The Department of Catering and Hotel Management, Hindusthan College of Arts and Science (HICAS), conducted a one-day hands-on workshop titled “Bites of Italy” recently.
The workshop was led by Chef Sagaya Raj, Executive Chef – The Culinariam, Ooty for 150 students. The hands-on session included making Fritto Misto, Capesante Gratinato, Beetroot Gnocchi, Tuna Tomato and Frisella, Frisella bread, Beef Wellington, Duck Breast à l’Orange, and Zuppa di Fisherman’s Stew, using the latest cooking technology oven.
At the end of the workshop, he showed the students how to present and plate their dishes using ingredients like microgreens, beer soil, fresh herbs, Brussels sprouts, jus lie, coulis, and tuile to enhance the presentation.
The workshop provided students with hands-on experience and insights into modern culinary practices, enhancing their skills in both cooking and presentation.
The session was headed by Dr. Premkanna- Head of the department, Chef Sabastian Shalvin – Department coordinator and Chef Sudheer & Sreedharan organised the event.
