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12 th Culinary art india
2017 01
It gives me great pleasure to announce the 12th Culinary Art India, a professional culinary
challenge – a significant event of the Indian Culinary Forum. At ICF it has always been our endeavor to honour, educate and celebrate the
worthy and those deserving.
Davinder Kumar President – ICF
in today’s world where new technologies have accelerated the way we live, communicate & eat. hospitality industry too has also undergone a tremendous change with new trend in lodging,
concepts in food & beverage, super specialty restaurants. despite all this food is and will always be at the core of this industry;
iCF took the lead to start Culinary art india twelve years ago where chefs are given a platform to demonstrate their culinary skills as well as help them improve to meet international standards.this experience has not only given fellow chefs excellent exposure to showcase their culinary
skills but also to learn and share their culinary knowledge with other contestants.i would like to assure all participants and members 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, through improved education, related industry events and collaboratively
setting new benchmarks in the hospitality industry.i wish to extend my heartfelt thanks to fraternity, associates for their outstanding support over
the years. today the forum stands as a chosen platform for chefs to ideate, interact and engage with each other to share new perspective in the world of culinary art.
look forward to great participation. i wish you good luck! May the best win!
Warm culinary regards.
12 th Culinary art india 201702
Welcome to the 12th edition of Culinary Art India, 2017. Culinary Art India, 2017 organized by Indian Culinary
forum has set the benchmark for culinary competitions in India. 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 Professional Culinary Challenge will be an event of international standards for you to display your masterly skill and to be accredited by a panel of internationally acclaimed judges.
it will not be out of the place to mention that last year a team of four chefs from india participated in “Battle of Chefs” held in Malaysia & came back with honors.
this year’s event will be the biggest ever with newly added categories and an expanded competition venue. We welcome and invite all the Chefs to send in participation to Culinary art
india, 2017, so as to share your experiences through this prestigious culinary eventi look forward to seeing you here from 7th to 11th March 2017 and wish you the best of luck in
the competition!
Culinary Regards
Vivek Saggar General Secretary, ICF
12 th Culinary art india
2017 03
Dear Chef Colleagues from around the Globeit gives me great honor to invite you to the “12th edition” of ‘Culinary art india” in delhi india.
this show is only in its infancy, but has gathered a lot of attention from around the region which make india and their chefs very proud. the show is growing at a fast pace and is recognized as one of the front runner in the hospitality community. i congratulate the organizers of this competition and “indian Culinary Forum” for the passion and love for food. your help allows our industry to reach higher standards every year. i also congratulate all the competitors: you
are the true future of our profession and i look forward to seeing you flourish and continue competing around the world.
To all competitors, go for Gold!!!
Willment LeongChairman - World Chefs without Borders
WaCS approve Judge a – World association of Chefs SocietiesFounder Chairman – thailand Culinary academy
Vice President – thailand Chefs association
Message from Chef Wil lment Leong
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hOW tO rEGiStEr 8
Cai 2016 aWard WinnEr liSt 10-19
COMPEtitiOn CatEGOry 20-37
JudGinG CritEria 38-22
PriZES, aWardS & CErtiFiCatES 22-23
rulES and rEGulatiOnS 23-25
contents
Pragati Maidan is located in the heart of the business district of Delhi. The venue’s facilities and infrastructure are par international standards. Some of India’s leading hotels are located here. It is
conveniently accessible from the domestic and international airport and Metro.
date &venueThe Culinary Art India 2017 will be held from
7-11 March 2017 at Hall no. 14, integrated with the exhibition area of AAHAR International 2017
12 th Culinary art india
2017 05
Introduction“Culinary Art India 2017”(CAI)- 12th professional Culinary
Contest and Display Excellence Challenge is being
organised by “ITPO” and Indian Culinary Forum (ICF) and
Hospitality First, in association with the apex body, The
Indian Federation of Culinary Associations (IFCA).
the 12th edition of Culinary art india is being staged alongside the 32nd Edition of aahar international Fair 2017, the international Food, hospitality & Beverage
tradeshow from 7-11 March 2017 at the Pragati Maidan, new delhi. Culinary art india is being held under the close guidance and technical partnership from these industry
associations. this Challenge will attract national level participation involving senior and apprentice
chefs from india competing on an internationally modeled platform. 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 CAI is open to trade visitors only from 1000 hrs to 1800 hrs, 7-11 March 2017. For competitors, the CAI display areas
and secretariat within the trade hall will be open from 0800 hrs daily (participants to report 30 mins earlier). Badges for entry will be given to the respective competitors before the show.
These badges must be worn by competitors at all times within the exhibition hall, and ARE NOT TRANSFERABLE.
opening hours & admission
12 th Culinary art india
2017 07
how to register^ Entry forms can be found within.
^ Entry forms must be accompanied by registration fees.
^ acceptance of entries is on a first-come-first-serve basis. Submission of a completed entry form means acceptance
to abide by the rules and regulations.
^ Every competitor must submit the rECiPE (soft copy) as per recipe format attached on the day of competition in a Cd. the Cd must be clearly marked with the details of the competitor. 1 set of hard copy to be brought along on the
day of the competition.
^ Payment should be in inr. Foreign bank drafts should be made payable to ‘hospitality First’.
^ no change of category or refund of registration fees, for whatever reason, will be allowed once the application has been accepted. Competitors will receive a communication
when the entry deadline is reached.
^ Please photocopy if extra entry forms are needed.
12 th Culinary art india 201708
For ICF Member: INR 2000 (mention membership number – applicable for CDP and above only)
Non-ICF members: INR 2500 (Applicable to designation CDP and above)
Practical Cooking Competition:a) Professional: INR 2000
For ICF Member: INR 2000 (mention membership number – applicable for CDP and above only)
Non ICF members: INR 2500 (Applicable to designation CDP and above)b) Apprentice, students & Enthusiastic Hobby Chefs: INR 1500
CAI 2017 briefing to be held on Ist March, 3.00 PM at:- Banarsidas Chandiwala Institute of Hotel Management and Catering
Technology, Chandiwala Estate, Kalkaji, New Delhi 110019
participation fee structure
Individual Display Competition:
rs. 2000/-
For inquiries and ICF membership contact:Kind Attention: Office secretary – ICF Office – 305, Third Floor, Plot No-2, vardhman Crown Mall, Sector-19, Dwarka, New Delhi-110045
Tel: 8800339629
Please submit all entries together with Participation Fee to:Cheques in favor of: HOSPITALITY FIRSTKind Attention: Mr. Aashish Kohli: 9810172099 Hospitality First, 505, 5th Floor, Dakha House, 18/17, W.E.A., Karol Bagh, New Delhi 110005.
