Training for all Seasons

Fancy a cozy spot to meet a friend for lunch, have a delicious meal, enjoy a fine glass of wine or two?  And the added intrigue of bumping into various well known Macau personalities; chefs, restaurateurs, wine merchants, congregating to swap notes on the latest food and beverage gossip in town?

 

Look no further than The Seasons, situated within the Macau University of Science and Technology’s (MUST) faculty of hospitality and tourism management, strategically close to the International School and the hustle and bustle of the Cotai Strip hotels and casinos. Car parking is thankfully easy.

 

As a training restaurant, its primary role is to support the newly created Bachelor degree in Food and Beverage Management at the university.  This 10,000 square feet of space has a state of the art kitchen, seating for 90, a bar, two private rooms seating 12 and 19, and a classroom with audio visual equipment for guest speakers and small group seminars.

 

The inspiration for the décor is that of a barn-like atmosphere common in Europe;  high ceilings, white brick walls, wood floor mixed in sections with red flagstone tiles, comfortable wood furniture, a long communal dining table, open plan kitchen with rows of gleaming copper pots – all this comes together to create a warm rustic environment. 

 

The style of cuisine served is that of classical French techniques merged with Chinese ingredients. Restaurant Director (and chef by profession), Jean Alberti’s passion is to inculcate the students with an appreciation of organic farming, and bring to customers the best ingredients ‘from farm to table’.  

 

Having traveled extensively through China, Frenchman Alberti is well versed with the organic farming community in Guangzhou, from where he sources many of the ingredients. 

 

“Millions of people dedicate their lives to growing fine products”, says Alberti, “and we celebrate this at The Seasons”. 

 

The university campus has a garden called the Experiential Farm where herbs and vegetables are grown for the restaurant.  

 

In addition, Jean has established strong tea, coffee and wine programmes.  At heart a matchmaker, a master of connectivity, he believes that you never meet someone by chance.   He met Jeremy Souders an IT technician with the Venetian, in a coffee shop, and they got chatting about Jeremy’s hobby and qualifications as an authorized trainer of the Specialty Coffee Association of Europe. So when Jean was putting the management team together he contacted Jeremy to join as their barista.  Artisan teas from the interior of mainland China ranging from green to yellow to pu-erh are also offered.

 

The Seasons’ Coffee Corner is open from 8.30am to 5pm, Mondays to Fridays. Because of the close proximity to the International School, it makes an ideal gathering point for mums who are dropping off or waiting to pick up their children.

 

The restaurant is open on Mondays to Fridays for lunch, Thursdays and Fridays also for dinner.  

 

“We would open longer but we simply don’t have enough staff”, explains Alberti.

 

Students majoring in Culinary Arts and Restaurant Management are among The Seasons’ food preparers and facilities managers, working with the core staff who are accomplished chefs, sommeliers and service professionals.

 

For lunch, a simple but delicious 3-course set menu for $240 per person is offered.  An example would be a choice of Wagyu beef salad with tomato coulis or Thai style fish soup.  The sommelier suggests a match of Parker and sons 2008 Chardonnay for rich texture, or a Cote du Rhone 50/50 Voignier and Grenache grapes, with more acidity to cut through the creaminess of the coconut.  

 

For the main course: a gently poached Brittany turbot on a bed of semolina, served with a chorizo sauce, or suckling pig, marinated in Armagnac, cognac and cooked long and slow in the sous vide method to reduce the sauce and caramelize the almonds and pearl onions garnish.  

 

And for wine, a Chapoutier Cotes du Roussillon Villages with its mix of Syrah, Grenache and Carignan grapes perfectly complements the tender pork. 

 

Dessert – a stock favourite, Tiramisu.

 

As to the success of many a restaurant, ‘the proof is in the pudding’ as the saying goes.  There’s no doubt that The Seasons will be making a positive and lasting mark on the culinary map of Macau.