The Department of Marine Catering and Hotel Management conducted a Webinar, under the title “Cold Cuts and its presentations” on 27.8.2021 for the students (50) of third years. Mr.C.Suresh Kumar, Head of the Department, welcomed the gathering. Chef Ramu Butler , Chef cum Restaurateur “B at Bay” Kochi was the resource person for this programme. Chef Ramu Butler emphasized the importance of Larder department in five star hotel kitchens, Cruise liner and its function and way of storage of all perishable foods both raw and cooked. He also explained very famous dishes prepared in cold kitchen like Aspic, Mouses, cold soup, salad etc. In recent years, the demands for ready-to-eat and ready-to-cook products have been surging, owing to factors such as changing lifestyles. This webinar motivated and encouraged the students to understand the cold cuts besides it made a memorable experience for all the participants.
