<p>Italian chef Michele Tomadin dished out some exotic Italian food. Pastas, meat, fish... were just some of the chef's special that one got to see at a live food demonstration, Chef-o-logy at Metro Cash and Carry in the City.<br /><br />Chef Michele blend traditional and regional Italian cuisine like pastas, meat and fish dishes. <br /><br />Among the chef's delicacies were chicken breast stuffed with authentic <br />Italian cheese and shitake mushrooms, vegetable lasagna, spring vegetable <br />fettuccine and green apple farfalle filled with cheese. <br /><br />All the dishes were cooked in Italian olive oil. "Italian cuisine is different from Indian dishes, which is why I chose dishes with some similarities so that they can be made <br />easily by Indians," said Tomadin. <br /><br />He added, "some of the ingredients that I have used are not available here like the mushroom. For ingredients that are not available here I will suggest an alternative."<br />Each dish was demonstrated step-by-step so that the audience could grasp what and how they were cooked. <br /><br />Ingredients like the Provolone cheese, olive oil and mushrooms were brought down from Italy by the chef. <br />"I am a student of hotel management and I am happy that I had the opportunity to see chef Tomadin at work. The dishes he made are easy to cook and less time consuming. I am waiting to try out these dishes myself," said Priyanka, a student with <br />Garden City College. <br /><br />Veena, a home maker, who was also present said, "I came here to shop for some groceries. I was impressed by the chef. My children love pasta and now I learnt how to make a variety just making minor changes."<br /></p>
<p>Italian chef Michele Tomadin dished out some exotic Italian food. Pastas, meat, fish... were just some of the chef's special that one got to see at a live food demonstration, Chef-o-logy at Metro Cash and Carry in the City.<br /><br />Chef Michele blend traditional and regional Italian cuisine like pastas, meat and fish dishes. <br /><br />Among the chef's delicacies were chicken breast stuffed with authentic <br />Italian cheese and shitake mushrooms, vegetable lasagna, spring vegetable <br />fettuccine and green apple farfalle filled with cheese. <br /><br />All the dishes were cooked in Italian olive oil. "Italian cuisine is different from Indian dishes, which is why I chose dishes with some similarities so that they can be made <br />easily by Indians," said Tomadin. <br /><br />He added, "some of the ingredients that I have used are not available here like the mushroom. For ingredients that are not available here I will suggest an alternative."<br />Each dish was demonstrated step-by-step so that the audience could grasp what and how they were cooked. <br /><br />Ingredients like the Provolone cheese, olive oil and mushrooms were brought down from Italy by the chef. <br />"I am a student of hotel management and I am happy that I had the opportunity to see chef Tomadin at work. The dishes he made are easy to cook and less time consuming. I am waiting to try out these dishes myself," said Priyanka, a student with <br />Garden City College. <br /><br />Veena, a home maker, who was also present said, "I came here to shop for some groceries. I was impressed by the chef. My children love pasta and now I learnt how to make a variety just making minor changes."<br /></p>
