Culinary Achievers

Arash Deep Singh,Student@CAI-North West Frontier Province & Its Cuisine

2011-07-19T02:09:00.001-07:00

North West Frontier Province & Its Cuisine

North West Frontier Province also known as the Khyber pass.
It is quite similar to the cuisine of Northern India and is highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. This cuisine is largely based upon the chief crops: cereals like wheat, maize, barley and rice. From the North West Frontier Province comes the famed Peshawari cuisine, one of the legacies of undivided India. This delectable cuisine can be best defined as rustic and robust. This cuisine uses the simplistic style of preparation, where large chunks of meat, seafood and vegetables are marinated sparingly and cooked in the clay Tandoor at high temperatures so that they remain tender and succulent. The spices and flavours are judiciously used so as not to overpower the preparations and to be acceptable to every palate. The rustic nature of the cuisine and the focus on preserving the flavours and ingredients is another USP of this cuisine.
North West Frontier cuisine has been popular because most of the kebabs o
we their origin to this cuisine. This cuisine is very popular because of its unique style of cooking in terms of methods and ingredients. The flavour that the tandoor imparts cannot be duplicated. The other important factor is that the method of cooking is quite adaptable to vegetarian ingredients also. While the preparation seems simplistic; the standardization of recipes, quality of ingredients used, marination time, temperature of tandoor, type of tandoor and the standards set, are followed religiously. NWFP cuisine is known for its richness and flavor. It is quite similar to the cuisine of Northern India and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. Black cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout the region were harvested in the region. Various kinds of pulses also make up an important part of the dishes. While lentils (called daal), and chick peas (called channa) are popular ingredients in cooking, Beans such as black-eyed beans (lobia) and kidney beans (rajma) are sometimes served in a tomato based masala sauce, especially in Punjab. Curries, with or without meat, combined with local vegetables such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and peppers are most common.Of all the meats, the most popular are goat or mutton, and chicken.
Popular desserts include Peshawari Kulfi, SheerKurma,kulfi,falooda,kheer,rasmalai, phirni, zarda, shahi tokray and rabri desserts also include a long list of halvah such as multani sohen halvah, kheer made of roasted seviyaan (vermicelli).

MAHARASHTRIAN CUISINE-By Vishal Gunwant Gondane Faculty @CAI

2011-07-09T01:41:00.000-07:00

MAHARASHTRIAN CUISINE

The authenticity of Maharashtrian cuisine lies in the appetizing, delectable and gratifying sweetness. As you move from north to south or east to west of Maharashtra can find the food ocean of their deferent regions in their staple food. The secrets of their sweets are right amount of ingredients with proportion of their meal. Mostly Sugar and Jaggery are widely used to sweeten the dish. Maharashtra have varieties of sweets for each festivals or celebrations right from Makar- sankranti to Deepawali, no one can lose even one chance to enjoy adorable Tilgul while flying the kites.

It is made up with Sesame seed and jaggery powered together and creates deferent shapes as you like. The purity of the religion comes with the exchange of the Tilgul during festival. Every guest treats himself with immense varieties of deserts. The most fascinating and Intrigue desert is Poor a poli.

This is the dish in which you can find the simplicity of Maharashtra. It is one of the most popular sweet item in the Maharashtrian cuisine. It is made from jaggary , yellow gram, plain flour, cardamom powder and ghee. It is made at almost all festivals, usually eats with seasoned milk.

Mahrashtra is divided into three region, Konkan Marathwada and Vidarbh with some subregions.The konkan gives you pleasant and crunchy taste of coconut when it infused with sugar or jaggary.

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Khobra Burfy is now part of their staple food. They haven’t touched their basic recepies and original ingredient in order to maintain the original flavor and simplicity of the dish.

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One more thing considered as a favorite amongst all Maharashtrian is mango, yes name is enough for the introduction. Hapoos is named as king of mango. There are lot more experiment they do it which results from Amba Poli to sweet mango pickle.Hapoos is world famous and export to various countries. The most ubiquitous sweet during the summer months is undoubtedly “Aamras” (ripe mango pulp). “Kelyache Shikran” used to be every mom’s fallback plan when her kids refused to eat the “boring” bhaji.

Sakharbhat (sugar rice), NaraLibhat (sweet coconut rice), Keshar bhat (saffron rice) are three main sweet rices. They are generally made during NaraLiPournima or Rakshabandhan.So every month of the Year there are something to offer as a desert.

Vidarbh region comes second after konkan for desert. What coconut is for konkan, semolina is for vidarbh.when the flavor of roasted semolina infused with ghee and sugar the end product what you get is ambrosial called sheera. In rural area the process ends with milk and nuts as milk gives the soft texture to the sheera

Rest of the maharashtra covered by Marathvada.People are reach in milk and milk products,”Shrikhand” is most darling Desert from marathvada and lovable all over the maharashtra, a sort of thick yogurt sweet dish, is a great favorite at weddings and the Dussehra festival. Flavored with cardamom powder and saffron, this aromatic dish is served with piping hot puries.

When it comes to festival”Ganesh Chaturthi” is most famous in Maharashtra and Celebrate widely with great enthusiasm. Modak is authentic desert which is steam balls filled with sweet mixture made up from jaggery gram flour and lots of other ingredients.

Apart from above, they have”Basundi”for Akshay Trutiya,”Masala Doodh for Kojagiri Pornima,”Anarshe”and”Karanjee”for Deepawali and a lot more. Every marriage ceremony has end up their celebration with BOOOONDI, the small sweet balls made up from lots of sugar and gram flour. The honesty and love in the hospitality of maharashtrian makes their food palatable and enjoyable…

CHEMISTRY IN KITCHEN-By Chef Rajiv Dutta- Faculty at CAI

2011-06-22T03:15:00.001-07:00

CHEMISTRY IN KITCHEN

Chemistry in gastronomy is the trendy new chapter of ever progressing culinary genre and the scientific study of deliciousness.
Where the science of food is not new and liquid nitrogen, pectin, spherification, syringes are now well placed term of post modern cooking and chef s laboratory. The arena of kitchen in which duo of culinary enthusiasts and scientists came together to define the art and science of modern eating. Ultimately the applications of science and vein of culinary art running squarely across.
The transformation of technique and application is the key to the progressing journey of food. While the tastes and flavours remain familiar, it is the form, the presentation, and the manner of preparation and consumption that are unique. Despite the ultra-modern equipment and strangely presented food, the goal is not to completely alter the concept of cooking, but rather to find a new way of expanding on a foundation that has been building for centuries. The concept was perhaps presaged by Marie-Antoine Crème one of the most famous French chefs, who said in the early 19th century that when making a food stock "the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous part of the osmazome from detaching itself."

