My team will be the leader group for the following weekend's F&B cooking class. We have to lead around 15 people to cook a 4-course luncheon. It is not that easy for us to be leader in front of our classmates because we are not good at cooking, therefore, we practice in school hall. Our menu is Traditional Pumpkin Soup, Roasted Stuffed Mushrooms, Fettuccine with Clam in cream sauce and Tofu Red Bean Pudding.They are delicious!!!
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