Sunday, May 22, 2016

CAMPUS TO ENTREPRENEURSHIP

Everybody seeks education for a purpose. Be it to get a job, following one s passion, to achieve something greater and beyond or even just to go on with life.
So did I and here is mine
Hailing from a family of entrepreneurs, business and finances were the most common topics of discussion during dinners as I grew up. Although I didn’t understand much at that time I still was fascinated by the idea. Every now and then people would ask me what I wanted to be in life and I would just casually reply back stating whatever i had in mind at that time and people seemed to be okay with it.
When i was 18 and people around again asked me what i wanted to do. Except this time they were all dead serious. And i still wanted time to figure out stuff and they were not okay with it. After which i had to join the rat race or the big south Indian dream of being an engineer. Like every good student i studied hard for about 6 months and slowly i started to realise that this not what am supposed to be doing. i started to look into my inner engineering and i felt extremely sure that engineering was not meant for me . i started exploring other options that’s when I started to cook . It felt great to cook!! i quit engineering , took a years off and started off baking from home it was a great experience although i couldn’t mint money i was fairly above breakeven i had some all time sellers like some luxury cookies and some desserts which kicked of really well .. Eventually i felt that i needed some professional culinary guidance, after which Culinary Academy Of India happened. Ii had the opportunity to go to one of the best schools in the world!!! I couldn’t ask for more.

So here I joined the academy with a very clear agenda to understand the inside and out of the food business, studying in a culinary school is totally different experience than doing any other course. My school is called an academy for a reason..the academy is like an industry itself , it takes a lot from you and of course pays u back in bulk ,they say that we need to put in a lot of effort and pressure to get a diamond its exactly what happens at the academy . Your are trained vigour sly with the Best instructors and with world class equipments and prepared for the challenges in life in a very big way. So i strongly felt my purpose of education is being served. The three year intensive training and the great support from the academy felt good enough for me start off with my own endeavours,
I had my eyes wide open for new opportunities and ideas and was trying to explore some undiscovered places of business in my search I found several options I wanted to do a make your pastry concept where people could actually come into the pastry bar all the minimum inputs would be ready like a sponges chocolates syrups etc and people can make their own dessert according to their own whims and fancies and also leaving a self satisfactory feeling of making ur own dessert.  i had also thought of commercially processing some desserts and selling them via different mediums for instance through a vending machine or in super markets .. However finances didn’t seem to be working out.  i always wanted my business to a cater to a necessity, after several visits to many of the restaurants i had observed that many restaurants serve food dripping with a lot of oil even something as fresh as a soup would have oil films floating over the top layer which i not only found unappetizing but even if the food had been tasty it would have made me feel extremely guilty for the amount of oil i have taken in. So fried snacks were out of the question then came the idea to actually start a fast food place which would be oil free. I felt it was a necessity, because a lot of things around us have changed, the way we work, the way we live ,but however the food that we eat hasn’t changed as much, keeping in mind today’s extremely busy lifestyle and sedentary work style. People really need to change the way they eat as it highly reflects on their health 
So “oil free” is going to be a fast food restaurant which focuses on giving quick and fast moving foods which would be oil free and can be indulged in without any sort of guilt. I plan to use some very special set of equipment and special kind of technology to assure that we are what we stand for which is oil free food .We would have a range of snacks and beverages and some main course. Eventually i would like to make it into a chain of fast food restaurants and give franchises to people who share the same interests and necessary ingredients and other requirements etc would be given by us so they remain standard for all our outlets


I always wanted my business or my products to help make peoples life get better so that’s where the idea popped out to start of an oil free restaurant.. This is  something today’s people  needs due to the sedentary and busy life’s that people lead nobody seems to strike a balance .. so oil free is going to be a place where people could leave there guilt and worries at the garage could hog on food with absolutely no guilt .. i plan to use a very special   set of kitchen ware and equipment and new kind of technology to make these foods oil free and make it available  to people .  I really hope this culinary journey would help me make a change in people’s life.