The term “molecular gastronomy" was coined in 1992 by Hungarian physicist Nicholas kurti and French physical chemist Hervé The It became the title for a set of workshops held in Erice, Italy (originally titled "Science and gastronomy")that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened term Molecular gastronomy also became the name of the scientific discipline co-created by Kurti and Harve. This to be based on exploring the science behind traditional cooking methods. . His hobby was cooking, and he was an enthusiastic advocate of applying scientific knowledge to culinary problems the idea of using chemistry to study food is not a new one, for instance the discipline of food science has existed for many years. Kurti and this acknowledged this fact and though they decided that a new, organized and specific discipline should be created within food science that investigated the processes in regular cooking

The term molecular gastronomy conjures images of laboratory derived experiments more than a dining experience, but in most cases it's actually both. Many practitioners do create in laboratories, which are simply modern kitchens outfitted with new high-tech equipment. Now kitchen is just like a science laboratory and cooking is just another experimental science.

The intent of molecular gastronomy is consistent with the chapters of the culinary movement that have prece

ded it--innovation, amusement, inspiration, and ultimately pleasure for instance imagine an orb shaped dish brimming with fluorescent orange foam is placed in front of you. As you place the spoon on your tongue, the foam vanishes leaving behind nothing more than the essence of fresh, sweet carrots lingering in the back of your throat it elicits at once the comfort of familiarity and the shock of the completely unexpected.

As the meal progresses, the facial expressions alone seemingly capture the essence of the entire philosophy. With each bite expressions shifts from fear to curiosity to confusion and ultimately morphs into to a huge smile that at once exudes the whimsy of childlike wonderment and the realization that the concept does make sense. You cannot help but smile along with ….

There has been a recent face of molecular gastronomy in the culinary world, and it has definitely intrigued the food endeavours is to deconstruct dishes to their simplest forms and reconstruct them in tasteful and artistic ways, combining science, food and art.
Learn to deconstruct a dish. Understand the different components of a dish and how they work together. Without knowing the basics, how can you rebuild it to your own interpretation? For instant Strawberries and Cream – Deconstructed, The idea of this dish is to transform how you taste strawberries and cream. With the traditional dish, you taste strawberries then the cream. Using spherification, you taste the cream first and then the strawberry caviar burst, reversing the order in which we are used to as well as the over all texture of the dish. Chefs today are magically transforming liquid oils into powder, sometimes even replicating the flavours complexity of a whole course. The “secret” ingredient is tapioca malt dextrin. In the avant –garde restaurant kitchen, highly flavoured oil is blended with tapioca malt dextrin to transform the oil from liquid to powder. “Powder oil,” having a high affinity for water, pleasantly coats them out while releasing the flavours of the oil. Some chefs have used this ingredient to turn peanut butter into a granular powder that reconstitutes in the mouth. Lecithin is a staple ingredient used to emulsify sauces like mayonnaise and vinaigrettes. Spherification helps to create an oval sushi product with a core of “pearls” surrounded by traditional rice and an avocado wrap. The pearls are made from a solution containing flavours, colours, and about 1% sodium alginate. Droplets of this solution are added to a 1% calcium chloride solution to form the pearls.

Photo courtesy of Zoya Rozet and Gum Technology. This new technology to elicit new emotions." one which is at once both familiar and jolting.

…cooking was the last of the ‘chemical arts’ to become the object of scientific scrutiny and it still solid science rather than anecdotal knowledge

The New Era of Desserts -By Chef Sanjay Kumar Faculty@CAI

2011-06-15T05:04:00.000-07:00

The New Era of Desserts

A hot trend right now is drinkable desserts. In addition to serving milkshakes, pastry chefs are now experimenting with flavors and ingredients to create innovative liquid desserts. This is an ideal concept especially since it is the perfect cooler for the summer time. It’s not your regular desserts churned into the liquid form but the ingredients specially created into the liquid form and liquors like cinnamon or mint are added to improve the taste and baileys are added to give it a smoother texture. These items are listed as dessert cocktails and include such items as Peach Melba and banana split.

They incorporate a different flavor and textural experience from the beverage point of view. Like a carrot cake martini which is sweet and spicy. All the cocktails need not be inspired by an existing dessert, but can be a tantalizing one, like a milky combination of vanilla vodka and creamy banana liquor. Some dessert beverages have tit bits in them like tapioca pearls, which are served with a wide enough straw so the pearls can fit through. All the desserts are served in fancy glasses and most have a cream cheese frosting rim. It’s like a slice, I mean glass of heaven. Another way to make your dessert stand out is by pairing sweet and savory on the same plate. Savory ingredients can make interesting toppings for frozen desserts or can be chopped up and mixed into a dessert. Like an orange and bell pepper dessert. In case the flavor of the savory item is too dominant, it should be steeped in a cream mixture and then cooked.
Another way to test your limits is to create sweet versions and familiar savory items like, a“Caprese salad” with alternating slices of macerated strawberries, pannacotta and basil, drizzled with balsamic syrup. Not everyone is up to this challenge of experimenting with these flavors and textures, but the ones who dare to try will not be disappointed. As this era progresses the popularity will increase and wow at the end of your dining experience will be a bigger one!

LATEST FOOD & BEVERAGE TRENDS

2010-11-29T00:15:00.000-08:00

Food network– Social networking has made the world a smaller and better place. With Multiply, Friendster, My Space and with the explosion of Face book, more and more people are reconnecting. Eventually a lot of chefs, cooks and foodies signed up and started exchanging recipes. It is possible now to share recipes, techniques and information with people around the world. It then follows that Food Social Networking will be the next best thing. Grocery shoppers will be dependent on social networking more than advertising to help them to decide on where to buy and where to eat. A kind of social currency, as the blogosphere has anchored itself as a major word-of-mouth avenue. Gourmet and gastronomy will no longer be an exclusive club for foodies.

Franken food – With the latest technologies in bioengineering, it is now possible to come closer to that utopia of the perfect food supply. We should be expecting more consistent food crops, and therefore better quality ingredients. But this has its own sets of controversies. On the other end of the spectrum, the nutritional aspect of food production and consumption will definitely be looked at more closely.

Green Advocacy – Consumers are now more than ever aware of the consequences for irresponsible production practices. Tree huggers were right all along. Now the rest of us are catching up. We now look for ingredients, products, restaurants and food and beverage manufacturing that translate into environmental responsibility, efficiency and cost management. It is expected the demand for produce that are treated with little or no chemicals, safe manufacturing practices and sustainable production will increase. More emphasis will be put on local produce which do not require huge transportation expenses. With this, we could expect the rise of celebrity farmers making headway in local production, as well as the interest to have a home garden. We would now know more about seasonality, about the importance freshness. There will be more restaurants trying to get ‘green certified’ to attract the growing number of clientele who are environmentally conscious.

