Report of “Six Days Workshop on French Cuisine -2023”
Organized by
Bhikaji Cama Subharti College of Hotel Management (19/01/2023- 25/01/2023).
French Cuisine being oldest and world renowned, highly diversified, mouth- watering . Highly demanding and most praised cuisine globally. It’s a complete blend of flavour, texture aroma and richness inclusion of aromatic rice, meat, veggie and assorted fresh herbs and flavouring cooked in most authentic, healthy and in balanced way.
French cuisine mostly based on fresh and locally available ingredients and avoids using pre mixes. Ingredients locally produced have high influence on dishes prepared.
Six Days French Cuisine Workshop is a Six day’s workshop shop organized by Bhikaji Cama Subharti Collage of Hotel Management and Le Frehindi Paris on typical and authentic French dishes includes Starters, Main Course, and Desserts.
Students took initiative and started event arrangements a week before the event. Teams were divided to help French chefs in their work and to carry out workshop smoothly and effective way, and few students were send to encourage other students from other colleges in the University to take active part in workshop.
Decoration work was done in Typical French classical theme based.
On Day 1st– French Chef Soodir Sing Koonoo and Chef Purseed Sobhadevi were introduced to students and Faculty members along with Mr. Haru Menta from Le Frehindi – Paris. Also knowledge on how to complete mise-en-place, how to start day to day work in busy restaurant along with basic knowledge of Herbs and various flavourings used in French Cuisine
Day 2nd–Chefs started with workshop and conducted demonstration on style and techniques involved in French cuisine along with how to start establish, run a restaurant in France and other parts of world.
Day 3rd– Live demonstration of Ratatouille, Fragrant steamed French rice preparation along with Whole roasted chicken were shown by chefs followed by tasting.
Day 4th- Demonstration on Salads along with their Dressings were shown by Chefs and told students the various kinds of Plating and presentation techniques.
Day 5th- Demonstration on Main course dishes like Roasted Duck, Grilled fish, Marseille style Shrimp stew and chicken Dijon were shown along with Plating and presentation techniques followed by tasting.
Day 6th– Last day workshop was kept reserved for Desserts and classical artisanal breads from France.
Six days French Cuisine Workshop was inaugurated by The Hon’ble Vice Chancellor Maj. Gen.(Dr.) G.K. Thapliyal who was invited as a special guest of the event. He emphasized that this kind of theme based food workshop must be organised on regular intervals to boost the confidence interest and morale of students. He thanked Dr. Shiv Mohan Verma, HOI, BCSCHM and all the organizing team members for organizing knowledgeable, interesting and amazing workshop.
Dr.Shiv Mohan Verma thanked all the guests who visited the workshop and enjoyed French Cuisine by French chef.
He also thanked all the team members who worked day and night to make this workshop a grand success.
In this six day’s French Cuisine Workshop, more than 30 students attended the workshop and learned how to prepare French dishes by French chefs.
