January 22, 2021

Making Good Soups, Lesson #5 – The Minestrone with Beef Strips

Soups are liquid food, generally served warm or cold. They are made by combining a range of ingredients such as stocks, vegetables, meat, etc. and are generally served as a starter or the first course in any meal.

Soups can be traced back as far as 20,000 BC, have evolved according to local ingredients and tastes. Originally, the term used for soups was “broth”, but the name “soup” is actually derived from the old French word “Soupe” which means, “bread soaked in broth”.

In the classical kitchen, soups were considered as a complete dish in themselves, because of their rich nutritional value and were served as breakfast or dinner. However, soups are now served as a starter rather than the main course.

To learn more about the different types of soups, you can go through the introductory lesson - Making Good Soups

Soup Recipe of the Day - The Minestrone with Beef Strips

Minestrone to the Italians means a “Big Soup". This thick soup has a lot of ingredients in it, like pasta, beans, meat, and vegetables, a real delight especially during winter. 

There is no set recipe for the Minestrone Soup; the absence of any fixed recipe is what makes this soup very unique. The Minestrone varies widely across Italy and all over the world, usually made out of vegetables and meat, could be pure vegetarian as well.

This Dish

Minestrone is a thick Italian soup made with vegetables, beef strips, and also pastas. With all base ingredients in the soup, it is also considered a full meal in itself.

Recipe Card 

Ingredients Quantity
Tenderloin (cut into thin strips) 200 g
Onion 3 tbsp
Leek 2 tbsp
Celery 2 tbsp
Carrot (peeled) 3 tbsp
Cabbage/kale 2 tbsp
Courgette 2 tbsp
French beans/peas 3 tbsp
Potatoes 3 tbsp
Tomato purée 3 tbsp
Tomato concassé 5 tbsp
Garlic (minced) 2 cloves
Olive oil 3 tbsp
Chicken stock 600 ml
Sea salt & pepper as required
Macaroni or any small pasta 40 gm
To Garnish
Parmesan/Grana Padano (shavings) as required
Extra virgin olive oil as required
Cherry tomato (quartered) 4 pieces
Basil/pesto sauce a sprig

 

Method of Preparation

  1. Cut vegetables into Paysanne. Keep separate from each other.
  1. In a medium saucepan, on high heat add olive oil and sear the beef strips, then lower the heat and add onions and garlic, leeks, celery, carrot and sweat without colouring.
  1. In a separate medium saucepan, heat chicken stock.
  1. Add the tomato purée, mix well and add in the tomato concassé. Season with salt and pepper as required.
  1. Add the boiling stock to the sautéed vegetables, simmer for about 5 minutes. Then add in the potatoes and pasta and simmer for 5 minutes.
  1. Finally add the courgettes, French beans & cabbage and simmer for a further 5 minutes. Adjust seasoning if necessary.
  1. Serve hot topped with parmesan cheese shavings, extra virgin olive oil, cherry tomato and basil/pesto.

Note: to make tomato concasse, immerse tomatoes in hot boiling water for 30 seconds, remove and plunge into cold water to stop the cooking process.

Peel tomatoes, cut into quarters, remove the seeds and chop into small pieces.

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For similar recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in food and cooking check out the programs offered by ICCA Dubai.

January 7, 2021

Oriental Quail with BBQ Sauce

The name “poultry” comes from the French word “poule” which is actually derived from the Latin word “pullus”, meaning small animal.

Poultry is one of the most commonly consumed types of protein not for one but many good reasons; It is lean meat, available in plenty, and has a very neutral flavour that goes very well with any palate. Poultry is the second most widely eaten type of meat after pork, accounting for over 30% of the total world meat production and sixteen billion birds are annually raised for consumption.

There are several kinds of poultry and they include Chicken, Turkey, Duck, Goose, and Quail.

About Oriental Quail with BBQ Sauce

Quail is a small game bird with dark tasty meat with a delicate flavour; remarkably different when compared to the other wild game birds that are known for their strong taste as their meats are less tender than that of the domesticated animal.

The best way to handle quail meat is to cook it quickly and paying much attention during the cooking process as by overcooking, it will toughen up and dry the meat.

As quail is game meat, it is best to pair it with sweet-sour fruity flavours. 

