CULINARY ACADEMY OF INDIA

often imitated... but never equalled.

Affiliated To Osmania University

Silverjubliee 25yrs logo, CULINARY ACADEMY OF INDIA

BRAND CAI achieves

Brand CAI, the Culinary Head Quarters of India in Hyderabad is celebrating their Guinness World Record achievement for “THE LARGEST DISPLAY OF BREAD VARIETIES of 493” attempted in the month of December, 2018. This is the fourth World Record of Brand CAI - the earlier ones being ‘Longest Cold Meat Platter of the Year - 2015’, Most Number of Cakes Displayed at a Single Venue - 2016’ and ‘Tallest Cupcake Tree of the World – 2017’ approved by the World Record Academy. As Culinary Academy of India enters its Silver Jubilee celebrations from this year- the 4th World Record achievement is indeed a very special one and moreover it gets certified by the Guinness World Records.

D. Chef Sheetaram Prasad, Secretary, South Indian Culinary Association (SICA) & Corporate Executive Chef, GRT Hotels & Resorts has kindly consented to be the Chief Guest for the occasion. Mr. Bomi H Patell, COO, Bompat Recruiters & Dr. K. Narender, Director, Educational Multimedia Research Center, Osmania University will be the Guest of Honour. The event is being held at Taj Krishna in their Grand Ball room. All the Chefs of the star hotels in Hyderabad, Chef Instructors of Various Hotel Management Colleges and close to 200 CAIians who are working in very high and respectable positions in various hotels and restaurants of Hyderabad are a part of this Grand Event. As per their Director, Chef Sudhakar N Rao , this is a teaser to the larger than life event being planned for their Great Gala Silver Jubilee celebrations for the next year.

For the Guinness Record for the maximum number of Bread Varities a total of 493 breads from different countries were on display.Whole loaves, hearth loaves, soft rolls, hard rolls, flat breads and different buns from France, Germany, Italy, Spain and Amsterdam from Europe; Thailand, China, Japan, India and Korea from Asia; Mexico, Canada and the United States of America from North America; Peru, Brazil and Uruguay from South America; also different breads from Australia and Antarctica covering all seven continents of the globe were on the display. Budding chefs from the Final year, First Year and Craft Course, under the guidance of experienced faculty, trainers and alumni worked on bringing the event together, and produced fresh breads in over 48 working hours rotating in shifts, to give the best quality products in ample numbers. Around 100 Alumni of Brand Cai who are holding prominent designations, entrepreneurs from various Culinary Organizations are being invited to grace the occasion.

 

 


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