French gastronomy has been added by the UNESCO to its World Heritage list in 2010. With its origins dating back to 14th century, French cooking shifted away from its foreign influences in 17th century and France’s own indigenous style of cooking was developed. Auguste Escoffier was the first chef and culinary expert to codify the French cuisine. In 1912 Escoffier launched “Dîner d’Epicure” (Epicurean Dinners) initiative – the same menu, the same day, in several world cities and aimed at as many diners as possible. The idea was to take french cuisine out there and give everyone an opportunity to experience this gastronomic delight.
Last week I was invited by D’Lecta Foods for a desserts masterclass at Hum Bhi Chef Studio Kitchen which is their own culinary training studio. Anyone interested in cooking or looking forward to improvising their cooking skills can join the classes at Hum Bhi Chef studio.
One rainy evening, I was stuck in Mumbai traffic and little did I know that it was about to end on such a sugary sweet note! I was on my way to a baking event organised by Atout France – France tourism development agency and Bonne Maman- manufacturer of homemade style fruit preserves. And it was hosted by none other than chef Pooja Dhingra of famous Le 15 patisserie in her cooking studio in association with Food Bloggers Association of India (FBAI).
Few days back I was invited by The Leela, Mumbai for the annual cake mixing ceremony. The event was held at one of their restaurants, Citrus. The warm, friendly Ms. Praveena Vaidyan, PR, The Leela, greeted us and led us to the ceremony. ‘It is a tradition at the hotel to welcome the holiday season with fruit soaking ceremony ahead of the festive season’ said Praveena.
“Let food be thy medicine, and medicine be thy food” said Hippocrates. These words highlight the importance of food in our life and how our choices affect the quality of the life we live.We are getting busier by the day, trying to beat the clock, running the rat race and our diet is evolving to cope up with the demands of our routine. An evening of drinks and junk food is compensated next morning with fruit juice and cereals. A hearty family meal is considered unhealthy and rest of the day is spent trying to cut down the calories. But it is not a 1-1 =0 kind of an equation. Why not aim to eat healthy most of the times and leave those few meals to enjoy what we actually like without feeling guilty? Why not make your daily meals in a way that they not only please your taste buds but are also healthy for your body?