Food Craft Institute, Deoghar, recently organized an enriching workshop on the latest trends in the hotel industry, with a special emphasis on the Food Production Department.
The workshop was graced by Chef Rajesh Joshi, the Executive Chef of Umaid Palace, Jodhpur, who shared his expertise and vast knowledge on food, nutrition, and the modern trends that are shaping the hospitality industry today. Chef Joshi’s insights were a treat for aspiring hospitality professionals, as he delved into the intricacies of food trends, nutrition, sustainability, and the role of technology in food production. His session helped students better understand how innovation and creativity are redefining culinary experiences in the hospitality industry.
Chef Joshi’s presentation focused on a range of topics that are of paramount importance to anyone working in or pursuing a career in the hospitality industry, particularly in food production. He highlighted several key trends that are transforming kitchens worldwide:
- Health-Conscious Menus
- Sustainable Sourcing
- Technological Integration
- Personalization of Dining Experiences
He also discussed how the Food Production Department is crucial in ensuring consistency, quality, and creativity in every dish that leaves the kitchen, making it central to a hotel’s reputation and guest satisfaction. The workshop wasn’t all about lectures; it also included a fun competition designed to challenge the students’ creativity and practical knowledge. The event concluded with an exciting prize distribution, and all winners received aprons as souvenirs from Umaid Palace, Jodhpur, adding a personal touch to the experience and strengthening the connection with the esteemed hotel.
The workshop was further enriched by the Principal of Food Craft Institute, Dr. Nripendra Singh Lingwal, who shared his deep insights into the hospitality industry. Dr. Lingwal elaborated on the intricate details of food production, emphasizing its importance in the overall functioning of a hotel and how it directly influences customer satisfaction.
Dr. Lingwal also addressed the students’ career prospects, encouraging them to be innovative, adaptable, and forward-thinking in an industry that is rapidly evolving. He stressed the importance of staying updated on trends, understanding the global culinary scene, and continuously learning to stay ahead in a competitive market. He also assured the students that more such insightful sessions would be organized in the future to keep them well-informed and prepared for the challenges of the hospitality industry
