Hotels, at this time of the year, stage their cake-mix acts. What used to be a toil in the kitchen has now become a smart public relations and fun social event. A preview to the Christmas season
One such event was hosted at Hotel Savera in Mylapore this week as guests cleaned their hands, put on gloves and mixed nuts, spices and dry fruits, all softened with choice alcohol. This of course is a symbolic event; the chefs do the hard work backstage.
Says executive chef Jesu Lambert of the hotel,”The mix is now stored at room temperature in vessels. We take it out 45 days later to use it in our products for the festival.”
Jesu says his team will make plum cakes, pudding and cinnamon buns for Christmas.
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