CELEBRATING THE YOUTHFUL FERVOUR OF HOSPITALITY @ BCIHMCT Induction-cum-Independence Day Celebrations (13th – 14th August 2019)

The Orientation Programme for the fresh batch of the Academic Year 2019-20 was held on the 13th August, 2019 at the Auditorium of the lush green campus of Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, witnessing more than 250 stakeholders who attended the Programme along with staff and faculty of the Institute. BCIHMCT extended a warm welcome to the First year students, their parents and guardians through the induction programme. The Programme commenced with the ceremonial Lighting of the Lamp and traditional Ganesh Vandana performed by students.

Dr. Sarah Hussain, Principal, BCIHMCT, gave insight into the mission, vision, structure and function of the college as well as SBCSST Society. Expressing her views on the career in hotel management and the importance of attendance, grooming, personality development as well as communication skills, she emphasized on the willingness to work and striving for continual growth as a significant aspect of this course. She addressed the audience and urged cooperation from everyone including parents and students.

Mr Alok Aswal, Dean Administration, BCIHMCT, briefed about the rules and regulations regarding conduct of students throughout four years at the institute. He requested the students and parents to understand as well as abide by the institutional norms.

BCIHMCT, New Delhi commemorated the Pre-Independence celebrations with great zeal and enthusiasm on 14th August, 2019. All the faculty members and students gathered at the college premises to hoist the National Flag. Dr. Hussain, spoke about the importance of freedom from all kinds of ills in the society. She encouraged everyone to follow the life’s learning from the great patriots namely Mahatma Gandhi and Sardar Vallabh Bhai Patel. Senior batch students enlightened the gathering with the importance of the sacrifices of those who gave up their lives for the Freedom of India. The function concluded with the National Anthem.

Bearing the multifaceted role of trees in maintaining the environment, the scheduled Tree Plantation Drive followed the celebrations, emphasizing the environmental crisis. The special action plan was initiated by the Principal, under whose guidance the students planted a sapling in the landscape area around the institute.

The New Room Service? Golf Carts are so passe!

Priyam Chatterjee Becomes First Indian Chef To Receive French Honour

Priyam Chatterjee on Monday became the first Indian chef to be awarded the ''Chevalier de l''Ordre du Merite Agricoleto'' by the government of France to recognise his contribution towards reinventing the gastronomic scene in India.

Mr Chatterjee (30) is best known for revisiting the traditional dishes from his native state of West Bengal and giving it a French twist.

"I am living my dream at this moment because any form of words or dialogue will not justify this moment," he said.

Mr Chatterjee added that the two major factors influencing his culinary practice were that of his family and France.

Born into a Bengali family of "exceptional cooks and artists", where feasts were a regular affair, it was only natural for a young Mr Chatterjee to love everything about food, be it eating, or serving.

He realised French cuisine was his true calling during his very first professional stint at Park Hyatt in Hyderabad where he met French chef Jean Claude who trained Mr Chatterjee to "learn French cuisine, precisely and with passion."

"In the process, what he did was he made me fall in love with France completely!" the chef said.

Mr Chatterjee is currently the head chef at Jaan Restaurant Yacht in France, before which he was the head chef of Rooh, and Qla, both located in Mehrauli.

He also takes a keen interest in music as well as art.

"This is actually the first time that we are celebrating the talent of a young chef at this embassy by conferring this distinction.

"This honour recognizes your talent and your commitment to promoting French cuisine," Alexandre Ziegler, Ambassador of France to India, said.

EVENTS | WOMEN ​ OF HOSPITALITY CONFERENCE

Chef Dirk Heinen is the new executive chef at luxury hotel The Regency, Kuwait

Heinen brings over 34 years of professional culinary experience from hotels such as JW Marriott Hotel Ankara and Le Meridien Barbarons Seychelles. He also led the culinary operation at the Sheraton & Four Point Complex in Kuwait City for over six years.

Originally from Germany, Heinen spent his early career working as a sous chef in Switzerland, Taiwan and Turkey. He earned his master chef diploma in 1996 and acquired the position of executive chef in 1997.

Prior to joining The Regency, Heinen served as an executive chef at Cinnamon Grand Hotel Sri Lanka where he was overseeing the overall culinary experience of a range of 17 specialty restaurants.

