Workshop on Japenese Cuisine at DYPU SHTS!
D.Y.Patil University School of Hospitality & Tourism Studies organised an extensive and intriguing workshop on JAPANESE CUISINE for Firstyear students of Hospitality and Culinary Students on 28th March 2019 in the Culinary Kitchen. The workshop was conducted by Chef Rahul Karve, from Mumbai Andheri. He demonstrated the Authentic Sushi making of Japanese Cuisine. He explained the history of Japanese cuisine, the technical aspects of preparing Sushi.
Chef Rahul Karve, is a chef with expertise in Oriental Cuisine. He specialises in Japanese Food which includes Sushi like maki, temaki, uramaki, nigiri and sashimi. He has trained himself under the guidance of Chef Altamsh Patel Executive Chef at the Park, Mumbai.
The session began with miseen place for Sushi, guiding the students. Later as the chef demonstrated the preparation of the Sushihe also answeredquestions of the students. He explained how Japanese cuisine is different from the other cuisines and also how the preparation of various Sushis, the flavours, the ingredients play a special role in the cuisine.
The students found the session immensely knowledgeable and kept the speakers on their toes by bombarding them with a plethora of questions.
Students said ‘it was a very informative session and learning workshop. We got to learn the preparation of authentic Sushi, the special mixture of wasabi, pickled vegetables and the smoked salmon was distinguished in taste. I would love to attend more such workshops and enrich my knowledge.”
Chef Vijay Sawant organised this workshop on behalf of the college. The session concluded with a vote of thanks and felicitation of guests for carrying out such a mindful workshop for our students.