Healthy convenience – Convenience stores will be packing more healthy options on its menus. Additional channels of distribution will be evident as more and more are adopting the grab-and-go lifestyle and looking for healthy alternatives. Quick lunches that pack the nutritional punch will be readily available, in environmentally safe packaging! Copy cat competition will have independent and chain restaurants to adopt new menu items that have been top sellers at competitors. Donut shops are now going into the smoothie business. The smoothie bar will now be incorporating gourmet burgers. Cupcakes will be popping up ridiculously in every nook and corner. Soon there will be so much noise, differentiation will muddle out the true identity of the dining experience. Soon the phrase ‘jack-of-all-trades, master-of-none’ will prosper.

Back to simplicity – With the recession affecting the globe, what did we discover? Simple sells. Chefs and restaurants now are capitalizing on the power of classic combinations and pure ingredients. Mad Men has tickled the Baby Boomer’s fancy, so expect a return to Mama’s home cooking. ‘Rustic’ will replace ‘molecular gastronomy’ as the new buzzword. Foodservice operators have been having success with retro menu items—things that people grew up with. From a culinary perspective, however, many operators have been able to add a unique twist to these timeless favorites.

The Offal Truth – In order to control food costs, savvy chefs and restaurateurs are looking at these odd parts to offset the expensive steaks and chops. Expect specials on tongue and oxtail along with beef and pork cheeks, chicken gizzards, tripe, and other innards and odd parts. Oxtail Ravioli? Beef Cheek in red wine reduction?

Tart it up – Restaurateurs are noticing a trend….we need more zing, more pop to what we eat. By next year, restaurant menus will be featuring a balance in sour, salty and sweet sensations, in the form of pickled vegetables, the rise of Ethnic cooking and exotic flavors. Sugar and spice and everything nice will get it’s second serving in the spotlight. Extreme flavors will gain ground. Moody Food that make claims relating to improved mood and emotional wellbeing will represent the next generation of functional products.

Retail therapy – Supermarket Steak sales will surge as the avid diner rediscovers his own dinner table at home. Artisan items such as goose liver pate, pickled vegetables and salad dressings will dominate the grocery shelves, each capitalizing on ‘home grown’. Private labeling will bring back the desire for personal. We will see the emergence of the personal chef service against traditional catering services.

Cuisine and Culture by Ms. Shweta, 1½yr. CCCFPP

2010-04-12T01:39:00.000-07:00

Cuisine and Culture

One of the oldest civilizations known to man, India, is many worlds within one. From the alpine mountains up North, to the sultry, spicy lands down South, each region is as diverse as it gets. India has been visited by many races in the past – each bringing with it, its unique culture, tradition, sometimes religion, and without a doubt – its food!

One of the first races recorded to have invaded India was of the Aryans. They brought with them sugar, turmeric and black pepper and introduced domestication of cattle to obtain milk. They classified all foods into Satvik (easily digestible), Rajasik (heavy to digest) and Tamasik (dark foods leading to an unhealthy life), thereby teaching the native Indian to emphasize on the development of mind, body and soul through food.

The northern region of the country was highly influenced by Mughal or Persian cooking style. The Persians introduced the Indians to rich relishes, meats with cream and butter sauces, dates, nuts, and sweets. The essence of their native place was incorporated in the India Cuisine with dishes like the Biryani, Kebabs, Breads and Pulao. These dishes are a vital part of Indian food as we know it today and one simply cant seem to get enough of them!

When the Portugese started trading in India, they brought with them an assortment of ‘New World’ vegetables such as tomatoes, potatoes, chillies, garlic and exotic fruits. They passed on their love for tangy and spicy delicacies with dishes such as Prawn Balchao and Pork Vindaloo which changed the face of Goan food as it was then known.

During the British invasion, Indians were introduced to Whisky and Tea. The British introduced salads, short eats and desserts to the Indian palate. By the time they left the country, dining tables had replaced kitchen floors as the place to eat and porcelain crockery had replaced the banana leaf as the utensil to eat out of.

In the midst of all these invasions and interventions, there were also the Chinese explorers who passed on the art of stir frying and the practice of adding a tinge of sweet to food items. Also, one cannot ignore the influence on the Mongolian invasion in Eastern India. They introduced rice production and Mustard to the East Indian populace. Their food preparation was simple, to suit their nomadic lifestyle, cooking meat to use in soups or in dumplings.

Once the invasions died down and life returned to normalcy, people in every region had the freedom to develop their own local cuisine. They began to be developed per climatic conditions of a particular region. At that time, the food distribution network wasn’t as speedy as today, and people had to make do with what they had. For instance, South Indian food is representative of its tropical climate – it is hot, spicy and not very greasy. Dishes such as chettinadu, etc. send many a heart racing with their spiciness!

Rajasthani food, on the other hand, has evolved with the complexity of life in a desert. The region faces a water and fresh vegetable scarcity and hence its food is tougher, i.e. it does not require heating before consumption and can last longer. For instance, Bhati (eaten with Dal – Churma) is known for its long shelf life as well as the minimal quantity of water required in preparation. Then there are the coastal states that extensively use coconut oil in their cooking – Kerala’s cuisine is full of coconut and it’s by – products and West Bengal makes good use of its fish supply!

Over time, the food people eat defines them as a culture. In many ways it affects their lifestyles and temperaments. For example, our Gujarati forefathers began adding sweet to their food to counter the saltiness of their water. Over time, this became a practice and today, Gujarati food is sweet and known to be so, even though the quality of water may have changed.

Although foods alone do not represent a cuisine - it is the meaning and myths surrounding the ingredients, the preparation, the cooking, the combination of flavors and practices of eating, that determine the makings of a cuisine. Cuisine is often what sets a culture apart and provides a common insight into what it means to "belong" to that community. What’s unique about Indian cuisine is that its recipes have been passed on over generations by word of mouth. Generations of grandmothers and mothers have spent hours toiling in the kitchen, passing their knowledge and wisdom to their daughters. This tradition has ensured some secrets stay with the community while defining the framework of a cuisine.

All in all, exploring India requires more than ample time, an over flowing appetite and most importantly, an open heart. Because if you are to experience the country, what better way than to do it through its food.

How women should groom themselves to enter the professional kitchen by Ms. Arti Sultania

2010-02-17T22:41:00.000-08:00

How women should groom themselves to enter the professional kitchen:

Women are, by nature, homemakers. They are the ones who take care of the family, who cook and clean and maintain the home.

This being said, it is surprising that few women choose to make a career in food production. Though many women work in hotels, they are usually in housekeeping, front office, or in administration. Few women chefs have ventured out to start a career in the professional kitchen. This domain was, and is, a male dominated one, and the best chefs today are men. This could be, perhaps, due to the high physical strain required, the long and odd working hours, and the often extreme working conditions.

