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The Art of Plating

Resource person: Chef Sachin Korade, Head Chef The Bar Stock Exchange, Mumbai
Date: 18/02/2020
Number of Student participated: 38 (SY & TY)
Venue: Bakery, SJCHS
The Department of B.Sc. (Hospitality Studies) of St. John College of Humanities & Sciences, palghar had organized workshop on ‘The Art of plating’, for T.Y. (20)(Food production Specialization) & S.Y. students (18).
The workshop commenced with introduction of Chef Sachin korade and his wast experience in culinary field by Chef Swapneel Shirsat. The motive behind conducting this this workshop was to introduce new trending menu & style of plating to the students.
The session was conducted for 4 hours. Chef Sachin prepared four main course with different style of plating techniques and showcased variety of plate presentation techniques which will help students in future.
Menu: 1-Scallion pesto chicken with mustard baby potatoes Haricot verts Balsamic coriander dressing
2-pan seared fish baby carrots brined cherry tomatoes, potato gratin Pumpkin mousse
3- Garlic butter prawns Pear pachidi Fennel orange salad with curried Mango sauce
4- Pistachio crust lamb chops wit saffron mash pomegranate sauce rose petals


About AET


Aldel Education Trust (AET)
St. John College of Engineering and Management (SJCEM)
St. John Institute of Pharmacy and Research (SJIPR)
St. John Junior College (SJJC)
St. John International School (SJIS)

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