They aced a practical examination simulation, meticulously preparing vegetables with julienne and brunoise cuts, managing multiple tasks like kneading bread, making flavoured butter, fresh pasta, and sauces for lasagne.  Their resilience under pressure and ability to elevate culinary creations were truly impressive. The staff even compared their dishes to restaurant-quality!  

We have full confidence in their abilities for the upcoming official examination in the New Year. 

Well done everyone.