Skills on a platter

VARIED CUISINE

Skills on a platter

Kasi Vishwanath demonstrating the recipes.

It was an afternoon dedicated to the hospitality industry and the young minds who aspired to be a part of it. Metro Cash and Carry India, hosted an array of competitions, cookery demonstrations and discussions called ‘Chef-o-logy’ at its Yeshwantpur centre, which was attended by not only the senior industry professionals and chefs but also students from several hotel management institutes in the City like Garden City College, M S Ramaiah College, PES College and Presidency College.

The place was high with energy with youngsters showing their skills and trying to learn as much from the experience as possible.

Students participated in the competition section of the event in categories like cooking, mocktail, bartending and table-laying. The bed-laying competition got an especially good response as the participants struggled to finish the task in the given time limit with their friends and classmates cheering on. There were some fun-filled activities also which generated a lot of laughs from the crowd present.

An example was the prop competition where the participants had to make random props like oversized glasses, shimmery pom-poms and dusting cloth seem more interesting by using their creativity.

Industry professionals adjudged these events revealing the talents of the enthusiastic participants.

 This interactive platform provided services to the customers in areas like thematic cuisine creation, food festivals under one roof.

The event provided an opportunity for youngsters  to be guided by industry specialists and learn from their experiences. These chefs could not only see what the students were good at but were also able to help out young minds.

As the event progressed, chef Kasi Vishwanath, who was present at the venue showcased his signature cuisine and demonstrated the art of menu merchandising to the students.

Following the modern European cuisine, he prepared three dishes.  These mouth-watering recipes were Prawns and Harissa, Roman Pan Roast Fish with White Wine Sauce and Caramelised Onion with Sweated Spinach and finally, the Italian Panna Cotta.
This demonstration was attended hugely by the students who interacted with the chef. The final part of the evening was the fashion walk which showcased the clothesline for the industry. These included the premium house wear, kitchen wear and support staff uniforms.

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