Surya Kiran Shrestha (INCS) Contributed Rs 30,000 To World Human Chef Food Help Foundation
July 29, Wednesday Surya Kiran Shrestha a Former Deputy Head of Department, Hotel & Curriculum at NATHM, M. Phil. at Tribhuwan …
Category: News
Tips And Suggestions For Slip And Falls In The Kitchen
Slips and falls are very common in the kitchen and result from a number of largely preventable hazards. The fast-paced …
Chef Bal Krishna Shrestha – A Passionate, Talented Culinary Hero
Bal Krishna Shrestha first started his journey as a chef in Nepal in 1996 as a commie chef in Hotel …
Tips For Keeping Food Out of The Danger Zone – Danger Zone Point
The danger zone is the temperature range of 41 to 135°F (5 to 57°C) where pathogens can easily grow, making …
There’s a Lot You Don’t Know about Okra
Okra, or “lady’s finger” is one hell of a vegetable. It’s an edible pea pod that you can actually eat …
Home Stay Management Training For Chefs – Global Nepalese Chef Federation
Homestay is a popular form of hospitality and lodging whereby visitors share a residence, foods, culture with a local of …
Certificate And Identity Card Distribution Program – Nepal Chefs Society UAE
July 14 Nepal Chefs Society UAE has successfully conducted a certificate and identity card distribution program at Nepali Restaurant Bur …
Bayleaf With Atmosphere of Nepali Sculpture And Art – Chef Binod Baral
Here’s my rolling list of all the eatery that is present in my mind so far. I will update it …
Our Gastronomy Guidelines From Queen of Gastronomy Our Grand Grandma Used to Teach Us – Chef Binod Baral
Nepalese Gastronomy is the practice and traditional art of choosing products, cooking techniques, and eating wholesome food. Wholesome foods are …
Top 10 Chef’s Tools Used in Kitchen – Chef Amir Thapa
There are many essential equipment in the kitchen and have different styles and characteristics to deal with a wide range …