Men in White cook-off in the spotlight

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Follow us:WhatsappFacebookTwitterTelegram.cls-1{fill:#4d4d4d;}.cls-2{fill:#fff;}Google NewsWhen over 300 chefs come together to compete, good food plated up in style is a given. Then you look at the elaborate three-tier wedding cakes on showcase and a four-foot-tall Indian classical dancer created completely of butter and the ‘wow’ is inescapable. After three days of plating up a storm for the second edition of the South India Association (SICA) Culinary Exhibition at the Chennai Trade Centre, men in ‘chef’ whites from across the city cheered on fellow competitors at an award ceremony held recently. The event that took place at the GRT Convention Centre, T Nagar, was graced by Mayor Saidai Duraisamy who addressed the culinary masters at length about the importance of “healthy cooking”.Chef Soundararajan, general secretary, Indian Federation of Culinary Associations (IFCA), said, “We’ve had 350 chefs from 30 hotels participate - twice the participation from the last exhibition. The best part about culinary competitions like this is that they up the standard of food quality in hotels across the city, irrespective of name or chain.”The competition list ranged from plated appetizers to cocktails and mocktails, a three-course dinner menu, desserts and even a ‘Hygiene and Cleanliness’ award for the live cooking event was given out. As the venue did not have the required cooking equipment for many, most competitions had dishes that were prepared in advance, plated up for the judges.With names of repute like John Sloane, VP, F&B, Galaxy Macau and Mark Laming, executive sous shef – training SATS Ltd the standards were set at international level. “I was particularly impressed with the work of the teams that participated in the group challenge,” said Chef Sloane. “From the level that I’ve seen in Chennai, I hope to see some of them at HOFEX (international culinary platform) in Hong Kong next year.” first published:August 28, 2012, 08:36 ISTlast updated:August 28, 2012, 08:36 IST
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When over 300 chefs come together to compete, good food plated up in style is a given. Then you look at the elaborate three-tier wedding cakes on showcase and a four-foot-tall Indian classical dancer created completely of butter and the ‘wow’ is inescapable. After three days of plating up a storm for the second edition of the South India Association (SICA) Culinary Exhibition at the Chennai Trade Centre, men in ‘chef’ whites from across the city cheered on fellow competitors at an award ceremony held recently. The event that took place at the GRT Convention Centre, T Nagar, was graced by Mayor Saidai Duraisamy who addressed the culinary masters at length about the importance of “healthy cooking”.

Chef Soundararajan, general secretary, Indian Federation of Culinary Associations (IFCA), said, “We’ve had 350 chefs from 30 hotels participate - twice the participation from the last exhibition. The best part about culinary competitions like this is that they up the standard of food quality in hotels across the city, irrespective of name or chain.”

The competition list ranged from plated appetizers to cocktails and mocktails, a three-course dinner menu, desserts and even a ‘Hygiene and Cleanliness’ award for the live cooking event was given out. As the venue did not have the required cooking equipment for many, most competitions had dishes that were prepared in advance, plated up for the judges.

With names of repute like John Sloane, VP, F&B, Galaxy Macau and Mark Laming, executive sous shef – training SATS Ltd the standards were set at international level. “I was particularly impressed with the work of the teams that participated in the group challenge,” said Chef Sloane. “From the level that I’ve seen in Chennai, I hope to see some of them at HOFEX (international culinary platform) in Hong Kong next year.”