Subhas Bose Institute of Hotel Management (SBIHM) organised the Annual Cake Mixing Ceremony on Saturday. This is an annual affair for the SBIHM family. The ceremony this year was a small event due to Covid-19 but was dazzling with live music, varieties of Christmas bakes, sangrias and mulled wine.

The cake mixing ceremony marks the beginning of the festive season. During the ceremony, dry fruits were soaked in a combination of liquor, so the students and faculties both are ready in time to bake the Christmas plum cakes.

At Subhas Bose Institute of Hotel Management (SBIHM), New Town campus, the mix was prepared with an assortment of dry fruits such as cashews, almonds, figs, apricots, raisins, black current and many more, with a variety of spices and a selection of rum, whiskey and cognac.

Due to the ongoing pandemic, this year SBIHM organised two separate cake mixing ceremonies to follow government rules and regulations.

In the first half of the cake mixing ceremony, which started at 2 pm onwards, the chief guests were Mr. Debasis Sen, chairman HIDCO and Mr. Abhshek Sachdev, GM, Fairfield by Marriott. Mrs. Bidisha Sarkar, group director, SBIHM; Mr. Ujjwal Basu, head F&B service and teacher-in-charge, SBIHM; Chef Prantik Bhandary, HOD production, SBIHM; Chef Soumik, SBIHM; Ms. Triranga Deka, HOD, front office, SBIHM; Ms. Oindrila Kundu, HOD accommodation; the first batch of the students, faculty members, and other associates put on a chef’s apron and hat and joined right in for the mixing.

In the second half, a separate cake mixing ceremony with the second batch of the students with a good number of dignitaries including – Mr. Angad Sathe, Hr. manager, The Westin; Mr. Arup Panda, F&B manager, The Westin, Mr. Anindya Gupta, manager accommodation; Mr. Bivek Kalia, Executive Chef, Westin; Mr. Ankit Bhatt, sous chef Fairfield by Marriott; Mr. Utpal Dey, executive chef, Pride Plaza; Mr. Prosenjit Jana, executive pastry chef; Ms. Megha Dutta, Hr. Landis+Gyr; Mr. Arnab Das, GM operations, Times Group; Mr. Pritam Mondal, corporate front office manager, Clubs Ambuja Neotia; Mr. Niladri Saha, executive front office, The Oberoi, Kolkata; Mr. Ashutosh Avasti, sous chef, Park Hotel participated in the fun cake-mixing with different fruit juices, an assortment of fruits, a variety of spices and a selection of rum, whiskey and cognac.

The mixture will be left to soak till just before Christmas, when the sealed containers will be finally opened for the baking of the Christmas cakes.