The Artisanal Bread Workshop organized by the Sheila Raheja Institute of Hotel Management (SRIHM) was conducted by the renowned Chef Savio Fernandes who offered an excellent hands-on experience in baking brioche, croissants, baguettes, ciabatta, doughnuts, and many other types of bread.
Chef Savio, known for his exquisite craftsmanship in the world of baking, once again demonstrated why he is considered one of the best in the field. The workshop was held for the students of TY BSc. (HS) Food specialization Batch. It was beautifully structured and followed a clear and progressive path. We started with simpler bread types like baguettes and gradually moved to complex pastries such as croissants and brioche.
Overall, the Artisanal Bread Workshop with Chef Savio Fernandes was an enriching experience, providing valuable insights into the world of bread making. His knowledge, expertise, and passion for baking inspired every participant and left us eager to bring our newly learned skills into our own kitchen.