This Dish

The grilled quail pairs very well with sauces, also add a flavourful twist to the dish.

Recipe Card

Ingredients Quantity
For the Quail
Quail 8 pieces
Canola oil for brushing
Sea salt & crushed black pepper as required
For BBQ Sauce
Canola oil 2 tbsp
Yellow onion (diced) 1 piece
Pomegranate (juice) 1 cup
Orange (juice) 1/4 cup
Pomegranate molasses 1/4 cup
Red vinegar 1/4 cup
Light brown sugar 3 tbsp
Cinnamon (sticks) 2 pieces
Orange (zest) 1 piece
Ketchup 1/2 cup
Dijon mustard 1 tbsp
Sea salt as required
Crushed black pepper as required

 

Method of Preparation:

  1. Heat the oil in a medium saucepan over medium heat; add the onions and sweat until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
  2. Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Strain and remove cinnamon sticks before using. Keep aside about 1 cup of the sauce for serving.
  3. Preheat oven to 180 C.
  4. Heat the grill to medium-high for direct grilling. Brush the spatchcocked quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes.
  5. Brush the quail with BBQ sauce (Baste) and place on an oven tray, and put in the oven for 5 minutes until cooked through.
  6. Serve hot with a drizzle of the BBQ sauce and green salad of your choice on the side.

For similar recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in food and cooking check out the programs offered by ICCA Dubai.

 

January 1, 2021

Fresh & Dry Pasta, Lesson #4 Gnocchi Bolognese

Pasta is noodles of different shapes made from an unleavened dough of durum wheat flour and can also be made with flour from other cereals or grains. Pasta has become one of the most loved dishes around the world, as it is affordable, easy to prepare, versatile food and can be served as an appetizer, salad, starter, main course, or even as a dessert.

Depending on what the recipe calls for, pasta are both, in the dried (pasta secca) and fresh (pasta fresca) forms. Fresh pasta is hand-made with eggs and flour, rolled out, cut into desired shapes, and cooked. The shelf life of fresh pasta is short, and being delicate, works well with rich cream sauces.

About the Pasta Recipe of the Day -  Gnocchi Bolognese

Gnocchi is thick, soft dough dumplings that may be made from a variety of ingredients such as semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs or similar ingredients. Gnocchi is eaten as a first course, as an alternative to soup or pasta.

The Bolognese sauce, known in Italian as “ragù alla Bolognese”, is a meat-based sauce originating from Bologna, Italy. The Gnocchi perfectly blends with the meaty taste of the Bolognese and instantly takes you to an authentic Italian household.

This Dish

The Gnocchi is shaped perfectly into small dumplings, tossed into the meaty flavour of the Bolognese, helping the Gnocchi soak in a rich flavour and is garnished with Parmesan cheese.

 

Recipe Card

Ingredients Quantity
For Gnocchi
Potato 300 gm
Flour 100 gm
Nutmeg 1 pinch
Egg yolk 2 piece
Water 3 liters
Salt as required
Olive oil 1 tbsp
For Bolognese sauce
Beef mince 180 g
Onion (chopped) 1 tbsp
Carrot (chopped) 1 tbsp
Celery (chopped) 1 tsp
Garlic (chopped) 1 tsp
Rosemary (fresh) 1/2 tsp
Tomato paste 2 tsp
Tomato puree 100 gm
Brown beef stock 250 ml
Parmesan cheese (grated) 1 tbsp
Salt as required
Crushed black pepper as required
Olive oil 2 tbsp

 

Method of Preparation

  1. Boil the potatoes with skin on, until cooked
  2. While the potatoes are boiling start the Bolognese sauce mixture; in a medium saucepan, heat the olive oil and sauté onion, celery, carrot and
  3. Add beef and sauté until dry and the beef is then added tomato paste, tomato puree and cook for another minute.
  4. Add the stock. Bring to a boil and simmer for 45 minutes or until the right consistency is
  5. Check the seasoning of the sauce and finish with

To make the Gnocchi Dumplings

  1. Peel the potato skin and push through a sieve to get a soft mash without any lumps. Into this potato mash mix the flour, salt, egg yolk and nutmeg, to form a soft Form smooth dough, but do not knead, as the Gnocchi will become tough.
  2. Divide into small dumplings and shape.
  3. Add the gnocchi into the boiling salted water. Poach until it floats to the surface. Toss the gnocchi dumplings into the sauce. Serve hot garnished with Parmesan.

