Celebration of International Chefs Day

Over the last one month there have been various activities going on for the International Chefs Day which is celebrated on the 20th of October each year. There were individual competitions in all of our food production practicals. In the advanced bakery practical we had to prepare one cold dessert and plate it creatively. While the competition in American practical was even more interesting as … Continue reading Celebration of International Chefs Day

Ingredient # 2

Today was the second practical in Asian cuisine when we cooked another Chinese menu. Mis-en-place is the most important. But it is all the more important when it comes to cooking Chinese food. Pictured here are all the basic ingredients which were needed to make the entire menu today. Following are the ingredients pictured above: On the left Pak choy In the centre Tomato sauce Oyster … Continue reading Ingredient # 2

Ingredient # 1

In the first menu of Asian cuisine practical we used Oyster and wood ear mushrooms. This was the first time we were going to cook both these mushrooms. Oyster mushrooms have a wonderful flavor and texture. They are a lot softer than the button mushrooms after cooking. We used them in vegetable clear soup and stir-fry. Wood ear mushrooms are also known as cloud ears. … Continue reading Ingredient # 1