Institute of Hotel Management Brambe, Ranchi in collaboration with Human Society International successfully organized the Plant Based Food Culinary workshop for students on 23 and 24 June 2020. The two days online workshop was inaugurated by Dr. Bhupesh Kumar, Principal, IHM Ranchi. The workshop was conducted by the owner of Bodhi Green Chef Varun Sharma.
The workshop focused on new plant based food products, innovative recipes and repurposed ingredients in line with paradigm shift taking place in global food Industry as healthier food. As recommended by the National Council for Hotel Management and Catering Technology the plant based food alternative and effects at culinary institutes is crucial to cater the increasing consumer demand for sustainable and ethically produced food. The workshop’s vision was to educate citizens on social and ethical concerns of the food industry especially the students who are the future of this industry, to ignite conversations about animal welfare and motivate them to make conscious food choices.
The recipe demonstrated during workshop by Chef Varun were Coconut Cream, Green Smoothie Soy/Peanut Yoghurt, Mango Banana Nice-Cream With Coconut Cream, No Bake Peanut Butter Cookies and Vegan Fried Chicken. Dr. Bhupesh & Chef Rajnish Singh of IHM Ranchi and Mr. Arnab & Mrs. Radhika C.Rao concluded the two days workshop with vote of thanks to Chef Varun and all the attendees. In his closing remarks Dr. Bhupesh Kumar said that the workshop was successful in sparking a sense of companion towards animal and the duty of students as citizens to help create a humane, sustainable food industry.
