fotocaihyd
Cold meat display@CAI
Holidays are filled with joy and celebration! Our Academy is festooned with decorations and symbols of the X – Mas season. The Final year students and the Post Graduate Diploma in Culinary Arts STUDENTS as always do a little extra to add to the festivity of each season. This year, as part of our Christmas celebrations, they prepared an elaborate X’mas Gala Buffet which includes cold cuts of chicken, lamb ,beef, suckling pig, pate’s, terrines, roast turkey which will were presented keeping in mind the latest international culinary trends. The dessert section witnessed the classical Yule log, croquembouche, strawberry Pyramid ,Christmas Pudding with a blend of new Futuristic pastries amidst other yummy offerings which had the classical French and other European desserts served in a very trendy way –individually presented as a present day buffet setting. This year, we have planned the Gala Buffet in a very contemporary theme yet meeting WACS/IFCA standards. It was really an event, one would hate to miss and also was witnessed by most of the chefs, chef instructors and culinary professionals of Hyderabad.. Butter sculptures, Tallow sculptures, Styrofoam, Pastillage, Ginger Bread, Salt Dough fruit & vegetable carvings showpieces added bliss to the appearance a very special and memorable Gala Buffet lunch on Friday, 21st December, 2012 at CULINARY ACADEMY OF INDIA. The highlight of the buffet was the main centre piece - “Chess Board with Coins and a Ornamental Lady Figure made with 75 Kgs of Dark and White Chocolate. The occasion was graced by the Chef Guest - Sri Vishwa Roop.P-Honble Minister for Animal Welfare & Husbandry Govt. of Andhra Pradesh, Sri Kichannagari Laxma Reddy(KLR)-Hon'ble member of Legislative Assembly, Govt. of Andhra Pradesh, Sri Rudraraju Padmaraju-Ex-Member of Legislative Council ,Sri G.Prasad – Vice President-Paragon Educational society.
Cold meat display@CAI
Holidays are filled with joy and celebration! Our Academy is festooned with decorations and symbols of the X – Mas season. The Final year students and the Post Graduate Diploma in Culinary Arts STUDENTS as always do a little extra to add to the festivity of each season. This year, as part of our Christmas celebrations, they prepared an elaborate X’mas Gala Buffet which includes cold cuts of chicken, lamb ,beef, suckling pig, pate’s, terrines, roast turkey which will were presented keeping in mind the latest international culinary trends. The dessert section witnessed the classical Yule log, croquembouche, strawberry Pyramid ,Christmas Pudding with a blend of new Futuristic pastries amidst other yummy offerings which had the classical French and other European desserts served in a very trendy way –individually presented as a present day buffet setting. This year, we have planned the Gala Buffet in a very contemporary theme yet meeting WACS/IFCA standards. It was really an event, one would hate to miss and also was witnessed by most of the chefs, chef instructors and culinary professionals of Hyderabad.. Butter sculptures, Tallow sculptures, Styrofoam, Pastillage, Ginger Bread, Salt Dough fruit & vegetable carvings showpieces added bliss to the appearance a very special and memorable Gala Buffet lunch on Friday, 21st December, 2012 at CULINARY ACADEMY OF INDIA. The highlight of the buffet was the main centre piece - “Chess Board with Coins and a Ornamental Lady Figure made with 75 Kgs of Dark and White Chocolate. The occasion was graced by the Chef Guest - Sri Vishwa Roop.P-Honble Minister for Animal Welfare & Husbandry Govt. of Andhra Pradesh, Sri Kichannagari Laxma Reddy(KLR)-Hon'ble member of Legislative Assembly, Govt. of Andhra Pradesh, Sri Rudraraju Padmaraju-Ex-Member of Legislative Council ,Sri G.Prasad – Vice President-Paragon Educational society.