Webinar on “Modern Cuisine: Sauces Gravies – Use and Importance”

Jalandhar, January 29, 2022: GNA University organized an E-webinar on the most basic and vital essence of the palate and the food industry i.e. Sauces & Gravies. Chef Jaswinder, Assistant Professor, Punjab University, Chadigarh was the resource person of the Webinar. The event was coordinated by Chef Sonu Katnoriya with the support of the entire FOH department headed by Chef Dhiraj Pathak. 

The motive of the Webinar was just not limited to building the knowledge and also to add on new learning and experience on the ingredients that can be made with the help of the ingredients grown near to us. Indian cuisines use various gravies such as tomato-based, Cashew nut with varying spice combinations such as tamarind sauce, coconut milk-/paste-based sauces, and chutneys. International cuisine also based on various sauces like bechamel, Brown sauce Mayonnaise etc.

Chef Jaswinder said, “Chef is the artist who paints daily”. Chef Jaswinder gave a complete demonstration to the students and clarified all their doubts and motivated them to be an active participant in the kitchen and learn the nuances of cooking and preparing modern cuisines.

Gurdeep Singh, the Pro-Chancellor of the University applauded the efforts of the Hospitality department. He said, “Staying updated with the latest food trends is the need of the hour and the department is making great efforts in this regard.”

Dr. VK Rattan expressed, “The University is always there to impart quality education to its students and hands on training is always our forte.”