“A recipe has no soul. You as the cook, must bring soul to the recipe.”
– Thomas Keller.
On the 14th of February, 2025, a Bakery and Patisserie Workshop was conducted in the Concept Hall of The Bhawanipur Education Society College from 10:00 A.M. onwards, led by internationally trained chefs of the IIHM’s Institute of Pastry and Culinary (IPC). This workshop featured the preparation of two delightful savoury items along with two exquisite desserts, showcasing techniques, and skills that undoubtedly captivated and inspired all. The desserts were prepared by Chef Arun Vijaya Kumar, who has 15 years of experience as a Pastry Chef with assistance from Chef Adil, a student chef currently studying at IIHM IPC.
The first dish was a German dish called Mushroom and Spinach Quiche (Eggless) for which Chef Arun explained the ingredients which included the ingredients for the crust and the ingredients for the Filling. The crust was made up of an assortment of flour, cold butter, salt and cold water whereas the filling included mushrooms, spinach, onion, garlic, olive oil, flour, milk, heavy cream, cheese, cornstarch, black pepper, nutmeg and salt. Chef Arun explained the beauty of the dish and informed the audience of the process of assembling the filling in the crust till it was time to bake.
Blueberry Clafoutis (Eggless), a French dessert, was the second item that was prepared. Blueberries, flour, granulated sugar, milk, melted butter, vanilla extract, baking powder, and salt were the ingredients and both chefs demonstrated how the ingredients together, formed the mouth-watering dish of the Eggless Blueberry Clafoutis.
While the preparation of cooking was going on, students were called on the stage to witness the procedure and at the same time, questions related to the world of culinary arts were asked to the audience. One of the students from the BESC even got the opportunity to attend a culinary class by IIHM after delivering a correct answer. At the end of making two dishes, the audience had the opportunity to taste them and with that, the journey of being a culinary expert came to an end at noon.
A one day Educational trip to Pingla Patachirtra Village and Birsingha was organized by Department of Bengali, The Bhawanipur Education Society College. The trip was a learning and enriching experience for the students. The tour was being planed and coordinated by all the Teachers of Bengali Department and the college management. Around 20 students and …
“Sometimes you will never know the true value of a moment until it becomes a memory” And just like the quote, every single final-year student felt the same! So, for the first time, The Bhawanipur Education Society College provided access to these memories for one last time to the Semester 6 students of the Morning …
In a collaboration with IDP, co-owner of the globally acclaimed IELTS exam, The Bhawanipur Education Society College partnered to conduct an English proficiency test for the students. This online test could be attempted anytime in a day from August 21st to August 27th, aimed to assess students’ language skills in English Listening, Reading, Speaking, and …
On 8th December 2022, The Bhawanipur Education Society College organised an event called The Pop Culture Quiz. The event commenced from 11 am onwards in the Society Hall of the college with 12 teams having 2 members each; competing for the top 6 positions. An audience of around 40 students gathered to watch this event …
Bakery and patisserie workshop
“A recipe has no soul. You as the cook, must bring soul to the recipe.”
– Thomas Keller.
On the 14th of February, 2025, a Bakery and Patisserie Workshop was conducted in the Concept Hall of The Bhawanipur Education Society College from 10:00 A.M. onwards, led by internationally trained chefs of the IIHM’s Institute of Pastry and Culinary (IPC). This workshop featured the preparation of two delightful savoury items along with two exquisite desserts, showcasing techniques, and skills that undoubtedly captivated and inspired all. The desserts were prepared by Chef Arun Vijaya Kumar, who has 15 years of experience as a Pastry Chef with assistance from Chef Adil, a student chef currently studying at IIHM IPC.
The first dish was a German dish called Mushroom and Spinach Quiche (Eggless) for which Chef Arun explained the ingredients which included the ingredients for the crust and the ingredients for the Filling. The crust was made up of an assortment of flour, cold butter, salt and cold water whereas the filling included mushrooms, spinach, onion, garlic, olive oil, flour, milk, heavy cream, cheese, cornstarch, black pepper, nutmeg and salt. Chef Arun explained the beauty of the dish and informed the audience of the process of assembling the filling in the crust till it was time to bake.
Blueberry Clafoutis (Eggless), a French dessert, was the second item that was prepared. Blueberries, flour, granulated sugar, milk, melted butter, vanilla extract, baking powder, and salt were the ingredients and both chefs demonstrated how the ingredients together, formed the mouth-watering dish of the Eggless Blueberry Clafoutis.
While the preparation of cooking was going on, students were called on the stage to witness the procedure and at the same time, questions related to the world of culinary arts were asked to the audience. One of the students from the BESC even got the opportunity to attend a culinary class by IIHM after delivering a correct answer. At the end of making two dishes, the audience had the opportunity to taste them and with that, the journey of being a culinary expert came to an end at noon.
Reporter – Moubani Maity
Photographer – Gourav Chowdhury
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