École Ducasse campus in India begins weekend culinary workshops

India’s first École Ducasse campus began weekend culinary workshops at its institute in Gurugram. The introductory workshop held on June 4 at the Indian School of Hospitality (ISH), Gurugram, hosted members of the Spanish Embassy. As the guests were keen on understanding local cultures through cuisine, a demonstrative workshop was curated specially for them. In the class, they learnt the art of Indian cooking, prepared several dishes, and discovered the history of traditional food.

The workshop, conducted by Zubin D’Souza, dean of Culinary Studies, École Ducasse ISH Gurugram, introduced participants to various knife skills, cooking concepts and techniques. From ‘farm to table’ to sustainable sourcing, the workshop also covered the latest trends of vegetarian cuisine. Members learnt to blend exotic Indian spices, identify quality produce and prepare them in the best ways possible. Additionally, they were taught the art of food presentation as they served up authentic Indian dishes.

Similar to the programmes taught on campus, the workshop was designed around immersive learning experiences. Speaking on the workshop, D’Souza said, “The first workshop celebrated the rich heritage of Indian cuisine as members of the Spanish Embassy learnt to prepare popular local dishes. Whether it was the distinct flavors of the North, the spicy dishes of the South, the fresh seafood of the East or curries of the West — the weekend workshop introduced them to all that and more. The workshops are now open to the general public and will be taught by renowned chefs and culinary pioneers. Participants get a chance to explore international cuisine, create unique dishes and discover their inner chef in the short-term workshops. It also allows each participant to enter the world of Ducasse and experience the first École Ducasse campus in India."