On November 7, 2025, the Department of Hospitality and Event Management at PES University hosted an immersive Butchery Workshop led by the renowned Chef Jaseer from Gokulam Grand, Bengaluru. Held at the RR Campus, the event brought together culinary enthusiasts from emester 1 and 3 for a deep dive into the world of professional butchery.
A Cut Above: What the Workshop Offered
The workshop kicked off at 9:30 AM with a warm welcome and a briefing on the objectives and earning outcomes. What followed was a meticulously structured session that blended theory with hands-on practice:
- Seafood Butchery Demonstration: Chef Jaseer showcased various seafood cuts, emphasizing technique and precision.
- Chicken Cutting Techniques: A live demonstration was followed by a hands-on session, where students practiced under the chef’s guidance.
- Interactive Q&A: The event concluded with an engaging discussion, allowing students to clarify doubts and gain deeper insights.
Industry Expertise Meets Student Curiosity
Chef Jaseer, known for his expertise in butchery and culinary techniques, was joined by Mr. Bramraj from Gokulam Grand’s HR team. Their presence added a layer of industry relevance, giving students a taste of real-world culinary expectations.
Highlights of the Day
- Live demonstrations of seafood and poultry cuts
- Hands-on experience with professional tools and techniques
- Exposure to industry standards and chef-level precision
- Reinforcement of culinary fundamentals essential for budding chefs
Learning Beyond the Classroom
With 25 students participating, the workshop proved to be a valuable learning experience. Key takeaways included:
- Mastery of basic seafood and poultry cuts
- Improved knife handling and safety awareness
- First-hand exposure to professional butchery practices
- Boosted confidence in culinary execution
