{"id":3288,"date":"2026-04-10T16:59:30","date_gmt":"2026-04-10T16:59:30","guid":{"rendered":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/?p=3288"},"modified":"2026-04-10T16:59:30","modified_gmt":"2026-04-10T16:59:30","slug":"flames-of-creativity-tradition-meets-innovation-in-flambe-service","status":"publish","type":"post","link":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/flames-of-creativity-tradition-meets-innovation-in-flambe-service\/","title":{"rendered":"\u201cFlames of Creativity: Tradition Meets Innovation in Flamb\u00e9 Service\u201d"},"content":{"rendered":"\n<p>Fourth-semester Food &amp; Beverage Service students practiced making Pineapple Flamb\u00e9, learning the flamb\u00e9 technique\u2014where 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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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 flamb\u00e9 adds excitement and elegance to the dining experience.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-154eb532 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-e02feac3\">\n<div class=\"wp-block-uagb-image uagb-block-bf6c6634 wp-block-uagb-image--layout-default wp-block-uagb-image--effect-static wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/487357403_684432180778925_7677966655558881043_n-636x1024.jpg\" alt=\"\" class=\"uag-image-3289\" width=\"795\" height=\"1280\" title=\"487357403_684432180778925_7677966655558881043_n\" loading=\"lazy\" role=\"img\" \/><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-56f4353b\">\n<div class=\"wp-block-uagb-image uagb-block-4990d9ee wp-block-uagb-image--layout-default wp-block-uagb-image--effect-static wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/487314997_684432077445602_990759775285186724_n-1024x768.jpg\" alt=\"\" class=\"uag-image-3290\" width=\"1280\" height=\"960\" title=\"487314997_684432077445602_990759775285186724_n\" loading=\"lazy\" role=\"img\" \/><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-3aedf218\">\n<div class=\"wp-block-uagb-image uagb-block-9f60177f wp-block-uagb-image--layout-default wp-block-uagb-image--effect-static wp-block-uagb-image--align-none\"><figure class=\"wp-block-uagb-image__figure\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/487301698_684432127445597_4621983107897758506_n-768x1024.jpg\" alt=\"\" class=\"uag-image-3291\" width=\"1536\" height=\"2048\" title=\"487301698_684432127445597_4621983107897758506_n\" loading=\"lazy\" role=\"img\" \/><\/figure><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Fourth-semester Food &amp; Beverage Service students practiced making Pineapple Flamb\u00e9, learning the flamb\u00e9 technique\u2014where 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 [&hellip;]<\/p>\n","protected":false},"author":69,"featured_media":3292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[16],"tags":[],"class_list":["post-3288","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blogs"],"uagb_featured_image_src":{"full":["https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/486798540_684432107445599_814395570532789001_n.jpg",1275,1280,false],"thumbnail":["https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/486798540_684432107445599_814395570532789001_n-150x150.jpg",150,150,true],"medium":["https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/486798540_684432107445599_814395570532789001_n-300x300.jpg",300,300,true],"medium_large":["https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/486798540_684432107445599_814395570532789001_n-768x771.jpg",768,771,true],"large":["https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/486798540_684432107445599_814395570532789001_n-1020x1024.jpg",1020,1024,true],"1536x1536":["https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/486798540_684432107445599_814395570532789001_n.jpg",1275,1280,false],"2048x2048":["https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-content\/uploads\/sites\/38\/2026\/04\/486798540_684432107445599_814395570532789001_n.jpg",1275,1280,false]},"uagb_author_info":{"display_name":"hodhhaic","author_link":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/author\/hodhhaic\/"},"uagb_comment_info":0,"uagb_excerpt":"Fourth-semester Food &amp; Beverage Service students practiced making Pineapple Flamb\u00e9, learning the flamb\u00e9 technique\u2014where 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&hellip;","_links":{"self":[{"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/posts\/3288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/users\/69"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/comments?post=3288"}],"version-history":[{"count":1,"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/posts\/3288\/revisions"}],"predecessor-version":[{"id":3293,"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/posts\/3288\/revisions\/3293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/media\/3292"}],"wp:attachment":[{"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/media?parent=3288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/categories?post=3288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wp.dbuniversity.ac.in\/dept-of-hospitality-hotel-administration\/wp-json\/wp\/v2\/tags?post=3288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}