Clik here to view.
Chef Khajaram Bhaduri
Royal Icing Tube EmbroideryPoured and Pull Sugar WorkChocolate WorksChocolate Moulding3-Dimensional Nougatine WorkPulled and Blown Sugar workPastillage ModelNougatine Show PieceMarzipan...
View ArticleClik here to view.
Chef Vellanki Vishwamitra
With Chef Gupta, Corporate Sr. Executive Chef,The Ashok GroupWith Chef M. S. Gill, Director-Food, ITC Hotels andPresident, Indian Federation of Culinary AssociationWith Chef Ferdinand Metz, President,...
View ArticleClik here to view.
Chef Syed Abdul Attique
Indian Sweets packed exactly like European MarzipanPacking and New LookTraditional Indian Pudding - PhirneeIndian Dessert & Savoury DisplayIndian Sweet Dumpling - ChandrakalaIndian Dessert - Barfi...
View ArticleClik here to view.
Chef Vijaya Narasimha Raju, Student Ice Carver@CAI
26 Feet Multi Block Assembled Ice SculptureVertical and Horizontal locking method of Ice SculptingFinal Display of the ICe SculptureFinal Display of the ICe Sculpture3-Dimensional central vertically...
View ArticleClik here to view.
Chef Lyjo James, Student Edible Aspic Work @ CAI
EDIBLE ASPIC WORKSCulinary Artistry or food decorations are used to enhance the overall visual impact of the foods or the places where the food is being served. This emerged as a full-fledged...
View ArticleClik here to view.
Indian food presentation @ CAI, By Chef Shivarama Krishnan, Culinary Academy...
Indian food presentation @ CAIWhether someone agrees or disagrees “Indian food” has always been a bowl or platter food which is right from the cooking vessel into the service dish put straight on to...
View ArticleClik here to view.
"King of the Fruits" - Mango by Chef Jagadishwar Prasad, Faculty, CAI
"King of the Fruits" - MangoMango is one fruit which is originally from Indo-Burma region. Mango belongs to the Genus Mangifera family Anacardiaceae. Anacardiaceous species yield other valuable...
View ArticleClik here to view.
Cruise Galley Training by Chef Ankit Mathur
Cruise Galley TrainingThough cruising culture in Europe and the America has stoked the growth of the industry tremendously, India still seems to be struggling with teething problems in meeting the...
View ArticleClik here to view.
Mentoring Young Budding Chefs by Chef Khaja Ram Bhaduri
MENTORING YOUNG BUDDING CHEFSAfter finishing high school, youngster stands at the threshold of CAI to materialize their aspiration of becoming chefs. Their ideas are loosely woven thought… delicate...
View ArticleClik here to view.
My first day in a Culinary School by Prashant Joseph
MY FIRST DAY IN A CULINARY SCHOOLWe always say time changes things, but we actually change them ourselves. One of these changes that occurred in my life was joining the Culinary Academy of India. I...
View ArticleClik here to view.
Is Kitchen still a Man's World? by Chef Akshay Kulkarni
IS KITCHEN STILL A MAN’S WORLD?For too many years a woman’s place was in the Kitchen – except when that kitchen happened to have a restaurant attached to it. Though every woman was expected to be a...
View ArticleClik here to view.
Winning the student chef of the year award by By Rama Krishna. M, Final Year...
Winning the student chef of the year awardIt isn't where you come from, it's where you're going that counts…………..Winning the student Chef of the year award is a great milestone that I’ve passed in my...
View ArticleClik here to view.
SPICES A NEW avatar by Chef Shivaramakrishnan
SPICES A NEW avatarUpdating oneself on different forms of spices in modern usesSpices are the building blocks of flavor in food applications. Food developers who wish to use these building blocks...
View ArticleClik here to view.
How women should groom themselves to enter the professional kitchen by Ms....
How women should groom themselves to enter the professional kitchen:Women are, by nature, homemakers. They are the ones who take care of the family, who cook and clean and maintain the home. This being...
View ArticleClik here to view.
Cuisine and Culture by Ms. Shweta, 1½yr. CCCFPP
Cuisine and CultureOne of the oldest civilizations known to man, India, is many worlds within one. From the alpine mountains up North, to the sultry, spicy lands down South, each region is as diverse...
View ArticleClik here to view.
LATEST FOOD & BEVERAGE TRENDS
Food network– Social networking has made the world a smaller and better place. With Multiply, Friendster, My Space and with the explosion of Face book, more and more people are reconnecting. Eventually...
View ArticleClik here to view.
The New Era of Desserts -By Chef Sanjay Kumar Faculty@CAI
The New Era of DessertsA hot trend right now is drinkable desserts. In addition to serving milkshakes, pastry chefs are now experimenting with flavors and ingredients to create innovative liquid...
View ArticleClik here to view.
CHEMISTRY IN KITCHEN-By Chef Rajiv Dutta- Faculty at CAI
CHEMISTRY IN KITCHENChemistry in gastronomy is the trendy new chapter of ever progressing culinary genre and the scientific study of deliciousness.Where the science of food is not new and liquid...
View ArticleClik here to view.
MAHARASHTRIAN CUISINE-By Vishal Gunwant Gondane Faculty @CAI
MAHARASHTRIAN CUISINEThe authenticity of Maharashtrian cuisine lies in the appetizing, delectable and gratifying sweetness. As you move from north to south or east to west of Maharashtra can find the...
View ArticleClik here to view.
Arash Deep Singh,Student@CAI-North West Frontier Province & Its Cuisine
North West Frontier Province & Its CuisineNorth West Frontier Province also known as the Khyber pass.It is quite similar to the cuisine of Northern India and is highly seasoned and spicy, which is...
View Article