New Delhi, August 05, 2016: The Korean Culinary Camp held at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, Kalkaji, New Delhi culminated on 30th July 2016, in the college premises. Chef Lim Chae Hong, Jeonju University, Korea, Ms. Ahn Bok Ja, Korean Master Chef along with Mr. R.K.Bhandari, Director, BCIHMCT and the team of students and faculty members of the institute marked their gracious presence at the closing ceremony of the Korean Culinary Camp.
“To really understand a country’s culture, you must first experience it’s food.” This intensive short term course enlightened the learners about the preparation and presentation of popular Korean dishes, including Kimchi, Bulgogi, Saengseon Gui, Andong Jjimdak, Bibimbap, Tteok, Japchae, Takkarubi, Mandu, Haemul-Pajeon and some royal dishes along with the basics like fermented sauces. More than 40 registered candidates, along with faculty and students of the college, participated in the workshop from 20th June to 30th July 2016 to enrich themselves with the Korean food habits, local ingredients, cooking methods and techniques alongside preparation, presentation and tasting of traditional dishes of the region. The take away from the camp also included their culture, etiquettes, cutlery, crockery and costumes.
The first-of-its-kind workshop, designed in partnership with Korean Cultural Centre, to benefit the chef fraternity and aspiring culinary artists in India came to an end with the certificate distribution ceremony and recognition of the efforts put in by Chef Lim Chae Hong and team BCIHMCT, including students. Appreciating the support extended by KCC towards conduction of this workshop, Mr. Bhandari, Principal, BCIHMCT, hopes that this association will go a long way in terms of expanding our learning to new countries, cuisines and cultures.
Corporate Comm India (CCI Newswire)