Tel: 011-45091939 SPECIALY DESIGNED
CHEF jACKET
FOR CAI 2017
ICF will provide accommodation to outstation candidates for one night per entry per class at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, Chandiwala Estate, Kalkaji, New Delhi 110019. It includes breakfast & dinner. Limited accommodation on first come first serve basis. For every
additional night, Rs. 900/- including breakfast and dinner, paid directly to the Institute. Traveling to venue to be organised by candidates. Institute’s kitchen would be available for assistance.
ALL COMPETITORS CAN ExPECT TO RECEIvE CONFIRMATION OF THEIR ENTRIES BY 27TH FEBRuARY, 2017.
12 th Culinary art india
2017 09
award winner l ist of 2016
CLASS 1: 3-TIER WEDDING CAKE
GOLDChef Prateek Agrawal
hotel le Meridien
GOLDChef Noor Mohammad hotel the royal Plaza
SILvER Chef udhveer Singh
itC Sheraton
BRONzE Chef Abhishek Chauhan
hotel le Meridien
SILvER Chef Santosh Gaur radisson Blu, MBd
hotel, noida
12 th Culinary art india 201710
award winner l ist of 2016
award winner l ist of 2016
CLASS 2: ARTISTIC PASTRY SHOWPIECE
CLASS 3: ARTISTIC BAKERY SHOWPIECE
SILvER Chef Mohd Afzal
radisson Blu, MBd hotel, noida
SILvER Chef Anand Singh Rathore
Old World hospitality
BRONzE Chef Saji C Mathew radisson Blu, MBd
hotel, noida
SILvER Chef Nitin Singharia
hotel le Meridien
SILvER Chef zair Khan itC Maurya
SILvER Chef zair Hussain
radisson Blu, dwarka
GOLD
Chef Mohd Asif radisson Blu, MBd hotel,
noida
GOLD
Chef Rajat Nunwal hotel le Meridien
12 th Culinary art india
2017 11
award winner l ist of 2016
award winner l ist of 2016
CLASS 4: FRuIT & vEGETABLE CARvINGSILvER
Chef jitender india tourism development
Corp. (hotel Samrat)
SILvER Chef P. Kumar
Old World hospitality Pvt. ltd
BRONzE Chef Mukesh Kumar the imperial hotel
BRONzE Chef Mahesh Kumar Shrivastava india tourism development Corp.
(hotel Samrat)
12 th Culinary art india 201712
award winner l ist of 2016
CLASS 5: PLATED APPETIzERS
GOLD
Chef Ravi Sharma Jaypee Vasant
Continental
GOLD
Chef Kamal Olive Bar and
Kitchen
SILvER Chef Ankush Doonkal radisson Blu, MBd
hotel, noida
SILvER Chef Nitesh Kakkar hotel le Meridien
SILvER Chef Narendra Singh Rana radisson Blu, MBd hotel,
noida
SILvER Chef Mukesh Kumar the imperial hotel
BRONzE Chef Sudhir Kant Lakhera
hotel le MeridienBRONzE Chef Pranesh
hotel le Meridien
BRONzE Chef Anuj Kumar
doubletree by hilton Gurgaon
12 th Culinary art india
2017 13
award winner l ist of 2016
CLASS 6: PETIT FOuRS OR PRALINES
GOLD
Chef Pratee Agrawal radisson Blu, MBd
hotel, noida
GOLD
Chef Divyank Bhatia hotel le Meridien
SILvER Chef Neha Lakhani
Patisserie royale
BRONzE Chef Mahender
Olive Bar and Kitchen
BRONzE Chef Digambur Singh Old World hospitality
12 th Culinary art india 201714
award winner l ist of 2016
CLASS 7: THREE COuRSE SET DINNER MENu
CLASS 8: PLATED DESSERTS
GOLD
Chef Sahdeep radisson Blu
dwarkaSILvER
Chef Prateek Agrawal radisson Blu, MBd
hotel, noida
SILvER Chef Dilawar Hussain
itC Sheraton
SILvER Chef Mohd Asif
radisson Blu, MBd hotel, noida
SILvER Chef Ajay Yadav
doubletree by hilton Gurgaon
BRONzE Chef Deepak
Olive Bar and KitchenBRONzE Chef Devender Singh
hotel le Meridien
GOLDChef Tarun Bilawal hotel le Meridien
GOLDChef Narendra
Singh Rana radisson Blu, MBd hotel,
noidaSILvER
Chef Sparsh Mudgal hotel le Meridien
BRONzE Chef Sukhmeet Singh
hotel le Meridien
BRONzE Chef Shailendra Kumar
radisson Blu, MBd hotel, noida
BRONzE Chef Rajat Pathak hotel le Meridien
12 th Culinary art india
2017 15
award winner l ist of 2016
CLASS 9: AuTHENTIC INDIAN REGIONAL CuISINE
GOLD
Chef T Ramakrishanan hotel the royal
Plaza
GOLD
Chef Lukesh Bajaj radisson
Bludwarka
SILvER Chef Tajber Singh
radisson Blu, MBd hotel, noida
SILvER Chef S. Kamalakannan
the Oberoi, Gurgaon
BRONzE Chef jaspal Singh
doubletree by hilton Gurgaon
BRONzE Chef Arshi Naeem
radisson Bludwarka
BRONzE Chef Ankur Kishor hotel le Meridien
BRONzE Chef vinod Mathew
itC Sheraton
BRONzE Chef Imamuddin
Old World hospitality
12 th Culinary art india 201716
award winner l ist of 2016
