BANARSIDAS CHANDIWALA INSTITUTE OF HOTEL

MANAGEMENT & CATERING TECHNOLOGY (Approved by AICTE and affiliated to G.G.S. Indraprastha University) Chandiwala Estate, Maa AnandmaiMarg, Kalkaji, New Delhi -110019

Ph. : 49020300,301, Fax : 91-11-49020320 E-Mail :director@bcihmct.ac.in Website : www.bcihmct.ac.in

18th

Chandiwala Hospitality Ensemble

(16th

– 18th

October, 2019)

EVENT REPORT

mailto:hm@chandiwalaestate.orgfile:///C:\Users\dell\Desktop\Industry%20Institution%20Calender\www.bcihmct.ac.in

Schedule of Events

16th

October, 2019

OPENING CEREMONY

R-PURE REGIONAL INDIA CULINARY CONTEST 2019

THE ZONE BAR-WIZARD BAR CHALLENGE 2019

TAIGA LIVE SUSHI CULINARY CHALLENGE 2019

17th

October, 2019

TAJ HOSPITALITY BRAIN TWISTER 2019

FOOD SERVICE INDIA BIRYANI COMPETITION 2019

ASIAN CULINARY CHALLENGE 2019

RICH GRAVISS DRESS THE CAKE IN 90 MINUTES CHALLENGE 2019

18th

October, 2019

CALIFORNIA WALNUT CULINARY CHALLENGE 2019

IHG MANAGE THE DAMAGE CONTEST 2019

CHANDIWALA FLORAL DECORATION & TOWEL ORIGAMI COMPETITION 2019

TRAMONTINA FRUIT AND VEGETABLE CARVING 2019

CLOSING CEREMONY AND AWARD DISTRIBUTION

DAY 1

INAUGURATION CEREMONY

The 18th

edition of Chandiwala Hospitality Ensemble commenced with a grand inaugural

ceremony on 16th

October 2019, with much enthusiasm at the campus‟s auditorium of

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology with a record

presence of Hospitality Students, Industry Experts, Trade Media and Faculty Members.

The three day mega event mirrors the

traits of creativity, passion and innovation

thereby grooming hospitality students in

all aspects. It is an arena where

participants discover their passion for

hospitality and their ability to perform

complex tasks in a time-bound manner. It

offers a great opportunity to the industry

in order to discover a new generation of

leaders and help them hone their skills.

The Lamp Lighting Ceremony was followed by a Curtain Raiser to mark the event open, in the

presence of Chief Guest - Mr. Ajay Sampige, General Manager, Novotel New Delhi Aerocity;

Mr. Srinivas Rao, Director Talent & Culture, Pullman Novotel New Delhi Aerocity; Ms. Smriti

Lamba, Learning & Development Manager, Pullman Novotel New Delhi Aerocity; Chef Ajay

Sood, Chef Consultant; Mr. Prabhjot Bedi, CEO, Eclat Hospitality; Mr. R. K. Bhandari,

Principal BCIHMCT; Chef Prem Ram, Coordinator-CHE as well as Chef Ranojit Kundu, Dy.

Coordinator-CHE, along with other hospitality professionals, sponsors, trade media, participating

teams, students, faculty and staff members of the institute. Lord Ganesha is widely revered as the

remover of obstacles and the god of beginnings, students offered gratitude by giving a graceful

performance on „Ganesh Vandana‟.

Mr. R. K. Bhandari, in his addressing speech welcomed the

esteemed guests, media professionals and participants

indicating that this ensemble is a forum inviting future hotel

professionals and will serve as an absolute opportunity to

showcase talent at National level. He mentioned that “The

event has created a niche for itself and gives an opportunity

to budding professionals to showcase their learning as well

as interact with hospitality professionals already working in

the industry.” Mr. Bhandari also announced that “India

International Hotel and Travel & Tourism Research

Conference 2020” will be held on 14th & 15th February

2020 based on the theme of “Transforming Hospitality &

Tourism Sustainable Goals & Strategies for Future”.

