Orientation and Networking followed by talk and real time demo by Chef Abhijit Saha

Chef Abhijit Saha likes to define Molecular Gastronomy as ‘a style of cooking which combines culinary arts with culinary science and culinary artistry. While Abhijit Saha shared his insight, evolution and demonstration of Molecular Gastronomy, newly elected President Swarnalatha shared the National and Bangalore vision of FLO for the year 2016.