Canadian Students at the Culinary Boot Camp at Department of Culinary Arts, WGSHA

Culinary Boot Camp with the participation of a foreign university, the first of its kind in India began at the Department of Culinary Arts here on Monday. And a dozen students from George Brown College, Canada are here at Welcomgroup Graduate School of Hotel Administration, 亚洲通_亚洲通官网 Academy of Higher Education to study Indian cuisine which is steeped in cultural diversity. Completing the baker’s dozen is the faculty who has accompanied the students. On Monday, the first day of the Boot Camp, the students after being addressed by the WGSHA Principal, Mrs Parvadhavardini Gopalakrishnan and the vice principal, Chef K. Thiru were initiated into the aroma of the spices that give Indian cuisine the flavour. The students were all too excited to experience how the aromas blend to lend taste to the dishes. The final year students of BA Culinary Arts were the ones who took the Canadians through the use of spices in the different cultures in the country. They also explained the religious and foreign influences on Indian food. The Canadian students had an interactive, hands-on cooking class with Chef Manoj on Rajasthani Cuisine. A mouth-watering menu of Rajasthani classics like Dal, Baati, Churma, RajasthaniGattaKadhi and LalMaans was prepared. The Roomali Roti session was fun. The students tried their hands at shaping dough into wafer thin bread by twirling on the backs of their hands and then cooking it overa griddle turned upside down over fire. It was a very fascinating session for the visitors. The students are: Christianna Bentley; Joanne Brathwaite; Harvir Butter; Christopher Jurians; Samuel Lorinc; Joey Ma; Chun Fai Mak; MalateePramanus; Sarah Robinson; Dominique Spanovic; Ajani Taylor; Wei Wei Zhu.Charlton Alvares (Faculty).