Mahabubnagar 25 May 2018: Training for stake holders in leadership, capacity building and construction sectors was concluded on Friday at V.V. Giri National Labour Institute in Noida, New Delhi.
As part of this week long training programme 5 persons from Jadcherla mandal of Mahabubngar district were invited and were trained in the capacity buidling programme. More than 50 persons from differnt states like Assam, Bihar, Madhya Pradesh, Maharashtra, Orissa, Rajasthan, Uttar Pradesh West Bengal and Delhi had taken part. Members from politics, employees and trade unions took part actively in this programme.
As part of the training progrmame, the invitees were taught on skills of leadership qualities, and were trained as to who to work smartly in the construction and building sector. "The five day capacity building programme has enhanced our skills and had helped gain more knowledge on leadership qualities. Such progrmmes conducted by the government is of great help to us," said Srikanth, a resident of Jadcherla mandal.
Among those who received awards from Jadcherla on the concluding day of the programme include MD. Imtiyaz Ahmad Khan, M. Srikanth, Naveen Reddy, G. Raghuramulu, E. Chandra Reddy from Jadcherla present.
Sharing their Knowledge on Culinary art, Brand Culinary Academy of India (CAI) has conducted a one day work shop on the topic of Sous Vide Cooking and Molecular Gastronomy on 11th May 2018 on Friday.
According to Chef Akshay Kulkarni, Head of department, Brand CAI, all cooking is Science and he says there are scientific principles behind everything that happens in a Kitchen. Molecular Gastronomy is a field of study that investigates the chemical and physical reactions and transformations which occur during the cooking process.
The organizers of the work shop had brought state-of-art Kitchen equipments and material worth Rs. 10 lakhs and used it for educating the post graduate students in Culinary Arts. The management has not restricted the learning only to its students but has also even invited the Chef Instructors of various hotel managements and culinary colleges and also the chefs from the five star hotels to showcase the culinary art and knowledge. “Whatever that we do in Kitchen is not just preparing the food, but in fact it is a science based on certain principals. Behind everything that we perform in a Kitchen there is scientific knowledge that relates to the field of Molecular Gastronomy, a field of study that investigates the chemical and physical reactions and transformation which occur during the cooking process,” says Chef Sudhakar N. Rao, Director Principal of Culinary Academy of India.
Hyderabad April 3rd 2018: US Congresswomen Terri A. Swell and Dina Titus called on Minister Sri K.T.Rama Rao in Hyderabad today. During the meeting, Minister Sri K.T. Rama Rao highlighted the IT, Life Sciences, Aerospace and Defence sectors in Telangana. Minister also informed the visiting delegates about the marquee US companies which have their operations in Telangana.