CLASS 10: LIvE COOKING COMPETITION 2 COuRSE — CDP AND ABOvE DESIGNATION
GOLDChef Mohit Pokhriyal
hotel le Meridien
GOLD Chef Martyn Lepcha radisson Blu, MBd
hotel, noida
SILvER Chef Mahendra S Bisht hotel the royal Plaza
SILvER Chef Amit Kumar
the Oberoi, Gurgaon
SILvER Chef Deepak Pujari
itC Sheraton
BRONzE Chef vichitra Kumar Singh
Old World hospitality Pvt. ltd
BRONzE Chef Ashish Gurung
hotel le Meridien
BRONzE Chef Manish
Old World hospitality
BRONzE Chef Narendra Singh Rana radisson Blu, MBd hotel,
noida
12 th Culinary art india
2017 17
award winner l ist of 2016
CLASS 11: LIvE COOKING COMPETITION TEAM 45 MIN RICE DISH - INDIA GATE RICE
SILvER Chef Ruchi Gupta
home Chef
SILvER Chef Govind Singh Bohra
the Oberoi, Gurgaon
BRONzE Chef Nellu Kaura
home Chef
BRONzE Chef Bhuvan Kumar
itC Maurya
BRONzE Chef Abhishek Gupta the lalit, new delhi
BRONzE Chef Neeraj Singh
radisson Blu, MBd hotel, noida
BRONzE Chef jesudass Gunasekaran
the Oberoi, Gurgaon
BRONzE Chef Deepak Kumar
radisson Blu, MBd hotel, noida
BRONzE Chef Nitesh Kanet
Old World hospitality
GOLD & CASH PRIzE
OF RS. 10,000/- Chef Navjot Singh Oberoi
radisson Blu, MBd hotel, noida
BRONzE Chef Neeraj Singh
radisson Blu, MBd hotel, noida
BRONzE Chef Neeru Dhamala dusit devarana hotel
SILvER Chef Mamta Garg
home Chef
SILvER Chef Sonam Dhondup
radisson Blu, MBd hotel, noida
12 th Culinary art india 201718
award winner l ist of 2016
CLASS 12: LIvE COOKING COMPETITION - ENTHuSIASTIC HOBBY COOKS/ APPRENTICE/ STuDENTS
GOLDChef Mamta Garg
home Chef
GOLD Chef Manak Oberoi hotel le Meridien
SILvER Chef Nellu Kaura
home Chef
SILvER Chef jeevan Kumar
radisson Blu, MBd hotel, noida SILvER
Chef vicky Rana hotel the royal Plaza
SILvER Chef Gaurav Kejriwal
uEi Global
SILvER Chef Crystal jennifer
Machado iiCa (hauzKhas)
SILvER Chef Radhika Arora
iiCa (hauzKhas)
BRONzE Chef Mayank Kanauji daihM Chandigarh
BRONzE Chef Gurpreet Singh Khalsa
Chitkara School of hospitality
BRONzE Chef Ramesh Singh
radisson Blu, MBd hotel, noida BRONzE
Chef Shrey Gupta BCihMCt
BRONzE Chef Preeti Rawat
uEi Global
BRONzE Chef Ruchi Gupta
home Chef
BRONzE Chef Ramneek Kaur
iiCa (hauzKhas)
BRONzE Chef Hemant Shahi
iiCa (hauzKhas)
BRONzE Chef Hardeep
Olive Bar and Kitchen
12 th Culinary art india
2017 19
award winner l ist of 2016
CLASS 13: LIvE COOKING COMPETITION - SEA FOOD CLASS uSING GADRE CRAB STICKS
CLASS 14: CAKE DECORATING - DRESS THE CAKE (LIvE)
GOLD
Chef Protima Olive Bar
and Kitchen
GOLD
Chef Surbhy Rauniyar the hampsted Cake
Studio, GurgaonSILvER
Chef Ruchi Gupta home Chef
SILvER Chef Noor Mohammad hotel the royal Plaza
SILvER Chef Anoop Singh hotel le Meridien
BRONzE Chef john Olive Bar
and Kitchen
CLASS 15: MOCKTAILSILvER
Sudhir Kumar Crown Plaza, rohini
SILvER Sandeep Karki
doubletree by hilton Gurgaon
BRONzE Pankaj Agarwal
hotel le Meridien
12 th Culinary art india 201720
award winner l ist of 2016
MOST OuTSTANDING PASTRY CHEF
PRATEEK AGGARWAL radiSSOn Blu MBd,
WHO HAS WON 2 GOLD
AND 1 SILvER.
MOST OuTSTANDING
CHEFNARENDER SINGH RANA
radiSSOn Blu, nOida, WHO HAS WON 1 GOLD, 1 SILvER, 1 BRONzE.
HOTEL TEAM TROPHY - CuLINARY ART INDIA 2016WINNER - TEAM “Radisson Blu MBD Noida” Winning team won - 6 Gold, 9 Silver, 6 Bronze, 7 Merit out of a total of 36 entries
12 th Culinary art india
2017 21
Open to any professional Chef of a restaurant, hotel, Confectionery or Catering Organization. Pre registered participants must report to the registration desk 30 minutes before the category competition time to enter the arena. after registration, only the competitor and one helper will be allowed to enter the competition area to set up the display. the trainee/ helper who should not be more than 22 years of age as on 5thMar 2017 (helper to carry age proof).
^ Soft copy of recipe MuSt BE submitted in Cd and 1 set of hard copy to be brought along on the day of the competition.^ For all displayed exhibits (artistic Pastry showpiece. Butter Sculptures. Fruit & Vegetable Carving), a theme or name must be given.^ all displays must be ready by 9:00 a.m. when judging begins.
