Food

Bourdains Day celebrated with special dinner at IIHM

International Institute of Hotel Management (IIHB) celebrates Bourdain Day across all the IIHMs across India.  Students researched on the favorite dishes of Chef Anthony Michael Bourdain from the French Cuisine.  They attempted on recreating the dishes to remember Chef Bourdain on his birthday.  Also, to make the pairing complete, some of the dishes were paired with wines.  I was fortunate to be invite for special sit-down dinner at IIHM Bangalore campus and enjoy the special dinner.

About Chef Anthony Bourdain

Anthony Michael Bourdain (born June 25, 1956 – June 8, 2018) was an American celebrity chef, author, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition.  He was one of the most impactful chefs that the world has known.  Chef tried to unite people by serving good food and was extremely successful.

Chef Bourdain has been part of multiple TV series like – A Cook’s Tour, No Reservations, The Layover and more.  He’s also authored multiple bestseller books in culinary world  – Kitchen Confidential, Adventures in the Culinary Underbelly, A Cook’s Tour and many more.

During his years, he has served multiple sit-down dinners for celebrity.  The most popular meal was the one he served for Barrack Obama, during his visit to Vietnam.

Fine Dine Experience

The students planned for special 7-course meal while giving a fine-dine experience.  But before serving the meal, the students cut a special cake.  This was followed by the special dinner served to select folks from faculty and media.

  • Salad – Ceaser’s Salad Roasted Vegetables
  • Soup – Tomato Consommé
  • Entree – Roasted Vegetables Volawent with Goat Cheese Sabayon serves with Sauvignon Blanc
  • Sorbet – Passion Fruit sorbet
  • Relevé – Roasted Red Pumpkin and Pine nut Strudel served with Sula Cabernet Shiraz
  • Dessert – Flambéed Blueberry crème brulee
  • Cafe – Coffee & Petit Fours

Non-Vegetarian had a variation in Salad, Entreé & Relevé. They had creaser’s Salad Chicken, Pan Seared Salmon, Lemon & Thyme Roasted Chicken

It was very nice to see the students follow all the steps needed for giving a fine-dine experience.  They were able to also explain every dish and wine-paring with utmost ease.  Its nice to see that the IIHM encouraging students to learn some of the skills that will be very useful in real world.

Final Thoughts

It was a great experience and I must appreciate the student for doing a great job. The management at IIHM including Director Sanchari Chowdhury, Elizabeth Iihm Bangalore (Marketing) have always been kind to invite us for special events at IIHM. Looking forward to being part of many more events at IIHM.

More Information

International Institute of Hotel Management (IIHM)
SSK Chambers, 874/A, Krishna Temple Road, B.M Kaval, H.A.L 2nd Stage, Indiranagar, Bengaluru, Karnataka 560038