Four teams overcome professional-level challenges

The very first Service and Sommelier Contest was held on April 8 at teaching restaurant La Classe.

Food Service Management students were given several challenges inspired by real workplace situations, which they overcame in an atmosphere filled with healthy competition, a dash of stress and, most importantly, a lot of fun.

The jury scored them based on teamwork, knowledge of the industry and professional attitude. A big thank you to the Montreal restaurant experts who shared their expertise with the participants:

• Sandrine Labelle (Importation Épicurienne);
• David Goirang – Head Sommelier (Maison Boulud);
• Gabrielle Charlebois – Operations Manager (Bluementhal);
• Maxim Laliberté – Soubois F&B Manager and Sommelier (Maison Boulud).

The finalist teams each received a prize from Ingrid Beauvais, Director of the International School of Hotel Management & Tourism. Congratulations to all the participants!

First place: a $300 cheque from Fondation ARQ
Dallaire Julien (sommelier), Mathilde Pulver (server) and Nguyen Ngoc Son Trang (busboy).

Second place: a $300 cheque from Fondation ARQ
Loic Tyson Morris (sommelier), Arturo Zamaro Lujan (server) and Valentina Rua Arango (busgirl).

Third place: a meal at La Classe
Tran Nguyen Tung (sommelier), Lorraine Okereke (server) at Garen Moradian (busboy).

Fourth place: a prize from CL.IP
Frédéricke Lapierre (sommelier), Zackary Rubin (server) and Stephanie Sorono (busgirl).

A big thank you also to the teachers who trained and coached the participants: Alain Ponceblanc, Mounir Greiss, Martin Valiquette and Patrick Gordon.

Students who played the customers had the opportunity to enjoy Chef Mohamed Boucharb’s delicious food.