New Delhi: The jury at the 13th Annual Chef Awards had more than a hard time lacing out the top chefs from around the country as they meticulously went through scores of dishes pruned with admirable attention. Organised by the Indian Culinary Forum, the prestigious 13th Annual Chef Awards took place at The Ashok Hotel in Chanakyapuri, a sprawling vintage complex grand enough for the event.
From the hundreds of chefs participating from around the country, the jury chose the best ones that were commemorated with awards in the presence of Honourable Chief Guest, former Director General Tourism, Government of India and International Tourism Advisor Shri VK Duggal and other prominent members of the culinary art in India.
Chairperson of the jury Chef Alan Payen, WCWB Ambassador from Mauritius with renowned national and international chefs evaluated the best among them. As part of the celebrations, ICF also organized Chef Summit for Consecutive fourth year, where eminent names from the Hospitality industry, like Chef Sanjeev kapoor, Chef Manjit Gill, Mr Anil Bhandari, Chairman AB Smart Concepts and AB Smart Placement, Chef Davender Kumar, Chef Sabyasachi Gorai, Chef Abhijit Saha, Mr. Lalit Nirula, IAS Officer Dr. Mrinalini Darswal, Chef Ravitej Nath, Chef Parvinder Singh Bali and others presented their viewpoints on various aspects of Indian Cuisine.
Chef Davinder Kumar, President of Indian Culinary Forum said, “The evolution and concept of this Chef Awards is to recognize, honour and promote the fraternity of Chefs and encourage youngsters to join the industry. Cooking and serving great food is only one part of the mix — it has to be met with the enthusiasm of its staff for the overall experience to be memorable. The objective of Chef Awards is to offer fellow chefs a professional platform to showcase, exhibit, hone culinary skills and raise the overall Indian Culinary Art at par with international standards. Every year we aim to patronize authentic food culture and motivate chefs to be innovative and creative. I am sure it was a valuable experience for all the chef and will surely maximize their potential and growth in the sector.”
Chef Vivek Saggar, General Secretary of Indian Culinary Forum said, “We celebrate International Chef Day every year by organizing Chef Award to recognize, honour and promote culinary excellence among the fraternity of Chefs and encourage youngsters to join the industry. Chef Award is not merely a competition, but a platform for chefs to put their culinary skills on display that will surely enhance their culinary quest, knowledge and forte. Our objective is 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. The participants were judged and evaluated by experienced professionals.”
(Chef Sanjeev Kapoor commemorating the event)
‘Winner Winner Chicken Dinner’
(Golden Hat Award – Chef Rajan Loomba)
The winners of the different award category were Golden Hat Award – Chef Rajan Loomba, The Ashok Hotel; Lifetime Achievement Award – Chef Imtiaz Qureshi; and Best food writer award – Rinku Madan. The other category are for, Master Chef International Cuisine award – Chef Anuj Verma; Lady Chef of the Year –Chef preetika Malik, ITC Hotels ; Master Chef Baker Awards – Chef Birender Kumar, Hotel Golden Tulip; Master Chef Regional Cuisine awards (South Indian) – Chef S. Kamalakannan, The Oberoi; Kitchen Artist award –Chef Jitender, the Ashok; Master Chef International Confectionary Award – Chef Prashanth Bhatol, the Leela Ambience, le Meridian; Master Chef North India Cuisine Award – chef Ankit Sharma, Country INN & sweets Saibabad UP; Master Chef Indian Sweets Award –Chef Sukanta Pal, lemon Tree Premier society; Master Chef Oriental Cuisine Award –Chef Harish Chander, Double Tree; Master Chef Kebab Award – Chef Prem Kumar, Radison Blue and Student Chef of the Year Award –Mohanjeet Singh.
(Lifetime Achievement Award – Chef Imtiaz Qureshi)
ABOUT INDIAN CULINARY FORUM:
The Indian Culinary Forum is India’s association of Professional chefs of Northern India. It was formed in New Delhi in 1987 as an exclusive non-profit-making organization, dedicated solely to the advancement of the culinary art of India.
The Forum’s objective is to act as a link, a platform and an instrument for the enhancement and overall development of the national community of chefs. The World Association of Cooks Societies (WACS) is 110-nation fellowship comprising the world’s various professional chefs’ organization representing over 9 million professional chefs. The ICF has an international culinary focus in staging of its various competitions, seminars and events. The aims of the ICF, broadly, are:
· To encourage and inspire junior chefs through training and competition
· To enhance international the culinary prestige to India
· To encourage Indian nationals to consider a career within the hospitality industry.