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For similar recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in food and cooking check out the programs offered by ICCA Dubai.

December 28, 2020

Malva Pudding

A delicious caramel flavoured soft and sticky pudding of Dutch origin, made with apricot jam and served hot with custard or ice cream. This is a very popular dessert in South Africa that helps make a perfect ending to intimate dinners.

 

Recipe:

Ingredients Quantity
Castor sugar ¼ cup
Dark brown sugar ¼ cup
Egg 1pc
Apricot jam 2tsp
All-purpose flour ½ +1/8 cup
Baking soda ½ tsp
Salt A pinch
Melted butter 1 tbsp
Vinegar 1 ½ tsp
Milk 62 ml
For the Sauce
Cream 125 gm
Butter 62 gm
Sugar 62 gm
Orange juice 62 gm

 

Method of Preparation: 

For the Crumble

  1. Set oven to 180°C
  2. Beat castor sugar, dark brown sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients into a separate bowl.
  4. Melt butter in a small pot on medium heat and add the vinegar and milk
  5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
  6. Pour into a Bundt mould.
  7. Bake at 180°C for 20 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 25, 2020

Eggs, Lesson #4 – The Scrambled Eggs Sandwich

Chicken Eggs are incredibly the most nutritious and versatile of foods, widely used in a range of dishes; both savoury & sweet, including baked goods.

Eggs are very important in most areas of the food industry, and some of the common preparation of eggs include scrambled, fried, hard-boiled, soft-boiled, omelette and also pickled.

Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.

To learn more about the Health Facts of Eggs and the popular Egg Dishes around the world, you can go through the introductory lesson - Eggs... In So Many Ways!

Egg Recipe of the Day 

There are absolutely no limits to the variation that one could create by adding a range of ingredients to this very basic and classical Scrambled Eggs recipe.

Some of the ingredients that can be added are chopped fresh herbs, grated cheese, diced and sautéed onions and cooked bacon, etc. Overcooking the egg in this dish is a common mistake. For starters, Scrambled Eggs should never be even the slightest bit brown that means that they are burnt! A perfect Scrambled Egg is soft and moist.

Scrambled Eggs are generally served on toast as an open sandwich.

Recipe Card 

Ingredients Quantity
Milk 8 tbsp
Eggs 8 pieces
Cream 4 tbsp
Butter 3 tbsp
Salt & pepper as required
Smoked Salmon (chopped) 4 slices
Bagel 4 pieces
Chives (finely, chopped) 1 tsp
Dill 4 sprig

 

Method of Preparation:

  1. Break eggs into a bowl.
  2. Whisk them well with milk and season to taste before cooking.
  3. Heat the butter in a pan over low heat.
  4. Add the beaten eggs.
  5. Stir them with a spatula for less than a minute and add cream.
  6. Stir until light and fluffy.
  7. When scrambled take off the heat and mix in the salmon pieces and chives.
  8. Serve on a bagel, garnished with a sprig of dill.

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For similar recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in food and cooking check out the programs offered by ICCA Dubai.

December 23, 2020

Classic Christmas Cake Decor

A classic Christmas cake decor with crispy white fondant, rich & sweet marzipan, holly leaves and poinsettia flowers for the pre-made fruitcake, making it the perfect grand finale recipe for the Twelve Days of Christmas this season.

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Nasarene Jeddy Dhanki – Sugarcraft Instructor

Nasarene has been teaching cake decoration and sugarcraft in Dubai for well over 25 years and is a certified instructor by City and Guilds, London and British Sugarcraft Guild. She found her passion for sugar art through another field of interest, the food industry. Coupling this with further studies, training and inherent artistic ability brings her to enjoy what she does today, baking and Sugarcrafting and training others to do so.

Nasarene is also an ex PME Knightsbridge School of Cake Decorating for Professional Diploma Courses in Sugar Crafting and Cake Decoration. She is now a City & Guilds certified instructor for the Sugarcraft Program under the Sugarcraft Department at the ICCA Dubai.

 

December 22, 2020

Traditional Yule Log Cake

Traditional Yule Log Cake, a chocolate swiss roll filled with whipped chocolate cream and shaped into a log is an easy to bake Christmas must. And what’s better than a wonderful chocolate log to keep the home fires burning throughout the holiday season!

