The School of Hospitality & Tourism at Quantum University conducted a Cold Kitchen workshop on 11th December 2021, at the Food Production Lab. In the presence of a total of 23 Hotel Management students, Chef Parmesh Dutt showed a presentation on Cold Kitchen where he prepared various International salads and soup. Cold Kitchen is also known as the Garde Manger, which is one of the popular parts of the kitchen where cold foods are prepared for serving at a table.
The chef showcased many practical inputs to the students for the preparation of salads and soups that are globally popular. It was a highly interactive session with a descriptive presentation on food production. After the presentation was done it was time for the students to prepare different salads on International Cuisine. BHM students prepared different dishes such as Waldorf salad, Russian salad, Ambrosia, Caesar, etc which were delectable, indeed.
The students of Hotel Management got to learn the preparation of various types of International salads and soups. Under the guidance of Chef Parmesh Dutt, students learned different techniques of preparing global salads. Techniques like peeling, chopping, cutting, carving, and seasoning were taught to the students.
