POTATO MILLE FEUILLE | Cook with comali 4 recipes | Cwc 4 Vj Vishal recipe | Baakiyalakshmi Ezhil скачать в хорошем качестве

POTATO MILLE FEUILLE | Cook with comali 4 recipes | Cwc 4 Vj Vishal recipe | Baakiyalakshmi Ezhil

POTATO MILLE FEUILLE | Cook with comali 4 recipes | Cwc 4 Vj Vishal recipe | Baakiyalakshmi Ezhil Follow us To join Food gastro Group up us 7448611114 Website – http://www.chefsaravanan.com Email – Mail@chefsaravanan.com Facebook –   / chefsaraa   Twitter –   / chefsaraa   Pinterest –   / saravananchef  . Linkedin -   / saravanan-chef-9a1045a9   Instagram -   / saravananchef   MY ACHIEVEMENTS IN MEDIA Celebrity chef in JAYA TV ( #Adupangarai ) Starred more than 96 outdoor cookery show for SUN TV (#kitchengalatta ) Starred more than 280 cookery shows for ZEE TAMIL (#Anjaraipetti) Starred as #chefconsultant in VIJAY TV’S #KITCHENSUPERSTAR and pepper TV’s STIR FRY. Participated as one of the chief judges for the show ‘#NEEYANAANA’ (North Indian food vs. south Indian food) Judging #SUPERCHEFCHENNAI for three years along with celebrity chefs like #Sanjeevkapoor, #vahchef -Sanjay Thumma, #adityabal and #VickyRatnani. One of the covered celebrity chefs in Tamilnadu by leading print media like Indian express, the Hindu and Dinamalar Performing Annual Healthy food cookery shows for MIOT hospitals #create memories with food Authentic recipes must be retained and gifted to generations Chef Saravanan believes that the cuisines of south India must evolve too and make their mark at a global level. Cooking traditions and practices are a part of culture and should never let go extinct. Authentic recipes must be retained and gifted to generations so that the traditions prevail. Cuisines can adapt the changes in life and presented in a whole new guise but not at the cost of their core values My Success Story Innovations with new cooking procedures, experimenting with ingredients from various cuisines and creating flavors for palates from across the world, this briefly describes my contributions to the culinary field on daily basis. But being born and brought up in the rural regions of puducherry I was lucky to experience traditions and customs that hardly exist in the cities. My passion for cooking started with my attempts to replicate what I had relished off my mother's hands. As impossible as it was, it only hardened my resolve to create memories with food. To become a seasoned and skilled chef one must train under seasoned chefs and Saravanan did no less. Royal Club at The Leela palace Bangalore is known for its quality and Chef Saravanan's training there bestowed him with primary culinary skills required for the contemporary European cuisine and fine dining.Cooking for the legend and the former president of India Dr APJ Abdul kalam during his stay at The Leela Bangalore is a memory I'll always remember. As a Chef he traveled to countries like France, Saudi Arabia, Qatar, Thailand, Maldives and Dubai to raise the bar and hone his culinary skills. Working with experts from all over the globe and sharing expertise with masters of the world's culinary scene, he embraced the culinary techniques of various cuisines, taking his expertise to the next level. Chennai is the city where Chef Saravanan put his skills to the best use. Affiliating with Major hospitality brands like The Taj and The Park, he contributed his best to the kitchens of Chennai. He is well known among the creme a'la creme of the city as the trendiest chef and has curated customized menus for many major events in the city. Chennai has a very special place in my heart. This city has created one of the finest chefs of the country and I am proud to be a part of the culinary fashion here Innovations with new cooking procedures, experiments with ingredients from various cuisines and creating flavors for palates from across the world, this briefly describes my contributions to the culinary field on a daily basis. Foodgastro was conceptualized by chennai celebrity Chef Saravanan, In foodgastro he will be featuring popular recipes in his signature style. For FOOD GASTRO he has planed various playlists  Chef Style recipes  Authentic recipes  Back to Roots  Classic VS contemporary  Ayurvedic cuisine  Food Lab  Food NEWS  Family Picnic bag  Adventure cooking  Course meal  cook for a cause  Cook like a pro chef Chef saravanan is a passionate and seasoned hospitality professional, with over a one and half decades of experience across the world. He started trending food and beverage consultancy offering comprehensive project and product management services.