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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


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


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


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


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.


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.


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




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


2017 11



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)



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


2017 13


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



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


SILvER Chef Ajay Yadav


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


BRONzE Chef Rajat Pathak hotel le Meridien


2017 15


CLASS 9: AuTHENTIC INDIAN REGIONAL CuISINE

GOLD

Chef T Ramakrishanan hotel the royal

Plaza

GOLD

Chef Lukesh Bajaj radisson

Bludwarka

SILvER Chef Tajber Singh


SILvER Chef S. Kamalakannan

the Oberoi, Gurgaon

BRONzE Chef jaspal Singh


BRONzE Chef Arshi Naeem

radisson Bludwarka

BRONzE Chef Ankur Kishor hotel le Meridien

BRONzE Chef vinod Mathew

itC Sheraton

BRONzE Chef Imamuddin




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


BRONzE Chef Narendra Singh Rana radisson Blu, MBd hotel,

noida


2017 17


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


BRONzE Chef jesudass Gunasekaran

the Oberoi, Gurgaon

BRONzE Chef Deepak Kumar


BRONzE Chef Nitesh Kanet


GOLD & CASH PRIzE

OF RS. 10,000/- Chef Navjot Singh Oberoi


BRONzE Chef Neeraj Singh


BRONzE Chef Neeru Dhamala dusit devarana hotel

SILvER Chef Mamta Garg

home Chef

SILvER Chef Sonam Dhondup




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


2017 19


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


BRONzE Pankaj Agarwal

hotel le Meridien



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


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


00


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


00

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2017 25

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


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.



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


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



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


2017 29



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


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)



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


2017 31



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: [email protected]


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




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


2017 33



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 [email protected], 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, [email protected], 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, [email protected] 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 “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: [email protected] availability and quantity required for practicing.



MARKING CRITERIAMenu Composition 0 – 10 pointsPresentation and General impression 0 – 20 points authenticity 0 – 30 pointstaste and texture 0 – 40 points

MAxIMuM 100 POINTS


2017 35



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.


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).



For details on Nestle Coconut Milk Powder availability and quantity required for practicing kindly contact: Ms. Smriti Khanna # 9891120512, [email protected]

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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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, [email protected], 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, [email protected].


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: [email protected] 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, [email protected], for availability and quantity required for practicing. Participants found using any other cooking cream would be disqualified.



MARKING CRITERIAMise en place 0 – 10 pointsProfessional preparation 0 – 25 pointsarrangement an Presentation/ innovation 0 – 25 pointstaste 0 – 40 points

MAxIMuM 100 POINTS


2017 39

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, [email protected], for availability and quantity required for practicing. Participants found using any other cooking cream would be disqualified.



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


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.


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: [email protected]

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




2017 43

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 [email protected], 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




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




2017 45

MARKING CRITERIACreativity* 0 – 20 pointstaste & presentation** 0 – 40 pointsBartending Skills*** 0 – 40 points

MAxIMuM 100 POINTS



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, [email protected], 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, [email protected].

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.


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


2017 47

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


^ 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


2017 49

^ 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.


^ 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: [email protected]

Contact

Chef Rajesh variyath, joint Secretary - ICF,

Corporate Chef, Radisson Blu MBD+91 9873567975


2017 51

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

12th culinary art india 2017 - hot launches @ aahar...

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