Young, inexperienced catering company with 5-8 employees. They produce only Khmer food and have very limited faciilities, e.g. no ovens, microwaves and no western utensils (only woks).
Expert’s aims were to instruct in hygiene. Also to introduce the staff to simple western cuisine.
The staff were instructed in learning new recipes. They also learnt simple western dishes, e.g. tomato sauce, Bolognaise sauce, various potato dishes, different soups, and dessert using chocolate.