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Beruf
Assistant Professor, Certified Culinary Instructor
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culinarymonk.blogspot.com
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Mr. Devashish Pandey is an Assistant Professor in the School of Hospitality Management at IMS Unison University Dehradun. He is a graduate in Hotel Management from Vels IHM -Chennai and is also holds a Masters degree in Hotel Management. During his service tenure, he has worked in various 5-star properties, institutions, and universities. He is a specialist in Indian and International cuisine. Chef Devashish has held the position of Treasurer at the World Chef Choice Federation, serving as Joint Editor at Chef Choice Magazine and Chef Choice e- Culinary newspaper. Chef Devashish is a member of the World Association of Chefs Society (WACS), a Lifetime member of Indian Culinary Forum (ICF).
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(41)Personal Information
Beruf
Assistant Professor, Certified Culinary Instructor
Webseite
culinarymonk.blogspot.com
Info
Mr. Devashish Pandey is an Assistant Professor in the School of Hospitality Management at IMS Unison University Dehradun. He is a graduate in Hotel Management from Vels IHM -Chennai and is also holds a Masters degree in Hotel Management. During his service tenure, he has worked in various 5-star properties, institutions, and universities. He is a specialist in Indian and International cuisine. Chef Devashish has held the position of Treasurer at the World Chef Choice Federation, serving as Joint Editor at Chef Choice Magazine and Chef Choice e- Culinary newspaper. Chef Devashish is a member of the World Association of Chefs Society (WACS), a Lifetime member of Indian Culinary Forum (ICF).
Tags
food
international
bread
culinary
international cuisine
pastry
cooking methods
baking'
finance
devashish
game meat
basic
culture
indian food
swiss
chinese
italian
french
bakery
sponge
management
human
human resources
typesofresearch
researchmethodology
research
culinarynotes
chefpandey
chefdevashish
goafood
goan cuisine
indian cuisine
goan
british
cuisine
germany
dish
mexico
cuts of lamb
ageing
terminology
modern
science
mode of heat
types of heat transfer
accountant
institution
hotel
department
role
behaviour
chef attitude
chef
fond
bouquet garni
mire poix
stocks
soup
\
pandey
components
sauce
accompaniments
derivatives
mother sauce
grade
poaching
hen
broiler
egg
game
poultry
chicken
history
italy
italia
france
china
seafood
Mehr anzeigen