,NDIAN CULINARY FORUM, Chef Davinder Kumar,Chef  Vivek Saggar, CEO Food art,   PR & Media Coordinator, Indian culinary Federation,Chef Arti Thapa, Director Communication –IFCA women forum,Anil Kumar, IAS, Secretary Tourism, ChandigM.M.Khanna,
Dr. Ambedkar Institute of Hotel Management Catering and Nutrition organised  the valedictory function of 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 .

A connoisseur in the fine art of cooking to the gourmet’s delight and President of the INDIAN CULINARY FORUM, Chef Davinder Kumar was the Chief Guest on the occasion and gave away the certificates to the participants in the workshop. Chef  Vivek Saggar, CEO Food art,   PR & Media Coordinator, Indian culinary Federation was the Guest of honour on the said occasion.
Earlier in the day, Chef Arti Thapa, Director Communication –IFCA women forum, shared some words of wisdom regarding the essentials of Bakery and Confectionary –Plating, Decoration and beyond.
Some mouth watering desserts demonstrated by her included  –Savarin au fruits in nouvelle style, Baba with vanilla mousse and raspberry glaze, White chocolate mousse on coffee soil with chocolate crispies and camphor flowers, strawberry mousse with pistachio crumble and fruit jelly, Brown sugar Pancotta (cheese based dessert) with berry compote, citrus mousse with coconut gratings and basil oil emulsion, Paris brest (classic French dessert).
Shri Anil Kumar, IAS, Secretary Tourism, Chandigarh Administration was the chief guest on the occasion and formally  inaugurated  the workshop on 23rd September 2013.
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. 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 routed his talks around olive oil – Tasting and Cooking.
Some famous dishes like Minestrone soup, Penne all’ Arabiatta, Chicken a’alaKing ,Chocolate Mousse, were demonstrated by some reputed chefs from the industry.
The feedback and the mouth publicity gained by the workshop showed a houseful on day two(24th September 2013), Chef Jitender Uppal, Director /Corporate Chef passion foods gave a crisp and encouraging talk on H.A.C.C.P., F.S.S.A.I.and also some basic continental cookery. The students were very fervent to participate in this interactive session which lasted for about five hours. There was a huge bonhomie between teacher and the taught, thereby creating an ambience of “Guru- Shishya” tradition.
The third day (25th September 2013) glorified in cheerfulness with the presence of Chef Ashu Chugh, Executive Sous Chef, at one of the best hotel”Le Meridian, New Delhi Chef Ashu  made his audience cheese friendly while he introduced certain French cheese like Chilled Carrot and Orange Soup,  Poisson Florentine (PoachedFish  garnished with spinach).
This knowledge booster workshop was 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 North India like IHM Pusa, IHM Kurukshetra, IHM Jaipur, Delhi Institute of  Hotel Management etc.

Mrs. Bharti Tyagi, Principal of the Institute was delighted over the interactive sessions and demonstrations throughout the workshop. 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 showcased almost everything that we have just seen in the textbooks only”, she added. The students had a question and answer round with Chefs at the end of the session and this was followed by a vote of thanks to the Chefs, media and all the participants for making the show a grand success.


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