Recipe Card

Ingredients Quantity
Egg yolk 8 pcs
Egg white 8 pcs
Sugar 1 60 gm
Sugar 2 140 gm
Vanilla extract 4 tsp
A/P Flour 160 gm
For Chocolate Frosting
Dark chocolate 55% 800 gm
Whipping cream 800 ml
Icing sugar 2 tsp

Method of Preparation:

  • Sift flour and cocoa powder together.
  • Whisk egg yolk, vanilla extract and sugar 1 with an electric mixer until light and fluffy.
  • Whisk egg white with an electric mixer until medium-firm peak and add sugar 2 little by little (French Meringue).
  • Add a little of the egg white to the egg yolk mix and fold together.
  • Mix the rest of the egg white with a spatula until creamy, but still firm and add the flour and cocoa mix little by little while folding.
  • Spread mixture to the prepared baking trays (925x22cm).
  • Bake it in a preheated oven at 180 C for 5-6 minutes.
  • After baking, turn the swiss roll onto the baking paper, sprinkled with custard sugar and peel of the baking paper it was baked on.
  • Spread the chocolate frosting on it and roll up tightly using the baking paper. Set it in the fridge.
  • After cutting into the desired shape, decorate with chocolate frosting.

For Chocolate Frosting

  • In the saucepan melt together cream, chocolate and icing sugar.
  • Chill until very cold.
  • Whisk on high speed until stiff.
  • Use 1/3rd of the frosting to line the swiss roll and the rest of the frosting to decorate the cake.

For Meringue 

  • Whisk egg white till firm peak.
  • Drizzle custard sugar slowly and continue whisking.
  • Pipe the meringue into a mushroom shape and bake at 100 C in a preheated oven until dry.

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Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 21, 2020

Gingerbread Village

A beautiful Gingerbread village on a gorgeous snow-covered landscape made of rice krispies, marshmallows, and royal icing, with multiple gingerbread houses, frozen lake, Christmas trees, and a church, all covered in snow, to celebrate the season of fun, joy and laughter.

Recipe Card

Ingredients Quantity
Honey 80 gm
Sugar 60 gm
Water 1.2 gm
Eggs 1.5 gm
Sugar 5 gm
Fresh milk 20 gm
Potato starch 2 gm
Water 5 gm
Gingerbread spice 5 gm
Cinnamon ground 1 gm
Cake flour 125 gm
Rye flour 7.5 gm
Baking Soda 3 gm
Rice Crispy for Modelling
Butter 50 gm
Marshmallow 200 gm
Rice Krispie 160 gm

Method of Preparation:

  • Heat the oven to 160 degree Celsius.
  • Melt the honey, sugar and water in a pan.
  • In a large bowl, mix the cake flour, bicarbonate of soda and gingerbread spice, potato starch, rye flour, cinnamon powder and sugar.
  • Stir in the butter mixture to make a stiff dough.
  • Add water and milk and eggs.
  • Cut out the template, put a sheet of baking paper on your work surface and roll the dough.
  • Cut out one of the sections, and slide the gingerbread, still on its baking paper, onto a baking sheet.
  • Brush it with milk before baking.
  • Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees.

For Rice Crispy Modelling

  • Melt butter in a large saucepan over low heat.
  • Add marshmallows and stir constantly until melted.
  • Stir for a minute then remove from the heat.
  • Add the cereal and stir until well coated.
  • Allow cooling slightly then mould into the required shape, compacting it firmly.
  • Greased hands are better to handle the dough.

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Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

 

 

 

 

 

 

 

 

 

 

 

December 20, 2020

Holiday Non- Alcoholic Cocktails

Toast the season with non-alcoholic Cocktail-Zero holiday drinks, bursting with Christmas flavours, that can spice up the festive mood and make the celebrations merry and bright!

Recipe Cards

Blood Orange Bellini

Blood Orange paired with sparkling wine to give the perfect aperitif.

