Culinary Achievers

MENTORING YOUNG BUDDING CHEFS After finishing high school, youngster stands at the threshold of CAI to materialize their aspiration of becoming chefs. Their ideas are loosely woven thought… delicate desire… faint citadels of hopes… Here starts the grooming. Its through genuine interest, kindness, appreciation, flexibility and openness the mentor goals are given shape. For some becoming, a chef is a natural born talent while others it takes a bit more of work. The mentor conjures between a teacher, guide and counselor to realize the dreams of young culinarians. Creating a wonderful gourmet delicacy from basic ingredient is a magical understanding for these budding chefs in the midst of experienced stalwarts. The desire to be a great chef nurtured with love for food and ingredients is meticulously groomed by the mentors who install in them a positive frame of mind to excel in the most pressing scenario. Finally it completes a full circle when the mentor through his profound experience en...

Cruise Galley Training Though cruising culture in Europe and the America has stoked the growth of the industry tremendously, India still seems to be struggling with teething problems in meeting the expectation of the companies hiring people. Nevertheless, in terms of staffing requirements many leading cruise line companies have identified India as a Destination of Trained Personnel. But the biggest confront for these companies was to hire the staff which is well trained in food preparation and presentation and good food handling practice. CULINARY ACADMEY OF INDIA , the only institute in Asia, was satisfying this urge, which is official training Centre for P&O Cruise UK, Princess Cruise USA & Costa Cruises ITALY by formulating “Pre-Embarkation Training Programme” for Prospective Crewmembers aspiring to be chefs on aboard luxury cruise ship. This Pre-Embarkation training refers to the acquisition of knowledge , skills and competencies as a result of the teaching of vocational ...