Inspired by his grandmother's cooking style and passion for food, Chef Sunny started his initial learning of culinary at Rizvi College of Hotel Management. Further after clearing his B.Sc. in Hospitality, he joined Lemon Tree Hotels Group as a Management Trainee where we went onto be promoted as a Sous Chef and was part of the pre-opening team for Lemon Tree Hotel, Gacchibowli Hyderabad. Continuing his journey of learning and developing culinary skills, he later joined the ITC Group of Hotels in Bangalore. This golden opportunity enabled him to improvise his knowledge and experience of setting up and running food productions areas, restaurants and hotels to ensure that operations run without any glitches.
As ambitious as he is with food and his career, Sunny then moved to USA to gain an international exposure in culinary. One of his most memorable stints was at Meluha The Fern, where he was awarded a silver medal for creating "Salmon by the Bay" â€“ A contemporary Indian Dish â€“ With Stuffed salmon skins with Goan Curry Hollandaise, during the Great Indian Culinary Challenge held in Mumbai, 2017.
Cooking has always been an ultimate giving for Chef Sunny!
Balsamic Glazed Hummus
- 2 teaspoons olive oil
- 2 medium red onions, thinly sliced
- 1-1/2 teaspoons brown sugar, divided
- 1/4 cup + 1 tablespoon balsamic vinegar, divided
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