With brunch becoming the most stylish meal of the day, it’s time you up your game. Scrambled eggs, pancakes and bacon just don’t cut it any more. Over breakfast, two of the country’s hippest chefs share clever tricks and give professional tips on how to host better brunches. They will show you how to weave in super foods, update a classic and posh up presentation — all in one lively, interactive workshop.
CHEF KUNAL KAPUR is a celebrity chef and restaurateur, best known as the host and judge of the TV series MasterChef India Season 1, 2 and 3. Now the executive sous chef at Leela Kempinski, Gurgaon, he was invited as a guest judge on an episode of MasterChef USA Season 2 and made a guest appearance in an episode of Chef Pankaj Ka Zayka . He was cited by Limca Book of Records for creating India’s largest ‘Chocolate Tower’. He won the Gourmet Guru award by Food and Nightlife magazine. He was awarded the prestigious Sir Edmund Hillary Fellowship, in the field of Food & Beverage, by the Government of New Zealand.
Chef Manu Chandra is the Executive Chef and Partner Monkey Bar & The Fatty Bao and Executive Chef Olive Beach, Bangalore. He is responsible for three very distinct restaurants; the hugely fun and first of its kind Gastropub — Monkey Bar in Bangalore and Delhi; the trendy Asian Gastro Bar — The Fatty Bao in Bangalore; and award-winning Mediterranean restaurant Olive Beach, Bangalore. An alumnus of St. Stephen’s College, Delhi and the Culinary Institute of America (CIA), Hyde Park, New York, he has apprenticed with New York’s most celebrated kitchens, including Restaurant Daniel, Le Bernardin, Gramercy Tavern, Café Centro and Jean Georges. Manu moved back to in India in 2004, first to manage Olive Beach, Bangalore and then open two unique F&B ventures — Monkey Bar and The Fatty Bao. A lover of slow cooking, Manu leans towards painstakingly controlled and cooked things, a process that enables one to extract flavours and textures. On the flip side, he’s fond of incredibly fast cooking, which keeps the integrity of ingredients and freshness intact. The use of extremely varied ingredients, and the revival of many a forgotten produce has become part and parcel of his repertoire
When: January 17, Saturday, 9.00 a.m. – 10.00 a.m.
Fee: Rs.1,500 (includes breakfast)
Seats: 50 persons only;
Age limit: 18 and above
Venue: Taj Club House, Chennai
To register go to >http://thne.ws/LFL2015-workshops
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