Chandigarh October 12:- Dr. Ambedkar Institute of Hotel Management organized an Interactive workshop for students and faculty on Continental cuisine – Classical & Contemporary Trends conducted by Master Chef Parvinder Singh Bali. The students of the Institute & faculty from many Hospitality Institutes all over India participated in Chef Parvinder Singh Bali, Programme Manager – Culinary Services at the Oberoi Centre of Learning and Development (OCLD), New Delhi is a renowned Chef possessing varied international exposure, worked under many reputed chefs all around the world, and has vast knowledge of international cuisines. He has authored many books as well.
In the workshop, Chef Bali shared his knowledge and skills about the origin of the continental cuisine, regional variations, cultural and regional influences, the modifications with due course of time and the latest trends. In his trademark style, he interacted with the participants so as to make them understand the finer points of the cuisine. The students were very fervent to participate in this interactive session which lasted for about six hours.
There was a huge bonhomie between teacher and the taught, thereby creating an ambience of “Guru- Shishya” This was followed by live demonstration of classical and contemporary trends of Italian cuisine giving the participants hands on experience in preparing the exquisite Italian delicacies such as National soup Minestrone, hand rolled Garganelli Pasta with Kalamata olives, Grilled fish with fondant potatoes and A variety of interesting ingredients such as Mascarpone cheese, Boconcini were used to whip out these dishes which were not only a visual delight but also tasted as heaven. Chef Bali also familiarized the students with Molecular Gastronomy. “It is a modern style of cooking, which is practiced by both scientists and food professionals in many kitchens. It will help us make technical innovations and transfer the learning to our students”- said Mr. Manish, Food Production faculty Sahiba, an inspired student of 3rd semester of the Institute shared the wish to cook the continental dishes forever. Mrs. Bharti Tyagi, Principal of the Institute expressed satisfaction over the interactive session and demonstration. She stated that such interactions add to students experience and makes them ready to plunge in industry. “Such workshops provide students with a unique exposure, which increases their awareness about the newest trends in modern gastronomy” quoted Mrs. Bharti Tyagi. Chef Bali also prepared an Italian Menu for the students which were as follows:
• Minestrone Soup – A thick soup of Italian origin made with vegetables, addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes • Hand rolled Garganelli Pasta with Kalamata Olives and Grilled Vegetables – A type of egg-based pasta served with kalamata olives and an exotic variety of grilled vegetables.
• Grilled Fish with Fondant Potatoes, Beans and Sauce Vierge – Fresh grilled fish with, fondant potatoes and beans served with a tomato and basil
• Tiramisu – An Italian cake and dessert. Made with whipped eggs and mascarpone cheese, flavoured with coffee. Chef also demonstrated some preparations like Boccioni which are influenced by “It was truly an amazing experience for us. He made the toughest of the things look so simple” said Anupam Kumar, faculty from IHM Hajipur, Patna.
The students had a question and answer round with Chef Bali at the end of the session and this was followed by the vote of thanks to the Chef , media and all the participants for making the show a grand success.