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Workshop on Molecular Gastronomy – Fire & Ice

The institute organized a workshop on Molecular Gastronomy – Fire & Ice on 26-04-2017. The trainer at the workshop was Chef Parminder Singh Dhillon. The term is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. These experiments have resulted in innovative dishes perceiving a sequence of taste and flavour.

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