Chefs Prefer Equipment Reducing Human Work In Kitchens
-B Swaminathan (publisherchefbharath@gmail.com) Bluechip Hospitality Services (BHS) specializes in the supply of commercial induction cooking equipment which covers all kitchen...
Rich Graviss Aims Reducing Labour Work, Provide Variety For Chefs
B Swaminathan (publisherchefbharath@gmail.com) Rich Graviss Products is a joint venture between Rich Products Corporation (USA) and Graviss Food Solutions. The...
‘Now, Being A Chef Not Taboo; Celebrity Status Not To Be The Only Aim For Students”
-Parvinder Bali I wanted to be a neurosurgeon and one year of engineering and drop it because of the terrorism...
How Chefs Can Handle Onion Crisis At WorkPlace
-Chander Sarvagyam (csarvagyam@gmail.com) In General, Onion makes us teary-eyed. However, restaurants remove onion dosa from the menu temporarily. Onion price...
Lata Tondon Enters Guinness Record Book; Says Chefs Should Focus On Mental Health
-B Swaminathan (publisherchefbharath@gmail.com) Lata Tondon is an Indian Chef from Rewa, Madhya Pradesh had recently bagged the 'Guinness World Record'...
Exclusive Interview With Chef Thayanithy On Expectations From Food Products
B Swaminathan (publisherchefbharath@gmail.com) Chef Thayanithy is Sous Chef at the Signature Club Resort. He has over 14 years of culinary experience with a...
Nagpur To Witness First Literature Festival
-CB News Desk/ Sudarshana Raju (publisherchefbharath@gmail.com) Nagpur: SGR Knowledge Foundation and GH Raisoni University is organizing the multilingual literature fest...
Japan’s Leader Kagome Now In India; Launches Preservative-Free Tomato Solutions For Chefs
Swaminathan B (publsiherchefbharath@gmail.com) Tomatoes were first brought in by Portuguese traders to India. Their cultivation spread reached throughout the country...
Chefs Face Challenges In After-Sale Support Of The Kitchen Equipment
B Swaminathan (publisher@chefbharath.com) Pradeep Rao is the Executive Sous Chef at Conrad Bangalore, the second luxury hotel in the Hilton...
Healthy, Instagram-Friendly Food Is The New Trend In India
B Swaminathan Innder is currently the food innovation in-charge at Sumeru. Born and brought up in North Karnataka, Innder brings...