Excelsior Correspondent
JAMMU, Feb 21: School of Hospitality and Tourism Management (SHTM), University of Jammu, organized a three days vibrant and immersive culinary workshop centered on local and global cuisines, bringing together students, faculty members, culinary experts, and food enthusiasts to celebrate the rich gastronomic heritage of Bharat.
Prof Umesh Rai, Vice-Chancellor, University of Jammu, appreciated the efforts of the department and emphasized the importance of documenting and reviving regional cuisines as an integral component of cultural tourism and heritage conservation.
Prof Alka Sharma, Dean, Business Studies, said that such workshops inspire students to link local cuisines with skilling, tourism entrepreneurship, encouraging young learners to explore opportunities in food and culinary startups.
Prof Anil Gupta, Director, SHTM, informed that the workshop was designed to promote indigenous food traditions, sustainable culinary practices, and preservation of traditional recipes that reflect the cultural identity of the country. He further said that food is a powerful medium for wellness and happiness and such workshops help in holistic development of the students
Prof Suvidha Khanna, Workshop Coordinator, said that through this culinary workshop, the department aims to promote rich local food traditions while equipping students with practical skills that connect hospitality and entrepreneurship.
Chef, Lalit Mohan, India Culinary Forum, New Delhi, Chef Surender Singh Bisht, Dev Bhoomi Uttrakhand University, Dehradun, Chef (Dr) Nikhil Singh Charak, Dr B R Ambedkar University, New Delhi were the key resource persons during the three days workshop
During the Chef Special Session on “Maa Ka Pyar, Chef Ka Swad”, Prof Prakash Antahal, DSW; Prof Sham Narayan Lal, Prof Garima Gupta, Dr Pallavi Sachdeva, parents of students were also present. The workshop was coordinated by Dr Honeyka Mahajan, Dr Priyanka Sharma, Tapas Tandon, Anirudh Raina, Dr Rakesh Sharma, Dr Poonam Sharma and Dr Vikas Sawhney. The students of BBA (HM) and MBA (TTM) actively participated in the workshop.
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