Many women can have a difficult time balancing the workplace and the home. A straightforward solution for the eccentric timings in the hotel industry is for women to adopt fields where they can work in straight shifts, i.e. from 9 to 5, such as pastry, garde manger etc.

Women are getting ready to accept way of life as a professional chef, such as the strict uniform code, the high standards of personal hygiene required, the restrictions on wearing any jewellery, make up, perfumes etc, while also accepting the ‘shift’ type jobs and the hard working conditions.

Although this is a male dominated industry, the same strict set of rules and high discipline standards in the workplace are in practice to ensure that women need have no fear of harassment or partiality. This is truly a field where the quality of your work alone determines your success as a chef.

When women can go to space or become fighter pilots, why can’t they step into the professional kitchens? After all, cooking is something we have been doing since the beginning of civilization. Women should take pride in their culinary skills, handed down through the generations. Most men chefs acknowledge that their mother, sister or wife, are better chefs than them. Such a statement surely proves that women are born chefs, while men are made chefs.

Chefs, today, are not restricted merely to hotels. Although, at one time, chefs were viewed only through the window of a 5 star hotel, the variety of food operation options available today has expanded the horizon for many women chefs. We can become food critics, host a tv show, write a book, become small scale entrepreneurs, become food photographers etc. A host of options are available today to women who don’t want to walk the beaten path. Apart from all this, as a homemaker, a woman chef can put out gourmet meals for her family members and guests.

I am happy to see famous women chefs like Chef Manisha Bhasin, Chef Nita Nagraj, Julia Child, Nigella Lawson to name but a few. They have achieved a great deal of success in this field and are famous names in India and abroad. These chefs are an inspiration today to women who want to enter this field. I hope that the day is not far away, when we shall see an equal number of women and men chefs in the professional kitchen.

Today, after completing almost half of my course, I can see the difference that professional training makes to my skills and capabilities as a chef. I sincerely believe that if you want to make a career for yourself, as a chef, professional training is needed to help you get the knowledge, the discipline and the ability required in this exacting field.

SPICES A NEW avatar by Chef Shivaramakrishnan

2010-02-07T20:07:00.000-08:00

SPICES A NEW avatar
Updating oneself on different forms of spices in modern uses

Spices are the building blocks of flavor in food applications. Food developers who wish to use these building blocks effectively to create successful products must understand spices completely The word "spice came from the Latin word "species” meaning specific kind. The name reflects the fact that all plant pans have been cultivated for their aromatic fragrant, pungent, or any other desirable properties including the seed (e.g., aniseed, caraway, and coriander), leaf (cilantro. Kari. bay. and mint), berry (allspice, juniper, and black pepper), bark (cinnamon), kernel (nutmeg), aril (mace), stem (chives), stalk (lemongrass), rhizome (ginger, turmeric, and galangal). root (lavage and horseradish), flower (saffron), bulb (garlic and onion), fruit (star anise, cardamom, and chile pepper), and flower bud (clove).

This article describes the different forms in which Indian spices are available for the chefs.

Whole Spices
Powdered Spices and Sterilized Spices

Powdered and Sterilized spices are in par with the norms of EC directives for microbial load, aflatoxins and pesticide residues and are pulverized to the desired texture.
Spice Oils, Oleoresins and Resinoids.
Spice oils are the volatile components present in most spices and provide the characteristic aroma of the spices. Spice oil is normally extracted by steam distillation. Spice oils have the major advantages such as standardization, consistency and hygiene. Spice oils are mostly used in food, cosmetics, perfumes and personal hygiene products like toothpastes, mouthwashes and aerosols, besides in a variety of pharmaceutical formulation.
Spice oleoresins represent the complete flavour profile of the spice. It contains the volatile as well as non volatile constituents of spices. Oleoresins can be defined as the true essence of the spices and can replace whole/ground spices without impairing any flavour and aroma characteristic. Oleoresins are obtained from spices by extraction with a non-aqueous solvent followed by removal of the solvent by evaporation. Spice oleoresins guarantee superior quality of flavour and aroma. They are complete and balanced, consistent and standardized. They ensure storage stability in the final product and are free from contamination. Custom made blends are also offered to suit the specific requirement of the buyer. Spice oleoresins are mainly used in processed meat, fish and vegetables, soups, sauces, chutneys and dressings, cheeses and other dairy products, baked foods, confectionery, snacks and beverages. India enjoys the distinction of being the single largest supplier of spice oleoresins to the world.
Resinoids from Indian olibanum, which has gained acceptance as an excellent fixative in perfumery.
Olibanum / Guggul & Myrrh are the raw materials from which oil is isolated using steam distillation to produce liquid aromatics. Resin, the other fraction, is isolated using solvent extraction. The solvent extraction process produces a viscous, almost solid substance called Resinoids. Resinoids are soluble in high-grade, absolute alcohols.
Food Seasonings
In order to make food more interesting and palatable, seasonings play a crucial role by providing the tangy heat and enticing aroma of spices & herbs. They tickle our senses.
Unlike traditional raw spice blends, our range of seasonings is derived from spice oils and oleoresins and custom-formulated for specific applications. They come in liquid, plated and dispersed versions as per customer requirements.
Some of the seasonings include:

Dust-on powdered seasonings
Liquid seasonings for slurry application
Liquid blends for processed foods
Blends for meat-products
Marinades
Curry powders

Natural Colour and Enriched Extracts
Curcumin in turmeric and Carotenoids in chillies are the natural colour components extracted for use as natural colours. The natural colours or their blends have wide applications from food sector to pharmaceuticals, dyes and cosmetics. India is a large producer of turmeric, and Indian Oleoresin Industry is one of the largest supply sources of a wide range of turmeric extracts in liquid and dry form. The range of products offered by Indian industry covers a wide spectrum of purity for the colour user, providing versatility in application.
Garcinia Indica (Kokam) and Gancinia Cambogia are two spices widely grown in the slopes and plain of evergreen forests of Western Ghats in South India. These two spices have distinct medicinal properties for curing obesity. Hydroxy citric acid is the principal component which is extracted and enriched for preparation of pharmaceutical products. Both these varieties of tamarind have wide applications in pharmaceuticals and therapeautical areas. A range of branded anti obesity drugs available around the world use Hydroxy Citric Acid since it is natural and herbal in origin.
Spray Dried Products
Spray dried antigenic products are highly valued in the quality cautious market. A wide range of spray dried products are garlic, capsicum, ginger, mustard etc. Spray drying is a technique used for dehydrating aqueous botanical extracts. Oils and oleoresins are encapsulated in starch, maltodextrin or gum so that the strength and the flavour is locked in the capsule.Encapsulation protects the active properties of the product over long storage periods. They are environmentally safe and can contain antibacterial properties. Conversion to powder form enhances convenience in application. When incorporated in food, the outer coating dissolves, releasing the full flavour.In carrier dried products, the base resin is mixed with a carrier (like salt) which is normally an ingredient used by the end product. A comprehensive range of natural extracts in carrier dried, spray dried and micro encapsulated forms to meet the demands of the world market:

