Week 14

We got our presentation reviewed once again by ma’am after which we were free to go.

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Week 13

We didn’t have class due to ISME semesters.

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Week 9

The entire class was spent on discussing each of out assignments. It was a one on one discussion. We each had to have made a few slides based on a restaurant we had researched. I had chosen Quattro, an Italian based vegetarian restaurant also famous for its cocktails. I learnt a lot about what actually goes behind starting a restaurant and how to maintain its profits. It was a very mind opening and interesting assignment. I even went to the extent of researching on more than one restaurant even though we had to present only one.

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Week 8

The class took place at a Kamla Mills, Poetry by Love and Cheesecake. I couldn’t go as I wasn’t feeling well but took note of the assignments and made sure to complete it.

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Week 7

We went down to the cafeteria and had a few discussion and continued working on our projects with our groups over coffee. I had to leave a little early as I had a workshop on Charpai  to attend.

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Week 6

We started class a little late due to technical issues. Soon after, we split ourselves into two groups and stated working on our final project. We had to discuss and come up with a name, place and basic layout for our own eatery. It took us almost the entire class time just to come up with just the name and the area in which we wanted it to be. Though it sounds extremely easy it was not anything like it. We had to work on it during the week and come up with ideas for the next class. It was a different experience and it helped me get an idea as to what goes behind opening a restaurant.

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Week 5

Like our usual classes, we started of by watching an hour long documentary about a renowned chef and how he had got to where he is right now despite his problems. I really enjoyed the documentary as his struggles and how he found his way around them really inspired me. This classes ingredient was cardamom and pepper. The last one hour was spent on creating a savoury dish using the cardamom and a sweet one using pepper.

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Week 4

We started the class by watching an hour long documentary on the science and aesthetics that go behind a single plate of food. I really enjoyed the documentary and I love watching videos of how food is made and the efforts that go into it. This class, like our usual classes, was based on wasabi. The last one hour was spent on creating an Indian cuisine using wasabi as a core ingredient. We ended it by presenting our ideas to the class.

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