The Journey Begins

We are happy to announce the commencement of monthly newsletter, by

“The Connoisseur Club”.

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The real evolution is to learn something new every day – it’s very important for chefs to share what they have discovered. – Alain Ducasse

About the club

The Connoisseur Club is active at St. Joseph’s Institute of Hotel Management & Catering Technology, Palai. The club is a platform for the budding chefs of the BHM programme, to horn their skills in food production department.

About the newsletter

“The Gourmet”, aims to inculcate the young aspirants, an ability to research and share knowledge at different levels of the food production repertoire.


Get your articles featured in The Gourmet!

Send in your articles to theskullsession@gmail.com

Guidelines for sending articles

  1. Send in brief articles (100-200 words)
  2. The following category of articles are prefered – Traditional Cuisine Concepts, Modern Cuisine Concepts, Recipes, Crosswords, Quizzes, Food Presentation Pictures, Quotes, Latest trends, Molecular Gastronomy, Interesting Facts.
  3. Mention the source of the information for all the articles that you send in!

 

 

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Payasam 2018

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The connoisseur club is inviting participants for the second iteration of the cooking competitions.

The last date for registration is: 03-08-2018; Friday

Event Date: 10-08-2018; Friday


Event Details

  • Payasam making competition will be held from 1:30 – 3:00 pm (1 Hr for preparation, ½ an hr for presentation).
  • Two member team can register for the event
  • The team can prepare an innovative or traditional payasam with appropriate accompaniments and suitable presentation theme
  • The Judging Committee’s decision is final.

Rules and Regulations

  1. Two portions to be prepared for judging the theme and presentation and the other for tasting.
  2. Pre-Prepared items are not allowed
  3. Ingredients to be brought by the team members.
  4. Presentation kit to be procured by the team members.
  5. Participants are not allowed to use instant payasam mix.
  6. Menu and Recipes to be displayed neatly & should include ingredients and weights, and method of preparation.

Judging Criteria

Taste 10 Point
Creativity in product making & Presentation 20 Points
Presentation ( Tablecloth/ Vessels/ Menu card/ Placemats) 10 Points
Theme (Presentation should complement the type of payasam) 05 Points
Cleanliness of the work area 05 Points

24/02/2018 -TORTILLA CHIPS DAY

 

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TORTILLA CHIPS DAY – 24/02/2018

(NACHOS DAY)

 A tortilla chip is a Mexican snack food made from corn tortillas, which are cut into wedges and then fried—or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of corn, vegetable oil, salt, and water. The corn flour used to make the tortilla is known as ‘MASA HARINA’. These are famous in TEX-MEX cuisine.

HISTORY

Rebecca Webb Carranza popularized the triangle-shaped tortilla chip in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing.

The various derivatives of tortilla according to the shape

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