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Maggie Chef Hunt at Amity

By Priyal Trivedi
From Amity University, Lucknow
Posted Sep 17th 2012 4:00AM


Amity School of Hospitality in collaboration with Nestle, India organized a chef competition to encourage the budding chefs to showcase their culinary sensibilities and creativity to the experts from the hospitality industry.

The competition was a motivational event for students of Hospitality and a platform wherein the educationist and Industry professionals can exchange their experiences. Entrants came from nine hotel management institutes. The institutes which participated were Banarasidas Chandiwala Institute of Hotel Management, JIMS Lajpat Nagar, IEC greater Noida, HR group of institutes Ghaziabad, Sunderdeep Group of Institute, Manav Rachna University, IICA New Delhi, FHRAI and Amity School of Hospitality.

The teams were judged on four parameters:- Menu Planning, Food Preparation, taste and texture by eminent chef and hospitality professionals from the industry. The judges for the event were Chef Tony Smith, Executive chef-Crowne Plaza Greater Noida, Chef Rakesh Kaul, Executive chef-The Atrium & Mr. Shailender Sobti, Food & Beverage manager, Hotel Claridges. The guests of honor for the event were Ms. Nita Baluni, Director Human Resource-Crowne plaza Greater Noida, Mr. Sudhir Arora, Executive chef-Oberoi Flight Kitchen, Mr. Krishan Kumar, Sr. correspondent-Hospitality Biz and Mr. Sanjay Goswami Regional Manager, Nestle Professionals.

Ankita Lakhwani, a participant says,"This is fun part of the whole activity thing. You get a professional touch over various things and you also learn a lot of things from the professional chefs."

Anahit Rastogi, a loyal maggie fan says," I am a crazy fan of maggie products and getting a chance to improvise and work upon the maggie dishes is certainly a lot of fun. The day was tiring but eventually I realise that I'v picked up a lot of good things from this event".

The closing ceremony was blessed with the kind words of wisdom from Maj.Gen. K.J.Singh, Group Vice Chacellor – AUUP. At the end of the evening, four prizes were awarded: First prize, which was bagged by the team of IICA, second prize was awarded to team from Banarasidas Chandiwala Institute of Hotel Management, third prize was that of most innovative dish which was again given to team from Banarasidas Chandiwala and the fourth prize of best presented dish was awarded to team from IICA.

The competition aimed to discover new talent and culinary personalities whilst demonstrating creative ideas and trends to drive forward different cuisines. The whole competition was an amazing experience for everyone involved, despite the fact that it was difficult to know that there could only be one winner and it will proved to be most interesting, gratifying, and educational exposure.
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