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WORKSHOP ON MOLECULAR GASTRONOMY AT BRAND CAI - 2018

 

All Cooking is Science. There are Scientific Principles behind everything that happens in a kitchen. Molecular Gastronomy is a Field of Study that investigates the chemical & Physical reactions & transformations which occur during the cooking process. As part of their sharing knowledge concept, Brand CAI has organized a workshop on sous vide Cooking & Molecular Gastronomy was held on Friday , 11th May 2018 at their State of the Art Kitchen. All the equipment & Material worth of Rs.10 Lacks has been brought to educate the post graduate Students in Culinary Arts. The management has not restricted the learning only to its Students but has even Invited the Chef Instructors of Various Hotel Management & Culinary Colleges & also the Chefs from the five star Hotels in showing Knowledge. Chef Akshay Kulkarni, Head of the dept., Brand CAI who has taken professional training in the field by attending Work shops & on his own Research &Development and Chef Vamshi Krishna 2013-2006 Class, learned under professional chefs from EL-buli will be conducting the work shop .

 

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CHEF AKSHAY KULKARNI - HOD, BRAND CAI CONDUCTING WORKSHOP ON MOLECULAR GASTRONOMY

 

 

 

 

CHEF AKSHAY KULKARNI - HOD, BRAND CAI AND CHEF VAMSHI KRISHNA - EXECUTIVE SOUS CHEF, MARRIOT INTERNATIONAL AT WORKSHOP

PGDCA STUDENTS AT WORKSHOP

FROZEN YOGHURT PARFAIT WITH MANGO SPHERE & CHOCOLATE SOIL

WHITE CHOCOLATE SPAGHETTI

SPICY GRILLED PRAWNS WITH MAGO SPHERE AND FOAM

BASA AND MASHED POTATO WITH BALSAMIC CAVIER

SLOW BAKED CHOCOLATE CAKE WITH DE HYDRATED ORANGE & CAVIAR WATERMELON

CHOCOLATE & CREAM CHEESE QUENEL WITH RASPBERRY DUST AND FRESH BERRIES

STRAWBERRY & WHITE CHOCOLATE MOUSSE WITH ALMOND AIR SPONGE & PINEAPPLE PEARLS

TOMATO WITH OLIVE OIL SNOW



 
 
CULINARY ACADEMY OF INDIA Affiliated to OsmaniaUniversity
6-3-1219/6A, Umanagar, Begumpet,
Hyderabad - 16, A.P., India.
E-mail: iactca@yahoo.co.in