New Delhi, February 07, 2017: Indian Culinary Forum, Hospitality First & ITPO in association with the apex body & IFCA is set to organize ‘Culinary Art India, 2017’. The 12th edition of Culinary Art India is being staged alongside AAHAR International Fair at Pragati Maidan, New Delhi from 07 to 11 March 2017. Culinary Art India Challenge will attract national level participation involving senior and apprentice chefs from India competing on an internationally modeled platform. The general public will also witness live demonstrations by culinary enthusiasts and renowned chefs.
The prime objective of the CAI is to establish a professional platform where culinary professionals across India could display their individual and combined skills, creative talent, learn, share experiences, partner and network in a purely businesslike and competitive environment.
The five-day event will recognize excellence in the culinary art in India. Renowned Chefs from across India and abroad will participate in the event as honorary Guests and Juries. Chef Willment Leong from Thailand will be presiding as the Chairperson of the jury in this year’s competitions. (Chef Willment Leong is Chairman of World Chefs without Borders, Founder Chairman of Thailand Culinary Academy and Vice President of Thailand Chefs Association.) This platform is to create awareness about the profession of chefs and felicitate the achievers in this profession.
Chef Devinder Kumar, President, Indian Culinary Forum said, “It gives me immense pleasure to announce the 12th Culinary Art India, a professional culinary challenge where chefs are given a platform to demonstrate their culinary skills as well as help them improve to meet international standards. I would like to assure all participants and member’s total transparency through a structured rules, regulations, systems and panel of WACS certified judges. ICF will 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.”
Chef Vivek Saggar, General Secretary of Indian Culinary Forum said, “This event has evolved from a competition venue to an educational platform for chefs to learn exchange and showcase their culinary skills. Last year saw close to 300 participants from not only NCR but from other Northern, western & southern states. This year’s event will be the biggest ever with newly added categories and an expanded competition venue, to be accredited by a panel of internationally acclaimed judges.”
Competition Categories:
- Display Individual Classes- 3-Tier Wedding Cake, Artistic Pastry Showpiece, Artistic Bakery Showpiece, Fruit & Vegetable Carving
- Individual Cold Display– Plated Appetizers, Petit Fours or Pralines, Three Course Set Dinner Menu, Desserts, Authentic Indian Regional Cuisine, Sushi Platter
- Live Cooking Competition- Live Cooking Competition (CDP and above) 2 course, (open to all) 45 min one dish – RICE, Enthusiastic Hobby Cooks /Apprentices/Students, Chocolate Mania, Cake Decorating – Dress the Cake, Mocktail Competition
