The two executive chefs and their assistants wasted no time preparing the meals. Chef Maxima and her sous-chef were in charge of the appetizer and the main course while Chef Violet and her assistant took care of the side dishes and dessert.
As the two executive chefs started to get serious with their cooking, a smell of rich promising delightful taste wafted into the air. After some few minutes or so, the appetizer was served and the other dishes followed shortly.
The tray of butter garlic crab rolls looked tasty and the grilled steak was mouthwatering. The huge platter of roast duck stuffed with herbs and nuts was a must-to-eat. The varieties of seafood drizzled in sauces and the mixed salad were as equally impressive. There were also waterfalls of chocolates, beautiful apple crisp served with a scoop of vanilla ice cream and caramel syrup on top. A basket of minted fresh strawberries lay beside a platter of creme brulee.
