Together Human Resource Development Centre (HRDC) and School of Hotel Management &Tourism (SOHMT) of Lovely Professional University bring MISO (popular Japanese seasoning ), a Japanese vegetarian workshop, to be held in University campus on July 1, 2017. The key consideration in organizing such a workshop is to educate the participants of the flavors of the Oriental cuisine.
Japanese are known to cook delicacies prepared from fresh produce. This is one of the most important characteristics of their cuisine. The thought process behind Japanese cuisine is primarily governed by the fact that the fresh food emphasizes the deep respect that the Japanese culture has for nature.
They believe in using the produce of earth and sea in such a form that it retains its natural flavour and form as much as possible. Hence, the cooking methods they employ are super easy and simple, which in turn create beautiful looking dishes.
A well renowned, Chef Sumit Chowdhury would be conducting the workshop. He is currently working as Executive Sous Chef at the restaurant named The Fatty Bao, in New Delhi. He has been nominated for the best upcoming talented chef for the year 2016-17 by the Delhi Gourmet Club.