LTBCSP Batch 17 Basic Skills and an Exclusive Plant Tour

The culinary scholars began learning essential techniques at the International School of Culinary Arts and Hospitality Management (ISCAHM). They worked on basic fundamental skills, practiced knife techniques, and studied flavor profiles.

During the week, scholars participated in cooking challenges where they worked with different ingredients and cuisines.

The week ended with a tour of the Euro-Swiss Food Inc commissary, where scholars met Euro-Swiss Master Butcher, Chef Hubert Weber. They learned about large-scale food production, including logistics and quality control.

After the tour, the teacher-scholars then enjoyed a variety of deli meats and sausages all thanks to the wonderful generosity of Euro-Swiss Food Inc.