KFC India announced that it has pledged to donate 1 million meals to help the needy amid the ongoing nationwide COVID-19 lockdown.
These meals support migrant workers and daily wage earners, who are struggling to afford meals during the lockdown
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Key Take Away
Staff at luxury hotels in Delhi are to start welcoming guests not with traditional garlands but with a medical gown. Amid growing concerns that there are not enough hospital beds to cope with the rising number of cases, the Delhi government has become the first in the country to requisition its hotels. Each hotel will be linked with the nearest COVID-19 hospital.
Delhi’s Chief Minister, Arvind Kejriwal, has predicted that the capital needs 150,000 beds by the end of July when cases are estimated to rise to half a million
Hotel owners and management, already reeling from huge losses, are privately fuming, particularly as they were not consulted by the government on the decision to turn their facilities into hospitals or the 5,000 rupees (£53) per night tariff, inclusive of all meals, that has been fixed by the government.
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Key Take Away
With 18 years of experience behind him, Tarun is a product specialist with core competence in the food and beverage category, across production, operations, formats, food heritage, and food and liquid culture.
Tell us about your culinary journey?
I started my culinary journey in the year 2000 at IHM Pusa Delhi. The three major milestones of the first phase of my professional life were being an Industrial trainee at the Oberoi, a Management trainee with the Habitat World, and a Sous Chef in 2006.
Finally, 2019 saw the birth of “TITLIE” Culinary Bar in Vagator Goa, based on collaborative cuisine and my most prestigious product so far, TitlIe opened to packed houses and got unprecedented love from the audience.
How have you managed your restaurants during the lockdown? What has happened to the restaurant industry as a whole?
The first step for us was to safeguard the interest of our employees and staff members.
What were some of your culinary initiatives during the lockdown?
We started a massive training drive for almost 100 of our staff members and food handlers covering Hygiene and Safety protocols
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yourstory.com/weekender/chef-tarun-sibal-one-fine-meal-titlie-restaurants
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Eclat Hospitality Weekly Newsletter - 43 by Eclat Hospitality
This is edition: ^ Career Article Of The Week: Bridging the Knowing-Doing Gap ^ Our Open Positions ^ Stuff We Loved This Week
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