Chef Prem Ram, enlightened the august gathering with his words of wisdom, emphasizing on the

concept of “Vasudeva Kutumbakam”. He stressed on the adoption of Sustainable Practices in the

food sector and related the theme of Gala Dinner PANCHTATVA deliberating on five elements

of Universal Law of Life. He briefed about the various contests to happen throughout the event

and motivated students to put in their best efforts.

Mr. Ajay Sampige, encouraged the

budding hospitality professionals by

giving an insight of his journey as well as

the ideology of grooming & developing

“Leaders of New Generation” in this ever

dynamic industry. While talking about his

expectations from the students, he

emphasized on the concept of Heartist

implying that service is an art that should

be driven by heart. He further advised

students stating “Be worldly wise and

thoroughly aware about the world at large,

as it will in turn help you to grow as a

Professional.”

Mr. Prabhjot Bedi, declared the Awards being presented by Eclat Hospitality to the top

performers and their teachers, during the event. „ECLAT Young Talent Award‟ for the top

performer and „ECLAT Hospitality Education Professional of the Year Award‟ for the

supporting Professor /Teacher shall be offered during the valedictory function, at the culmination

of the three day mega event.

Chef Ranojit Kundu, proposed a vote of thanks and cheered the teams to participate with zeal in

all the competitions. He stated that, “The best team will win Champions Trophy of Chandiwala

Hospitality Ensemble 2019.”

The various competitions to be held during the three day Mega Event are R-Pure Regional India

Culinary Contest, Barwizard Bar Challenge, Future Chef Contest, Live Sushi Challenge, Taj

Hospitality Brain Twister, Food Service India Biryani Competition, Asian Culinary Challenge,

Dress the Cake in 90 minutes, California Walnut Festive Culinary Challenge, IHG “Manage The

Damage” Contest, Floral Decoration & Towel Origami Competition as well as Fruit & Vegetable

Carving Competition.

“PANCHATVA” themed dinner will be organized post valedictory function on 18th

October

2019 to celebrate the true spirit of Hospitality. As the name suggests, it would comprise of dishes

related to all the elements (tatva) of the universe, namely earth, water, fire, sky and space.

R-PURE REGIONAL INDIA CULINARY CONTEST

Regional cuisine is cuisine based upon national, state or local regions it may vary based

upon food availability and trade, varying climates, cooking traditions and practices,

and cultural differences. One noteworthy definition is based upon traditional cuisine:

“It is a coherent tradition of food preparation that rises from the daily lives and kitchens of a

people over an extended period in a specific region of a country, or a specific country, and

which, when localized, has notable distinctions from the cuisine of the country as a whole.

The region helps us see connections and brings a more

coherent meaning to our world. R-pure Regional India

Culinary Contest is a 3-hour theme based culinary event

wherein participants are required to prepare a 3 course

menu along with accompaniments and garnishes reflecting

a particular festive, tradition or occasion of a particular

state of India. This kick-off culinary event showcases the

best of regional delicacies across India which is presented

traditionally with unique techniques and ingredients native

to that region. Culinary and hospitality schools all over the

country participate in the 3-day ongoing hospitality

ensemble to showcase their caliber through the roots of the

nation‟s rich culture and heritage.

Commencing 10:30 a.m. onwards, a total of 25 registered teams geared up to prepare a starter,

main course comprising of a chicken dish and a dry vegetarian preparation along with a

vegetarian gravy or dal preparation, accompanied

by rice and bread along with a dessert as per the

regional specialty and skills.

During the competition, participants showcased

many of our fine Indian delicacies which were

never heard of in the most delectable manner.

The judging panel included Chef Arun Mathur –

Sous Chef The Oberoi New Delhi, Chef Ajay

Sood - Chef Consultant and Mr. Sumit Sinha –

Director, Crowne Plaza Okhla. After the tasting

session, judgments were made and results were announced. The winners were Satyavan Das,

Parameshwar ,Meraj and Prashanth from Regency College of Hotel Management and Catering

Technology. The center of attraction was Sufiyani biryani, a rich ivory rice preparation with

luscious mutton cooked in Dum Hyderabadi style. The first runner up GopaSarkhel, Balpreet

Singh, Lakshit Dogra and Sarvaswa Solanki from Suresh Gyan Vihar University, Jaipur and the

second runner up were Rahul, Prakash Singh Negi, Devender and Kaushal Kumar Singh from

Lakshay Bharatee Institute of International Hotel Management.