Oils/Oleoresins
Black pepper
Fennel
Capsicum
Garlic
Cardamom
Ginger
Coriander
Mustard
Cumin
Paprika
Nutmeg
Mace

Essential Oils
Essential oils are isolated using advanced distillation technology from spices and herbs. Modern distillation techniques employed ensure that the most valuable fractions are preserved in the distillate. These components are the odoriferous, volatile components of plant material that contribute to the characteristic aroma and flavour.
They provide a uniform flavour profile, without imparting colour to the final product and are free from enzymes and tannins and also microbiologically stable.
range of world class essential oils include:

Cardamom, Cumin, Lemongrass
Cassia, Curry leaf, Mace
Celery, Davana, Mustard
Cinnamon leaf , Fennel, Nutmeg
Citronella, Garlic, Olibanum
Clove, Ginger, Palmarosa
Coriander, Hing (Asafoetida)
Sandalwood

Processed Blends
Chemicals have placed itself as a distinguished processed blends manufacturer in the industry. Processed blends are used to improve the final flavor, texture and appearance of the food. Application oriented products are painstakingly processed blends that are commonly used to enhance the final appearance, flavour and texture of processed and convenience foods.Expertise in minutely customizing end products lead naturally into application oriented products. The ingredients and flavours are processed conveniently for direct application to the final food products themselves.
Some common uses of application oriented products are

Sausages & meat products
Snacks
Ketchups
Convenience and RTE foods
Beverages
Processed foods
Confectionary and bakery

Nutraceutical products
Nutraceutical can refer to foods, dietary supplements, medical foods, and functional foods that may provide prevention and treatment of illness or disease eg.

Fenugreek saponins
Green tea
Licorice
Curcumin
Rosemary
Piperine
Gingerols
Brahmi (bacopa monnieri)
Tulsi (Ocimum sanctum)

Nowadays, food professionals continually search for "new" and unique spice flavorings because of the growing global demand for authentic ethnic and cross-cultural cuisines. Consumers’ are also seeking natural foods and natural preservatives for healthier lifestyles and natural ways of preventing ailments. So. spices are also being sought for their medicinal value, as antioxidants, and as antimicrobials.

Winning the student chef of the year award by By Rama Krishna. M, Final Year Student BCT&CA

2010-01-23T05:12:00.000-08:00

Winning the student chef of the year award
It isn't where you come from, it's where you're going that counts…………..
Winning the student Chef of the year award is a great milestone that I’ve passed in my journey to become a renowned Chef one day. Achieving this title is not something that I would have never thought of five years back but it was made possible with the guidance and support of my mentors and chefs at the Culinary Academy of India. Being part of such a prestigious academy gave me the confidence and instilled the skills in me that I required to be part of such a competition.
The training for the competition began with a intra college competition in which all the students of the final year participated. Once I was selected to represent the Academy, I was asked to plan a menu which was scrutinized and adjusted to meet the current trends and international standards. I had wonderful training sessions with Chef Sudhakar N. Rao, Chef Akshay, Chef Khajaram, Chef Sanjay, Chef Shiva & Chef Sai Krishna who individually trained me on the various aspects of food presentation. I was also taught how to work efficiently within a specified time. They not only trained me but also shared their past competition experiences.
The D day (Nov 8) came faster than I could blink. All I remember was waking up late and running to the Academy where the competition was held. My competitors form various leading hotel management & catering colleges were getting geared up for the big event. Chef Bharani from Custom Culinary (Sponsors of the event) with his team briefed the contestants about the rules of the game and then it all began. Once the competition started we were all a bit tensed since there were cameras all around watching every move we made and some of the best Chef’s in the country were witnessing the event which got my heart pounding…. And all of a sudden I hear ’10 mins for pick up’. I was done with my cooking had just finished plating my appetizer which was a seafood ensemble. I quickly finished my dessert plate and went onto my main course. I was the first to present all my food which impressed the jury. South Carolina Master Barbeque Champion Chef J T Handy, Chef Bharani of Custom Culinary, Chef Vijay Bhaskaran of Le Meridien Bangalore, Chef Sheetharam, Prasad of GRT Grand Chennai and Chef Nambi Arooran of ITC Kakatiya Hyderabad were part of the jury ensured that all the plates were judged for its eye appeal, taste, texture etc. Once all the plated were judged, the contestants were summoned to announce the results. All of us who were busy conversing with each other sharing experiences about the show and their chances of becoming hero of the evening, became numb as the judges walked into the hall with a bundles of papers. Before the results they decide to award all of us, to keep our spirits high by presenting us with a souvenir and a participating certificate which further delayed the results and leaving me more anxious. And then all of a sudden I heard……… “and the student chef of the year 2009 goes to …….M.Rama Krishna from Culinary Academy of India. Although I was expecting it, I was stunned and heard applause all around from my co-participants and my well wishers.The award ceremony was conducted in Taj Krishna, Hyderabad as part of the 4th National Culinary Congress. Chefs from across the world Chef John Sloane, Continental Director, Asia WACS Board, Chef Martin Kobald, President, South Africa Chefs Association who were present at the event and when my name was called out to receive the award amidst all these dignitaries and mentors, I felt as if I’m on cloud9 as this was my first time to receive such a prize in front of such a great crowd.

