Master Chefs from South Enthrall International Chefs

Over 130 winners from various categories of culinary competitions held during SICA Culinary Competition and Exhibition 2014, received medals during the award ceremony at Hotel Benzz Park recently. The three day SICA Culinary Competition and Exhibition 2014 witnessed participation from 465 chefs and top hotels in India contesting in various competitions.

A Grand Award ceremony was organized on 18th August 2014 at Hotel Benzz Park, T.Nagar to give away medals and trophies to the winners of SICA Culinary Competition and Exhibition 2014 held between 14th and 16th August 2014 at Chennai Trade Centre. Mr ACS Arunkumar President, Dr MGR University presided over the function as Chief Guest and handed away the Gold and Silver medals to the winning chefs.

The chefs of Radisson BLU Temple Bay, Mamallapuram scooped 17 Gold, 6 Silver and 16 Bronze medals and were declared as the overall winners of SICA Culinary Competition and Exhibition 2014 followed by GRT Grand, Chennai.

Chef Thomas Gugler



International Jury Members, Chef Thomas A Gugler and Chef Murray Dick and National Jury members were also felicitated during the award ceremony. While addressing the gathering, Chef Thomas A Gugler said “the winners were decided based on different criteria such as creativity, nitty gritty of presentation and of course the taste”.

“These young chefs are discovering new horizons and are quite talented. An event like SICA encourages new talent and will surely showcase growing Indian food culture in the international area. It was great to meet these enthusiastic bunches of passionate and creative people who are exploring new trends in the culinary field” he added.

He also convened Honorary Membership in Saudi Arabian Chefs Association (SACA) to four Indian Chefs including, Dr. Chef P Soundararajan, Chef Manjit Singh Gill, Chef Surdeep Sibal and Chef Jugesh Arora.

Various categories of competition that was held during the three day event include display of Wedding cakes, appetizers, butter/ margarine sculptures, desserts, fruit and vegetable carving, artistic bakery showpiece, petit fours, buffet challenges etc.

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