By

K.SUJANA
BCT&CA,Final year
CULINARY ACADEMY OF INDIA
website:www.iactchefacademy.com
email::iactca@yahoo.co.in

[Culinary Academy of India,Culinary arts,Hotel management,Bachelors Degree in Catering Techn ology and Culinary arts,Chef schools,Culinary colleges,Pastry and Bakery,Kitchen,Resturant,Professional cooking,Best chef instructors]

Thursday, May 19, 2016


BEST OF CAI-ICE SCULPTURES

The history of ice sculpting began as soon as ice harvesting began. A 300 pound of crystal clear ice block can be purchased and used for sculpting. People often refer to Ice sculpting as ice carving .Ice sculptures have a very limited lifetime and they are mostly used at extravagant events or special occasions.

Chef artists with these skills are generally called as Ice Sculptors .Combining traditional carving techniques with today’s modern technology in terms of power tools and crystal clear Ice-Blocks the students are trained to master the fine art of Ice-Carving under highly experienced professional chef instructors.Student learn to design a beautiful carving from a jpeg images or an old photograph.



 They also try out their hands on three dimensional life size sculptures and the tallest ice carving made by the students of CAI stands 26ft in height and 32 blocks of ice were used to make this carving. The master piece was display just after sunset on the roof top of the college with scenic beauty of Hyderabad in the background.




Tuesday, May 10, 2016

Edible flowers and there usage in food

“Flowers are sunshine, food and medicine of the soul”

The beauty and fragrance of flowers have always been appreciated and enjoyed by all; they have a soothing and calming effect on us. There vibrant colours and patterns bring in such joy that the soul is at peace. Food as they say is the way to a man’s heart and thus then flowers and food was combined the result was edible flowers.
The usage of edible flowers is not new in the kitchen, but it has gained popularity only recently. With the practice of delicate plating, what better than flowers to be used as garnishes. Using flowers in cooking is a practice that dates all the way back to the Roman Empire. It became widespread in the middle Ages and continued in popularity through the Victorian era. These days, many restaurant chefs are reviving this culinary art, using flower petals and blossoms to add both flavour and beauty to their menus.      


Not all flowers are edible and thus one has to be cautious when using them, never eat flowers from florists, nurseries, or garden centres, in many cases there flowers have been treated with pesticides that are not labelled as food crops. Always pick the flowers in the morning as their water content is at its highest. Remove the stamens and styles of the flowers before eating. The pollen can detract from the flavour; it may also cause an allergic reaction to some


Some flowers that are safe for consumption are:


Tuberous Begonias: The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

Wax Begonias:The fleshy leaves and flowers are edible raw or cooked.They can have slight bitter after taste and if in water most of the time,a hint of swamp in their flavour.


Calendula:Also called Marigolds,is a wonderful edible flower.Flavours range from spicy to bitter,tangy to peppery.Their sharp taste resembles saffron and has a pretty petal in golden-orange hues.These can be sprinkled on suops,pasta,rice dishes,herb butters,or salads and they add a yellow tint to them,and only the petals are edible.


Chrysanthemums:Tangy,slightly bitter.ranging in colors from red,white,yellow and orange.They range in taste from faint peppery to mild cauliflower.the petals should be blanced first and then scattered on a salad.The leaves can also be used to flavour vinegar.young leave and stems of Crown Daisy,also known as Chop Suey Greens or Shingiku in Japan,are widley used in oriental stir-fries and as salad seasoning.


Apple Blossoms:They have a delicate floral flavour and aroma.They are a nice accompaniment to fruit dishes and can easily be candied to use as a 

Candied flowers and petals can be used in a variety of imaginative ways; they can be used to decorate cakes, ice creams, sorbets, crèmes, fruit salads or even cocktails.


Edible flowers are one of the latest trends in the culinary world and are being widely used by chefs to enhance the aesthetic values on their plates.







