Cooking Workshops
26th August / 2023
Institute of Culinary Arts and Hotel Management, Mumbai
Workshop by
Chef Nishant Choubey
The primary objective of the workshop was to introduce participants to the distinctive characteristics of Pure Flour from Europe and educate them about its diverse applications in the culinary world. The event was attended by 35 aspiring chefs from the institute who received insights into various types of flour, the significance of using top-quality ingredients, and techniques for working with Pure Flour from Europe. Chef Nishant skilfully crafted special dishes for the occasion, including the Contemporary Neapolitan Margherita and Romana Style Pizza In Pala, which featured two distinct types of flour bases, Caputo and Agugiaro.
25th August / 2023
DY Patil Institute of Hotel Management & Catering Technology, Pune
Workshop by
Chef Nishant Choubey
On August 25, 2023, Pure Flour from Europe hosted a prestigious cooking workshop at the renowned DY Patil Institute of Hotel Management & Catering Technology in Pune. The event featured the celebrity chef, Nishant Choubey. The primary objective of the workshop was to introduce participants to the distinctive characteristics of Pure Flour from Europe and educate them about its diverse applications in the culinary world. The event was attended by 41 aspiring chefs from the institute who received insights into various types of flour, the significance of using top-quality ingredients, and techniques for working with Pure Flour from Europe.
20th August / 2023
WHITECAPS INTERNATIONAL SCHOOL OF PASTRY, BENGALURU
Workshop by
Chef Sabyasachi Gorai
Established in 2016, Whitecaps International School of Pastry is one of the premier institutions. The workshop aimed to introduce attendees to the characteristics of Pure Flour from Europe and educate them on its various uses in the culinary world. The cooking workshop was attended by 27 budding chefs of the institute who were apprised of the different types of flour available, the importance of using high-quality ingredients, and techniques for working with Pure Flour from Europe in the kitchen by the culinary expert Chef Sabyasachi Gorai. Chef Saby curated special dishes, such as the Contemporary Neapolitan Margherita and Romana Style Pizza In Pala, made with two different types of flour bases, Caputo and Agugiaro. The workshop was a success, with attendees leaving with a better knowhow of Pure Flour from Europe.
2nd May / 2023
KLE NIJALINGAPPA COLLEGE, BENGALURU
Workshop by
Chef Sabyasachi Gorai
On 02 May 2023, Pure Flour from Europe organized a cooking workshop by the renowned celebrity Chef Sabyasachi Gorai, at the renowned KLE’s Nijalingappa College in Bengaluru. The workshop aimed to introduce attendees to the characteristics of Pure Flour from Europe and educate them on its various uses in the culinary world. The cooking workshop was attended by 41 budding chefs of the institute who were apprised of the different types of flour available, the importance of using high-quality ingredients, and techniques for working with Pure Flour from Europe in the kitchen by the culinary expert Chef Saby. Chef Saby curated special dishes, such as the Contemporary Neapolitan Margherita and Romana Style Pizza In Pala, made with two different types of flour bases, Caputo and Agugiaro.
30th April / 2023 - Batch II
LAVONNE ACADEMY, BENGALURU
Workshop by
Chef Sabyasachi Gorai
Pure Flour from Europe, in collaboration with Lavonne Academy, organized a second round of culinary training on 30th April 2023 conducted by the renowned celebrity Chef Sabyasachi Gorai. The primary objective of the workshop was to acquaint participants with the distinctive qualities of Pure Flour from Europe and educate them on its versatile applications in the culinary domain. With a group of 41 aspiring chefs in attendance, Chef Sabyasachi Gorai generously shared his vast knowledge and expertise. The session encompassed various topics, including an exploration of the different types of flour, the significance of utilizing high-quality ingredients, and the art of working with Pure Flour from Europe in the kitchen.
