Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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Steamed Rice Sandwich Cake

Steamed rice sandwich is actually from the Japanese origin called “Onigiri”. This alternative to sandwich making is filled with positive effect on your digestive…

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STRAWBERRIES

  “Strawberries are the angels of the earth, innocent and sweet with leafy green wings reaching heavenward”-Terri Guillemets. When Terri quoted thus, her thoughts…

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Spiced chicken wraps

  Ingredients: 2 Tbsp Cajun seasoning: ½ tsp cumin ½ tsp paprika ½ tsp cayenne pepper ½ tsp black pepper powder ½ tsp rock…

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Pumpkin cappellacci in clear chicken broth

    Clear Chicken Broth                                                                                                                       Yield: 02 portion  Ingredients: Quantity Chicken  stock 800 ml egg whites 1 no Celery 15 gm Onion 15…

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Laminated Ravioli

    Pasta from Latin “dough, pastry cake”, is a staple food from Italy prepared by extrusion of a dough prepared from durum wheat…

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Soul Food

“Soul food is a variety of cuisine that comes from the traditional dishes of the Southern United States and originated from the food prepared and consumed by enslaved Africans…

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ASIAN HOT POT

  INGREDIENTS: 20 gm cellophane rice noodle 10 gm shiitake or other mushrooms, stems discarded and caps thinly sliced 500 ml chicken stock Sea…

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Creativity as a Chef

  “Cooking is a creation. As a creation, it is a personalized view of the way we like to express our feelings. It is…

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Food Wastage & Recycling

  “Cooking is one of the simplest and most gratifying of the arts, but to cook well one must love and respect food” –Craig Claiborne….

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Roasted Leg of Lamb

    An English dinner all-time-favorite, served traditionally with mint sauce and roasting juices, could be stuffed and trussed or trussed after marinating. Could…

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Becoming a Professional Chef

  “Cooking is like Love. It should be entered into with abandon or not at  all.” Harriet Van Horne Passion, Patience, Persistence, Perseverance, Perfection…