs from around the peninsula volunteering to assist and advise on meals they would expect to serve in their restaurants.
Thursday’s event was no exception. Fires were lit in the school’s courtyard, and teacher Caren Jacobs shook up cocktails and mocktails.
Ms Jacobs poured the hard stuff while pupils Azra Barnard and Mickyle Brown made sure drinks were shaken and not stirred.
All of the hospitality pupils were involved in sanitising, cooking and serving.
