Chandigarh, February 20, 2015: Where dedication and close ties to the hospitality and tourism industry are hallmarks of teaching and learning, Chitkara University invited Cuisine Master Chef Anthony Boyd from Le Cordon Bleu, London to take a session on Culinary Art for the students of Chitkara School of Hospitality. Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality education through world class programs.
Sharing a brief about Cuisine Master Chef Anthony Boyd, he was born in Cardiff, Wales, where he inherited an interest in cooking from his mother who trained to be a chef. Chef Anthony’s career took off after moving to London in 1994 to work in the kitchen of restaurant Chez Bruce. Chef has held the position of Head Chef in a number of Michelin-star kitchens across London, with responsibility for managing and training the kitchen brigade.Chef Anthony’s culinary knowledge and expertise was called upon by the Young Chef of the Year Competition, who invited him to judge the award between 2004 and 2008. Now, Chef Anthony is associated with Le Cordon Bleu’s team of Cuisine Teaching Chefs and has been imparting his exemplary cuisine techniques to the budding chefs.
Chef Anthony addressed the budding chefs of Chitkara School of Hospitality along with industry professionals andchef trainers from other reputed institutions of Chandigarh. In his session of “Culinary Art Demonstrations’, Chef Anthony prepared a continental lamb dish for the session attendees. He also shared and talked about the modern trends in continental cooking.
Sharing thoughts on the session, Dr. Madhu Chitkara, Vice Chancellor, Chitkara University said, “Chef Anthony holds a lot of experience and expertise in training and educating Chefs from around the world. His session has added continental flavour to the learning experience of our budding chefs. As an institute it is our continuous endeavour to bring classroom expertise and international business acumen that provides students with comprehensive theoretical knowledge and practical hands-on experience. These kinds of sessions will surely prepare students for a rewarding career in dynamic and exciting industries of hospitality, tourism and catering”.
Friday, February 20, 2015