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Food Communication

From The Hindu
DATE: 2.9.2017

Food Communication

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₹250.00

Availability: In stock

SKU: 978-93-83067-07-7e


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Rachna Bhattarai is an international chef, who has travelled extensively and has worked in different time zones driven by her quest for the spice of life.She has worked with international hotels like The GRT Grand hotel, Chennai; Le Royal Meridian, Chennai; The Ceylone continental Hotel, Srilanka; Woldrof Hotel, Sydney, Australia to name a few at various stages of her career in capacity of an Italian Specialty chef, Continental chef, Seafood specialty chef etc. She took to the culinary art at a very young age and was intrigued to understand and comprehend the science of cooking and dining. Kitchen is her laboratory. She never misses out on an opportunity to adapt experiment, improvise and update her repertoire.She has taken part in exclusively interactive kitchen shows and has been widely appreciated for her role in improving the food quality. She runs a multicuisine restaurant, See Food in Malaysia. From her experience the author believes there is a lot of scope for improvement as far as the awareness about nutrition and diet right from the rudimentary level - from a family to a country, from a kid to an adult, people from all walks of life. She observed that even the greatest connoisseurs of food were not equally knowledgeable about the dietary and nutrition aspects. In public gatherings people are more concerned about the taste and care less about the waste. Rachna runs corporate presentations on food waste, workshops on food habits and awareness programs on nutrition and diet in the name of 'Rachnaazfoodpath'. In future she plans to re-engineer the dining habits and create and awareness about food wastage and food shortages. When tons of food goes for a toss every day, there are millions who starve to death. Rachna aspires to become a food activist. She firmly believes its high time things change from the grassroots level. Children have to be taught of and should be involved in kitchen and should be nurtured with the facts and bests practices of cooking and dining from ancient times. The curriculum of aspiring chefs should be updated with de facto information about medicinal value of food and inferences from industry veterans in a way of sharing their real-time experiences. In a way of giving back to the society she has started the 'Rachnaaz Education and Charitable Trust’

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