The main objective of conducting this competition was to spread awareness among the youth

about the significance of our country‟s regional cuisine which would further help them

understand their origin and respect the diversity of Indian Cuisine.

ZONE BARWIZARD BAR CHALLENGE

No great story ever started with a glass of water. So, to create one we make cocktails!

Just as every picture depicts an ocean of emotions, a cocktail in a similar manner

carries a great depth of antiquity. Based on this scheme a cocktail, apart from having

a background must also gain a balance of flavors and texture much similar to life in

general.

To address such stories, Chandiwala Hospitality Ensemble came up with Zone

Barwizard Bar Challenge where the young wizards displayed showmanship and

competence. Participants were expected to be engaging and interactive throughout

the timed-out cocktail-making session exhibiting illustrative and innovative

creations.

At preparation area participants were asked to prepare one

Traditional Cocktail along with an innovative drink conceived

through the brainchild of that wizard and backed by a story.

The arrangements were made for the participants to prepare

garnishes/rimmed glasses etc. For the innovative cocktail,

each participant had to take a draw which would contain a list

of three key ingredients with which he/she had to prepare the

drink. They were evaluated by the judges on various criteria

like technique, bouquet, aroma, taste and appearance of the

drink, flair with ice and bar equipment, overall efficiency and

time frame prescribed.

In this competition, we got two winners Harsh Saxena

(BCIHMCT) and Kaustubh Darekar (AISSMS College of

Hotel Management and Catering Technology). The first

runner-up of the competition was Annu Sohail Ahmed (Auro

University). The second runner up position was taken by Joel

Jeshrun (Regency College, Hyderabad). The judges of the

event were Mr. Narayan - Bar Manager, The Suryaa and Mr.

Ganga Bahadur - Director The Food Company.

TAIGA LIVE SUSHI CULINARY CHALLENGE

Sushi, a century-old Japanese staple has become a modern classic and most widely-eaten food

across the world. This dish has grown in prominence just a few decades ago, being introduced to

the West by early 1900s following Japanese immigration and World War II. Depicting Japan‟s

rich culture and heritage at core, this delicacy consists of pressing the rice in cylindrical form and

then putting a thin foil of raw fish on top.

Respecting and appreciating this skillful

art of making sushi, Taiga live sushi

culinary challenge is a platform in which

one would witness the taste of Japan.

The 4th event of the day at CHE 2019

continued with juggling of raw fish, rice,

wasabi and few other secret ingredients

in which individual participants need to

prepare two vegetarian and two non-

vegetarian sushi platters with

accompanying condiments. One needs to

depict his magic on the table within the

given time period.

The first position was secured by

Ambresh and Prashanth from Regency

College of Hotel Management and

Catering Technology followed by which

the first runner-up of the competition

were Vijay Kumar Olee and AmanNath

from A.P.J University Shimla. The

second runners up were Vishal Gurung

and Aditi Navriya from Banarasidas

Chandiwala Institute of Hotel

Management and Catering Technology.

The jury panel involved Chef Rajiv

Malhotra (Corporate Chef, Old World

Hospitality), Mr. Imamoto (Managing

Director, TAIGA) and Mr.Vaibhav

Bhargava (Chef Consultant).

DAY 2

TAJ BRAIN TWISTER

“Without actions knowledge is useless and without

knowledge actions are futile”. Fulfilling this objective,

Chandiwala Hospitality Ensemble organized Taj Brain

Twister. This competition nurtures the future leaders by

imparting knowledge and improving the technical skills

as well as allowing participants to see where more

focus is required. It is a mind sport where the

participants, as a team, attempt to answer questions

accurately. Although this quiz was not less than a brain

storming session for participants, it vigorously tested

the participant‟s knowledge, awareness and grasp of

concepts about Hospitality field.

