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If you've always wanted to use fancy ingredients, here's a ch­ance to be part of a session wh­e­re you will learn how to work with premium ingredients such as rare meats, caviar and truff­le. Rahul Akerkar, head chef and founder at Qualia will be whipping up white and green asparagus morels, truffle and poached egg, and butter po­ached lobster, saffron hollandaise, caviar and pickled blackberry.

Chef Rahul Akerkar