White Cuisine launched by PCT E-IHM at 8th International Hospitality and Tourism Conclave
The Faculty of Hotel Management and Catering Technology along with the Faculty of Travel and Tourism organised the 8th International Hospitality & Tourism Conclave on the topic “Sustainability of Hospitality Industry After COVID-19”.
City Air News
May 25, 2022 04:48
0
Ludhiana, May 25, 2022: The Faculty of Hotel Management and Catering Technology along with the Faculty of Travel and Tourism organised the 8th International Hospitality & Tourism Conclave on the topic “Sustainability of Hospitality Industry After COVID-19”. Chef Sabyasachi, Youth Icon Chef of India, Joy Joseph, Owner of Kochi Express, Dt Roohi Grover, Nutritionist, Jessie Sangha, Chef Director of Wicked Chicken and Navya Kaura, Food Fashion Designer were the Keynote Speaker and the occasion was graced by the presence of Chef Nellu Kaura, Chef Hitesh Arora, Chef Vishwadeep Bali and few other eminent personalities from the hospitality industry.
The occasion witnessed the introduction of White Cuisine, a cuisine including steamed, boiled and British Raj influenced food. The delicacies were made by the hotel management students where they exhibited different culinary techniques. More than 300 dishes were showcased by the students including Muligatawny which was originally made from chicken, but the student fusion cottage with apple to make a thick nutritious soup, Caribbean Chicken, British Raj Vegetable stew, 24 Carrot Golden Lassi, Chicken Paturi, Brinjal Paturi, Soap, Steamed Panacotta, Railway Mutton Curry etc.
Anirban Gupta, Dean IHM, PCTE said that events like these help the students to gain hands-on experience. He added by saying that PCTE-IHM has always focused on bringing the best out of the students be it academically or in practical learning.
Dr. K.N.S. Kang, Director General, PCTE Group of Institutes congratulated the entire team of hotel management and tourism department on successfully organizing 8th IHTCC. He further added by saying that the exposure that the students get during these events help them in future prospects.
