AhoyChef Trophy Awarded @ Chandiwala Ensemble 2018

AHOYCHEF.jpg

AHOYCHEF Trophy along with cash prize of Rs. 5000/- was given to Rohit Pal of NSHM,

Durgapur, the most outstanding participant during the 3 day event by Mr. Rakesh Nair, Head

of Operations, Carnival Support Services India Pvt. Ltd.


About the Event

Chandiwala Ensemble 2018 – A Battle of Hospitality Champions

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology inaugurated “The 17th Chandiwala Hospitality Ensemble” on 24th October, 2018 at the Institute auditorium to a record crowd of Hospitality Students, Industry Experts, Trade Media and Faculty Members. The event steers students towards team work, leadership, planning with overall management skills as well as showcasing artistic ability in cultural extravaganzas, for holistic personality development through extracurricular activities.

Chef Parvinder Singh Bali, Corporate Chef Learning & Development, Oberoi Hotels and Resorts, Dr. Bhupesh Kumar, Director BCIHMCT, Mr. Pradeep Gupta, Dy. Director, BCIHMCT and Chef Prem Ram, CHE Event Coordinator and Joint Secretary Indian Culinary Forum, declared the event open with Lamp Lighting Ceremony followed by Curtain Raiser.

Chef Parminder Singh Bali spoke about four P’s that are required for success which are preparedness, pushing your limits, perseverance and passion/ junoon. He said, “Thehospitality industry has undergone a lot, earlier chefs did not require any communication skills as they were not allowed to enter public areas of the hotel, Chefs today are recognized as artists, are required to have good communication skills and be in perfect grooming at all times. The main concern today is losing our traditional foods to the world like asparagus, fiddlehead ferns, salsify, stinging nettle and we must revive our lost recipes”. He concluded by mentioning, “The moment you wear white, the moment you are in a kitchen, you have a responsibility to represent India on the culinary map of the world”.

The various competitions to be held during the three day Mega Event are R-Pure Regional India Culinary Contest, Zone Barwizard Bar Challenge, Rich Graviss “Dress The Cake In 90 Minutes” Challenge, Kareer Krafters International Culinary Challenge, Chandiwala 45 Minutes “Future Chef Contest”, Taj Hospitality Brain Twister , Food Service India Culinary Challenge, Ananda Contemporary Indian Culinary Challenge, Mggi Coconut Milk Powder Asian Culinary Challenege, IHG Role Play “Manage The Damage Contest”, California Walnut Festive Culinary Challenge, Chandiwala Floral Decoration & Towel Origami Competition.

The valedictory function of the 17th Chandiwala Hospitality Ensemble was held at the central lawns of Chandiwala Estate on 26th October. The evening witnessed a plethora of events which included Award Presentation to the winning teams, Cultural Programme by the students of BCIHMCT and finally the much awaited Theme Dinner.

Dr. Bhupesh Kumar congratulated all the students for participating. He said, “Whether you won or not, it is the collective show of talents for budding hoteliers and this event has taught you what you are good at you must keep improving that.” Dr. Bhupesh was glad with sportsman spirit of all colleges and overall outcome of this event. According to him the beauty of this event is the conglomeration of like-minded learners and challenges faced by them that catapult the students towards success.

The Chief Guest for Closing Ceremony, Mr. Dhananjay Kumar, General Manager, The Suryaa Hotel, New Delhi, appreciated the efforts of BCIHMCT in bringing the entire Hotel Management student community under one roof and bringing out the best in them the through an event like this. He said, “Students of Hotel Management must be goal oriented and passionate. They mustalways strive to upgrade themselves at every stage in life and striving towards self improvement should be every hotelier’s motive”. He went on to say that BCIHMCT is putting its vision in practice and the strength of this Institute lies in plethora of activities conducted during academic year, be it academics, hotel and leadership skills, ethics and social responsibilities.

