A high level delegation of Spanish chefs and sommeliers visited Amity University Noida campus today and interacted with the budding chef and hospitality professionals of Amity School of Hospitality. The high level delegation of culinary luminaries consisted of Michelin Starred Chef Miguel Barrera Barrachina, Michelin Starred Chef Solana Perez, Sommelier Jon Andoni Rementeria, Sommelier Manuel Corralero and Mr. Dositeo Cela, who are visiting India as part of Spanish Extravaganza India 2018 festival. Apprising about his culinary journey, Chef Miguel Barrera Barrachina shared that he started to learn cooking from his mother in his early 20’s and soon was mesmerized into the world of different flavours and his constant hunger for innovative recipes led him to win the honor of Michelin Star. He advised the students to imbibe the habit of being innovative and must expose themselves towards learning something new every day.  He further asked the budding professionals that if a chef intends to grow, then he or she must share their knowledge with the community rather than keeping it a secret. Sharing his recipe of success, Chef Barrachina called upon the students to specialize in skillful cooking techniques and garnering knowledge about various ingredients across the globe. He added that combination of knowledge and technique makes a Chef successful. Addressing the gathering, Chef Solana Perez briefed about Tapas cuisine of Spain (an appetizer or snack) which over the years has evolved into a more sophisticated cuisine. He remarked that the dish size of Tapas cuisine is usually small but consists of wholesome flavours. Drawing similarities between Indian and Spanish cuisines, Chef Perez pointed out that Indian Street Food is conceptually very similar to Tapas cuisine. He further shared that Paneer is his favorite Indian dish/ingredient. Sommelier Jon Andoni Rementeria stressed upon the importance of learning different languages and gaining knowledge about various regions. He mentioned that language helps in easy communication and connection, while knowledge about region helps in defining the wine taste. Speaking on the occasion, Prof Pranshu Chomplay, Acting Head of Institution, Amity School of Hospitality said that hospitality industry is growing in leaps and bounds all over the world. The Globalization of hospitality industry has opened new avenues but has also created stiff competition. Prof. Chomplay called upon the students to utilize such opportunities to learn from the doyens of industry as the experiences and suggestions will help in shaping their career. During the occasion, students asked various questions such as what is unique about sherri wine, their thoughts on Indian food, seeking cooking tips for Spanish cuisine etc which were responded by the chefs and sommeliers.