Workshop on “Art of Aspic Jelly”

GNA University, School of Hospitality organised Workshop on “Art of Aspic Jelly” by celebrity Chef Khursheed Alam, Executive Chef Hotel Mariton. Chef Alam has been associated with international as well as Indian hospitality brands.
He shared a variety of cold preparations with the use of Aspic jelly including pate, Terrine and other cold savoury and sweet preparations with the use of fruits and jellies. Chef also demonstrated points to consider while preparing the ingredients, secrets of setting jelly, demolding and presenting Aspic.
The objective of conducting this Workshop was to showcase the Cold work done in Garde Manger section,which is a highly skilled art.

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