The School of Culinary Arts, Superior University, successfully organized a Professional Japanese Cuisine Practical Workshop, providing students with valuable exposure to international culinary techniques and practices.
The workshop was conducted by Chef Zeeshan, who shared his professional expertise, culinary techniques, and industry insights with aspiring chefs. Through hands-on learning experiences, students gained practical knowledge of Japanese cuisine, food preparation methods, and professional kitchen standards.
The session offered participants an opportunity to enhance their culinary skills while learning about the precision, creativity, and discipline associated with Japanese culinary traditions.
At the conclusion of the workshop, Ms. Maryam, Head of the School of Culinary Arts, presented a souvenir to Chef Zeeshan in recognition of his contribution to culinary education and student development.
The initiative reflects Superior University’s commitment to providing industry-relevant learning experiences and connecting students with experienced professionals to strengthen their practical competencies and global culinary perspectives.
