Phagwara, September 10^th, 2025:The School of Hospitality, GNA University, Phagwara, recently organized an enriching one-day workshop on Smoke, Fire and Flavour: ExploringGlobal Barbecue Techniques to enhance the practical skills of students and prepare them for the dynamic hospitality industry. The workshop was conducted by the esteemed Chef Sanjeev Verma, Founder of PashtunRestaurant, a renowned expert in culinary arts, who provided students with hands-on training in preparing a variety of popular barbecue dishes such as Chicken Tikka, Paneer Tikka, Achari Tikka, Mushroom Tikka, Tandoori Chicken, and Chicken Seekh Kebab. The session focused on essential aspects of barbecue preparation, including the correct operation of the tandoor, mastering the art of marination, and perfecting plate presentation. Moreover, students learned how to prepare appropriate accompaniments for each dish, thereby gaining a holistic understanding of the global barbecue experience. The workshop was attended by students of BHMCT 7th semester and MHM 1st & 3rd semesters.

The workshop was graced by the presence of distinguished guests, including S. Gurdeep Singh Seehra, Chancellor of GNA University; Prof. (Dr.) Hemant Sharma, Vice Chancellor; Dr. Monika Hanspal, Dean of Academics; and Dr. Deepak Kumar, Dean of the School of Hospitality Dr. Sonu K Katnoriya, HoD, School of Hospitality. All dignitaries highly appreciated the School of Hospitality’s initiative in organizing such a practical, skill-based workshop aimed at professional development. Chancellor S. Gurdeep Singh Seehra commended the efforts of both students and faculty, emphasizing that such initiatives instil confidence, creativity, and competence in future hospitality professionals. Vice Chancellor Prof. (Dr.) Hemant Sharma and Dean of Academics Dr. Monika Hanspal lauded the School’s vision of combining academic learning with industry-relevant practices, making education more practical and impactful. Meanwhile, Dr. Deepak Kumar expressed pride in the students’ ability to effectively apply theoretical knowledge in a real-world setting, reflecting the School’s commitment to experiential learning.

The event concluded with an interactive session where students actively engaged with Chef Sanjeev Verma, asking questions and receiving valuable insights and personalized guidance. The workshop proved to be a highly successful learning experience, further strengthening the School of Hospitality’s mission to prepare industry-ready professionals through innovative and practical educational initiatives.