The contest embarked with the prelimnary round where the knowledge of the candidates was challenged

through a written test. The winner for the event was

Vedatya Institute of Technology and Management from

Gurugram. Varun Jaggi and Sakshi Srivastatva, with

their profound team work and immense knowledge also

their succinct portrayal of it became the masters of the

contest. The 1st Runners-up of this event were Rutuja

Kamble and Mohammad Muktia from All India Shri

Shivaji Memorial Society, Pune and 2nd

Runners-up

were G. Joel Jeshurun and Md. Meraj from Regency

College of Hotel Management and Catering

Technology. Judges for this competition were Ms.

Viniti Behl – L&D Manager Taj Mahal Hotel & Ms Navneet Batra– Assistant Manager L&D Taj Mahal

Hotel New Delhi. The students were fascinated by the knowledge imparted to them by the Judges.

FOOD SERVICE INDIA: BIRYANI COMPETITION

Biryani a scrumptious rice preparation sourced from Middle East Asia has been a prominent delicacy in the

Indian subcontinent, as well as among the Diasporas from the region. In North India, different varieties of

biryani developed overtime such as in Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small

principalities. Being a meal in itself biryani has paved a long way in getting its due significance.

Food Service India: Biryani Competition 2019 was a

catalyst to revive the long lost tradition of Biryani

making and appreciating its worth in the Indian food

scenario. Just as biryani is a palette of different

flavors on one plate likewise in the series of

competitive events the Food Service India managed

to bring varied talents together.

The two hour culinary event revolved around getting

the ultimate title of making the most authentic

vegetarian or non-vegetarian biryani along with accompaniments. Participants were expected to choose

from Awadhi, Hyderabadi, Mughlai, Kolkata and Chettinad regional cuisine.

The judging panel included Chef Lakshmikant - Sr.

Sous Chef, The Leela Chanakyapuri and Chef

Sudershan Bhandari - Executive Chef, Eros Nehru

Place. The winners of this competition were Sanket

Raut & Kartikey Nalawade from AISSMS College,

Pune which was followed by the first runner-up who

were Parmeshwar & Satyavan Das from Regency

College of Hotel Management and Catering

Technology. The second runners-up were Shivam

Shaw & Pratyee Chakraborty from IHM Kolkata.

The students got a golden opportunity to see so many

colors of India. The judges with their valuable input

left no stones unturned. Throughout the hustle and

bustle participants expressed enthusiasm and

exhilaration on being able to exhibit their talent on a

platform recognized at national level.

https://en.wikipedia.org/wiki/North_Indiahttps://en.wikipedia.org/wiki/Mughlai_cuisinehttps://en.wikipedia.org/wiki/Lucknowhttps://en.wikipedia.org/wiki/Awadhi_cuisine

ASIAN CULINARY CHALLENGE

A cuisine is a distinctive style of cooking practice and tradition usually associated with a peculiar culture.

Asian cuisine includes several major regional cuisines as it is home to many cultures which have their own

indicatives.

This cuisine emphasizes on the use of fresh ingredients rather than the processed ones and it is highlighted

through their methods of cooking such as grilling, steaming, stewing, fermenting and more, ensuring that

the flavor and nutrition value of the food is retained.

The competition not only comprised of some

of the delightful preparations from Asian

cuisine but also included a main course along

with a dessert or an appetizer to make it into a

delicacy. Using milk powder as the key

ingredient, some of the innovative yet

traditional dishes had to be prepared. This

competition transpired as an opportunity for

the budding chefs to showcase their skills,

hard work and temperament at a professional

level.

The teams participated in a pair that comprised of talented budding chefs having mutual understanding

about such a diverse cuisine. Candidates were allotted with a work station to prepare their menu for the

same. They showcased some amazing preparations with alluring presentations.

Mohit Ahuja and Dhwani Jariwala from AURO University, Surat won the competition, Amresh

Mubadigikar and Mohd. Meraj from Regency College of Hotel Management and Catering Technology,

Hyderabad secured the 2nd

Position and Tushar Lokhande and Mohd. Mukhtiar from AISSMS, Pune

bagged 3rd

position.