Chef Bharani of Custom Culinary briefing the contestants

Preparing a 3-course Menu

Other contestants preparing 3-course Menu

Products at Display

Panel of Judges

Is Kitchen still a Man's World? by Chef Akshay Kulkarni

2010-01-23T04:18:00.000-08:00

IS KITCHEN STILL A MAN’S WORLD?
For too many years a woman’s place was in the Kitchen – except when that kitchen happened to have a restaurant attached to it. Though every woman was expected to be a good cook, conventional wisdom declared that men would be great Chefs.
It is a known fact that women have to make life decisions that men are not asked to make. Rather, they are being forced to make the decision. Will I have a family or a job? And that…. is the base line. The present ambitious generation of women has undoubtedly opted for the later. Then… why is it that we still do not see more women chefs than men?
It has always been a misconception that “It’s harder in the culinary profession than in others because our hours are strange”. The challenge of balancing career and family life is especially difficult in the restaurant industry. Well, I do not buy this argument at all? What about the timings & work in call centers, MNC’S, IT Companies and Banks? The pressures are mind boggling and the timings are as better or worse as that of a chef.
After watching the film 3 Idiots, I am of the opinion that today’s generation of youngsters will opt for a passion driven career rather than money oriented. Industry’s top companies are working to eradicate barriers that have kept women from advancing their careers in the culinary profession. They have realized that it’s good business to move skilled women up the ranks. The World Association of Chefs Societies and the Indian Federation of Culinary Associations are in the process of creating an environment within the Industry where women feel their contributions are valued and that they can grow and take on new projects so that they want to stay and prosper.
Indian hotels can boast of a very few woman big wigs in the culinary fraternity. Chef Neeta Nagaraj, Corporate Chef, Jaypee Hotels, Chef Manisha Bhasin, Executive Chef, ITC Maurya, New Delhi, Chef Madhu Krishnan, Executive Chef, ITC Gardenia, Bangalore to name a few. Thanks to the hard work of these chefs, they are a great motivating factor for many young women to join the culinary profession and grow to this honorable title of professional chef.
Women make great chefs because multi tasking is a way of life. They possess determination under difficult circumstances and refuse to give up. They are sensitive to the needs and wants of others – guests and staff alike. The culinary industry is growing and there is an abundant requirement of chefs and in particular Women Chefs. The day is not very far when we will see women chefs taking over this mantle. As a chef myself, it will be very encouraging to see more woman chefs grow and prosper in this wonderful culinary industry.

at par...

Fine Skills

Commitment & Dedication

Budding to become professionals

Part of the team

in the front line

with and amongst all

My first day in a Culinary School by Prashant Joseph

2009-08-20T23:46:00.000-07:00

MY FIRST DAY IN A CULINARY SCHOOL
We always say time changes things, but we actually change them ourselves. One of these changes that occurred in my life was joining the Culinary Academy of India. I joined college on July 23, 2007. As our batch reached college, we were asked to sit in one of the classrooms on the 6th floor of the building. There was silence in the room as all of us were not familiar with each other and did not know what to expect from the college. There was mixed thoughts and emotions going through everybody's minds. Some were sad about leaving home and others because summer vacations had got over. For me everything felt just right. I had been looking out for a good culinary school in India and got to know about the college just a few days before the opening.
As the day progressed, we were welcomed by our Principal, Chef. Sudhakar N. Rao who within minutes made us feel that we were in the right place and also gave us an insight of what to expect from the college and the hotel industry. His ability to put things across to people and get the right things out of people was commendable. He also shared his experience on the cruise and in the hotel industry which wowed all of us and got us thinking of what we should work to achieve in the years to come. We were then introduced to all faculty and board members of the college and had some time to interact with each other. Within a matter of minutes, I felt surrounded and engulfed by a group of extremely friendly people. All of us actually just wanted to know if there was anybody from the place we come from or someone we could 'gel' with.
Most of us including me had already seen the fully equipped college campus previously while undergoing counseling and had been briefed about the various kitchens and labs where we would be training. I felt a sense of ease after the first day and eagerly waited for the days to follow. Two years down I can say that I've never looked back and thought that maybe I should have done something else. George Bernard Shaw said “Some men see things as they are and say, "Why?" I dream of things that never were and say, "Why not?". More than everything else, what the college has taught me over the past few years is to change to my "why's" to "why not".... and all other things just fell into place.

Mentoring Young Budding Chefs by Chef Khaja Ram Bhaduri

2009-07-15T22:10:00.000-07:00

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 enrich the learners to tread towards a realistic goal as the roads to success in this field is especially paved with hard work but the rewards are many.
It is the mentor who makes the learners realize that it is with great passion and respect for food and years of investing in zealous work and training that a GORDON RAMSAY OR EDWARD NOTTER is born.

Students learning 3-dimensional centre-piece making

Teaching intricacies of Dessert Plating

Mentor commitment

Cruise Galley Training by Chef Ankit Mathur

2009-07-11T02:05:00.000-07:00

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 or practical skills through video presentation, practical demos, lectures and training in simulated kitchen.
Being chef myself, and have visited cruise vessel of P&O Cruises and Costa Cruises I have examined the working conditions as well as lifestyle of the crew on board. When I confer about this experience with the student who have not seen cruise ship before, it is just beyond their imagination. I have always believed that giving a clear perception to students about the work and place helps to groom them for any of the circumstances in future because “An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't.”
In the Pre-Embarkation training module the candidate are being imparted knowledge of company profile and its existence in the international market. A lot of emphasis is given on following the guidelines of food hygiene norms of company. The duration of this course is between 3-4months depending upon the position they are hired. Practical sessions are of utmost important as they are asking to work on the corporate menus provided by the company. So that they can understand, the importance of food cost and hence minimizing the food, wastage and accurately anticipating the amount of perishable supplies needed. The good infrastructure and cruise simulated kitchen in the academy acts as motivational factor for the Trainers like me to deliver the best sessions to my students.
Discipline in the Hospitality industry is the only Bridge between the goals and accomplishment, as they are going to work in multicultural environment so right from the day one the discipline kick starts. Candidates who do not adhere to the code of conduct are counseled, warned of consequences of similar misconduct onboard. Apart from the culinary session, I also carve up on Moral values so that they do not give up and remain optimistic when things become tough. Till now I have trained 5 Groups of students for Costa Cruise line ITALY, who are fully satisfied with the performance of the students once they embark the ship. The candidates working on board have always given a Feedback stating the academy as “A Quality Training Centre for Cruiseliners” because of the sophisticated infrastructure and well experienced knowledgeable Chef Instructors.

Multiple / Identical plating

Appetizer plating

Assembling Main Course for Line

Sample plate presentation

Pick-up on the line

Plate construction

"King of the Fruits" - Mango by Chef Jagadishwar Prasad, Faculty, CAI

2009-06-29T23:01:00.000-07:00

"King of the Fruits" - Mango
Mango is one fruit which is originally from Indo-Burma region. Mango belongs to the Genus Mangifera family Anacardiaceae. Anacardiaceous species yield other valuable products like wood, gum, resins, wax, varnishes and tanning materials. Mango fruit is a fleshy compressed drupe. Mangoes vary in size colour shape, fibre texture, taste and flavour. Mango is otherwise called the “King of the Fruits”. Mango is one such fruit which has edible value equally in the unripe and ripe form. As far as the nutritive value is concerned mangoes contain high vitamins A and C, minerals and anti-oxidants and play a very vital role in soothing the stomach as it has certain enzymes which help in digestion. Due to the presence of these enzymes mangoes can be used as tenderizers also and dishes made with mangoes (in any form) do not need any additional tenderizers. As we all know that mangoes are high in fibre, low in calories, rich in vitamins A & C mangoes can be a stable daily diet. Here is a sincere attempt to use mangoes in various forms, cuisines, courses, even as pickles and condiments.

