World Bread Day

IMG_7184Every year in October we celebrate the world bread day to honor food and the culinary contribution of bakers to this world.

 In accordance with this, D Y Patil University School of Hospitality and Tourism Studies celebrated the World Bread Day with it’s Bakery Chefs, Students, staff members and parents.

IMG_7186On this occasion a 50-foot long Shwarma was made by the expert Chefs with able assistance from the budding student chefs. The homemakers from the families of these students also lent an active hand in making this Shwarma.

This vegetarian Shwarma, with an Indian twish was made with freshly baked bread, with eggless mayonnaise, French fries, lettuce, tomatoes and a paneer filling. All the participants worked hard to get this Shwarma made and had a sumptuous gastronomic celebration by feasting on it, thereafter.

 The Director – DYPU SHTS, Mrs. Vandana Mishra Chaturvedi applauded this inventive celebration by adding, “It is the  vision of our  Honorable President Dr. Vijay D Patil Sir and Honorable first lady Y Patil Group Mrs. Shivani Vijay Patil to impart knowledge to experiential learning to students. Along with celebrating the World Bread Day, I am glad that the students and homemakers participated with such enthusiasm and made this event memorable. We strive to invest values of team work and passion towards the culinary arts, into students, and I think this is the  best way to do it perfectly!”IMG_7185

IMG_7187 On this occasion, Chef Shilpa D Vanire told us, “It has been such a wonderful experience to get this 50-foot Shwarma made. The hard work out by my entire team was indeed commendable. Celebrating such occasions like World Bread Day in the most novel way is a DYPU SHTS tradition and this year too we maintained it by successfully managing this herculean task. The support given by our Director Madam, along with my staff and students, could help us achieve this success.”

 With meticulous planning and precision, the activity was a major success not only creating a mood of celebration but also putting the skill sets of Chefs to innovative use.

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