I chose a breakfast theme to execute  my presentation of appetizer, entrée and dessert.  I made fresh ginger and lemon tea to go with fresh locally sauced  strawberry as appetizer. A sweet honey and balsamic vinaigrette was sprinkled on the fresh strawberries.

For the entree I made chichen meat pies with short crust pasty and minced chicken with mire poix and satchel containing  thyme,  rosemary and bay leaves.

For dessert I made croissants filled them with sour cream and fresh strawberry, made a bento strawberry short cake  garnished with strawberry syrup and fresh strawberry,  a mini chocolate cake with ganache and mascapone cream garnished with coco powder,  used fermentation process to make the donuts and lastly fresh cupcakes. 

All the ingredients are locally sourced no food wastage, hygienically made