International Set of Dishes for Beginners: STARTER AND SALAD NOS…56: EGG MAYONNAISE Base- lettuce (4nos) Body- boiled egg (1no) Dressing- mayonnaise (20gms) + crushed peppercorns (2nos) Garnish-…
International Set of Dishes for Beginners: STARTER AND SALAD NOS…56: EGG MAYONNAISE Base- lettuce (4nos) Body- boiled egg (1no) Dressing- mayonnaise (20gms) + crushed peppercorns (2nos) Garnish-…
QUALIFICATION: Graduation (History Major); Diploma in Hotel Management, IHM Ahmedabad 1990; MBA in Tourism.
EXPERIENCE : 06 years hotel experience in Kitchen Department- Le Meridien, Welcomgroup, Park Royal; Teaching Experience since 1996: 8 ½ years as Lecturer in IHM Jaipur till 2005; 1 ½ years as Senior Lecturer in IHM Gurdaspur till July 2006.
Senior Lecturer in IHM Dehradun since August 2006; Completed DTS and DOT training programme; Attended training workshops like continental cuisine workshop, Jaipur; Sea food workshop, Goa; Regional cuisine workshops Bhopal, Chennai.
Awards : Best Faculty for sessions 2008-09 and 2009-10 awarded by Ministry of Tourism Govt. of India ( Ranked 3rd and 6th).
Area of Interest : cooking and experimenting with dishes and coaching recruits! chef is of firm belief that one needs to talk to the ingredients so as to create dishes as per liking!!
mail:pulkitbhambi@chilli2cherry.com 