30th April / 2023 - Batch I
LAVONNE ACADEMY, BENGALURU
Workshop by
Chef Sabyasachi Gorai
On April 30th, Pure Flour from Europe organized a cooking workshop by the renowned celebrity Chef Sabyasachi Gorai, at the Lavonne Academy, Bengaluru. The workshop aimed to introduce attendees to the characteristics of Pure Flour from Europe and educate them on its various uses in the culinary world. Topics covered included the different types of flour available, the importance of using high-quality ingredients, and techniques for working with Pure Flour from Europe in the kitchen. Attendees had the opportunity to participate in hands-on demonstrations and experience using pure flour to create a variety of dishes.
27th April / 2023
Manav Rachna University, Faridabad
Workshop by
Chef Sabyasachi Gorai
Pure flour from Europe conducted a workshop by Chef Sabyasachi Gorai on the 27th of April, 2023 at a prominent culinary institute, Manav Rachna, a reputed private institute established in 1997. The culinary session of EU Flour as a Cooking Workshop with Pure Flour from Europe saw an enthusiastic crowd. With a total count of 30 students, the focus of the session was to learn about different flours and to demonstrate the best way of preparing the dough, especially for pizza.
30th November / 2022
Sevilla, Claridges hotel, New Delhi
Workshop by
Chef Davide Civitello & Chef Riccardo Scailoli
The Cooking Workshop with Pure Flour from Europe was conducted by the master chefs – Chef Davide Civitello and Chef Riccardo Scailoli on the 30th Nov 2022 at the Sevilla – Claridges hotel. The culinary experts traveled to India all the way from Italy for the workshop and demonstrated cooking techniques using Pure Flour from Europe, to an audience of leading Indian chefs.
14th, 15th, 16th September / 2022
New Delhi
Workshop by
Chef Davide Civitello & Chef Riccardo Scailoli
Pure flour from Europe conducted workshops on the 14th,15th and 16th September, 2022 during the Anu Food “All About Food” show as an educational campaign to promote awareness about Europe’s finest quality flours in India. The cooking sessions were conducted by the culinary experts CHEF RICCARDO SCAILOI and Chef Davide Civitiello. The interactive sessions between the chef and the participants helped to know intricately about EU Flours and the attributes for correct and precise usage that results in the distinctive taste of best of the European cuisine.
28th - 29th March / 2022
Khubani restaurant, Aerocity, New Delhi
Workshop by
Riccardo Scaioli
The workshop conducted by Chef Riccardo Scaioli, on 28th & 29th March 2022, was a one-of-a-kind assemblage of master culinarians with live demonstrations of some exemplary dishes. The venue was Khubani at Aerocity. The dishes included: Napoletana Style Pizza; Classic Style Pizza; Pizza in Pala Alla Romana; Pane Ciabatta. The focus was on types of flour with the Chef educating while demonstrating the meticulous way of preparing the perfect dough for the finest spread. The elegant event was attended by the who’s who of the Indian culinary world and hospitality stalwarts.
10th March / 2022
Amity University, NOIDA
Pure Flour from Europe conducted an institutional workshop on the 10th March which was specially designed for the Hospitality Management students. The venue was Amity University, NOIDA and it was steered by Celebrity Chef Sabyasachi Gorai. Fifty students attended the workshop and through an interactive session, the usage and the speciality of the EU flours were explained in detail. The students were very intrigued by the know-how and the interesting facts related to fascinating EU flour. With a high-energy and fun-filled exercise of knowing the flours up-close and personal, the information-loaded workshop had all the elements of success.
8th & 9th March / 2022
Khubani restaurant, Aerocity, New Delhi
Workshop by
Chef Sabyasachi Gorai
Pure flour from Europe conducted workshops on the 8th & 9th March 2022 by Celebrity Chef Sabyasachi Gorai at Khubani restaurant at Aerocity, New Delhi. This was an educational campaign to correct information about how the perfect usage of high quality, reliable and sustainable flour makes all the difference in bread, pizza, waffles and bagels! With the jubilant participation, the workshops succeeded in generating a good buzz across multiple chefs and hospitality industry platforms.