Covering world-renowned cuisines, including in-room dining and amenities and banquet operations, he caters to Michelin star events with Marco Piere White, Goerge Colombaris and Chaîne des Rôtisseurs dinners.

With taking on the leadership role for over 100 team members in the food production at The Regency, Dirk Heinen aims to infuse the culinary heritage of Kuwait and its luxury hotel with experience and knowledge from various cultures.

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Chef Anja Van Zyl is the new executive chef @ Le Royal Meridien Abu Dhabi

Le Royal Meridien Abu Dhabi has appointed Anja Van Zyl to the position of executive chef.

The Namibian national has 20 years of experience working in her home country, South Africa, the Maldives, China, and the UAE.

While in the UAE she previously worked for Rotana Hotels for seven years, opening new hotels and restaurant concepts, before moving to Shanghai from where she has joined Le Royal Meridien.

General manager Ashraf Siessy said: “Working the ranks of the kitchen as every novice does, Anja can be described as our newest iconic sensation and we are indeed proud to have her join our LRM family. We are confident that Anja’s expertise will continue to drive the success and growth of our culinary team and we are excited to witness the transition.”

Van Zyl is inspired by simple ingredients, focusing on Asian and European cuisine with a modern spin.

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South African Chef Alison Kiewiet van Eeden is the new executive chef for Novotel & Ibis Dubai Deira City Centre

Bringing almost two decades of experience with her, Alison Kiewiet van Eeden has taken up the role of executive chef at Novotel & Ibis Dubai Deira City Centre.

The South African has already been tasked with revamping the menu at Bistro Domino Restaurant which has recently received a facelift.

As one of the few female executive chefs working under the AccorHotels brand, Kiewiet van Eeden will also drive forward the HeforShe global solidarity movement aligned with AccorHotels concept for a gender equal world.

“We are very excited to welcome chef Alison in the revamped Bistro Domino, as we continue to lift our expectations higher for our guests to experience a diverse menu with exciting fusion interiors” said Nishan Silva, cluster general manager.

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The Ritz-Carlton, Dubai International Financial Centre has appointed Mauro Gomez to the role of head executive chef

An Argentinian national, Gomez has worked all over the world including spells in Vietnam, Miami, and Maldives, as well as overseeing more than 50 of celebrity chef Richard Sandoval’s restaurants worldwide.

Gomez will be in overall charge of the five distinctive restaurants and dining experiences at the DIFC hotel.

Tareq Derbas, general manager for The Ritz-Carlton, Dubai International Financial Centre commented: “We are very pleased to welcome chef Gomez to The Ritz-Carlton DIFC team. He carries extensive knowledge and passion that can transcend our guests through an unforgettable culinary experience. We are very honoured that he can join us in Dubai to share his culinary heritage and expertise with our valued guests.”

OYO ramps up presence in UK; expands to over 100 hotels across 25 cities

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OYO Hotels & Homes has increased its presence in the UK to over 100 hotels across 25 major cities and towns, including London, Manchester, Edinburgh, Glasgow, Blackpool and Torquay.

According to the company, its UK business, which is less than a year-old, has tripled its portfolio in the past three months. 

Chef Johannes Tafel is Emirates Palace's new chef de cuisine

Tafel has previously worked at seafood restaurants in Abu Dhabi for the past two decades.

Speaking of his appointment Tafel said: “With an array of top-quality ingredients so readily available, it's a chef's dream to be located in Abu Dhabi. From the fabulous fresh fish and produce in the local souks to the prime local meats sourced from all around the world, it’s a pleasure to serve at the forefront of worldwide hospitality, and my aim is treat every single diner as royalty.”

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JA Resorts & Hotels makes four F&B leadership appointments

JA Resorts & Hotels have appointed four people to leadership positions in its F&B department as it gears up to open 10 new F&B concepts in 2019.

• Olivier Belliard has joined JA The Resort as director of culinary. The French national has experience working in Michelin starred concepts in his homeland as well as stints in Mauritius, Egypt, Thailand, and the USA.

• Kyra Bommelje, a Dutch national who has worked at the company for over four years. She has been appointed cluster director of food and beverage

• Devid di Benimeo and Petra Humphers. Di Benimeo and Humphers will be the cluster executive chef and cluster director of food and beverage respectively