Be Our Guest!

August 31, 2018

Be Our Guest!

Themed outfits, bustling kitchen laboratories, busy servers, delectable meals, and melodious music … can you guess what time of the year it is? That’s right. It’s time for OBMC Formal Dining 2018, the culminating activity of Grade 9 in their Technology and Livelihood Education (TLE) class and the practical application of lessons in Home Arts for Grade 6.
Years ago, the Formal Dining activity was held at Dr. Preciosa Soliven’s house. Over time the event grew in both size and importance, resulting in its transfer to the different halls of the five (5) OBMC campuses: Maria Montessori Hall of Greenhills, Foro Romano of Sta. Ana, Teatro Preciosa of Fairview, Teatro Maximo of Angeles, and the Multi-Purpose Hall of Las Piñas.
In this dining activity, the Grade 6 students apply what they have learned on table manners and etiquette and proper grooming for a formal occasion. Equipped with the skills they have acquired in their TLE class, the Grade 9 students take on the roles of managers, cooks, servers, bartenders, ushers, and runners.
This year’s theme was French. The organizers of the event made sure that all aspects of the preparation were aligned with the theme. The venues, decorated with simple but elegant flower arrangements accompanied by a mix of lively yet relaxing French music playing in the background, set the mood of the occasion. The servers and bartenders stood ready in clean, crisp uniforms while the ushers and managers were dressed in formal wear.
The first guests to arrive were the parents. The Grade 6 students who turned up a while later in lovely cocktail dresses for the girls and dapper suits for the boys, entered the hall in pairs. They were greeted warmly and escorted by the ushers to their respective tables.
The hosts of the program began with an overview of the Formal Dining activity, how it started, and what are its objectives. This was followed by the introduction of the menu, which gave the guests a better understanding and appreciation of French cuisine and culture. Then came the parade of waiters signaling that dinner was about to be served.
The Grade 6 students and guests were treated to a gastronomical feast consisting of the flavorful Salad Nicoise, a salad traditionally made of tomatoes, hard-boiled eggs, Nicoise olives, anchovies, and dressed with olive oil; mouth-watering Beef Bourguignon, a stew of beef braised in red wine and flavored with garlic, onions and a bouquet garni, paired with a simple buttered pasta to balance out the flavor; a slice of Rum Cake topped with whipped cream for dessert to cap off the meal. To wash everything down, the dishes were paired with a glass of refreshing sparkling juice.
For entertainment, selected students performed a waltz number, the OBMC Glee Club sang La Vi En Rose, a duet of saxophone and flute played songs from the French-inspired Disney movie Beauty and the Beast, and heartwarming solo numbers were rendered.
Before the event drew to a close, some guests were asked to give their evaluation on the following areas: Reception/Ushering, Decoration and Table Setting, Program, Food and Food Service. Everyone received a warm round of applause for a job well done.

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