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Kitchen’s Name |
Description |
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Basic International
Kitchen
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Introduction to Gastronomy
Basic training lab with facilities to impart basic knife skills, ingredient technology and produce individual portions of menu with presentation. |
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Bread Art
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Advanced Baking Skills
A well planned facility to provide indepth knowledge of baking sciences and the baking technology of international breads and baked goods. |
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Indian Bounty
Kitchen
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Regional Indian Cuisines
Treasure trove of Indian Regional delicacies and traditional fares cooked in abundance. |
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A’la Carte Kitchen
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World Cuisines, Plating Trends, & Gourmet Food
State of the art lab to challenge the gourmand in you for a chef’s journey towards perfection. |
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Edwald Notter
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Pastry & Confectionary Arts
A whole gamut of sweet creations that blend to a heightened level of creativity required for the Grand Finale |
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Sugar & Chocolate Studio
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Advanced Confectionary Center- Pieces
Our own work shop to nurture the finesse of this rare art. |
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Cruise Galley
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Simulated Line Kitchen
The first simulated galley of high hygiene, fast paced productivity and the roll of high seas combined with a global standard un like any other. |
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Culinary Arts & Skills Kitchen
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Larder, Cold Buffet, & Edible Sculptures
The realm of culinary artistry that showcases intricate works of food art and sculpture with an inspiration that transforms the raw into refinement and new dimension. |
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Flavours / High Spirits
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A’ la Carte Restaurant
To add to the sumptuous Gourmet food and wine this bistro doubles up as the means to guide the young chefs in the delicate art of food & beverage service. |
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Library
Paul Bocuse & Jean Pierre Troigros
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India’s best Culinary Library
The annals of culinary corridors through eyes of numerous authors and publications that lead to the path less traveled. |
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