In the competitive environment the participants felt

enlightened with the knowledge imparted by the experts

from the hospitality industry.

To attend and judge the competition Chef Anil Kumar

Jaiswal - Chef De Cuisine Imperial and Chef Amit Kumar

– Accor Hotel were present. They encouraged the

candidates with their inspiring words.

The students were mesmerized by the exceptional wisdom

imparted by the judges. It was an eminent platform for

them to showcase their talents and further encouraged

them to sharpen their skills.

RICH GRAVISS DRESS THE CAKE 90 MINUTE

CHALLENGE

“There’s nothing better than cake but more cake”. Every cake is a fragment of an artist‟s craftsmanship.

Cake decoration has become a form of unique artistry. Competition involved dressing the cake with some

form of icing such as fondant, ganache, royal icing to embellish the cake.

So we present Rich Graviss Dress the Cake 90 minutes challenge

where students are artists and craftsmen who work their way to

shape different kinds of cakes that are visually appealing and

fetching. Alternatively, cakes can be molded to resemble three-

dimensional figures. The purpose behind cake decorating is to

turn an ordinary cake into an extraordinary masterpiece.

The 4th event of the day at Chandiwala Hospitality Ensemble 2019

continued with the essence of Dress the Cake Challenge in which

individual participants were provided with chocolate/plain sponge

and whipped cream which they had to decorate within the allotted

time. Of all the participants, the competition was won by Ujjwal

Gulgulia, Auro, Surat by depicting the theme of Love. The first

runner-up of the competition was gained by Pankhuri from IHA

Delhi where she showcased air brushing skills on save nature and the

second runner up position was grasped by Sanket Raut from

AISSMS Pune and there theme was Christmas Day.

The sheer amount of cakes and talent displayed in this dress

the cake competition, couldn‟t even fit in one picture To

Judge this competition great professionals from the industry

gave the participants tones of great advice. The jury panel

present during the competition was Chef Chandan - Pastry

Chef Crown Plaza Greater Noida, Chef Shahzad Ali -

Executive Pastry Chef Shangri La Hotel and Chef Mahesh

Uperad - Executive Pastry Chef at Lalit Hotel.

Day 3

CHANDIWALA WALNUT FESTIVE CHALLENGE

To say that walnuts are a nutritious food is a bit of an understatement. These are indeed storehouses of

wholesome goodness. Crunchy and packed with healthy Omega-3 fatty acids – Walnut is a healthy and

nutritious super-food. A handful of them are perfect for daily diet! This versatile nut with a flavor profile

pairs beautifully with a variety of seasonal food which can be included in meals anytime of the year.

Each season offers new opportunities for Chefs to learn about flavors that pair well with walnuts.

California Walnut Festive Culinary Challenge was the 1st competition on 18th of October 2019 of

Chandiwala Hospitality Ensemble 2019. It was a 2

hour 30 minute long event, in which participants

had to prepare one starter and one dessert using

walnuts. Participants showed wide variety of

preparation using walnuts such as Chicken tossed in

Walnut Sauce, Walnut Shrikhand, Walnut Salad etc.

It was judged by Chef Raghunandan S, Chef de

Cuisine, Eros Hotel, Nehru Place, Chef Mahender

Khariya, Consultant Chef and Chef Ravindra

Chaudhary, Executive Chef FIO. The winners were

Satyavan Das and Parameshwar Talari from

Regency College of Hotel Management,

Hyderabad. They prepared Makhane aur Akhrot ke Qaafli. First runners up were Dhwani Jariwala and

Mohit Ahuja from Auro University and the second runners up were Mohammad Mukhtiyar and Tushar

Lokhande from AISSMS College, Pune.

IHG MANAGE THE DAMAGE CONTEST

“Well, if it can be thought, it can be done, a problem can be overcome”

This phrase best describes the

Intercontinental hotel group‟s role play

“MANAGE THE DAMAGE” Contest

which was held on 18th

October, 2019,

emphasizing on moulding the thoughts of

the brain in such way that the best

possible solution pops up to counter the

problem imposed and developing a

suitable remedy based on logical analysis

and hypothesis.

