Baking (Food)

Industrial Visit to KP Pride Jalgaon by GHRIEBM, Jalgaon

The Bakers Club recently organized an engaging and insightful live visit to the kitchen of a prominent hotel. The session aimed to provide members with a firsthand experience of a professional kitchen environment, allowing them to witness various cooking techniques, equipment, and the overall workflow of a hotel kitchen. The session started with an overview of the hotel's culinary reputation. The manager also gave the brief history and achievements of the hotel. The Head Chef conducted live demonstrations. He explained specific cooking techniques and tips. The Members of the club got an opportunity to ask questions related to various things of culinary art & cooking techniques. They also shared the challenges and solutions in a professional kitchen. The students got an opportunity to interact with hotel kitchen staff as well.

The live kitchen visit took place at KP Pride Jalgaon a renowned establishment known for its culinary excellence. 10 Bakers Club members participated in the session.

The live kitchen visit organized by the Bakers Club was a resounding success, providing members with valuable insights, skills enhancement, and networking opportunities. The positive feedback received indicates the potential for future events of this nature, contributing to the continuous growth and development of the Bakers Club.

Objectives:

Educational Experience: To enhance the knowledge and skills of Bakers Club members through exposure to a commercial kitchen.

Networking Opportunities: To facilitate interaction and networking between club members and culinary professionals.

Inspiration and Motivation: To inspire and motivate members by showcasing real-world applications of cooking skills in a professional setting.

Outcomes:

Members gained a deeper understanding of commercial kitchen operations, including workflow, organization, and utilization of professional-grade equipment.

Members had the chance to engage directly with chefs, pastry specialists, and other culinary professionals working in the hotel kitchen, fostering connections and potential mentorships.

Witnessing the practical application of cooking skills in a professional setting served as inspiration for members, reinforcing the relevance and importance of their culinary education.