Clearance of exhibits is strictly between 4:30 p.m. to 5:00 p.m
Competit ion program CaI 2017
competit ion categories
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2017 23
Individual Cold DisplayClass 5 Plated Appetizers (Class open for students also)
Class 6 Petit Fours or PralinesClass 7 Three Course Set Dinner Menu (Class open for students also)
Class 8 Desserts (Class open for students also)
Class 9 Authentic Indian Regional CuisineClass10 Contemporary Sushi Platter
Display Individual ClassesClass 1 3-Tier Wedding CakeClass 2 Artistic Pastry ShowpieceClass 3 Artistic Bakery ShowpieceClass 4 Fruit & vegetable Carving
Live Cooking CompetitionClass11 Live Cooking Competition (CDP and above) 2 courseClass12 (open to all) 45 min one dish - RICEClass13 Enthusiastic Hobby Cooks /Apprentices/StudentsClass14 Chocolate ManiaClass15 Cake Decorating - Dress the CakeClass16 Mocktail Competition
12 th Culinary art india 201700
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12 th Culinary art india
2017 25
competit ion requirements
competit ion requirements
CLASS “1” - 3 TIER WEDDING CAKE ^ in this class all 3 tiers must be used to incorporate a wedding design.^ the entire bottom tier must be edible.^ innovative modern shapes and designs are permitted.(no pre-mould icing designs are permitted)^ the cake should be entirely decorated by hand with the exception of pillars.(any edible material can be used for pillars as well)^ all decorations with the exception of pillars and cake stand bases must be edible.^ Only the use of edible colors, paste and dust are permitted^ Wires for stems of flowers will not be permitted.(please use edible material)^ a section of the finished cake must be cut for inspection by the judges.^ the Cake structure should not exceed 3 tiers.^ the allocated space for display 100cm (l) x 50cm (b) X 75cm (h).^ the recipes must be displayed along with the exhibit.^ Wedding cake structures to be removed after 5 PM. any cakes removed before this will be disqualified. ^ assembly and set-up to be executed within a time limit of 1 hour.Should be executed by 9.00 aM sharp
MARKING CRITERIAComplementing a Wedding function 0 – 10 points Presentation and General impression 0 – 30 points artistic Value 0 – 20 pointstaste, technique and degree of difficulty 0 – 40 point
MAxIMuM 100 POINTS
12 th Culinary art india 201726
CLASS “2” - ARTISTIC PASTRY SHOW PIECE ^ in this class it is required to display a showpiece of pastillage, marzipan, chocolate, sugar, croquant, etc. the choice is given to the participant.^ a clear theme has to be depicted for the entire show piece.^ the whole display has to be totally hand made.^ Frames, wires, supports and moulds will not be permitted.^ the allocated space for display 100cm (l) x 50cm (b) X 75 (h).^ assembly and set-up to be executed within a time limit of 1 hour.
competit ion requirements
competit ion requirements
MARKING CRITERIASuitability in complementing 0-10 points Food displays Presentation and 0-40 points General impression technique and degree of difficulty 0-50 points
MAxIMuM 100 POINTS
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2017 27
CLASS “3” - ARTISTIC BAKERY SHOWPIECEin this class it is required to display a total of 12 types of bread as specified below. all types of bread for the whole display have to be made fresh for the judges to taste.^ 2 types of Bread loaves (2pcs each of Max 500 g).^ 2 types of health Breads (2pcs each of Max 500g).^ 2 types of creative /decorative Breads (2pcs each of Max 500g). ^ 3 types of Breads rolls (6 pieces each).^ 3 types of Breakfast items (6 pieces each).^ One slice of each loaf must be cut for the judge’s inspection.^ AN EDIBLE SHOWPIECE MuST BE DISPLAYED AND WILL BE juDGED AS A PART OF THE BREAD DISPLAY.^ the allocated space for display 2 tables of 100cm (l) x 50cm (b) X 75 (h).^ the recipes must be displayed with the exhibits.^ assembly and set-up to be executed by 9.00 aM
competit ion requirements
competit ion requirements
MARKING CRITERIASuitability in complementing food display 0 – 20 points Presentation and General impression 0 – 20 points technique n degree of difficulty 0 – 30 pointstaste and texture 0 – 30 points
MAxIMuM 100 POINTS
12 th Culinary art india 201700
competit ion requirements
competit ion requirements
12 th Culinary art india
2017 29
competit ion requirements
competit ion requirements
CLASS “4” - FRuIT AND vEGETABLE CARvING^ Competitors will be given 3 (three) hours to produce a free style carving of their choice.^ One fruit carving and one vegetable carving is a must. ^ a minimum compulsory item to be used consists of Watermelon, honey dew, Papaya, Pumpkin, Carrot & yam.^ no pre-slicing or carving or preparation of the vegetables will be allowed before the competition begins. ^ all carvings should complement a food display on a buffet table.^ Carvings will be displayed for the duration of the day and can be removed after 18hrs.^ the allocated space for display 100cm (l) x 50cm (b) X 75 (h).^ Maximum height 100 cm^ Competitors will be required to bring their own vegetables and fruits.^ all other kitchen tools such as knives and cutting boards must be brought by the competitor^ the competitor will be responsible to ensure that all excess materials are disposed of in a correct manner.
MARKING CRITERIASuitability in complementing food display 0 – 10 points Correct use of ingredients 0 – 10 pointsPresentation and General impression 0 – 40 points technique and degree of difficulty 0 – 40 points
MAxIMuM 100 POINTS
12 th Culinary art india 201730
CLASS “5” - PLATED APPETIzERS
^ this class must consist of 3 different appetizers, (hot or Cold): to be displayed cold, suitable for ala-carte service for one person. ^ the allocated space for display will be 100cm (l) x 50cm (b) x 75cm (h).^ recipes must be displayed along with the exhibit.^ assembly and set-up to be executed by 9.00 aM.
(Class open for students also)
competit ion requirements
competit ion requirements
MARKING CRITERIACorrect Preparation 0 – 30 pointsPresentation and Portion Size 0 – 30 pointsPractical, up-to-date Serving 0 – 20 pointsComposition 0 – 10 pointsdegree of difficulty/ Creativity 0 – 10 points
MAxIMuM 100 POINTS
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competit ion requirements
competit ion requirements
MARKING CRITERIAtaste & texture 0 – 50 pointsVariety 0 – 10 pointsPresentation, Overall impression 0 – 20 points Correct Preparation and naming 0 – 10 points Practical and up-to-date Serving 0 – 10 points
MAxIMuM 100 POINTS
CLASS “6” - PETIT FOuRS OR PRALINES ^ 6 Varieties of (four pieces each) (total 24 pieces)^ Each piece to be made for OnE bite only (12 to 15gms)^ Pieces should be suitable for service. a practical and modern presentation is required. use of commercial moulds not allowed.^ any showpiece, which enhances presentation, will be judged. all materials must be edible.^ assembly and set-up to be executed by 9.00 aM ^ two pieces of each item must be presented for tasting separately. ^ table space allocated: 100cm (l) x 50cm (b) x 75cm (h)^ recipe required to be displayed along with the exhibit^ 3 Varieties only can have chocolate as a garnish or total chocolate.