Ingredients Quantity
Boiron Blood Orange 30 ml
Martini 0.0% 100 ml
Tassoni Tonic 20 ml
Lemon Zest As required
Wine Glass To serve

Method of Preparation:
  • Pour the Boiron Blood orange puree into the mixing glass.
  • Add 2 droplets of Indian Spice.
  • 100ml Martini 0.0% .
  • Stir with ice and strain into the glass full of ice.
  • Add Tassoni Tonica
  • Garnish with Blood Orange zest

Smoked Ice Tea

The smoke ice tea is all about taking mixology to another level bringing the festive elegance to the holiday season tantalising your senses with the bittersweet flavour of chocolate and the delicate tannin of the tea all wrapped into a cloud of smoke.

Ingredients Quantity
Lapsang (Black Tea) 120 ml
Oak Smoke 2 droplets
Sugar Cube 1
Orange Zest Of 1 orange
Christmas Spices A pinch
Old Fashioned Glass To serve

Method of Preparation:
  • Muddle the spices into the mortar
  • Smoke into the Lapsang tea for few seconds
  • Add chocolate bitter on brown organic sugar into the glass
  • Serve over ice
  • Garnish with dry citrus

Gin Sour Zero%

Making the gin sour zero using plant-based ingredients and mixed well with the sweetness of the honey and the citrus note of the lime is a treat for the palate and the gold dust just makes everything looks so festive.

Ingredients Quantity
Ceder’s Crisp 50 ml
Lemon Juice 10 ml
Honey water 10 ml
Potato whip 20 ml
Top Tassoni Sambuco
Wine Glass To serve
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Giovanni Depergola - Mixology & Bartending Instructor 

Giovanni Depergola

Giovanni Derpergola, aka Mr G, has been working in the F&B industry for over 20 years. He was involved in the launch of Bar operations in the UK. He was actively involved with the MTV Awards in Lisbon running a full team of 50 bartenders for the big party at the Pavilion hosting 4,000 guests, the Lez Embiez party by Pernod Ricard for the annual Sales and Marketing convention in France which involved a bar set up for 1,500 guests; Poland for the ICE (International Cocktail Experience program) run by World Wide Cocktail Club in London, training then over 250 bartenders from UK, Italy and other parts of EU. He was also appointed by the London Club International (LCI) to be a part of the core team to launch their newest Casino collection across UK opening and train a total of 120 F&B staff for 3 Casinos in Manchester, Leeds 235 and London.

Mr G has trained more than 1500 F&B staff from various Hotel Groups and Bars across the Gulf region, Africa and Asia. Atlantis the Palm Jumeirah, Hilton, Jumeirah Group, Fairmont, Starwood, Marriott, Melia, Waldorf Astoria The Palm and Jas Hospitality. His attitude, charisma and knowledge make him one of the most respected and well-known trainers around the MENA region.

In 2016, he co-founded Alembic – A Creative Drinks Agency that specializes in the design, development, and marketing of quality drinks education & experiences in the MENA region. He quickly positioned the agency as the leaders and providers of turnkey solutions in Designer Drinks & Bar Set up, right from conceptualization to design & development and training to deliver at the highest levels of quality, consistency and innovation.

To learn and create your own unique twists on classic cocktails and experience the world of mocktails please check our program offered on Dry Mixology & Bartending

December 19, 2020

Christmas Fruitcake

A contemporary take on the traditional Fruitcake with white chocolate, winter-themed decorations and a gorgeous almond & chocolate Christmas tree topper to bring out the true essence of celebration.

 

Recipe of Card: 

Ingredients Quantity
Golden raisin 150gm
Black currants 250gm
Dates chopped 100gm
Candied Orange peel chopped 110gm
Am arena cherries 85gm
Orange zest 2tsp
Red grape juice 400ml
Butter 125gm
Molasses 62gm
Brown sugar 62gm
Egg 100gm
Flour 150gm
Baking soda 1/2tsp
Gingerbread spice 8gm

 

Method of Preparation:

  1. Soak golden raisin, black currants, chopped dates, candied orange peel, am arena cherries and 1 tsp orange zest with warm red grape juice.
  2. Cream butter, orange zest, sugar and brown sugar till nice and creamy.
  3. Gradually add in egg one at a time and cream again.
  4. Sieve flour and baking powder and then add in the gingerbread spice.
  5. Squeeze all the fruits and mix with the above flour mixture, to coat all the fruits with flour.
  6. Fold this mixture with the creamy butter mixture and pour into the lined tin and bake at 150*c.

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

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