Mango Salad

Thai Mango & Chicken Salad

Mango Shashlik

Mango Salsa

Mango Sundle

Mango Lassi

Mango Gazpacho Soup

Fish Curry & Raw Mango Rice

Tomato & Mango Rice

Mango Phirnee

Mango Burfi

Indian food presentation @ CAI, By Chef Shivarama Krishnan, Culinary Academy of India

2009-06-04T02:35:00.000-07:00

Indian food presentation @ CAI
Whether someone agrees or disagrees “Indian food” has always been a bowl or platter food which is right from the cooking vessel into the service dish put straight on to the table of the guest. Least attention has been given to the visual aspect and presentation just because some great Indian chef said presentation is not an Indian concept. Interiors of the restaurants, hence changed from traditional to contemporary, furniture is become more casual and light unlike the heavy teak wood which used to be the order of the day. But the food remained where it was and no sincere effort has gone to bring in some visual touch as we all know Indian food tastes excellent. Being from Culinary Academy of India and having trained 7 batches in Indian regional cuisine I always had the idea of lighter, simpler but will presented pre plated Indian food can also be served as any other European foods. As a special occasion I have demonstrated 10 plates to my students in the workshop named “Plating Trends”. Hope this small effort of mine will ignite many more to think on the lines of Indian food plate presentation.

Reshmi Murgh served with a Creole o Pudina Pulao and a back drop of Vadiyam (Fryum)

Shammi Kebab rolled in Roomali Roti spread with Mint Chutney

Bengal Fish Curry served with White Rice and Stuffed Karela

Traditional Kashmiri Nalli Ka Ghost with paratha & Mooli ka soola

Stuffed fish curry served with tiranga pulao and katti saalan

Prawn Perri Perri - served on a bed of yellow coconut rice

Authentic Khandvi served with Marathi Kadhi

Roulade of Paneer stuffed with palak and dusted with deseeded chilli flakes with makhni gravy & saffron rice

Chef Lyjo James, Student Edible Aspic Work @ CAI

2009-05-22T04:08:00.000-07:00

EDIBLE ASPIC WORKS

Culinary Artistry or food decorations are used to enhance the overall visual impact of the foods or the places where the food is being served. This emerged as a full-fledged operations of the kitchen brigade specially the Garde-Manger department of a A-grade food establishment .

At Culinary Academy of India I have learned the fine art of making ASPIC-LOGOS with pure melted gelatin and food colours. After picking up the basic aspic logo making techniques from Chef Sudhakar N Rao I started experimenting and brought in my own ideas and today , I started making aspic displays with new and highly acceptable techniques keeping in mind the rules of food decorations and presentations. Apart from what I learned in CAI,( http://www.iactchefacademy.com/ )

I started using techniques such as the “inlay”, ”ensemble” and “embedding” and gave my aspic logos and works a three dimensional outlook. Today I can say that aspic is one of the best and most difficult mediums which can be used for making different centre-pieces for exclusive buffets.

DIFFERENT TECHNIQUES OF MAKING ASPIC WORKS FOR DISPLAY PURPOSES:

· Straight Cut

· Smudge

· Emboss

· Inlay

· Embed

· Ensemble

Inlay Technique used in making Aapic centre-Peices

Herbs, peels and spices used in in-lay technique

Embedding technique of making aspic centre-pieces

Vegetable like rutabagas used in embedding

Vegetables used in aspic ensemble

Food ingredients in ensemble

Vegetable embossing in aspic

3 Dimensional arrangement with elaborate use of aspic

Smudge technique of making aspic paintings

Smudge aspic painting in making

Smudge Aspic Work display

Display of Straight cut aspic logos

Aspic work with form, flow and pattern with emboss approach.

Chef Vijaya Narasimha Raju, Student Ice Carver@CAI

2009-05-14T21:06:00.000-07:00

26 Feet Multi Block Assembled Ice Sculpture

Vertical and Horizontal locking method of Ice Sculpting

Final Display of the ICe Sculpture

3-Dimensional central vertically assembled Ice Sculpture

Multi form 3-dimensional assembly by Tongue & Lever method

15 Feet Vertically Locked 3-dimensional Ice Sculpture

Symmetry & Balance - Ice Sculpted Alphabets

Understanding Multiple forms and Balancing

Life Size 3-D Ice Sculpture with Brand CAI inlay

Our Batch Final Exam product

Abstract Ice Sculpture used as a back drop in one of the national level competitions

Ice Sculptures

Sculpture, Carving, Moulding whatever you call… addition method or subtraction method whatever the approach, 3-dimensional or 2-dimensional these were the words I always loved and wanted to make a career with these. In my 7th Class my drawing teacher named me as an artist of my class since then there was no looking back and I always wanted to be known as an artist. Though I secured 90% marks in my +2 I still wanted to make a career either in visual arts or in sculpting even though my entire family was against it.
While I was in my XI class I already started looking for some new careers in art and sculpture that is where I heard a new term called “Culinary Arts”. After a thorough research on the web I got to know about Culinary Academy of India which offers a Bachelor’s Degree in Catering Technology and Culinary Arts. After browsing the site www.iactchefacademy.com I still wanted to go personally I check out the college.
I was waiting almost for 8 months to visit the college because I don’t belong to Hyderabad. Once I reached the college I met the counselor who explained to me all the details of the course, career options etc. But for my inquisitive mind I asked the counselor that I would like to see the places where the students learn about Culinary Arts and he was more than happy to take me on a tour of the college.
Culinary Academy of India I say was the place which I really wanted to be because of the best infrastructure and most surprisingly all the labs were full of students and every practical class was a eye opener. But the lab on the 5th floor was special because one french beard guy was taking a class and showing the students how to make butter sculptures. I was astonished to see the class so committed to the teaching going on and all the students were observing the chef with apt concentration. It was then and there I decided that I am gonna join CAI and pursue BCT&CA as my career and one day will be a professional culinary artist.
Thank you CAI & Thank you Chef Sudhakar N. Rao

Chef Syed Abdul Attique

2009-05-09T00:14:00.000-07:00

Indian Sweets packed exactly like European Marzipan

Packing and New Look

Traditional Indian Pudding - Phirnee

Indian Dessert & Savoury Display

Indian Sweet Dumpling - Chandrakala

Indian Dessert - Barfi presented more like a roulade in European style on a Mirror

