A gastronomic bonanza awaits connoisseurs of French cuisine when SRM Institute of Hotel Management (SRM IHM) hosts the Indo-French Culinary Exchange 2016 this month, with a team of students and faculty members from the reputed Jacques Coeur School in France, displaying their culinary skills.
The Indo French Culinary Exchange 2016, is a partnership between SRM IHM and the renowned Jacques - Coeur School, Bourges, France. The programme will be a confluence of Indo – French experimentation in cuisines designed to delight the palate. The School will be demonstrating culinary topics which has made French food one of the most tempting in the world, while SRM students will showcase their talents in Indian food preparation.
This will be the second in the series of events with the Jacques - Coeur School, Bourges, France, the first having been held at SRMIHM in 2013. This is part of the SRMIHM’s continuing effort to bring the latest in contemporary global practices to the students, to keep them well informed and to meet the growing demands of the ever changing trends of the hospitality industry.
French cuisine is one of the oldest cuisines known to mankind, having formulated the distinctive 17 course French Classical menu. It is the French who taught the world how to have a meal with appetizers and finish with café. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations, to enhance the meal experience and make it uber-special.
Chef Gilles Charles, Culinary Instructor of Jacques Coeur school, Bourges, France will give cooking demonstrations to highlight the various aspects of French cuisine, its tradition, cultural linkage and culinary methods.
SRMIHM students with the help of the culinary instructor of the institution will demonstrate Indian cuisine which will focus on the cultural heritage of rich, enchanting and scintillating India. The detailed demonstrations by the chefs will provide the students an interactive platform to learn the skills and to enrich their knowledge on authentic French gastronomy.
“The event will not only lay emphasis on health banquets, authenticity, and knowledge about rare ingredients but will also give an insight to various challenges faced by the hospitality industry”, said Professor Antony Ashok Kumar, Director of SRMIHM. “The program will focus on critical thinking on major issues and will generate ideas and consensus to meet the new demands and requirements of the industry”, he went on to add.