Food Production Operations

Chef Parvinder Singh Bali is Corporate Chef, Learning and Development, at The Oberoi Centre of Learning and Development (OCLD), New Delhi. He is a certified hospitality educator from the American Hotel and Lodging Association (AHLA), a certified professional chef from the Culinary Institute of America, and also a certified chef de cuisine from the American Culinary Federation. He has written three books with Oxford University Press which are very popular among students- Food Production Operations, now in its second edition, Quantity Food Production Operations and Indian Cuisine, and International Cuisine and Food Production Management. His books have received many awards as well, such as the prestigious Gourmand World Cookbook Awards held in Spain and First Prize for Excellence in Book Production 2012 awarded by The Federation of Indian Publishers.