In New Delhi, for celebrating my Alma Mater at IHM, PUSA that has completed 50 glorious years of imparting hotel education. It’s a proud feeling to be a part of the grand celebrations that began yesterday and will go on till today, to mark this half century! A get-together and gala dinner is awaited tonight at one of the most posh hotels in New Delhi. Pretty thrilled and nostalgic with the entire happenings going in here. It’s always a great feeling to come back to the place and meet with people who have, in some or the other way, inspired and motivated me to become what I am today and reach to this pinnacle. I would really like to thank all of them from the bottom of my heart!
While in office – it was Innovation Station – Season 5 yesterday with a surprise and twist this time! It was just another usual day when all the chefs had come to work without knowing what was there in store for them. Finally, they were given the sweet shock – it was competition time where the team of chefs were given surprise ingredients with which they had to cook one dish. The ingredients were ranging anything from fruits to vegetables to poultry and others.
Two chefs individually were given fifty minutes each, in which they had to dish out one recipe, as innovatively and as quickly as possible but with finesse. Chef Harpal Singh Sokhi did the honours of tasting and declaring the winners. He gave some insights as also his ideas of what he would have done with the ingredients given to the contestants. He suggested that before starting to cook with any surprise ingredients, the first ten fifteen minutes should be used to write down the combinations, the possibilities, the mix and match of flavours and then to also draw out the presentation of the dish. Quite exciting an event, I must say and I’m sure all of them brought that extra edge and zeal out and put their best foot forward!
Here are the winners with their dishes:
First came Chef Saurabh with his dish Jau Jhinga Bhavnagari which he prepared with the main ingredients Bhavnagri chillies, prawns, barley, mushrooms and curry leaves which were given to him, and
Runner-Up was Chef Jaaie with her dish Quinoa and Asparagus Soup with Floating Islands with the main ingredients quinoa, asparagus, eggs, basil leaves and shallots.
Congratulations to both of you!
Events like these make the workplace more and more interesting and fun and I really feel that such things are great morale boosters and make each individual confident about themselves. Besides this, we all got some exciting new dishes – what’s better than that!
Enjoy the visuals and the recipes shall soon be uploaded on the website.