Hyderabad December 4th 2019: Fruit Mixing Ceremony - 2019 Brand CAI, the record setting pioneers of Culinary Arts Education in India, celebrated its annual Fruit Mixing Ceremony, on the Wednesday, The 4th of December, 2019 at their Notters Pastry and Confectionery Kitchen.
The Ceremony was endowed with the presence of Chef Maciose, Chef De Cuisine, Park Hyatt, Hyderabad as the Chief Guest and the Honoree Mr. Srijit Meppullithazhath, Product & Service trainer, Carnival Support Service Pvt. Ltd., Mumbai.
This year’s fruit mixing is extra special for the entire CAI family as they are stepping into the 25th year of its formation. To mark this event and make it memorable, unique arrangements have been made were customized hanging boxes were filled with all the dry fruits and nuts which then would fall on to the designed outline underneath. The Ensemble comprised of hanging boxes and a base on which the mixing took place. The ideology behind the theme was to emphasize the stature of the Academy, the spirit of being the best in what they do and nail it, at all given times. They are known for doing things in a different way where no one has ever thought of and always coming up with ‘out of the box’ ideas.
The event was cherished with a merry of 100 kilograms of Nuts, Tutti Fruity, Cherries, Raisins, Sultanas, Black Currants, Candied Lemon, and Figs, mixed with a Harmony of warm spices, such as Cinnamon, Clove, Star Anise, Ginger and Cardamom. The Huge quantity of Dried Fruits and Nuts used to create the masterpiece will be soaked in wine and liquor, before being baked into mouth-watering and flavorful Christmas goodies.
A total of 20,000 cupcakes will be made using the Christmas fruit mix and filled into 750 gift boxes. Being the 25th year the boxes are specially designed, which would share the success stories of their glorious culinary journey. These boxes are then to be distributed amongst the Avant-Garde Personnel of the Hotel Industry, Media Personnel, and prominent personalities of Hyderabad as well as the well-wishers of the Culinary Academy of India.