Preserving and Jarring Workshop by Chef Vanshika Bhatia

How about taking out one day that can help you make your everyday home cooking exciting? Would you be interested to learn the art of preserving and jarring? Le Cordon Bleu graduate, Chef Vanshika Bhatia and GREENR have come together for a workshop that will induct you in a session on making the best of seasonal produce by preserving them for future use. Trained in progressive French cuisine, Chef will also demonstrate vegetarian and one-pot recipes of famous French sauces. Here is what we are learning. Sugarless jams- 1. Grape, honey and scotch 2. Berry and chocolate Homemade mustard. French Mother Sauces turn Vegetarian 1. Parmesan and garlic Velouté 2. Beet Espagnole 3. Classic Bechamel The cost of the workshop is 2000 INR and find the link for the payment below. You can call us on +91 9935199893 for bookings as well. ABOUT CHEF VANSHIKA Chef Vanshika Bhatia has been cooking and baking since she could reach the stovetop. In 2012, She did her formal training in culinary arts from Le Cordon Bleu in London and as soon as her course was over, she went to intern at JW Marriott's Italian Restaurant Mezzo Mezzo in Mumbai, where she built upon her knowledge of European cuisine. Her gastronomic travels then took her to Noma in Copenhagen. At that time, Noma was the best restaurant in the world. Here she worked under the 2 Michelin starred chef Rene Redzepi, all the while learning the art of foraging and using fresh raw ingredients to make beautiful food. From there Chef Vanshika progressed to work at Junoon at Dubai. Here, she used all of her knowledge of European cuisine to make Indian food truly global. Working with Chef Vikas Khanna, over one year she rose through the ranks and at a very young age became third in command in the kitchen. Vanshika strongly believes in the age-old saying 'change is the only constant' and hence keeps on moving as fast as the world of food does. She got an opportunity to work at Asia's best restaurant, Gaggan in Thailand where she invented some signature dishes that went on the menu of this fine dining restaurant and thousands of people from all over the world tasted her creations. After all this travel, she came back to India and joined Olive Bar and Kitchen. Seeing her calibre and dedication, she was promoted to the position of Head Chef of Ek Bar, which is one of the restaurants under the Olive Umbrella. Currently based out of Delhi, Vanshika is planning on bigger and better things in the future and is ready to take the Indian food Industry by a storm.