DIMSUMS WORKSHOP

As part of the ongoing Induction Program for newly admitted students of Hospitality and Culinary Arts, the Department had the privilege of hosting an enriching Dimsum Workshop conducted by Chef Anmol Gupta, a celebrated Restaurant Consultant, Menu Curator, and Kitchen Strategist.

With a deep-rooted expertise in Asian cuisine and extensive experience in restaurant development, Chef Anmol brought both passion and precision to the workshop. The session aimed to introduce students to the intricate art of dimsum making—an essential skill in modern-day culinary practices.

Chef Anmol began by sharing insights into the history, varieties, and cultural significance of dimsums in Asian gastronomy. He then gave a live demonstration on the techniques of dough preparation, filling combinations, folding styles, and steaming methods. Students observed and participated in crafting classic as well as fusion dimsum variants under his expert guidance.

More than just a culinary demonstration, the workshop emphasized essential kitchen skills such as hygiene, ingredient handling, knife skills, and the importance of consistency and presentation. Chef Anmol also shared valuable career tips on menu curation, kitchen strategy, and the evolving role of culinary innovation in the hospitality industry.

The interactive session left students inspired and eager to explore the diverse world of global cuisines. It was not only an introduction to fine culinary techniques but also a motivating experience that underscored the practical relevance of classroom learning in real-world food operations.

This hands-on workshop served as a perfect blend of learning and creativity, making it a memorable start to the students' journey in the field of hospitality.