New Delhi, March 17, 2017: The five-day gastronomic trail, 12th Culinary Art India 2017 wrapped up with a gala award ceremony on March 11, 2017 at Pragati Maidan in the capital. Organized by Indian Culinary Forum in association with Hospitality First & ITPO, the event has been specially created to recognize the excellence of culinary skills in India. The competition saw more than 300 chefs, including 14 entries from South, participating and showcasing the best of their skills and talent in cooking and display of culinary expertise.
With an objective to establish a professional platform where culinary professional could display their individual and combined skills, creative talent, learn, share experiences, partner and network in a purely business like and competitive environment, the event saw the presence of many who’s who of culinary fraternity.
The five-day affair included competition in 16 categories including two additional categories of Chocolate Mania and Sushi Platter, which was judged by WACS (World Association of Chefs Societies) certified chefs and renowned food critics. Chef Willment Leongfrom Thailand being the Chairperson of the jury (Chef Willment Leong is Chairman of World Chefs without Borders, Founder Chairman of Thailand Culinary Academy and Vice President of Thailand Chefs Association.) Among all the hotels all over India, maximum awards were bagged by Hotle Le Maridian, New Delhi.
Chef Davinder Kumar, President, Indian Culinary Forum said, “It gives me immense pleasure to announce the success of 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.”
The winner chefs in difference categories are –
- Artistic Pastry Show Piece – Arun Kumar Sharma (Radisson Blu Dwarka)
- Artistic Bakery Show Piece – Chef Inderpal Singh (The Imperial Hotel)
- Fruit & Vegetable Carving – Sh. Jitender (The Ashok (ITDC)
- Plated Appetizers – Nitesh (Hotel Le Meridien), Rakesh Kumar Dubey (Radisson Blu Dwarka), Naresh Kumar (Sanjeev Kapoor Restaurant Private Limited)
- 3-Tier Wedding Cake – Ramesh Ranwar (The Royal Plaza)
- Petit Fours & Pralines – Avneet Kaur (Cook and Bake Academy)
- Three Course Set Dinner Menu – Varun Chauhan (Hotel Le Meridien)
- Desserts – Avinash (Hotel Le Meridien), Sagrika Kochar (Cook and Bake Academy) and Akash Khandelwal (ITC Maurya)
- Authentic India Regional Cuisine – T. Ramakrishnan (The Royal Plaza)
- Contemporary Sushi Platter – Jiwan Bhujel (Double Tree By Hilton)
- Live Cooking – Anand Singh Bisht (Trident Gurgaon) , Gaurav Maity (Oberoi Hotel)
- Enthusiastic Hobby Cooks – Shyam Sunder A B (IICA, Hauz Khas)
- Chocolate Mania – Kheemanand Fulara (Radisson Blu Dwarka)
- Dress the Cake Live – Surbhy Rauniyar (The Hampstead Cake Studio)
- Mocktails – Hari (Crowne Plaza Rohini), Karan Dilsher Dhaliwal (IHM, Pusa), Kuber (Crowne Plaza Rohini)
Corporate Comm India(CCI Newswire)
