BCIHMCT Arranges Seminar Of "Eggucation On Processed Eggs"

EGGUCATION FOR HOSPITALITY

U.S.A. Poultry & Egg Export Council, India office and Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, jointly organized an engaging and learning oriented seminar titled "Eggucation On Processed Eggs''on 24th June 2022.

The seminar was conducted by World renowned Chefs, Chef Y B Mathur, Ex-Senior Executive Chef, ITC Limited and Chef Sabyasachi Gorai, recipient of the most coveted National Tourism Award, for “Best Chef of India."

Students got an excellent opportunity to learn about U.S. processed eggs from the stalwarts of the hospitality industry. These products are hygienic, convenient and safe products and help reduce waste.

Chefs especially delved upon many advantages of processed eggs, including Dried Egg Products, Frozen Egg Products and Value Added Products made from Processed eggs.

Towards the end, students asked questions which were amicably handled by the Speakers.