Each individual participant was given a situation of crisis and informed they had to come up with a plan of

action as a particular department head for its resolution. The participant‟s problem solving and managerial

skills were put to rigorous test which led to new creative ideas and solutions for their situation and the

refinement of their skills thus creating ideal professionals for the industry.

The competition was evaluated and judged by Mr. Rishabh Tandon, Ms. Aarti Agnihotri and Ms. Anvita

Kishore from Crowne Plaza Hotel. After exposing the participants in grueling situations and assessing their

situation handling skills, they concluded that future of this industry had great potential and students are

bound to grow by leaps and bounds.

First position was secured by Varun Jaggi from

Vedatya Institute of hotel Management,

Gurugram. There was a tie between Mohd. Meraj

and Gaganmeet Singh representing Regency

College of Hotel Management and Banarsidas

Chandiwala Institute of Hotel Management and

Catering Technology respectively. Third position

was secured by Priyansh Gajjar from Auro

University, Surat.

CHANDIWALA FLORAL DECORATION & TOWEL

ORIGAMI COMPETITION

Apps may soon replace hotel phones, walls may be turned into screens and room service may be delivered

by a robot. But it will be very difficult to take the human touch out of hotel. Therefore a hotelier must be

equipped with some special skills which come in handy. Chandiwala floral decoration and towel origami

competition 2019 is organized to professionally groom budding hospitality experts and counterfeit this

necessity.

Every flower has its own significance and a thematic towel art

implies that a guest is warmly welcomed and sought after in the

most trustworthy manner. Thereby, this competition focuses on

quality enhancement, creativity and presentation from the

participants. The Event was judged by Ms. Tulika Bharti,

Executive Housekeeper, Hilton, Saket and Ms. Rajni Bhaduria,

Housekeeping Manager, Crowne Plaza Greater Noida.

During this 3 hour long event, Participants were required to make all flower and towel folding

arrangements on the basis of a particular theme or topic chosen by them. The winners of this competition

were Rishabh Bhalla and Sakshi Sharma from DIHM, Delhi. 1st runner-up were Rohit Kumar Shah and

Jatin Bora from GIHM and 2nd

runner up were M. Prem Deepak Teja and P. Saicharan Reddy from

Amrapali Institute of Hotel Management, Haldwani.

Experts from the Industry shared their insight with regard to working towards perfection and sublimity.

These words triggered the students to strive more towards excellence and enrich their skills.

http://skift.com/2013/09/26/the-hotel-concierge-of-the-future-may-be-customer-service-via-smartphone/http://skift.com/2013/01/31/hotel-room-of-the-future-will-be-immersive-digital-experience-and-a-bit-creepy/#8

TRAMONTINA FRUIT AND VEGETABLE CARVING

The art of carving fruits and vegetables

originated during the period of Sukhothay in

the 14th

century in Thailand. Since then, this

art has traveled across oceans and pursued

as a hobby to translate our imagination and

ideas in modern times. It involves attractive

caricatures made out of fruits and

vegetables.

Although not much prevalent in the current scenario, this lost art of carving

is steadily gaining momentum and appreciated for adding precision and

finesse to a guests‟ dining experience. In order to promote such art,

Chandiwala Hospitality Ensemble came up with Tramontina Fruit and

Vegetable Carving Competition. This 2- hour carving competition required

the contestants to prepare one vegetable and one fruit based carving

separately based on an interesting theme.

A pool of potential candidates participated in this skillful contest where they showcased the best of their

carved presentations with some attractive themes using Water melon, Musk Melons, Cucumbers, Leafy

vegetables and various other ingredients. The participants were judged by Chef Rabin Rana, Accor Hotel,

Chef Mahender Khariya, Consultant Chef and Chef Vikas Kurial, Owner Chef Kitchen, Rishikesh

evaluating the theme and the finishing of the carved products. The first position was bagged by B. Vybhav

from Regency College of Hotel Management and Catering Technology, followed by Gowtham from GIHM

and Abhishek Maheshwari from Banarsidas Chandiwala Institute of Hotel Management and Catering

Technology who were the first and second runner up respectively.

