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Cooking up a feast
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Food, flowers and fun marked the 4th National level competition organised by the VLB Janakiammal College of Arts and Science
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A MELANGE OF FLAVOURS Learning the ropes Photo: S. Siva Saravanan
Flavours `06 was all about colours, taste and fragrance.
Conducted by the department of Hotel Management and Catering Science of the VLB Janakiammal College of Arts and Science, the National level event provided hotel management students a chance to showcase their talents in the various aspects of the hospitality industry.
Oriental Cuisine was the theme for the Chefs Competition.
Szechwan, Cantonese, Thai and Manchurian dishes were presented with a flourish. The Shevaroys Institute of Hotel Management walked away with the first prize for having cooked up an oriental feast of Szechwan soup, stir fried vegetables with Hoisin sauce and tofu and honeycomb mould.
No fare is complete without accompanying drinks and exotic concoctions were mixed, shaken and stirred.
Guava and coffee married to produce the prize-winning mocktail prepared by Shamsundar of Shevaroys institute.
A temple, the Taj Mahal and other wonders o the world provided inspiration for the fruit and vegetable carvers who furiously chipped, carved and spliced to come out with intricate carvings.
All about aesthetics
It was not only about food and drink as students also had to prove that they had an eye for colour and beauty.
Flower arrangement was another category of competition where blooms and ferns and twigs were arranged to appeal to the eye.
A quiz contest based on the hospitality industry, solo and group dance competitions and a face painting competition provided lighter moments in the programme.
Useful tips
Eminent members of the hotel industry spoke to the students and advised and shared tips with them.
They all stressed on the importance of hard work, commitment and responsibility and urged them to always put their best foot forward.
They spoke of the three Cs of hospitality that stood for care, consent and commitment and the three Fs that stood for being fast, focussed and flexible.
They cautioned the students that planning was a very essential part of their profession.
Gurmeet Singh, Country Head Human Resources, Marriott International Inc, Mumbai, Dhiraj Vijayan, Executive Chef The Marari Beach Resort, Allepey, Madhu Nair, Vice-president Green Park Hotels Hyderabad, and Vani Sengupta Training manager, The Residency, Coimbatore, were the invitees who addressed the students.
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