Seafood delicacy preparation workshop
Students learned about various plating styles and how the colour and type of plate influence presentation and guest perception. They explored global plating methods and their unique characteristics, while also understanding techniques to check the freshness of ingredients. They discovered innovative ways to use ingredients in diverse dishes and gained insights into flavour variations across different countries and cuisines. Interactive Master Class session with Chef Lewis Walker, Head- Food Department University College Birmingham, UK was organized by the department of BBA HEM on September 9, 2025 at RR campus.
