X-MAS-Fruit Mixing Ceremony 2011
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The Jingle bells are ringing again... |
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Its that time of the year when you hear the silver bells ringing .The fresh, fruity, tantalizing aromas of dry fruits being soaked in rum, wine and beer is all up in the air. The joyful moments of feasting, merrymaking and partying have begun and everybody at “mana” culinary academy is saying. As usual, The Culinary Academy of India (Previously IACT & CA) celebrated its Fruit Mixing Ceremony in a grand way. Dry fruits are spiced and soaked in wine, beer & alcohol and left for almost a month for marination. These fruits are then used to make the classical plum pudding or the so called Christmas cake. The Culinary Academy of India has been performing this ritual over the past l0 years. At the time of Christmas the academy distributes over 250 cakes to prominent personalities from the Hospitality Industry, Culinary fraternity, Media, Fashion, Tourism & Film Industry, IT & Pharma Industry, IAS, IPS & Govt Officials and top dignitaries of Andhra Pradesh.This year is very special as the Executive Chef Park Hyatt - Mr.Jean Claude agreed to be the Chief guest and Guest of Honour-for this grand and classical occasion.Mr.Bomi H Patell, CEO of BOMPAT Recruiters was the guest of honour. The ceremony was held on Friday, 28thNovember,2011 from 11a.m at our Bakery.
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| The colourful and candied fruits and peels |
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| there goes the spices and essences |
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| the jingling and mingling with a dash of spirit |
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| there goes the spices and essences |
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| Chef Mr.Jean Claude with team CAI |
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| the jingling and mingling with a dash of spirit |
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