Chef Bhasin started the session with showcasing an interesting video about cooking techniques which are used in the Hotel Industry to create different cuisines and food shapes. He introduced children with the fact that Everything about a professional kitchen (even an educational one) is easily 100 times more intense than your home kitchen. Knives are sharper, stoves are hotter, space is tighter, and everything moves at a sprintlike pace. Even simple tasks like turning on a stove are much more difficult, and you'll be expected to figure everything out very quickly.

Post the video introduction, he briefly talked about Hotel Management and different streams it offers. He shared his journey, experiences, challenges and various opportunities that came his way of becoming an Executive Chef. He talked about the role & responsibilities one needs to take up to survive in Hotel and Tourism Industry and also mentioned about one clear Rule - ‘Customers First’ Chef Bhasin referred himself as a chef who gives emotions to the ingredients to reach the heart through the stomach. He motioned that "Visual appeal and presentation is key to a cuisine and a concept's success as we do eat with our eyes and first impressions are everlasting," He talked about cross culture culinary experience with some real life example to relate with our students.

The icing on the cake was the live demo where he prepared ‘Watermelon and Feta Salad’ for our audience.

Competition,Curriculum,Education,Education For Life,Environment,Fitness,IB,Innovation,Leadership,Lifestyle,Middle,Music,Senior Secondary,SNS Guest,Speaker,Wellness