Attending the program, 30 Executive Chefs, Sous Chefs of 30 4-5 star hotels and equivalent in Danang were shared information about cuisine, culture, how to serve food and prepare typical dishes for the Indian market by Mr. Doan Van Tuan – Culinary Training Specialist of IBH Academy cum Executive Chef of the Furama Resort Danang.
Furthermore, Mr. Tamilarasan Perumal – Culinary Training Specialist of IBH Academy cum Sous Chef at Furama Resort Danang has modeled 4 main dishes to serve Indian guests including Potato Salad, Chicken curry, Indian Bastmati Rice and Milk Tea. Participants then also had the opportunity to directly discuss, Q&A and practise cooking Indian dishes.
“The organization of the exchange of information and instructions on Indian cuisine processing on November 29 is ready to serve the Indian tourists to Danang, especially to ensure the possibility of serving cuisine for this world’s second most populous market. Thereby, it contributes to the more effective implementation of the Danang People’s Committee’s plan on restoring tourism activities in the new normal period,” said Mr. Tan Van Vuong, Deputy Director of Danang Tourism Department.
