Known for his ability to incorporate the bold flavor of Indian spices with the subtle refinement of French cuisine, Executive Chef Vikram Garg of the swanky Washington D.C. restaurant IndeBleu will be Northampton Community College ’s Chef-in-Resident.

Assisted by NCC Culinary Art students, Executive Chef Garg will conduct a cooking demonstration at 6 p.m. Oct. 30 in the Lipkin Theatre, Main Campus. The audience will learn some cooking tips and recipes, and best of all, sample some food. It is a great opportunity to indulge in some of the world’s best cuisine. The cost of admission is $10 per person.

The demonstration menu will include French bean and apple salad with translucent tomato, tarragon-basil dressing, and toasted cumin. Then Chef Garg will prepare pumpkin and coconut soup with curry leaf pesto followed by pan seared wild salmon on aubergine hash, orange gastrique and mustard cress.

Executive Chef Garg graduated from the culinary arts program at the Oberoi School of Hotel Management in New Delhi, a top culinary school in India. He went on to receive a post-graduate degree at the Oberoi Center for Learning and Development. From there, he honed his culinary skills at several of India’s five-star hotels and restaurants, including Bay Island in Port Blair, the Oberoi Hotel in Bombay and New Delhi, and the Metropolitan Palace Hotel in Dubai. In 2000, he relocated to the British Virgin Islands to become the executive sous chef at Rosewood’s Little Dixie Bay. Prior to coming to IndeBleu, Garg managed the five fine-dining outlets for the Leela Kempinski Palace in Bangalore, and co-wrote “The Asian Menu Planner” cookbook.

The Chef-in-Residence program was established by the Wood Company in 2000 to enhance the culinary arts program. Since then, numerous prominent chefs have shared their talents with Culinary Art students and audiences.

For more information, please call 610-861-5519.