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Sunday, June 13th, 2021

4 Day culinary development workshop organized by dr. ambedkar institute of hotel management catering and nutrition

Dr. Ambedkar Institute of Hotel ManagementM.M.KHANNA, INVC, Chandigarh, Dr. Ambedkar Institute of Hotel Management Catering and Nutrition hosted a special 4 day Culinary Development Workshop” from 23rd September 2013 to 26th September 2013 with the esteemed support of “INDIAN CULINARY FORUM” which was initiated by the college Principal Mrs. Bharti Tyagi on the occasion of WORLD TOURISM WEEK.This knowledge booster workshop is not only for the students and the faculty of the host college but the facility to learn was also extended to the students and teachers from different leading hospitality institutes round the tri-city.Shri Anil Kumar, IAS, Secretary Tourism, Chandigarh Administration was the Chief Guest on the occasion and formally inaugurated the workshop. To enhance the beauty of the workshop , Chef Manjit Singh Gill , President , Indian Federation of Culinary Association and Corporate Executive Chef ITC GREEN CENTRE , Gurgaon was the Guest of Honour . He is the legend of Culinary World and Chef addressed the students regarding the latest global trends in the field of culinary arts. He also emphasized on the dedication, passion and hard work required for excelling in this industry. The first day(23rd September 2013) of the program was initiated by Chef Suman Sharma, Corporate Chef of the New Delhi’s most renowned Italian restaurant “Tonino Ristorante Italiano”. Chef Suman presented certain mouth watery dishes from the heart of Italy and also explained it to the students. Some famous dishes like Minestrone soup, Egg plant Parmesana, Penne Arabiatta, Risotto Milanaise, Pollo Cacciatora (Chicken Hunter Style) were demonstrated today by the renowned Chef Sharma. On second day (24th September 2013), Chef Jitender Uppal, Director /Corporate Chef passion foods will give a crisp and encouraging talk on H.A.C.C.P., F.S.S.A.I. and also some basic continental cookery. The third day (25th September 2013) Chef Ashu Chugh, Executive Sous Chef, at one of the best hotel”Le Meridian, New Delhi will introduce certain French cheese like Camembert , Brie de Meraux , Tomme de Savoie . The fourth day (26th September 2013) is like cherry on the top when Chef Arti Thapa, Director Communication –IFCA women forum, will share some words of wisdom regarding the essentials of Bakery and Confectionary –Plating, Decoration and beyond. A connoisseur in the fine art of cooking to the gourmet’s delight and President of the INDIAN CULINARY FORUM, Chef Davinder Kumar will give away the certificates to the participants. Chef Vivek Saggar, PR & Media, Indian Culinary Federation will be the Guest of Honor at the Valedictory Function on 26th September 2013. Mrs. Bharti Tyagi, Principal of the Institute was delighted over the interactive sessions and demonstrations on the first day. She stated that such interactions add to students experience and makes them sanguine for the Industry. “Visual knowledge has a greater impact than textual knowledge. This workshop will showcase almost everything that we have just seen in the textbooks only”, she quoted.



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