Workshop on “Art of Plating Food” at SoHM

Chef Rahul Wali, a Cordon Bleu-Australia trained Chef and Culinary Entrepreneur, conducted a skill training workshop on “Art of Plating Food” to train the hospitality students in the definite and a highly desirable skill in fine dining business on 14/10/19 at School of Hospitality Management.

The workshop was aimed at providing foundation and basic insights on skills of plating.His session elaborated upon the importance of visual appeal in the culinary preprations through selection of crockery as a canvas -its   type, color and size, consistency and colour of sauce, placing of sauces in different artistic pattern and styles through usage of simple kitchen equipment, usage of edible props –especially flowers for heightening the visual appeal and overall dining experience.