Personal Information
Occupation
Assistant Professor, Certified Culinary Instructor
Website
culinarymonk.blogspot.com
About
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
Occupation
Assistant Professor, Certified Culinary Instructor
Website
culinarymonk.blogspot.com
About
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
culinary
bread
cooking methods
pastry
international cuisine
indian food
culture
basic
game meat
devashish
finance
baking'
human
egg
broiler
hen
poaching
grade
mother sauce
derivatives
accompaniments
sauce
components
human resources
pandey
\
soup
stocks
swiss
chinese
italian
french
seafood
bakery
sponge
china
france
italia
italy
history
chicken
poultry
game
management
research
culinarynotes
modern
chefpandey
terminology
ageing
cuts of lamb
mexico
dish
germany
cuisine
british
goan
indian cuisine
goan cuisine
goafood
mire poix
bouquet garni
fond
chef
chef attitude
behaviour
role
typesofresearch
department
hotel
institution
accountant
types of heat transfer
mode of heat
researchmethodology
science
chefdevashish
See more