"Working at a bar is an art and guests pay for the rich experience. Guest orders Louis Tres not because it's the best but because it's a lifetime experience," explained Rohan Jelkie who wowed the audience with his knowledge of history and emergence of latest trends in spirits, wines and bartending.
Rohan gave valuable insights into flair bartending and invited students on stage to prepare exotic cocktails. "I was mesmerized by the crisscross daiquiri and cognac pearls," said Sameer Chabbra, a third year student. "Finally I know the secret behind James Bond's shaken but not stirred martinis," gushed Roopam, Sameer's batchmate. Pitched in Gaurav Trikha, faculty from IHM Dehradun who came specially for the session with his students, "The session was a perfect mix of history and presentations. I was particularly impressed with the way he prepared his Manhattans and blushing maiden."
"This session is the first of its kind in northern Indian hotel management institute," said Bharti Tyagi, principal and facilitator of the workshop, "Our endeavour is to bridge the gap between the industry and institutes by imparting training on the latest techniques used by the hotel industry."
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