By Shivangi Mathur

BCT&CA-Final year

Monday, May 9, 2016

“EAT RIGHT FOR YOUR BODY TYPE”

Ayurveda –the science or the knowledge of life is known for its oldest medical systems on earth. It provides us with all the important information related to our weight, health and happiness which could be controlled by us. It has two aspects, one is preventive side and other is curative side. The preventive side focuses mainly on how illness could be avoided just by following right diet, meditation and yoga whereas the curative side consists of eight branches of medicine.Here we emphasize on the preventive side of Ayurveda as “Prevention is better than cure”. Ayurveda teaches us that one don’t require medicine, if they follow a right diet.Ayurveda says that everything in this world is made of five elements which are Water, Earth, Fire, Ether and Air. These elements are energies made with finer molecules when combined form all life forms around us.They vary from each other by their densities and vibration.
The lightest of them all is Ether with condenses to form Air. When air flows it creates friction which produces Heat or FireThe fire creates moisture which condenses to form water, which ultimately condenses to become earth which is the densest elements.to keep healthy body we need to balance these elements. These elements are combined in various ratios to form three main energies or called Doshas.These doshas are responsible for everything that happens in our body but it vary from one body to another as they are present in various proportions.

The three main doshas are:

·         The Vata dosha is made of air and ether.
·         The Pitta dosha is made of fire and little water.
·         The Kapha dosha is made of earth and water.

Most of us have two dominant doshas , or you can also have all three dosha balanced which is called tri-doshik but it’s very rare.Before actually starting or following ayurvedic diet one need to find out which dosha they have.To find out this a test been conducted in which all students were distributed with a set of questionnaire based on their body frame ,height, features, personality, appetite ,bowl movement etc.

Vata dosha and balancing diet for it
Vata body type is naturally slim, with a small frame woth a predominating collarbone, delicate arms and slightly jutting bones.Vata have excessive air in stomach which agitates the fire in body. Overeating should be avoided and one should consume small portions.one should eat on regular intervals as for vata people it’s hard to digest food.They should-

·    Have food which are sweet sour and salty and reduce consumption of bitter, astringent and pungent tastes.
·         Rice and wheat grains are best followed by oats.
·         Mung and red lentils are good.
·         Should avoid too many nuts and caffeine also carbonated drink and cold drinks.

Menu for Vata
·         Warm Sweet potato, Rocket and goat cheese salad
·         Green chicken, broccoli and pea curry with rice
·         Saffron and cardamom Rice Creams

Pitta dosha and balancing diet for it
They have medium build with good muscle tone and good complexion. They have good appetite and quite thirsty.
When imbalanced sweat a lot and start to develop disorders and liver problem.
They should-
·         Using ghee as fat medium.
·         Use more astringent, sweet and bitter food like coriander, coconut and asparagus.
·          Avoid intake of excess of salt, sourness, spices and oil.
·         Consume more lean meat.
·         Include lot of raw fruits and vegetables. 
Menu for Pitta
Chicken, Fennel and broad bean salad
·         Risotto with pumpkin seed, mint and broad bean pesto
·         Simple lentil and coconut pudding
  
Kapha dosha and balancing diet for it
This body type is curvy with heavier frames, bigger bones, strong muscles and little extra body fat. When unbalanced they have poor digestion which leads to heaviness and lethargy after eating. They have frequent congestion, sinus problems, asthma or cold.
They should-
·         Consume more of vegetable proteins.
·         Increase intake of bitter foods, astringent and pungent food.
·       Avoid raw salad, refined sugar products, dairy products, nuts, cold and fizzy drinks.
·         Dink spiced teas and spiced lassi in summers.

Menu for Kapha Dosha
Hearty puy lentil and herb soup
Ayurvedic lentil curry with savoy cabbage and peas
Baked spiced stuffed apple
It is rare for us to have all these Doshas in balanced way in our body. The dominant dosha becomes one’s own dosha depending on which element is high in your body. For this one has to find out their own dosha and then follow and monitor their diet and it would definitely help one in living a healthy life.