The Chairman and President of the Association visited Vietnam this month to meet with several new international business partners and establish a new Vietnamese arm called WAMC Holdings Vietnam. This is a branch of the main company who owns The World Association of Master Chefs.
While in Vietnam they were privileged to attend Gà Trống Restaurant owned by famous celebrity and international entrepreneur Mr. Duong Quoc Nam. It was during this meeting that WAMC appointed Mr Nam as the official WAMC Ambassador of Culinary Arts for the World Association of Master Chefs (WAMC). Together with the positive contributions and the spirit of progress, WAMC acknowledges that Mr. Duong Quoc Nam will be a distinguished representative, accompanying the Association, contributing to bring the rich culinary culture and identity of Vietnam to the reach of many around the world.
The World Association of Master Chefs (WAMC) is an organization that does not only include chefs, but also those practicing in hotels, resorts, or those in the academic sphere of the industry restaurant – hotel.
Global President Gaven Ferguson, stated that “It is a great day for the WAMC family to have Mr Nam as our official Ambassador. We are delighted to be working with him and to foster strong relationships for the Vietnamese culinary culture.”
Chef Frank Fasio and Chef Stefan Armentano were also presented with the WAMC highest honor, the coveted Master Chef Medal. Their work and dedication to the hospitality industry are exceptional and as trainers for PAX Institute of Education, a WAMC-endorsed education provider, it was a pleasure to present this to them.
His experience, knowledge, and skill in knowing who is at the forefront of product manufacturing meant that WAMC was meeting the best possible company for their sauces project.
Hindu Community celebrates Diwali, Holi, Makar Sakranti, Ganesh
Eating with our Fingers (without Cutlery)is part of the Indian culture. It is believed That There are several health benefits from eating with your hands such as:-
Traditional foods of India are often based on a holistic approach to nutrition, as required by local people. Such foods are prepared with locally available ingredients and found to have its own therapeutic and nutritional benefits. Religion and Food are also connected which adds meaning and significance to our lives. Some food beliefs and practices are based on religion.
Indian Spices are world-famous for their flavor, fine texture, and Aroma. every single spice used in Indian dishes carries some or other nutritional as well as medicinal properties.
Indian food is different from the rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and Traditions.
its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many of its dishes due to Chinese influence. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments that use cooked, fresh, or pickled vegetables and fruits with sweet, sour, or spicy flavors. Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian and Portuguese culinary elements. Goan cuisine uses pork and beef with greater frequency than other regional cuisines in India. Vinegar is also a characteristic ingredient of Goan cuisine, another result of Portuguese influence. The prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location. Vindaloo is a traditional Goan dish that is an Indian restaurant mainstay, its name deriving from Vinho de Alho, a Portuguese marinade consisting primarily of garlic, wine, vinegar, and chilies.
Let’s talk about Eastern Indian cuisine. it is primarily known for its desserts. These desserts are not only favored by other regions in India but are frequently found at Indian restaurants, their light sweetness making an excellent finale to a meal. Rasgulla is a popular sweet treat consisting of semolina and cheese curd (chenna) balls that are boiled in a light sugar syrup. Eastern dishes favor mustard seeds, poppy seeds, and mustard oil, giving dishes a light pungency. Rice and fish also feature prominently in Eastern cuisine. Overall, Eastern dishes are more lightly spiced than those from other regions of India.
On the other hand, Southern Indian cuisine is not typically found on many Indian restaurant menus and differs greatly from other regions. Its “curries” contrast differently in their textures and can typically be categorized according to the drier consistency, or those favoring a more soupy or stew-like presentation. Poriyals, dry curries consisting of a variety of vegetables and spices, accompany rice dishes. Sambars, rasams, and kootus, three common stew-like dishes, each differs in their primary ingredients and degrees of liquidity. Sambars are essentially tamarind-flavored pea and vegetable stews that are more watery than curries from other regions but are thicker than rasams. Rasams are more similar to soups in their consistency and are composed primarily of tomato, tamarind, and a myriad of spices.