Hospitality

Theatre Cooking, where your culinary creativity can be expressed!

At lunch, dinner and brunch on certain days there is a smoking wok, with a chef at the ready to cook your chosen ingredients from that day’s freshest selection of ingredients. You can add as many – or as few! – spices and chillies that you desire.

Only the freshest ingredients are used for YOUR stir-fry!

At breakfast it is all changed to a twin-pan eggs-to-order station. Our cook is ready to prepare omelettes, scrambled eggs, fried eggs … if it can be cooked with eggs we can do it!


Link to this page: http://www.richmond.ac.uk/s/201.aspx

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Sarah Kinnamon Fritsch
Sarah Kinnamon Fritsch,
USA

Richmond’s International Internship Program

Sarah works for ACME Business Consulting in Oregon, USA where she collaborates with client companies to develop their business processes.

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