Posted inF&B With the focus shifting globally towards better dietary habits, bite-sized and shared desserts are gaining popularity among guests – Manumon, Pastry Chef, Novotel Hyderabad Convention Centre & HICC by bondFebruary 17, 2017November 22, 2021 (NULL)
Posted inF&B Involve the guests and make special menus with new concepts and take your guests opinion about what they would like to eat – Sahil Sablok, Executive Chef, The Claridges, New Delhi by bondFebruary 17, 2017November 22, 2021 (NULL)
Posted inF&B Chefs are keen to use locally grown ingredients as it is fresh and has lesser carbon footprint – Sujan Mukherjee, Executive Chef, Taj Coromandel, Chennai by bondFebruary 17, 2017November 22, 2021 (NULL)
Posted inF&B As chefs, we are always on our toes to convert food trends to business – Rakesh Singh Anand, Executive Chef, The Westin Hyderabad Mindspace by bondFebruary 17, 2017November 22, 2021 (NULL)
Posted inF&B Today, the concept of progressive health and wellbeing is increasingly influencing the redefinition of food culture – Chef Mayank Kulshreshtha, Executive Chef, ITC Maratha by bondFebruary 16, 2017November 22, 2021 (NULL)
Posted inBusiness Anuraag Bhatnagar spells out what it takes to suprise, delight and create “WOW” experiences by bondFebruary 16, 2017November 22, 2021 (NULL)
Posted inUncategorized Mercure launches BOT, an IM solution for Facebook and Messenger by bondFebruary 15, 2017November 22, 2021 (NULL)
Posted inUncategorized Banarasidas Chandiwala IHMCT, New Delhi win Atithya 2017 Champion Trophy by bondFebruary 14, 2017November 22, 2021 (NULL)
Posted inF&B 2017 will see the evolution of wellness cuisine – Lorenzo Severini, Head Chef, Le Cirque Signature, The Leela Mumbai by bondFebruary 14, 2017November 22, 2021 (NULL)
Posted inF&B Constant innovation and versatility will become the building blocks for steady business – Chef Gaurav Chakraborty, Executive Chef, Novotel Imagica Khopoli by bondFebruary 14, 2017November 22, 2021 (NULL)