“Bhansaghar: The Ancient Kitchen of Bihar” themed dinner was hosted post valedictory function on the eve of 26th October. The menu consisted of ‘Sattu ka Sharbat, Lemon Tea, Litti Chokha,Sattu stuffed Kachori, Balgan aloo Adouri Tarkari, GT road wali Dal Tadka, Green salad, Balushahi, Anarsa.

CHE Championship Trophy-2018 was to be awarded to the team with highest marks, which was scored by BCIHMCT. Since BCIHMCT was the host college, CHE Championship Trophy-2018 was awarded to Auro University, Surat.

Mr. Radhey Shyam Dixit of Ananda Dairy was felicitated for Ananda Paneer being the best Paneer brand in India.

A total of 31 Hotel Management Colleges participated in the event. The various competitions during the event were judged by Chef Nikhil Rastogi, Executive Chef, Eros Hotel; Chef Satish Prasad Executive Chef, The Suryaa Hotel; Chef Shivang Tyagi, Jr. Sous Chef, Crown Plaza Okhla; Mr. Sunil Patnaik, F & B Manager, The Suryaa Hotel; Mr. Aditya, Restaurant Manager, Crown Plaza Okhla; Mr. Mohit Madan, The Taj Mahal Hotel New Delhi; Chef Nazir Ahmed, Senior Pastry Chef, The Park Hotel; Chef Rajkumar, Pastry Chef, The Suryaa Hotel; Chef Nasir, Pastry Chef ,Crown Plaza Okhla; Chef Jaydeep Dutta, Sr. Sous Chef, Le Meridien New Delhi; Chef Nakul Puranik, Sous Chef, The Park Hotel; Chef Shivang Tyagi, Jr. Sous Chef, Crown Plaza Okhla; Chef Gaurav Chala, Corporate Executive Chef, Downtown Diners Pvt. Ltd.; Chef Utkarsh Bhalla, Head of Cuisine, Azure Hospitality; Chef Patrh Bharti, Chef-Incharge, Pikkle Restaurant, Ms. Viniti Bahl Sehrawat, Manager Learning & Development, Taj Hotels; Ms. Navneet Batra, Asst. Manager, L & D, Taj Mahal Hotel; Chef Avanish Jain, Executive Chef, Radisson Blu Faridabad; Chef Saurav Aggarwal, Executive Chef, Crown Plaza Okhla New Delhi; Chef Ajay Sood, Chef Consultant; Chef Ashutosh Mishra, Sr. Sous Chef, The Park Hotel; Chef Sumit Sethi, Sr. CDP, Crown Plaza Okhla: Chef Rajiv Malhotra, Executive Chef, Old World Hospitality; Mr. Rishabh Tandon, Director - HR, Crown Plaza Okhla; Ms. Arti Agnihotri, Training Manager, Crown Plaza Okhla; Mr. Prasun, Assistant Executive Housekeeper, Crown Plaza, Rohini; Chef Mahipal, Jr. Sous Chef, Crown Plaza Okhla; Chef Surinder Kumar, General Manager, Manla Homes Resort; Chef Ravinandan Chaudhary, Executive Chef, FIO Cookhouse & Bar; Mr Prasoon Pandey, Executive of the Oberoi; Mrs. Rachna Singh, Associate Director of Housekeeping,The Park, Mr. Dheeraj Pathak, Executive Housekeeper, The Suryaa Hotel, Ms. Payal Mehta, Executive Housekeeper, Crown Plaza Okhla; Mr. Prasun, Assistant Executive Housekeeper, Crown Plaza Okhla.

The Sponsors for CHE 2018 were R-pure-premium spices, Zone by solar sales, Nestle professional, Food service India, Ananda Dairy, Kareer Krafters, California Walnuts, Rich Graviss. The Associates Sponsors were Allied Metal Works and King Metal Works, Mumbai. The event was supported by IHG-Intercontinental Hotels Group, Taj Mahal Hotel New Delhi, Indian Culinary Forum, Tourism and Hospitality Skill Council.

Events, NewsAhoyChef!Comment