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University of Balamand > Academics > Faculties > School of Tourism and Hotel Management > News & Events > Drizzle n Sizzle Wiz Ze Experts

Drizzle ‘n’ Sizzle Wiz Ze Expertz

Date: November 7th, 2013

Or should we say, drizzling and sizzling with Chef Thomas Figovc?

Those of us studying or working in the Hospitality Industry cannot but notice the necessity and the need for change, renovation, and new ideas. Hence, the Restaurant Management Class- University of Balamand has created an interesting beneficial event that has proven to be a real success for two consecutive semesters, "Drizzle’n’Sizzle Wiz Ze Expertz"

Students may not be professional yet, but nothing should stop them from preparing, cooking and serving dishes with distinguished and remarkable chefs. 

Keeping the same aim, this year's target was the Austrian Chef Thomas Figovc, Executive Chef at the Intercontinental Phoenicia Hotel, Beirut. Preparations began weeks before November 7th, the day of the event. Well organized and properly managed, the students divided themselves into categorized groups. Each group concentrated, focused and worked on attaining the best results while carrying out their different duties in purchasing, advertisement, menu design, decoration, production, service, photography, facebook page, and music. 

The menu items were selected from the famous “Eau de Vie” restaurant and consisted of four delicious and unique servings. Not only was this project an innovative new idea, but so were the items found on the menu that took our guests to a whole new world. 

The menu consisted of 

  • An Amuse-Bouche of mini crab cakes served with mango salsa and cold curry sauce. 
  • As an appetizer, a "Trio of Land and Sea" made up of smoked duck breast, spice salmon tartar and warm prawn skewer served with a series of root vegetables, lentil salad and cucumber crow. 
  • As a main course, veal roulade including mushrooms and asparagus served with sweet potatoes and baked bean bundle. 
  • The desert was warm strawberry dumplings from the home country of Chef Thomas served with sweet bread crumbs, berry stew and vanilla ice cream. 

The Chef blissfully insisted on involving the students in the preparation of each dish, its mise- en-place, detailed garnish, and various cooking methods. The interaction and communication in the kitchen was charming. Likewise, the quality of service, the ambiance and the feedback received from guests were rejoicing. 

Furthermore, making the Chef's generous visit like no other, he was offered a distinctive vest designed by the Restaurant Management class. It included the project’s as well as the School's logo, the Chef's initials, and both the Lebanese and the Austrian flag. 

Participants and guests were both pleased with the outcome of this event especially the University President Dr. Elie Salem, and the Phoenicia Hotel’s General Manager Mr. Georg Weinlaender who addressed a speech to our Students. 

With the follow up and motivation of our instructor, Mr. Laurent Yacoub, not only was it a great achievement but it did bring the best of each student in terms of dedication, teamwork, passion, and experience. The establishment of such projects is demanding yet worthwhile at the same time. It makes students happier, confident and deeply in love with this wonderful major: Hospitality Management. It brings ones’ capacities and potential back to life.

























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University of Balamand,
Balamand Al Kurah,

Tel:  +961-6-930250
Fax: +961-6-930278