“Flames of Creativity: Tradition Meets Innovation in Flambé Service”

Fourth-semester Food & Beverage Service students practiced making Pineapple Flambé, learning the flambé technique—where alcohol is added and set on fire for an exciting tableside presentation. Using dark rum, they created a rich, caramelized glaze, making the dish both tasty and visually appealing.

The students presented it in two ways: the traditional style, using classic silver service for an elegant touch, and a modern style, with creative plating that included spiced caramel drizzle, tropical decorations, and unique serving ideas. The flames, along with the warm aroma of caramelized pineapple and rum, made it a feast for the senses.

They served the dish with vanilla ice cream for a classic touch and mango ice cream for a modern twist. This hands-on practice helped them improve their skills, blending tradition with creativity. It also prepared them for fine dining service, where flambé adds excitement and elegance to the dining experience.