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Francis is a mature student and he has a passion for cooking.

Francis Eprile

Recently it was his turn to execute a “Chef of the Day” luncheon as part of his Level II practicum. Armed with great ideas and a theme for his luncheon, he set out to operate his mock restaurant in earnest.

It’s one thing to prepare foods using recipes and all the time you need, and it’s entirely something else to create 3 courses under the pressure of a live customer with time constraints. That’s a whole new kettle of fish!

And that’s exactly what Frances chose for his luncheon menu – traditional fish and chips.

traditional fish and chips

Using a specified budget, he created the menu to the penny. Ten of his family members reserved their table and the pressure was on!

The recipes were tested and re-tested to perfect the dishes. When the luncheon date finally arrived, they were as ready as they could be. Chatting with some of the guests that day, there was a definite race between the tartar sauce and the dessert as to which was the home run. In all, one diner exclaimed that it was “the best fish and chips I’ve ever had period”. Now that’s what the Chef wants to hear!

bread pudding

Dessert – “to die for” Bread Pudding

Soupe de Jour

Soupe du Jour

Try the Dessert for yourself – apparently it’s the Bailey’s Ice Cream and the homemade bread that kick this one up a notch:


Portions: 24 Metric

500gr melted butter


  • 674gr water
  • 40gr Yeast instant
  • 1100gr flour
  • 26gr salt
  • 40gr sugar
  • 54gr non-fat milk
  • 40gr shortening
  • Yields 2000gr


  • 1000gr eggs
  • 2.5L milk
  • 500gr sugar
  • 4ml salt
  • 30ml vanilla
  • 2tsp cinnamon
  • 2tsp nutmeg
  • ½ cup diced apricots
  • ½ cup diced raisins
  1. Put the eggs, sugar, salt, vanilla in a bowl mix until combined then slowly add the milk in while you do that keep stirring until all mixed in and looks like custard then add the cinnamon, nutmeg
  2. Then make sure the melted butter is poured over the diced bread then put the diced raisins, apricots in with the bread that’s in the pan. Then pour the custard over the bread put in the refrigerator for 1 hour until bread has soaked up the custard
  3. Then put the pan with the bread in a larger pan fill with 1inch of water and bake at 325f for hour or until set.
  4. While that is being made you make an apricot, raisin, cranberry sauce for the bottom for the bread and butter pudding sits on for the glace you melt the jar of apricot marmalade in the microwave then put it on the stove for about 5 to 10 minutes until reduced to a glace.