Callebaut Chocolate for this class would be provided by Delta Nutritives. All participants to use Callebaut Chocolate (mandatory).For details on Chocolate availability and quantity required for practicing and final product kindly contact: Mr. Rajesh Sanghvi # 9821026625, email: risanghvi@deltanutritives.com
12 th Culinary art india 201732
CLASS “7” - THREE COuRSE SET DINNER MENu
^ the display must consist of appetizer, main course and dessert with appropriate garnish.the 3-courses must be prepared in advance and presented cold for 1 (one) person. Menu composition will be evaluated. assembly and set-up to be executed within a time limit of 1 hour.^ the allocated space for display 100cm (l) x 50cm (b) X 75 (h).^ Menu and recipes are required to be displayed.^ all dishes to be displayed cold with appropriate aspic.recipe required to be displayed by 9.00 am
(Class open for students also)
competit ion requirements
competit ion requirements
MARKING CRITERIACorrect Preparation 0 – 30 pointsPresentation and Portion Size 0 – 30 pointsPractical and up-to-date Serving 0 – 20 points Composition 0 – 10 pointsdegree of difficulty/ Creativity 0 – 10 points
MAxIMuM 100 POINTS
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competit ion requirements
competit ion requirements
MARKING CRITERIAComposition 0 – 10 pointsdegree of difficulty/ Creativity 0 – 10 points Correct Professional Preparation 0 – 30 points Practical and up-to-date Serving 0 – 30 points Presentation 0 – 20 points
MAxIMuM 100 POINTS
CLASS “8” – PLATED DESSERTS^ 4 desserts (2 hot & 2 cold) presented cold for one person with an eggless dessert being mandatory, suitable for a la carte service.^ One dessert to be made using Rich’s Niagra Farm premium blended whipped topping/ Nugel Glazes / Rich’s Whip Topping Gold, to be highlighted by a separate Tent card and the same to be mentioned in the recipe. Kindly contact: Mr. Mr.Gaurav Kumar, Sous Chef - Delhi, Rich’s on 09811104137 or email to gkumar@rich.com, for availability and quantity required for practicing.^ One Dessert to be prepared using Nestle Milkmaid (mandatory). For details on Nestle Milkmaid availability and quantity required for practicing kindly contact: Ms. Smriti Khanna # 9891120512, Smriti.Khanna@IN.nestle.com, to be highlighted by a separate Tent card and the same to be mentioned in the recipe.^ One Dessert to be made using any one or more of the American Premium Products from the following choices as a basic / main ingredients (Mandatory).1. uS Cranberries, 2. Washington Apples, 3. uS Pecans, 4. California Walnuts, 5. uS PearsTo be highlighted by a separate tent card and the same to be mentioned in the recipe. It is mandatory to specify the exact product name as mentioned above while talking and presenting their recipes. Extra marks if 2 or more than 2 uS Premium Ag. Products are used. For details on American Premium Product availability and quantity required for practicing kindly contact, Ms. Suman # 9873315909, sxaxa@scs-group.com.Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.^ table space allowed: 100cm (l) x 50cm (b) x 75cm (h)^ recipe required to be displayed by 9.00 am
(Class open for students also)
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CLASS “9” - AuTHENTIC INDIAN REGIONAL CuISINE^ this class requires the competitor to prepare and present the following in a traditional indian Preparation. they must prepare 2 portions of each dish and present it on separate plates. One for display one for tasting.^ the appetizers-hot or Cold 3 in total, at the choice of the competitor.^ table space allotted will be 3 tables of size 100cm(l)x50cm(b)x75cm (h).^ assembly and set-up to be executed within a time limit of 1 hour.^ no marking for props.^ Food for tasting to be presented warm (Microwave).Main Course 1. a combination of meat/poultry/seafood/Vegetarian- in total not to exceed 3. it can also be a combination of both veg and non veg or pure veg/non veg2. 2 regional vegetables to be served as accompaniments.3. to consist of one starch/carbohydrates of the participants choice.4. accompaniments and condiments of the competitor’s own choice.5. dessert – 2 nos(one hot one cold)^ Judges reserve the right to disqualify the participants if the ingredients are deemed to be unfit for consumption.
^ Nestle Coconut Milk Powder to be used by a contestant in any one of the dishes prepared (either in Main Course or Appetizers or Dessert). It’s mandatory for all
participants in this class.
^ For Rice dish only India Gate Rice to be used. Rice will be provided by KRBL Ltd. Kindly contact: Mr. Sunny Sachdeva # 0 7042596419, e-mail: horeca@krblindia.comfor availability and quantity required for practicing.
competit ion requirements
competit ion requirements
MARKING CRITERIAMenu Composition 0 – 10 pointsPresentation and General impression 0 – 20 points authenticity 0 – 30 pointstaste and texture 0 – 40 points
MAxIMuM 100 POINTS
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competit ion requirements
competit ion requirements
MARKING CRITERIAMMise-en-place and Cleanliness 0 – 10 pointsCorrect Professional Preparation 0 – 20 pointsarrangement and Presentation/innovation 0 – 20 pointstaste & texture 0 – 50 points
MAxIMuM 100 POINTS
CLASS “10” – CONTEMPORARY SuSHI PLATTER with tasting display ^ Competitors will be given one hour thirty minutes (1.30 hrs) time to set up the display and make the sushi on site. Preparation will be done on the display table. Participant must prepare 2/two sushi platters for 2/two persons, one platter for display and one for the judges to taste. Each Sushi Platter will contain 4 varieties of non Veg & 2 varieties of Veg, consisting of maki rolls, sushi with rice, fish or other seafood product, vegetable, egg, etc. all competitors must bring their own ingredients, prepare the sushi there and present in a free form manner with suitable table display. rice can be brought pre cooked, meat / vegetables to be processed at the competetion area.induction plates and Microwave oven would be available for use. Sushi platter must be accompanied by the condiments.^ table space allocated for preparation 105cm x 60cm ^ recipe required to be display ^ all other kitchen tools such as knives, cutting boards and pans must be brought by the competitor.
