Cuisine: North Indian ( 5:30pm )
Cuisine: North Indian ( 5:30pm )
Group Name
-
Team Trendsetter
Trendsetters Culinary Members
-
Muhammad
-
Manikandan
-
Marc​
Trendsetters Hotel Management Members
-
Ana
-
Yam
Products
-
Indo-Fusion Mini Sliders ( Serving 5:00pm )
-
Classic French Crème Brûlée (Serving 9:00pm)
-
The Sweet Kuzhi Paniyaram (Serving 9:00pm)
28 August 2026 | 2:00pm Onwards
(Trendsetters - Culinary Team)
28 August 2026 | 5:00pm Onwards
(Trendsetters - Culinary Team)
29 August 2026 | 4:00pm Onwards
(Trendsetters - Culinary Team)
29 August 2026 | 5:00pm Onwards
(Trendsetters - Hotel Management Team)
29 August 2026 | 8:30pm Onwards
( Trendsetters - Culinary Team)
29 August 2026 | 9:00pm Onwards
( Trendsetters - Hotel Management Team)
​
-
Marinate chicken & Lamb
-
Prepare Sauces and slider mise en place
-
Prepare custard.
-
Fill ramekins/serving vessels.
-
Bake completely.
-
Chill overnight.
-
Prepare brown sugar.
​​
-
Grill chicken & Lamb and assemble on the mini slider tray
-
Grill the buttered bun surfaces until lightly golden and warm.
​
-
Carry and present Creme Brulee trays to guests.
-
Approach guests with a warm and welcoming attitude.
-
Explain the dish briefly when guests show interest.
-
Offer the dish personally to guests.
-
Maintain elegant tray presentation throughout service.
-
Monitor tray levels and coordinate replenishment.
-
Maintain professional posture, grooming and guest engagement.
-
Represent the overall hospitality standard of the wedding reception.
-
Arrange skewers for Sweet Kuzhi Paniyaram at the counter
-
Prepare whipped cream piping bag/bottle. ( Live )
-
Arrange pistachio, almond and other garnishes.
-
Complete final presentation check
​
-
Garnish
-
Torch sugar LIVE at the Crème Brûlée counter.