Faculty of Hospitality @ GNA University organized one day workshop on ‘Traditional Butchery: Method and Techniques of Classical Cuts’. The resource person for this workshop was Chef Ashish Banyal, Chef de partie (CDP), Radisson Hotel, Jalandhar. The objective behind organizing this workshop was to sensitize students about slaughtering and pre-slaughtering procedures, grades of meat, cutting techniques, English as well as French name of the cuts, different cuts of Mutton, Fish and Poultry and cutting techniques and methods of cooking, preparations and storage conditions required for non-veg products used in butchery.

Chef Ashish Banyal motivated the students to understand the quality of meats, purchasing techniques etc. During his interaction with students, they learnt the perfection required in meat cookery. The session was well organized, relevant, interesting and enjoyed by one and all. In the end, questions were also taken by the guest and answered them at length. In the end, Dr. Deepak Kumar, Dean FOH thanked the resource person for sparing in his valuable time and sharing his knowledge and experience with GNA University students.

During this event, President and Pro Chancellor, GNA University, S. Gurdeep Singh Sihra said, “Such workshops are necessary for our students to be updated with key inputs from the experts from the industry that will help GNA students to make them industry ready. Dr VK Rattan,Vice-Chancellor, Dr. Hemant Sharma, Pro Vice-Chancellor, and Dr. Monika Hanspal, Dean Academics congratulated team FOH for successfully organizing this workshop.