An Italian Cooking Workshop was organised by IFEA and Aayna Cookery Club at Radisson Blu.
The Executive Chef of Radisson Blu Ahmedabad, Rakesh Negi, conducted the workshop.
He taught dishes like Beetroot Carpaccio, Alfredo Pasta, Basil Pesto Pasta, Lasagne and Pizzas.
Gulab Oil, Vasant Masala and Wagh Bakri Tea Lounge were among the event sponsors.
FEA groups are managed by Innovative Food Entrepreneurs Associates LLP, an enterprise working for the social cause of the food industry. These groups cover various segments of the food industry including but not limited to hotels, resorts, camps, homestays, restaurants, cafes, tearooms, caterers, cafeteria and food court operators, bakeries, ice-cream, mithai shops, farsan and other snack shops, bakeries, confectionery manufacturers, cake and dessert shops, and even home based food entrepreneurs who make chocolates, cakes, pickles and masalas.
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FEA Founder
From 1992, I have written extensively about the food and hospitality industry. The Food Service Sector has always impressed me with the kind of employment it generates at all levels from semi-skilled workers to professionals.
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