Datte: 26th June to 27th June, 2015
Venue: Banarsi Das Chandiwala Institute of Hotel Management, Kalkaji, New Delhi
AHP Culinary Competition – 2015 is an opportunity for professional chefs to showcase their skills and creativity in following different Catagories.
The competition has the following categories:
- International Cuisine
- Biryani
- Wedding Cake
- Asian Desert
- Kebabs
- Cake Dressing
- Cake and Pastry Display
Association of Hospitality Professionals (AHP) organized their second culinary challenge competition 2015 on 26th and 27th of June, 2015. The competition was organised in Banarasidas Cahndiwala Institute of Hotel Management(BCIHM), Kalkaji, New Delhi.
The competition was spread into nine illustrious categories, such as 45 minutes challenge, in which young chefs had to make any dish of their choice within a time frame of 45 minutes.
Biryani Competition.Biryani is an integral part of the Mughlai/ Hydrabadi cuisine and is relished worldwide. It involves great skills and thorough involvement of the chef preparing it. Chefs from all over the country keep experimenting and innovating the ideas to churn out different kinds of Biryanis made from an array of meats, sea food, poultry and vegetables. This biryani Competition was an endeavour from AHP to highlight the importance of rice in Indian cuisine and to invigorate the specialist chefs to innovate and create further.
The other categories to compete were Confectionery, Dressing a cake, International cuisine, Kebab, Oriental Cuisine, Sweet sensation, Wedding cake.
The response was overwhelming. AHP president Mr Rajendra Kumar said” To promote young talent, our parameter for participation was professionals with less than five years of experience”. More than 70 young chefs from over 50 odd hotels took part in the competition to showcase their talents where they had concocted their creative bent of mind with the innovative ideas.
The jury consisted the renowned chefs with huge industry experience from different hotels that include Chef Sireesh Saxena, Ex-Vice President Hotels, ITDC Hotels and Joint Secretary, AHP, Chef Surinder Kumar, General Manager and Executive Chef, Manla Homes Resorts, Shimla, Chef Vivek Saggar, Director, Food Art, Chef Sanjay Sharma, Executive Chef, Chandigarh Industrial & Tourism Development Corporation Limited, Chef Bharat Alagh, Corporate Executive Chef, Citrus Hotel, Chef Rohan Mendonsa, Sous Chef, Radisson Blu, Ghaziabad, & Chef Prem Ram, Head of Department, BCIHM.
“Everyone wants to become a chef, but it is very important to learn first, a chef does not only cook, but he is also practically in charge of the whole kitchen. Accuracy, creativity and experience are the major points attribute to a chef’s character. Knack and passion become secondary at times” said Chef Sireesh Saxena, the Joint Secretary, AHP, also one of the jury members.
The Lalit, New Delhi, Crowne Plaza, Rohini, Jaypee Vasant Continental, Radisson Blu Noida, Old World Hospitality, The Park, New Delhi, Jaypee Greens Golf and Spa Resorts, Radisson Blu, Ghaziabad, The Grand, New Delhi, Premium Port Lounge, Country Inns and Suites, UdyogVihar, Radisson blu, Greater Noida, The Umrao, Westin Sohna Resort & Spa, Hotel Samrat, Citrus Hotel, Bhiwadi, Vivanta by Taj, Surajkund, The Oberoi Gurgaon, The Hans, Jaypee Siddharth, Citrus Hotel, Gurgaon, to name a few , were the participating hotels in the competition.
The overall response was enthusiastic and overwhelming. Some of the participants, who just stepped into the arena of the world of aroma and taste, said this is a great experience of its kind outside their daily routine jobs.
“It is a great platform for all the young hospitality professionals and the prime objective is to establish, encourage and honour them for their talent and creativity” Said Mr. Rajindera Kumar, MD Vivanta by Taj Ambassador and The President AHP. “We are overwhelmed by the enthusiasm and response we are getting from the young participants and delighted to see the passion they have, to make it big in the future,” said Ms. Devipshita Gautam the General Secretary of Association of Hospitality Professionals.
The main objective behind the arrangement of such kind of competitions by the Association of Hospitality professional is to take out hidden talents from the young hotel professionals besides inculcating an inquisitiveness towards innovation to keep the research on and to encourage the new ideas in this field.
The award function for the winners was organized at Hotel The Hans, New Delhi. While young chefs were continuously cheered up the arrangers but at the end, the winners were bestowed with the awards also.