SRM Institute Of Hotel Management fabulously celebrated the International Chefs’ day 2017 on 25th of October in the Mini Hall 1 of the T. P. Ganesan Auditorium from morning 10 A.M TO 4 P.M.
The day began with the traditional fruit mixing ceremony for the upcoming Christmas and it was done by Italian Chef. Willie Wilson, Chef. Dharmen Makawana, Chef. Kasi Viswanathan Muthuraman, Chef. Venkatesan Sreenivas, Dr. D. Antony Ashok Kumar, the Director of SRM IHM joyfully mixed all the fruits that are to be soaked in the liquors to be well fermented for more than a month which becomes very well suitable for the baking of cakes.
After the Fruit mixing ceremony, The esteemed Chef Willie Wilson, the managing director of Willie restaurants consultants pvt ltd presided as the Chief guest and delivered his valuable words. The event also had the Executive Chef of Leela Palace Chef. Dharmen Makawana gave a simple but elegant speech about his own experience and the secret behind his success.
Chef Kasi Viswanathan Muthuraman, the Executive Chef of Radisson Blu Atria Bengaluru, also delivered a chef talk on the compromises that a chef should never take in life. The students also had the privilege of hearing Chef Venkatesan Sreenivas, the Executive Sous Chef of ITC GRAND CHOLA.
The winners of the culinary competition were awarded by the Chief guests.
The afternoon session was the brilliant and creative workshop cum seminar conducted by Italian Chef. Willie Wilson and he demonstrated Italian cuisine which was the perfect aroma for senses.
Students from various colleges across Tamilnadu such as IHM Tharamani had participated and gained exposure on International culinary.
International seminar emphasized on gastronomic techniques of Italian cuisine and was an excellent learning platform for all the participants. Added the importance of Healthy Foods to younger generation and hygiene part as well.
The questions were answered by Chef. Dharmen Makwana and Chef. Kasi Viswanathan Muthuraman regarding the interview techniques and also regarding the work atmosphere of the hotel in the present scenario.