Indian Sweet Marzipan Style
Indian Sweet is known to speak the language of Culture, tradition & love, yet its very presence can make the strongest of hearts melt into infidelity... for when your eyes see more than one variety, it is tough to stay loyal to a single flavor.
The raid of Indian sweet boutiques, designer sweets has set up strong competition to the flower culture in India. And now with India on a health drive, sugar-free and healthy, nutritive sweets are becoming the latest rage.
As people are traveling out more than ever they are able to savour a variety of sweet meats in Europe & America. When they come back, they look for similar flavors and quality here. It is this awareness and demand that has made Indian sweet makers to adapt to the changing demands. This innovative out look has given new dimensions to the sweets of India.
Chocolate is slowly replacing traditional Indian sweets as appropriate gifts during festivals and other occasions; this has propelled shops selling Indian sweets to come up with variations of traditional Indian sweets, to sustain their sales. It has become a mandatory token of celebration during birthdays, anniversaries, weddings, acquisition and milestones in our lives. Can you imagine Diwali with out Indian traditional sweets?? !!!
To counter the invasion of chocolate in the Indian traditional exchange of sweets for festivals & occasions the favorite Indian sweets, are now made to look as Marzipan. This sweet meat is shaped into all types of shapes, the most popular being fruits. What you can do with it is practically limitless, since you can mix fruit puree into portions of Indian Marzipan ( Khova , Kaju Katli or Badam Katli) as you knead or even paint on the shapes once you've made them, using a regular artist's paint brush and edible gel based colours unlike the powder colours which are high in lead content Besides that, Indian marzipan is great for kitchen crafts, looks better & yet very much traditional.Packaging is given due importance for the easy and safe transportation of items to the destination. Besides, packaging is done in a manner that allures the onlooker and leaves an irresistible impact like that of chocolates & other branded continental desserts.

Chef Vellanki Vishwamitra

2009-05-02T05:44:00.000-07:00

With Chef Gupta, Corporate Sr. Executive Chef,

The Ashok Group

With Chef M. S. Gill, Director-Food, ITC Hotels

and

President, Indian Federation of Culinary Association

With Chef Ferdinand Metz, President, WACS

With Chef Bill Gallagher, Honarary Life President, WACS

and Chef Ferdinand Metz, President, WACS

WINNING HANSBUESHKENS WORLD’S JUNIOR CHEF CHALLENGE
Every individual wants to win, to get what they think they deserve but a mere handful of them get lucky enough to be at the right place at the right time. I am, thankfully, one of them. I have realized a fantasy at a very early stage of my life - representing my subcontinent at a different level before the world, proving more than just a point to the so called ‘intimidating’ nations.
The day my principal Chef Sudhakar announced the competition, I was as excited as all others in my batch were. I felt a wave of anxiety and the pressure to perform before my mentors overpowering me. I was determined to please the judges' palate (Chef Mathew Crop, Exec Chef, Oberoi Hilton Towers, Mumbai and Chef Subrajeet Bardan, Exec. Chef, ISTA, Hyderabad) and make it through the prelims.
Soon enough, the prelims happened, and surprisingly (I must've prayed really hard), I got through! There I was, all set to represent India globally (a mammoth task, indeed). And believe me, it wasn’t just another big moment for me. It was a matter of reputation of my institute, Culinary Academy of India being at stake, I had this huge responsibility of reiterating the fact to all that it is an ace culinary academy at par with any other school of international acclaim.
I was sponsored a trip to Dubai (my first outside India) for the competition. My mentor Chef Sajja Vijay accompanied me to the venue The Dubai International Convention Centre to attend the 33rd Biennial Congress of the World Association of Chef Societies. I was like the new kid there, as excited and amused as a kid could possibly be, amidst all the stalwarts of the culinary world, you know, names most of us have probably just heard of.
A day prior to the competition, the rules were disclosed and all clarifications made by Chef Bill Gallagher (Honorary life president WACS). Each of us competitors was given a basket of ingredients one hour in advance to decide the menu. Trust me, it really is challenging to bring out perfect dishes with what you have been given and ensure that it is well balanced and all the flavors go well together.
On the day of competition, I carried my entire equipment set to the kitchen hoping for the best. I was competing with U.S.A, Singapore, Germany, Korea and the like. All my competitors had already had a good amount of experience in kitchens and hotels. I was the only ‘fresher’ from a culinary school pursuing my graduation. Competition was tough. But I had all the encouragement possible from Chef Manjeet Singh Gill, Chef Sounder Rajan, Chef Madhu Krishnan, and Chef Sudhakar who always stood by me and kept me going till I finally finished with my competition.
It was a live kitchen. Each and every aspect right from cleanliness, maintenance of hygiene and being organized, speed of work, menu compilation, balance of ingredients, time keeping, and working under pressure was noticed. One mistake we make, we lose and our senses play a vital role. In a situation like this being calm and cool is very important especially when you have to plate the food when your 10 minutes come and three live cameras surround you projecting it live to the chefs in the congress watching the young talent.
Award distribution was on the last day of the congress. All the junior chefs were called onto the stage to be acknowledged for good work. Chef Ferdinand Metz, the World president of WACS, showed his appreciation for India’s participation of talent in such a big event. The time for announcement of result came. I heard them saying, “The bronze medal goes to Chef Viswamitra Vellanki from India”.
For a while I was too shocked. I couldn’t believe I had done it. All the chefs in the congress stood up and applauded for me. I felt so proud and overjoyed. I got a medal on a platform like WACS, for which chefs from all over work so hard.
The biggest learning I received from the Culinary Academy team is “Commitment”, undoubtedly. A very strong word indeed, it is difficult to describe. One can only sense it. Passion is the biggest force that motivates one to reach his/her goal but it’s the commitment and dedication towards work which makes it all happen. I believe in this, hence I abide by it. For me,
- IF ONE DOESN’T RESPECT FOOD, HE SHOULDN’T COOK IT, FOR HIMSELF OR FOR ANY ONE -

Chef Khajaram Bhaduri

2009-04-29T03:36:00.000-07:00

Royal Icing Tube Embroidery

Poured and Pull Sugar Work

Chocolate Works

Chocolate Moulding

3-Dimensional Nougatine Work

Pulled and Blown Sugar work

Pastillage Model

Nougatine Show Piece

Marzipan Moulding

Assembled Chocolate Show Piece

I am an alumni of Chennai IHM passed out in the year 1995 and started my career with the Welcomgroup Sheraton and then moved overseas to work with Sun Cruises, Uk. After working for 7 years I joined the first and premier Culinary institute in India i.e. Culinary Academy of India, Hyderabad with the sole intention of sharing my technical skills with the young generation & help them in becoming chefs in the future.
Culinary Academy of India as a platform I started exploring and experimenting new concepts in 'Royal Icing', 'Pastillage', 'Sugar Confectionery', 'Blow Sugar Works', 'Pulled Sugar Works', 'Nougatine Center Pieces' and 'Couverture Confectionery'.
My aim is to develop 3 Dimensional high rise Pastry & Confectionery show pieces and enter the record books one day. I have posted some of the pictures of my works which I did recently in Culinary Academy of India, Hyderabad.
I would be available to one and all to discuss and help Chefs, aspiring students in their endeavor to achieve something in the field of Pastry & Confectionery Arts.