Jalandhar, December 7, 2020: To commemorate the pre-Christmas celebrations, the Department of Hotel Management organised a cake mixing ceremony at its South Campus, Shahpur.
Spreading the cheer along with the budding chefs, the ceremony invited the participation of executive chefs, Human resource heads from various hotels namely Ramada Encore, Best western name to few, CT Management and corporate guests and in-house guests dressed in typical Chefs attire of hats and aprons amidst tradition and fanfare. Guests and colleagues together rolled up their sleeves and put their hands in the mixing pots to make a delicious Christmas cake.
An interesting array of fruits, including raisins, glazed red cherries, orange peel, tutti frutti, black currants, dates, figs, dried apricots, figs, prunes and nuts like walnuts, cashew, almond flakes and pistachio, aside from spices such as ground cardamom, cinnamon and cloves were poured into a caldron. The mixing reached a spirited level when endless bottles of liquors, such as whisky, white and dark rum, vodka, gin, wine, beer and syrups like golden syrup, molasses, honey and vanilla essence were added.
After the traditional cake mixing ceremony, the mixture was put into airtight bags and left to mature until around Christmas, when it will be blended with the cake batter and baked.
Gagandeep Singh, Vice Principal, CTIHM briefed about the importance of this mixing ceremony and cakes in this festive season and the process of the baking such cakes.
On this occasion Charanjit S Channi, Chairman, CT Group of Institutions, Campus Director Dr. GS Kalra, Amrit Kalsi, Dean Dr. Anupamdeep Sharma, Chief Guest Rohit Sammi- HR Manager, Hotel Ramada, Jalandhar, Chef Santosh Negi -Executive Sous Chef, Yuvraj- Marketing Head- Best Western Hotel and Chef Tarun – Executive Chef, Best Western Hotel were present.