CTU School of Hotel Management holds cake mixing ceremony
After the traditional cake mixing ceremony, the mixture was put into airtight bags
cityairnews
Dec 8, 2020 07:10
0
Ludhiana: To commemorate the pre-Christmas celebrations, the School of Hotel Management, CT University organised a cake mixing ceremony at its campus.
Spreading the cheer along with the budding chefs, the ceremony invited the participation of executive chefs, CT Management and corporate guests dressed in typical Chefs attire of hats and aprons amidst tradition and fanfare. Guests and colleagues together rolled up their sleeves and put their hands in the mixing pots to make a delicious Christmas cake. Chef Nellu Kaura, Founder, Bavarchi Kala, Chef Vishavdeep Bali, Hotel Imperial & MD, Food Masters and Chef Sandeep Kumar, Executive Chef, Bake Fresh Ludhiana were Guests of Honor.
An interesting array of fruits, including raisins, glazed red cherries, orange peel, tutti frutti, black currants, dates, figs, dried apricots, figs, prunes and nuts like walnuts, cashew, almond flakes and pistachio, aside from spices such as ground cardamom, cinnamon and cloves were poured into a caldron. The mixing reached a spirited level when endless bottles of liquors, such as whisky, white and dark rum, vodka, gin, wine, beer and syrups like golden syrup, molasses, honey and vanilla essence were added.
After the traditional cake mixing ceremony, the mixture was put into airtight bags and left to mature until around Christmas, when it will be blended with the cake batter and baked.
Prof. Varinder Singh Rana, Dean, School of Hotel Management, Airlines and Tourism, CTU briefed about the importance of this mixing ceremony and cakes in this festive season and the process of the baking such cakes.
On this occasion Charanjit S Channi, Chancellor, CT University, Dr. Harsh Sadawarti, Vice Chancellor, Manbir Singh, Managing Director and Harpreet Singh Vice Chairman along with other staff members were present.
