Chefs get together at SRM Institute of Hotel Management event

As a prelude, the institute recently organised a day-long event which saw the participation of renowned international chefs from around the globe. 

The day began with a demonstration by Chef Eric Low from Singapore. He spoke of culinary skills, food science. He also covered the use of Monosodium Glutamate, one of the most abundant naturally occurring non-essential amino acids.   

Chef Eric Wong, who handles the food section of Singapore Airlines, also interacted with the students and did a pastry workshop. 

There were delegate guests from Ghana from various academic streams. The event projected the cultural values and the rich heritage of country and the state, a release issued here by the institute said. 

SRM IHM has a deep relationship with South India Chef’s Association (SICA), the speakers said. This would enable industry ties and job opportunities, sources in the institute said. 

World Association of Chefs’ Societies (WACS) president Chef Thomas A. Gugler and IFCA president chef Manjith Gill addressed the gathering. They focussed on the opportunities the students had in the sector. The students said the speeches were inspiring and gave them a view of what the sector had to offer. They said it was good to see worldclass chefs under one roof. 

Food: the Heart of Life Edition 1, a recipe book, compiled to create an awareness of healthy living, was released by all the dignitaries. 

The students organised a cultural show. 

The staff and students who won various competitions got gifts from the dignitaries.