The students were mesmerized by the exceptional wisdom imparted by the judges. It was an eminent

platform for them to showcase their talents and further encouraged them to sharpen their skills.

VALEDICTORY FUNCTION

Cherish your vision and dreams. Such was the ideology of all the participants that contested in this

remarkable 18th Chandiwala Hospitality Ensemble. A pool of 25 teams from different Hotel Management

Colleges from across the length and breadth of the country, came to participate in this Hospitality

Ensemble held from 16th – 18th October 2019 at Banarsidas Chandiwala Institute of Hotel Management

and Catering Technology, with their magical glow.

Lamp lighting in the gracious presence of Chief Guest,

Mr. Ranjan Banerjee, General Manager, Crowne Plaza

Today New Delhi Okhla, along with Ms. Khushbu Sneha,

Learning and Development Manager, IBIS New Delhi

Aerocity, Mr. R.K.Bhandari, Principal, BCIHMCT, Chef

Prem Ram, Coordinator-CHE and Chef Ranojit Kundu,

Dy. Coordinator-CHE, marked the beginning of the event.

Mr. R.K. Bhandari addressed the gathering by motivating the participants who avidly took part in the

hospitality ensemble. He stated that “It was heartening to see that young generation of hospitality industry

is more concerned about environment and its sustainability. It was reflected through their innovative

creation of cuisines, bakery, confectionery, bar and flower arrangement preparations”. Mr. Bhandari

expressed his gratitude to the Hotels and Hospitality Organisations for the support extended and also

emphasized on the importance of more such events across the geographical and social boundaries. He

quoted “You are never a loser until you are trying.” Concluding his speech, he thanked the industry

experts, media partners, sponsors, students, faculty and staff members for making this three day mega

event, a grand success.

Mr. Ranjan Banerjee was enthralled to be

amongst the energetic and skillful students from

several Hotel Management Institutes. In his

opening remarks, Mr. Banerjee mentioned “CHE

is an opportunity to learn from the future

generation. I am amazed to see what our budding

professionals are doing and how they are doing

it. It was an enriching amalgamation of passion

and talent.” Sharing his experience, he further

mentioned that right attitude along with integrity

is a great combination. He also stated the

importance of risk taking ability and the desire

to innovate, in order to achieve success in this VUCA World.

Cultural Society of BCIHMCT best known for its graceful performances, colorful costumes, intricate

choreography and soul touching expressions of the group members, impressed the audience with their

talent. The dance troupe comprised of groups showcasing Western, Indian, Fusion and a variety of dance

forms like hip-hop , bhangra , bolly-wood and contemporary. The college band, with a perfect blend of

energy, creativity & talent, excelled in both individual & chorus performances. Music society touched the

segments of Indian, western and Retromashups as well as duet songs. The participants showed tremendous

amount of energy and the band sparked-in new enthusiasm among the audience with their charismatic

performance.

The three-day gala event culminated with the Award ceremony presented to all the winners as well as

runners-up for all the competitions held throughout the ensemble, namely, R-pure regional India Culinary

Contest, Zone Barwizard Bar Challenge, Chandiwala 45 minutes “Future Chef Contest”, Taiga Live Sushi

Culinary Challenge, Taj Hospitality Brain Twister, Food Service India: Biryani Competition, Asian

Culinary Challenge, Rich Graviss “Dress the cake in 90 minutes”, Chandiwala Walnut Festive Culinary

Challenge, IHG “Manage the Damage” Contest, Chandiwala Floral Decoration & Towel Origami

Competition and Tramontina Fruit & Vegetable Carving.

