New Delhi, March 22, 2018: More than 300 Chefs from around India showcased their culinary expertise through chocolates, cakes, fruits, vegetables and everything that’s edible, on the four days Culinary Art India, followed by the award function. The ’13th edition of Culinary Art India, 2018′ was organized by Indian Culinary Forum, Hospitality First & ITPO in association with the apex body & IFCA, alongside AAHAR International Fair at Pragati Maidan.
The Challenge saw Chefs competing in 16 different competition categories including ‘Authentic Indian Regional Cuisine’ ‘Three Course Set Dinner Menu’, ‘ Chocolate Mania’, ‘Artistice Pastry Showpiece’, ‘Fruit & Vegetable Carving’, ‘Plated Appetisers’, ‘Three Tier Wedding Cake’, ‘Artistic Bakery Showpiece’, ‘Contemporary Sushi Platter’, ‘Petit Fours or Pralines Category’, ‘Plated Desserts’, ‘Live Cooking Competition (Open to CDP and above designation) 2 course in 1 hour 30 minutes’, ‘Live Cooking Competition -(open to all) 45 min RICE dish’, ‘Enthusiastic Hobby Cooks Students Apprentice/ Students’, ‘Cake Decorating – Dress the Cake’, ‘Mocktails Competition’.
This year Culinary Art India marked the participation of over 300 national level senior and apprentice chefs exhibiting their culinary skills to the general public. The winners of the challenge were felicitated on the award function on 17th March, 2018 at Hall number 7, Pragati Maidan. The objective of the competition is to establish an opportunity for the senior and apprentice chefs across India to display their individual and combined skills, creative talent, learn and share experiences.
Chef Davinder Kumar, President, Indian Culinary Forum said, “I feel proud to announce the 13th Culinary Art India, through which I hope to create a platform for chefs to demonstrate their culinary skills as well as help them improve to meet international standards. Like past 12 years, we saw total transparency through a structured rules, regulations, systems and panel of WACS certified judges.”
Chef Vivek Saggar, General Secretary of Indian Culinary Forum said “ICF constantly thrive to bring our fraternity closer and continue our commitment to encourage the betterment of the culinary profession in setting new benchmarks in the hospitality industry. Through the 13th edition of Culinary Art India, we want to create a yet bigger stage for chefs from India and abroad to come together and share their culinary expertise. This year, to encourage budding chefs Tourism and Hospitality has instituted an award for the best student chef.”
The event saw the participation of renowned names among the culinary fraternity as the guests and jury. The jury members include Chef Sireesh Saxena, Organizing Secretary, Culinary Art India, Chef Rajiv Malhotra, Chef Alex Moser, Chef Rajiv Chopra, Chef Tarun Dacha, Chef Prem Kumar Pogakula, Avin Thaliath, Chef Syed Ali Naqvi, Chef Surinder Kumar, Chef Abhiru Biswas, etc. from India and Abroad, under the Chairperson of the Jury Chef Satish Arora.
3-Tier Wedding Cake – Rishabh Sharma ( Le-Meridien)
Artistic Pastry Showpiece – Shobhit Kumar (The Oberoi, Gurgaon)
Artistic Bakery Showpiece – Aman kumar (Theobroma Foods Pvt. Ltd.)
Fruits & Vegetables Carving – Jitender (The Ashok Hotel)
Plated Appetisers – Abhishek Sharma (Radisson Blu, Paschim Vihar), Saba Yusuf (Oberoi Centre for Learning and Development)
Petit Four or Pralines – Lakhwinder Singh ( Le-Meridien)
3-Course Set Dinner Menu – Jobin John (Le-Meridien)
Plated Desserts – Pratik Deshmukh (Oberoi Centre for Learning and Development)
Authentic Indian Regional Cuisine – Lukesh Bajaj (Radisson Blu, pashchim Vihar)
Contemporary Sushi Platter – Raghubar Singh (The Oberoi, Gurgaon)
Chocolate Mania – Dinesh (Olive bar and Kitchen)
Mocktail Competition – Hari Prasad (Crown Plaza Rohini)
Enthusiastic Hobby Cooks Students Apprentice/Students – Suman Vaish (Enthuastic Hobby Cooks)
Live Cooking Competition (Open To All) – Dinsraj (Trident, Gurgaon)
Live Cooking Competition (Open To CDP and Above) – Manish Kumar Ahlawat (jaypee Greens Golf and Spa Resort)
Corporate Comm India(CCI Newswire)