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CLASS “11” – LIvE COOKING COMPETITION challenge 2 course — CdP and above designation
^ in this class it is required for the participant to prepare and present a main course (hot) with the appropriate accompaniments and a dessert in one hour 30 mins.^ the participant must prepare 2 portion of each dish and present it a) 1portion pre plated for display b) 1portions pre plated for judges.^ the participant must bring in all ingredients. raw meat to be brought to the venue and rolling, Stuffing, trussing etc. to be done at the competition site. all sauces, gravies to be made at the venue live.un seasoned base stocks are allowed. Vegetables can be brought in peeled form, no processing is allowed.^ all ingredients will be checked by the judges prior to the commencement of cooking. ^ Participant can get along a trainee/ apprentice who should not be more than 22 yrs of age as on 5th March 2017 (helper must carry age proof)^ Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.Only Nestle Coconut Milk Powder to be used if CMP is required in the dish (mandatory).
competit ion requirements
competit ion requirements
For details on Nestle Coconut Milk Powder availability and quantity required for practicing kindly contact: Ms. Smriti Khanna # 9891120512, Smriti.Khanna@IN.nestle.com
Dessert to be made using any one or more of the American Premium Products from the following as a basic / main ingredients (Mandatory).1. uS Cranberries, 2. Washington Apples, 3. uS Pecans, 4. California Walnuts, 5. uS Pears
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competit ion requirements
competit ion requirements
MARKING CRITERIAMise-en-place and Cleanliness 0 – 10 pointsCorrect Professional Preparation 0 – 20 pointsarrangement and Presentation/innovation 0 – 20 pointstaste & texture 0 – 50 points
MAxIMuM 100 POINTS
Only Cool M Cream to be used for cooking and garnishing, which will be provided by Amrit Food onsite. Kindly contact: Mr. S K Bhatnagar at 9810264135, skb@amritfood.com, for availability and quantity required for practicing. Participants found using any other cooking cream would be disqualified.
To be highlighted by a separate tent card and the same to be mentioned in the recipe. It is mandatory to specify the exact product name as mentioned above while talking and presenting their recipes. Extra marks if 2 or more than 2 uS Premium Ag. Products are used.For details on American Premium Product availability and quantity required for practicing kindly contact: Ms.Suman # 9873315909, sxaxa@scs-group.com.
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Class “12”: INDIA GATE RICE LIvE COOKING COMPETITION 45 MINS^ to prepare and present within 45 minutes, one rice main course dish for 2 persons, any style. dish must be presented on 2 individual plates with appropriate garnishes. 1 (one) Plate for display & 1 (one) plate for judging^ the participant must bring utensils and display plates and all small equipment.^ the participant must bring in all ingredients other than rice. raw meat to be brought to the venue - rolling, Stuffing, trussing etc. to be done at the competition site. all sauces, gravies to be made at the venue live.un seasoned base stocks are allowed. Vegetables can be brought in peeled form, no processing is allowed.^ all ingredients will be checked by the judges prior to the commencement of cooking. Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.
Only India Gate Rice to be used (mandatory). Rice will be provided by KRBL Ltd. onsite. Kindly contact Mr. Sunny Sachdeva # 0 7042596419 e mail: horeca@krblindia.comfor availability and quantity required for practicing.
Only Cool M Cream to be used for cooking and garnishing, which will be provided by Amrit Food onsite. Kindly contact Mr. S K Bhatnagar at 9810264135, skb@amritfood.com, for availability and quantity required for practicing. Participants found using any other cooking cream would be disqualified.
competit ion requirements
competit ion requirements
MARKING CRITERIAMise en place 0 – 10 pointsProfessional preparation 0 – 25 pointsarrangement an Presentation/ innovation 0 – 25 pointstaste 0 – 40 points
MAxIMuM 100 POINTS
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Class “13”: ENTHuSIASTIC HOBBY COOKS/ APPRENTICES/ STuDENTCompetition brief: (Choice of meat/Vegetable either alone or as a combination)to prepare and present within 45 minutes, one main course dish for 2 persons, MOdErn WEStErn/aSian/indian StylE. dish must be presented on 2 individual plates with appropriate garnishes. 1 (one) plate for display & 1 (one) plate for judging
^ the participant must bring in all ingredients. raw meat to be brought to the venue and rolling, Stuffing, trussing etc. to be done at the competition site. all sauces to be made at the venue live.un seasoned base stocks are allowed. Vegetables can be brought in peeled form, no processing is allowed.^ all ingredients will be checked by the judges prior to the commencement of cooking. ^ Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.^ the participant must bring utensils and display plates and all small equipments.^ recipe must be displayed with the plates.Marking will be done on the basis of students/apprentices/hobby cooks
Only Cool M Cream to be used for cooking and garnishing, which will be provided by Amrit Food onsite. Kindly contact: Mr. S K Bhatnagar at 9810264135, skb@amritfood.com, for availability and quantity required for practicing. Participants found using any other cooking cream would be disqualified.
competit ion requirements
competit ion requirements
MARKING CRITERIAMise en place 0 – 10 pointsCorrect Professional preparation 0 – 20 pointshygiene/Working skill / techniques 0 – 10 pointsPresentation n innovation 0 – 20 points taste and texture 0 – 40 points
MAxIMuM 100 POINTS
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Note for Class 11,12,13
1st - Planned arrangement of materials for trouble-free working and service; correct utilization of working time to ensure punctual
competition.
2nd - Correct basis preparation food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointment time is required. appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Kitchen
organization, food hygiene is a must.
3rd - as this is the time limit competition, participants are expected to show cooking skills. your entry must not be completed with more than 10
minutes left on the clock.
4th - Clear arrangements, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing
appearance is required.
5th - the typical taste of the food should be preserved. it must have appropriate taste and seasoning. in quality, flavor and color, the dish
should conform to today’s standard of nutritional values.
The following items are permitted to be brought in at certain stages of production:
Salad - Can be cleaned and washed but not portionedVegetables/ Fruits – Peeled
Pastas & Dough – Can be prepared but not cooked.Fish / Seafood / Shellfish – Cleaned, filleted and portioned, not
seasoned or cooked.
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Lamb/Beef/Chicken – Can be portioned, but not seasoned or cooked.