CHE Championship Trophy 2019 was awarded to the team with the most exemplary performance, and was

bagged by Regency College of Hotel

Management & Catering Technology,

Hyderabad. Mr. Benjamin Steve, Faculty

Representative from the institute of Champions

was awarded with Eclat Hospitality Education

Professional of the Year 2019. The same

institute‟s participant, Mohd.Meraj was

felicitated with the title of Eclat Young Talent

Award 2019. Eclat Hospitality group, a leader in

hospitality talent solutions in India bestowed the

two award winners with Rs. 5000/- cash prize

and a beautiful trophy. This recognition of efforts

filled the evening with colours of laughter and celebrations.

The evening witnessed a plethora of events and came to a close with the PANCHTATVA based Theme

Dinner. The universal law of life states 5 functional elements – Earth (Prithvi), Water (Jal), Air (Vayu),

Fire (Agni) and Space (Akash). The dinner offered an array of dishes, where the crowd relished lip

smacking, rich though cautiously prepared “Food for Soul.” The food was sumptuous enough to do justice

and represented the theme for the dinner in full flavors. The venue of the event, central lawn, depicted

different components of the essentials of life. The ambience was impeccable and was appreciated by all.

The sponsors for the event were R-pure, Zone, Taiga Resorts India Pvt. Ltd., Nestle, Food Service India,

Rich‟s, Tramontina. The associate sponsors for the same were Delmonte, Spices Chef, Allied Metal Works,

Academy f Pastry Arts and Lords. The mega event was well supported by Crowne Plaza Today New Delhi

Okhla, Taj Mahal New Delhi and Indian Culinary Forum. The media partners for the event were Amar

Ujala, Hotels and Restaurants Network, Hospitality Biz, Hospitality Lexis Magazine, Spiritz, Chef‟s Arena

and Processed Food Industry.

A vote of thanks was presented by Chef Prem Ram, Coordinator CHE 2019. He thanked everyone present

at the august gathering and congratulated Team BCIHMCT for successfully conducting the biggest event

of Hospitality Education Sector. Chef Ram mentioned “The objective of the event was to provide an

appropriate forum to the budding hoteliers so as to display their potential and also have an opportunity to

refine and enrich the same”.

Special thanks to: S.No Industry Experts Hotel/Organization

1 Mr. Ajay Sampige Novotel New Delhi Aerocity

2 Mr. Ranjan Banerjee Crowne Plaza Today New Delhi

3 Ms. KhushbuSneha IBIS New Delhi Aerocity

4 Mr.PrabhjotBedi Eclat Hospitality

5 Mr.SrinivasRao Novotel New Delhi Aerocity

6 Ms.SmritiLamba Novotel New Delhi Aerocity

7 Chef ArunMathur The Oberoi New Delhi

8 Chef Ajay Sood Chef Consultant

9 MrSumitSinha Crowne Plaza Okhla

10 Mr. Mr Narayan The Suryaa

11 Mr Ganga Bahadur The Food Company

12 Chef Rajiv Malhotra Old World Hospitality

13 Mr. Imamoto Taiga

14 Chef VaibhavBhargava Chef Consultant

15 Ms. VinitiBehl TajMahal Hotel

16 MsNavneetBatra Taj Palace Hotel New Delhi

17 Chef Lakshmikant The Leela New Delhi

18 Chef SudershanBhandari Eros Hotel

19 Chef Anil Kumar Jaiswal Imperial Hotel New Delhi

20 Chef Amit Kumar Novotel New Delhi Aerocity

21 Chef Chandan Crown Plaza Greater Noida

22 Chef Shahzad Shangri La Hotel

23 Chef MaheshUperad Lalit Hotel

24 Chef Raghunandan S Eros Hotel

25 Chef MahenderKhariya Consultant Chef

26 Chef RavindraChaudhary FIO

27 Mr. RishabhTandon Crowne Plaza Hotel.

28 Ms. Anvita Kishore Crowne Plaza Hotel.

29 Ms. AartiAgnihotri Crowne Plaza Hotel.

30 MrsTulikaBharti Hilton Saket

31 MrsRajniBhaduria Crowne Plaza Greater Noida

32 Chef Rabin Rana Novotel New Delhi Aerocity

33 Chef VikasKurial Owner Chefs Kitchen