By OUR STAFF REPORTER
DEHRADUN, 28 Sep: School of Hospitality Management and Department of Food Technology (School of Applied & Life Sciences), in association with Academy of Pastry Arts, India conducted a Workshop on ‘Modern French Pastry & Travel Cakes’ under the guidance of Chef Juhi Chugh and Gaurav Kwatra. The invited guests were welcomed by the students of Food Technology, BHM & CHM with tika & bouquet. Vice Chancellor Prof N.K. Joshi interacted with the students and concluded with his guiding words, “The secret to getting ahead is getting started”. Students learnt about the basic and advanced techniques of pastry-making. Chef Chugh demonstrated the making of crème Chantilly, Ganache, Praline and Tempering of chocolate used in making “Petite Antoine”. On this occasion Vice Chancellor Prof. N.K. Joshi, Juhi Chug (Expert Chef ), Gaurav , Dr Shuchi Upadhyay and Maneesh Badoni inaugurated the ceremony by lighting of lamp. In his address, Prof N.K. Joshi welcomed the Chef Juhi Chug and Gaurav for a one day workshop. Maneesh Badoni (Principal) SHM , Dr Ajay Singh (Principal) SALS, Dr Shuchi Upadhyay (HOD) Food Technology Hitendra Singh Chouhan , Surendra Singh Bhakuni were present in inaugural ceremony. Principal- SALS Prof. (Dr.) Ajay Singh expressed the importance of hands on training on bakery and confectionary for food industry. Chef Juhi Chug from ACADEMY OF PASTRY ARTS gave her demonstration on travel cake. She expressed her important point on demolding process of cake. She covered all technical aspects of cake preparation with common defects and their treatments. This program was organized by Dr Shuchi Upadhyay HOD Food technology SALS. Maneesh Badoni, (Principal) School of hospitality management conceptualized this event and addressed, the students. Badoni emphasized upon the need of such programmes for the over-all development of students. Program Started with basic information of ingredients, their role , their mixing procedure then focused on filling of cake with cheese and butter. At the end of this program chef Juhi Chug distributed her prepared cake to all students for taste and texture. A bouquet of flower was presented by Dr Shuchi to Chug as a token of memory. Certificates were distributed by the guests to encourage students. There was one interactive presentation by Gaurav wherein he provided information about role and working culture of ACADEMY OF PASTRY ARTS. All 110 students of food technology and hotel management got benefitted with this workshop. The Workshop concluded with the Vote of Thanks proposed by Manish Badoni, Principal, School of Hospitality Management and wherein he advised the students to remember “Strive for progress, perfection will come on practice”. He expressed his gratitude towards Hon’ble Vice Chancellor Prof N.K Joshi and the distinguished guests for enlightening the students of BHM & CHM and Food Technology.