Mousses – need to be made in the kitchen, minced items allowed.Sauces – can be reduced but not finished or seasoned
Stocks – Can be brought into competition kitchen. (un Seasoned)Dressings – to be made in competition kitchen.
Coulis – Puree can be brought in but needs to be finished in competition.
Sponges – Can be pre-made but not cut or shaped.
Faci l it ies provided for practical cooking competion classes 11,12, 13
Practical l ive cooking^ these competitions begin at 9.00 a.m. to 6.30 p.m. daily, except for
the last day (18/03/2016) when it will end at 4.30 p.m.^ Competitors will be provided with the following facilities.
^ 2 Electric / induction Plates^ One 5 amp plug base.
^ Common refrigerator and Combi oven.^ Work top table 6” x 3”
^ Sink ^ all other small equipment/utensils/Crockery must be brought along
by the participant.^ all ingredients will be checked by the judges prior to the
Commencement of cooking. Judges reserve the right to disqualify the participants if the ingredients are deemed to be unfit for consumption.
^ nO name tag other than provided by the organisers should be displayed.
^ nO person other than the competitor is allowed to enter the competition area for display or otherwise.
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Class “14”:CHOCOLATE MANIA^ in this class it is required for the participant to make 5 different flavour/variety of chocolate 10pc each. (5 for display & 5 for tasting) in 2 hours.^ Everything to be done from scratch. Moulds can be used. Microwave / induction will be provided for melting chocolate and making ganache.^ 1 flavour/ variety has to be made using ganache, 1 flavour has to be a nut based chocolate, 1 Flavour has to be fruit based and 2 flavour is of free choice.
Callebaut Chocolate for this class would be provided by Delta Nutritives. All participants to use Callebaut Chocolate (mandatory). For details on Chocolate availability and quantity required for practicing and final product kindly contact: Mr. Rajesh Sanghvi # 9821026625, email: risanghvi@deltanutritives.com
MARKING CRITERIAdegree of difficulty/ Creativity 0-20 Points Correct professional preparation 0-20 Points Presentation/ innovation 0-20 Pointstaste 0-40 Points
MAxIMuM 100 POINTS
competit ion requirements
competit ion requirements
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Class “15” : CAKE DECORATING - DRESS THE CAKE (LIvE) ^ Open to any professional Chef of a restaurant, hotels, Bakeries, Confectioneries, institutes and Catering Organizations. the competitors will get two hours to complete the dressing of the cake. ^ a theme or name must be given.^ Competitors will have 2 (two) hours to compose a cake of their choice using any suitable cake base. ^ Each competitor can bring one suitable cake base(30cm diameter round or 30 cm x30Cm Square).Finishing can be done as per your choice of icing, marzipan etc.^ Competitors are allowed to bring pre-mixed fillings, sauces and coatings.^ no pre-modeled materials are allowed i.e. Flowers, Chocolate pieces, Marzipan or plastic decorations. Competitors will have to bring their own working tools.^ the allocated space for display 100cm (l) x 50cm (b) X 75 (h).^ recipe required to be displayed^ display accessories may be set up before starting^ Cake will be cut for tasting.
Cake to be made using Rich’s Niagra Farm premium blended whipped topping, Rich’s Nugel Glazes (if gel / glazes are part of recipe), Rich’s Whip Topping Gold, to be highlighted by a separate Tent card and the same to be mentioned in the recipe. Kindly contact: Kindly contact: Mr. Mr.Gaurav Kumar, Sous Chef - Delhi, Rich’s on 09811104137 or email to gkumar@rich.com, for availability and quantity required for practicing.
MARKING CRITERIAMise en place 0 – 10 pointsWorking Skill/ technique 0 – 30 pointsPresentation 0 – 20 pointstaste and texture 0 – 40 points
MAxIMuM 100 POINTS
competit ion requirements
competit ion requirements
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Class “16”: MOCKTAILS^ in this class participants should produce 2 Mocktails each of two (2) portions within 15 minutes^ One portion of mocktail must be garnished for presentation and the other must be served in 3 small glasses for tasting with garnishing / dressing.^ the maximum number of ingredients that can be used will be limited to five.^ this number will include “dashes” & “drops”^ the participant must bring all beverages, garnishes, glassware and necessary equipments.^ the recipe of the mocktail must be forwarded along with the exhibit^ no lOGOS or any such identification marks of the hotel of the Participants are allowed to be displayed in any of the live presentations.^ Organizers reserve the right to disqualify any participant who does not obey the rules specified
competit ion requirements
competit ion requirements
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MARKING CRITERIACreativity* 0 – 20 pointstaste & presentation** 0 – 40 pointsBartending Skills*** 0 – 40 points
MAxIMuM 100 POINTS
competit ion requirements
competit ion requirements
1 mocktail has to be made using Gagan Ice Cream mix which will be provided by Amrit Foods. Kindly contact S K Bhatnagar at 9810264135, skb@amritfood.com, for availability and quantity required for practicing.
1 mocktail to be made using any one or more of the American Premium Products from the following choices as a basic / main ingredients (Mandatory).1. uS Cranberries, 2. Washington Apples, 3. uS Pecans, 4. California Walnuts, 5. uS Pears
It is mandatory to specify the exact product name as mentioned above while talking and presenting their recipes. Extra marks if 2 or more than 2 uS Premium Ag. Products are used. For details on American Premium Product availability and quantity required for practicing kindly contact: Ms.Suman # 9873315909, sxaxa@scs-group.com.
the allocated space for display 100cm (l) x 50cm (b) X 75 (h).the participants must use tablecloth to cover the display table
note: *Originality & ingredients used. **it must be appropriate taste. ***Working techniques, hygiene, speed, balances of ingredients and personality.
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Medal & Certif icates of award
the respective medals will be awarded to any participant according to the table below.
NO HALF POINTS WILL BE AWARDED
MEDALSGold with Distinction 100 PointsGold 90 – 99 PointsSilver 80 – 89 PointsBronze 70 – 79 PointsMerit 60-69 Points
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Most outstanding chefPresented to the individual chef who accumulates the highest points in the following classes.1. Plated appetizer (Class 6)2. three Course set dinner Menu (Class 8)3. authentic indian regional Cuisine (Class 10)4. live Cooking Competition (Class 11,12, 13,14,15)
Most Outstanding CommisPresented to the individual Commis obtaining the highest points in the live classes.
