When it comes to international cuisine, the French are recognized for their high food preparation standards. The art of French cooking has been studied for generations and provides the foundation for many well-known culinary programs. Keeping the importance of French Cuisine in mind a workshop was organised in the Faculty of Hotel & Tourism Management by Chef Lokesh Swami, Executive Chef Caara Hospitality on the finer nuances of French Cuisine with a contemporary twist on February 28th 2018. He explained the intricacies of French cuisine, various ingredients used, and their nutritive and therapeutic importance.
The dishes demonstrated by Chef Lokesh Swami were Aubergine Mille Feuille, Qunioa Barley Brocolli Salad, Chicken Liver Ganache, Salmon en Papillote, Apple Firangipani Tart.
Handpicked students from 3 years of BHM tried their hand at preparation of certain dishes under the guidance of the visiting chef. It was a very interesting program which was a great learning experience for students and faculty members alike.