Food, Flavor & Future Chefs: ACA’s Season 7 Tasting Event Impresses 350+ Visitors

Chef Mayank Garg

The Academy of Culinary Arts and Hospitality Management (ACA) successfully conducted its "International Food Tasting – Season 7" on Saturday, 19th July, at its own premises in Lagankhel. The event drew an impressive crowd of more than 350 food lovers, culinary professionals, industry guests, and well-wishers, all gathered to experience a diverse range of global cuisines prepared by ACA’s students. The environment throughout the day remained warm, professional, and filled with the aroma of international flavors, reflecting the academy’s commitment to practical and experiential learning.

Guests were welcomed with refreshing cold towels, inspired by the Japanese oshibori tradition, a thoughtful gesture that impressed many for its emphasis on hygiene and hospitality. A welcome drink followed, and each guest was guided throughout the experience by dedicated hospitality students, ensuring everyone got a chance to explore and enjoy all four cuisine stations and dessert counters. The seamless flow of the event was led by Chef Surya Mahat, while Chef Mayank Garg was present to support the students, interact with guests, and oversee every aspect of the tasting.

The event featured a rich menu of four global cuisines — Mexican, Thai, Italian, and Arabic—each carefully curated and prepared by student teams under the guidance of professional instructors.

The Mexican section featured dishes such as Chimichanga, Nachos, Fish Veracruz, Mole Chicken, Quesadilla, and Chili Con Carne.

In the Thai section, Moo Ping, Tod Mun Pla, Buff Panang Curry with rice, Gaeng Keow Wan and Som Tam were the highlights.

The Italian station offered a delicious array of Roasted Tomato Soup, Mushroom and Cheese Arancini, Acqua Pazza, Meat Lasagne, Calzone Pizza, Chicken Parmigiana, and Tomato and Cheese Bruschetta.

The Arabic section stood out for its uniqueness, showcasing dishes like Chicken Kabsa Rice, Fattoush, Spinach and Cheese Fatayer, Chicken Shawarma, Maghmour, Arabic Lentil Soup, and Cold Mezze served in pita bread — flavors not commonly available in the Nepali culinary market.

The dessert section was a visual and culinary treat, with a delightful assortment representing different cuisines. Guests enjoyed Mango Panna Cotta, Tiramisu, Umm Ali, Chocolate Flan, Banana Fritters, and Basbousa, each crafted and plated with finesse.

The event concluded with a relaxing coffee session at ACA’s own Himalayan Java outlet, where guests could enjoy expertly brewed coffee and refreshing beverages prepared by trained baristas. Himalayan Java, which operates within the ACA premises as part of student training, added the perfect finishing touch to the culinary experience.

The event once again highlighted ACA’s dedication to offering real-world, industry-standard exposure to its students while inviting the community to witness the talents of future culinary professionals. Season 7 of the International Food Tasting proved to be not only a celebration of food but also a showcase of hospitality, cultural exchange, and professional excellence in culinary education.