Higher Education
Colleges in South India
Educational News Today
Thursday, November 20, 2008
AROMATIC: Overseas students mixing dry fruits to prepare a 500-kg Christmas plum pudding at SRM University’s Institute of Hotel Management and Catering Technology in Kattankulathur on Wednesday.
Tambaram: It was a “home-away-from-home” feeling for a small bunch of overseas students of SRM University, when they came together on Wednesday morning along with chefs to mix dry fruits to prepare the special and succulent ‘Plum Pudding’ that would be ready in time for Christmas.
The university’s Institute of Hotel Management and Catering Technology in Kattankulathur for the first time organised the “fruit mixing” ceremony on its premises on Wednesday. Joseph Chahine, Executive Chef, Mediterranean Cuisine, Hotel GRT Grand Days, led the group of chefs and students to mix the dry fruits.
More than a dozen varieties of dry fruits were mixed with liquor and would be set aside for over a month, during which period they would ferment. On Wednesday, about 100 kg of dry fruits were mixed in more than a dozen litres of liquor. Once ready, they would be mixed with other ingredients and the rich “Plum Pudding” would weigh about 500 kg by Christmas Eve, said D.Anthony Ashok Kumar, Director and Principal.
Unlike plum cakes that were available on regular bakeries’ shelves, the ones prepared in this manner would be entirely different. Made in the traditional method, the pudding would have its own distinctive flavour and taste and would be served to guests at SRM Hotel and students at their Institute, Mr. Anthony added.
Flavoured preparations for Christmas
AROMATIC: Overseas students mixing dry fruits to prepare a 500-kg Christmas plum pudding at SRM University’s Institute of Hotel Management and Catering Technology in Kattankulathur on Wednesday.
Tambaram: It was a “home-away-from-home” feeling for a small bunch of overseas students of SRM University, when they came together on Wednesday morning along with chefs to mix dry fruits to prepare the special and succulent ‘Plum Pudding’ that would be ready in time for Christmas.
The university’s Institute of Hotel Management and Catering Technology in Kattankulathur for the first time organised the “fruit mixing” ceremony on its premises on Wednesday. Joseph Chahine, Executive Chef, Mediterranean Cuisine, Hotel GRT Grand Days, led the group of chefs and students to mix the dry fruits.
More than a dozen varieties of dry fruits were mixed with liquor and would be set aside for over a month, during which period they would ferment. On Wednesday, about 100 kg of dry fruits were mixed in more than a dozen litres of liquor. Once ready, they would be mixed with other ingredients and the rich “Plum Pudding” would weigh about 500 kg by Christmas Eve, said D.Anthony Ashok Kumar, Director and Principal.
Unlike plum cakes that were available on regular bakeries’ shelves, the ones prepared in this manner would be entirely different. Made in the traditional method, the pudding would have its own distinctive flavour and taste and would be served to guests at SRM Hotel and students at their Institute, Mr. Anthony added.
Courtesy: The Hindu
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