Operation Gout de France - Day 3

The apogee of a three-day special French culinary fiesta at Vatel, Ansal University

Operation Gout de France - Day 3

This initiative commemorating with  worldwide second edition of Good France, featuring French Gastronomy, was organized by School with   aim to understand art and attributes of French Cooking and to explore French gastronomy in a broader sense. “Gȏut de France” along with sumptuous lunch was organized by the students in the school Honoring French Cuisine. The students not only took part with great enthusiasm but also learnt about the French delicacies and their preparations.

Series of workshops, Guest Lectures and Public lectures were organized during this week to celebrate Good France. Support from Hotel industry  and French Embassy was  really encouraging.

Michelin-starred Chef Akrame Benallal, Owner of Group Akrame Power,Paris guided students towards achieving goals through perfection and shared reciepe of cooking with emotions and feelings.

Mr Rajindera Kumar, Director Vivanta, by Taj Ambassador, New Delhi, Mr. Tristan Beau de LOMENIE- Director of Operation LUXE Hotels India & General Manager Delegate – Pullman & Novotel New Delhi Aerocity were  other speakers on the occasion. One of the rare moment, when alumni of  worlds best Hospitality Schools Cornell, Lussane and Vatel addressed the audience.

Sharing his optimism about India, Mr. Tristan Beau de Lomenie was of the opinion that over the last two decades India has seen a tremendous growth in tourism and this country has a far greater potential, which just needs to be tapped.

Mr Rajindera Kumar advised future hospitality aspirants to focus on training, training and more training – This is the only aspect which can lead to specialisation and it can be in any field. It’s the perseverance, which pays the real price of hard work. 

Mr. Dimitri Demenienko, the French consul in India, Mr Thierry Morel, the Second Counsellor, Embassy of France and Ms. Vasanthi Gupta, Director of the Alliance Française in Gurgaon, were some of the other invitees, who graced the occasion.

Chef Nilesh, Executive Chef, Crown Plaza Today, Gurgaon conducted the session for students and Chef Ajay Anand, Director Culinary, Accor Group along with his team conducted workshop on French Cuisine.  

Sharing his experience of France on the occasion Dr Kamlesh Misra, Vice Chancellor, Ansal University said that he is fortunate to have driven himself extensively in different regions of France and he explored that at every few kilometers you get to taste a completely new cuisine.  On appreciation of food, he said one definitely doesn’t need to know a language to appreciate food – the feeling tells it all.

 On this special occasion Dean, Prof R.K.Bhandari said that in response to the rapidly changing industry needs, institutions need to empower students with the knowledge-&-skills to meet today’s challenges and prepare them to grasp tomorrow’s opportunities. He said this School is committed to educate the next generation of leaders for the world’s largest and most dynamic industry and will work towa rds organising many such activities of international repute.

Mr. Laurant Guiraud, Director of Vatel, at the Ansal University,  summed up the celebration by proposing a vote of thanks to all present for their contribution in making the event successful, and for the dynamic ideas given by all to give to this festival the true colours and taste of France.