The Department of Hospitality and Catering Technology organized a specialized culinary session titled “Tokyo Taste Craft” on 02 March 2026 at the Green House,GCU. The session was conducted by Chef Manas Ranjan Rout, Executive Chef at Spiceklub and Quattro Ristorante, who shared his professional expertise and industry insights on Japanese cuisine. The program witnessed enthusiastic participation from students across various semesters who were eager to gain exposure to international culinary practices.
During the session, Chef Manas Ranjan Rout introduced students to the fundamentals of Japanese cuisine, highlighting its philosophy, aesthetics, and emphasis on seasonality, simplicity, and balance. He explained the importance of fresh ingredients, precise knife skills, minimalistic plating, and maintaining the natural flavors of food. The chef provided detailed insights into essential Japanese ingredients such as sushi rice, nori, soy sauce, miso, and wasabi, while discussing their sourcing, storage, and culinary applications in professional kitchens.
A major highlight of the session was the live demonstration of selected Japanese dishes. Chef Rout showcased the step-by-step preparation techniques, focusing on knife handling, rice seasoning, rolling techniques, and plating presentation. He emphasized hygiene standards, temperature control, and the importance of visual appeal in Japanese gastronomy. Students were guided on understanding flavor profiles such as umami and how it plays a crucial role in Japanese cooking.
In addition to practical demonstrations, Chef Rout shared his professional journey in the hospitality industry and spoke about the growing global demand for Asian and Japanese cuisine. He discussed career opportunities in specialty restaurants, cruise lines, international hotel chains, and fine-dining establishments. He also stressed the importance of continuous learning, specialization, discipline, and creativity for aspiring chefs who wish to build a successful culinary career.
The session was highly interactive, allowing students to clarify their doubts regarding ingredient substitutions, menu planning, cost control, and presentation standards in international cuisine. Students actively engaged in discussions about adapting Japanese dishes to Indian tastes while maintaining authenticity.
The primary objective of organizing “Tokyo Taste Craft” was to provide students with practical exposure to international culinary trends and enhance their technical competencies in global cuisine. The session successfully broadened the students’ culinary perspective and strengthened their understanding of precision, presentation, and professionalism in modern gastronomy.
Overall, the event served as an enriching learning experience, bridging academic knowledge with industry expertise, and inspiring students to explore global culinary horizons with confidence and creativity.





