Summary
Chef Sambhavi trained in Classic French Cuisine at Le Cordon Bleu, London and interned with a 3-star Michelin restaurant in Paris
She interacted with students of Hospitality and Culinary Arts, spoke of experimenting with flavours, presentation and pasta making techniques
Chitkara University, Punjab invited Le Cordon Bleu, London alumna and chef Sambhavi Joshi to give a culinary demonstration for the students of Hospitality and Culinary Arts.
Chef Sambhavi was accompanied by Saima Siddiqui, sales and marketing manager - India, Le Cordon Bleu. Founded in Paris in 1895, Le Cordon Bleu is one of the world’s largest networks of culinary and hospitality schools with more than 35 institutes in 20 countries. Le Cordon Bleu’s certifications, diplomas, Bachelor’s and Master’s degrees blend innovation and creativity with tradition.
Students enthusiastically took part in the workshop, where chef Sambhavi talked about experimenting with flavours, ingredients, presentation and colours. She demonstrated how to make Black Pepper Fettuccine with Mushrooms and Parmesan, interacting with the students to discuss the various types and techniques of making pasta.
Chef Sambhavi trained in Classic French Cuisine at Le Cordon Bleu, London. In 2019, under the coveted Bahman Samandari Scholarship, she returned to Paris to study the nuances of culinary management. She got accepted at a 3-star Michelin restaurant by chef Alain Ducasse at Le Meurice for her internship.
During her time at the Le Cordon Bleu London Campus, chef Sambhavi was first introduced to a pasta recipe -- Open saffron lasagne with lobster -- and the joy of rolling her very first batch was an exhilarating experience for her. It was during her stint at ‘Le Cirque’, New Delhi that she truly fell in love with artisanal pasta of all varieties and flavours.
During the lockdown, she started hand rolling pasta and realised that the majority of the pasta served in Indian restaurants today is Italian-made and store-bought. This gave birth to her homegrown artisanal pasta brand ‘Casarecce’, meaning ‘homemade’.
Casarecce is an amalgamation of traditional methods of making pasta with global flavours and the best of Indian grains. Chef Sambhavi has curated the brand and has worked and customised artisanal pastas for top notch restaurants.
Speaking about her experience with Chitkara University, she said it was an absolute delight interacting with the students, who were passionate about their culinary craft and had the vigour to learn.
Chitkara University near Chandigarh has emerged as a high-ranking university in North India, ranked A+ by the NAAC. With state-of-the-art infrastructure, scientifically driven pedagogy, strong industry collaborations, and 120+ working associations from schools across the world, Chitkara University not only attracts the finest students from across the nation but is also able to help them carve high growth careers with its seamless placement support.
Last updated on 11 Dec 2021
