Kendall College and JW Marriott Chandigarh Host Master Class

By 121 News Reporter

Mohali 01^st October:- Kendall College, and JW Marriott Chandigarh, hosted a master class by renowned international Chef Christopher Koetke, Vice President of Kendall College School of Culinary Arts, and Executive Chef Pallav Singhal to raise awareness about culinary arts education and the different career opportunities it presents.

Chef Koetke, who is on a week-long visit to India, walked the participants through the preparation of an intricate duck recipe, incorporating flavours of the upper Midwest of the United States, including maple, wild rice, and a distinctive relish called Chow Chow.  He combined familiar cuisine with high end global technique.  Thiscomplex dish served as a vehicle to discuss culinary education essentials such as discipline, passion, technique, seasonality, internationality, local sustainability, business acumen, and artistic principles. Chef Koetke is the Vice President of Kendall College of Culinary Arts, which embarked on the sustainability journey in 2005. Kendall has developed a robust sustainability curriculum and guiding principles that are integral to both their educational programs and operational practices, addressing everything from composting and recycling to organic ingredients. Chef Chris also serves as the global vice president for culinary arts for Laureate International Universities. As such, he spends much time traveling the globe working with chef educators and students. In the capacity, he sees what is needed to prepare the next generation of culinary professionals.

Chef Pallav Singhal, Executive Chef, JW Marriott-Chandigarh said that it is our pleasure to have Chef Koetke in our hotel. The master class being conducted by him is a great learning for everyone attending the session. Classes or sessions as such, provide a platform for exchange of thoughts on food and preparation

Chef Koetke said that coming to this region in India is absolutely a pleasure and a privilege. Chef Singhal and his team had been generous and supportive of our efforts to spread the word about the opportunities opened by a Culinary Arts degree and the wonderful world of gastronomy and food.