Most Outstanding Pastry ChefMost outstanding Pastry Chef- category presented to the individual chef who accumulates the highest points in 3 of his best classes: one from each category in the patisserie section, which must include:Class 1 - 3 tier Wedding CakeClass 2 - artistic Pastry ShowpieceClass 3 - artistic Bakery Showpiece Class 7 - Petit Fours or PralinesClass 9 - dessertsa minimum of one Gold Medal is required to qualify
Best Hotel Teamhotel organization has to send a minimum of 5 competitors from the same property participating in a total of not less than 5 different categories in the individual competition. the best overall team would be chosen on the basis of the highest points scored. Minimum of one gold to qualify.after that the valuation of the medals are as follows—
Gold- 4 pointsSilver- 3 pointsBronze- 2 pointsMerit- 1 point
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^ Every exhibit must be a bonafide work of the individual competitor^ an individual competitor can participate in as many classes as he/she wishes but he/she is restricted to one entry in any one class.^ no change of class will be allowed after the closing date of entries. in case of cancellation of participation due to unforeseen circumstances, the organizers should be notified immediately.^ Competitors who bring their exhibits on the wrong day will not be judged. Please refer to the final competition schedule for your competition date. Competitors are responsible for their own exhibits and should ensure that these are made available for judging on the day and time specified.^ Competitors please note that entries will be diSQualiFiEd if the complete display in not kept within the space limit specified in the category of class.^ Competitors must ensure that no name/logo of his organization is visible to judges during competition.^ Competitors must ensure that no uniform or chef cap of his organization is visible to judges during judging. they should only use the cap provided by the organizer.^ Competitors of Fruit & Vegetable carving and cocktail competition classes should register with the secretariat at least 2 hours before their schedule time to complete the registration formalities-( batch, chefs cap, tent card, competition code). ^ the organizers will not be held responsible whatsoever for any damage to exhibits, loss of equipment or utensils of the competitors. Competitors are to be present at their allocated display area by 4:30 pm. each day to prepare for removal of their exhibits and utensils. the organizers reserve the right to dispose of uncollected exhibits.
rules & regulations
Please fol low the rules careful ly
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^ 3- tier- Wedding cakes and artistic pastry show pieces, petit fours, pralines must be removed after 4.30 pm on the day of competition.^ the organizers reserve the right to rescind, modify or add on to any of the above rules and conditions and their interpretation will be final. they also reserve the right to limit the number of entries per class or cancel any class, should there be a need to do so.^ registration of exhibits will commence at 7.30 a.m. no exhibits will be accepted for registration after 9:00 a.m. nO OnE other than competitor and his helper will be allowed to enter the competition area. Competitors and helpers should collect a “Culinary art india 2017” Contest and Exhibition Chefs hat at the time of registration and wear it in the competition and exhibition areas.^ all exhibits for competition must be registered, in place and ready for judging by 9:00 a.m. on each day. Judging will take place by 9:00 a.m. results will be announced when judging is completed.^ all competitors in live categories should report to the Kitchen Manager One hour prior to schedule time for inspection of ingredients by the judges.^ Competitors, their helpers and chefs are requested to wear a full, freshly laundered chef uniform during the competition and the black shoes.^ the organizers, while taking all reasonable precautions, shall not under any circumstances be held liable or responsible for the loss or damage of any exhibits, goods or personal effects.^ no committee member, member or any chef will be allowed to intervene during judging. no appeals will be entertained; judge’s decision is final and no changes will he make after final results are issued.^ the organizers iCF reserves all rights to recipes, menus, videos, photographs, sound recordings, etc. used in “ Culinary art india “ Contest and Exhibition 2017. any publication, reproduction or copying of it can only be made with the approval of the organizers. Only competitors and official photographers appointed by iCF are allowed to take photographs during “Culinary art india “Contest and Exhibition 2017.^ Competitors contravening any of the rules and regulations of the “Culinary art india “Contest and Exhibition 2017 will be disqualified.^ Co-operate with the organizers and officials at all times. they are there to help you and ensure that the Culinary art india runs smoothly.
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^ Judging of prepared dishes with an assessment of the recipe. Make sure to place the recipe by the side of the display. For all displayed exhibits (artistic, pastry showpiece, butter sculpture, fruit & vegetable carving) a theme or name must be given.^ Keep your written descriptions as clear as
possible without losing clarity. you are allowed to have someone else do the written description for you. no points will be given for writing/displaying of menus/ table set-up/ descriptions / recipes . nO other format of name tag or recipe format to use other than provided by the organizers.^ the method of cooking should be clearly specified, and displayed beside each dish/preparation.^ 2 sets of recipes should be provided for the competition. Soft copy of the recipe MuSt be attached along with the entry form. Failure to do so would result in disqualification.^ Each competitor must provide his own supporting materials and base. he also must ensure his creation can be moved to the judging area, when his time limit is up.^ Each competitor has to bring his own raw and unprocessed commodities for live cooking competition, which will be inspected prior to the competition, to ensure that no preparatory work has been done.^ Cai would conduct pre-event briefing; date and the venue will be intimated in due course. Competitors are requested to attend the same for all queries and clarifications. ^ Competitors who are in doubt of the interpretation of the criteria/ rules and regulations are advised to contact:Chef rajesh Variyath # 9873567975, email: rajesh@radissonmbd.com
Contact
Chef Rajesh variyath, joint Secretary - ICF,
Corporate Chef, Radisson Blu MBD+91 9873567975
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Executive committee
8 | Incredible Chef | January 2016
Executive CommitteeIndian Culinary Forum
Chef Prem RamJoint Secretary
Chef Davinder KumarPresident ICF
Chef Shaju ZachariaVice President
Chef Vivek SaggarGeneral Secretary
Chef Arvind RaiJoint Secretary
Chef Rajesh ViriyathJoint Secretary
Chef Vinod Bhatti Treasurer
Chef Atul Shanker MishraJoint Secretary
Chef Bharat Alagh Joint Secretary
Chef Mahendra KhairiyaJoint Secretary
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