National Council For Hotel Management
And Catering Technology
Library eResources

Five regional cuisines would be demonstrated for two different sets of participants. Two persons from the identified institute can be deputed who would do the mise en place and demonstration. While mise en place can be done the previous evening, demonstration would be done from 9am to 1pm the next day. Institutes may decide the list of items (at least 10/12) that would be prepared conforming to six (06) portions each for tasting by about 30 participants. Each demonstration would be followed by a well researched presentation which will highlight the cuisines philosophy, history, cultural background, pots and pans, customs, spices, ingredients, etc. The objective of the demonstrations is to document and preserve authentic regional cuisines of India as taught at our IHMs.

Date
2014-01-27
End Date
2014-01-31
Move to archive
Off
Venue
AIHM / CIHM Chandigarh
Target Audience
Faculty of CIHM, SIHM & PIHM
How to Apply
Nomination by Institute.