On July 25, 2020, Chef Altamsh Patel, Executive Chef,The Park, and Joint Secretary, WICA, was invited to speak to Students about “Japanese Cuisine”. Chef Patel discussed the basics of Japanese cuisine and also answered Students questions. More than 100 participants, including Faculty Members and Students, attended this webinar.
On July 15, 2020, Chef Tushar Malkani, Managing Director, Malkani Hospitality Pvt. Ltd., spoke to 98 Students and 7 Faculty Members on “Coffee Culture”. Chef Malkani spoke about the different types of coffee and its cultivation, and gave demos of how coffee is made at his restaurant. Also, he showed how to operate and clean a coffee machine. The talk was followed by an interactive session.
On July 12, 2020, Mr. Sanjay Shedge, Managing Director, AMSA Overseas Pvt. Ltd., discussed the “Scope of Hospitality industry beyond hotels”, where he spoke of the different types of services associated with hospitality and the career opportunities available to Students. More than 95 Students attended this webinar, which ended with an interactive session.
The Department of Hospitality Studies organised two webinars to commemorate World Chocolate Day, which falls on July 7, 2020.
Chef Gaurang Motling, Pastry Chef at Empressa Hotel, was invited to speak about “Chocolate & Modern arts”, where he discussed and gave a live demo of three types of Ganache — white, dark, and milk. Chef Motling also showed the various types of garnishes used in bakery. The webinar was attended by 86 Students, and ended with an interactive session.
In the second event, Chef Vivek Kadam, Executive Pastry Chef at ITC Maratha, and General Secretary of WICA (Western Chef’s Association), was invited to speak on the process of chocolate-making in a webinar titled “Bean to Bar”. Chef Kadam explained how chocolate is made and actually described the process from the stage of beans to the transformation into bars. He spoke of the different types of chocolate, and the various varieties of beans available and the regions in which they are cultivated. In addition, Chef Kadam also displayed some of his work and answered participants’ queries. The webinar was attended by 98 Students and 7 Faculty Members.
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