Organized by Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi, the 14th Chandiwala Hospitality Ensemble recently completed its 14 successful years of honing talent from all participating colleges by bringing together the Culinary Skills and Hospitality Knowledge of students from across India. The grand event held on October 7,8 and 9 created a charged atmosphere of expedite learning for promising hospitality professionals from around 30 hotel management colleges across India, through various competitions namely R-Pure Regional India Culinary Contest; Zone Bar-wizard Bar Challenge (a cocktail mix-&-straight competition); Bakery Young Chef Competition; Taiga Japanese Culinary Challenge, Dress the Cake Competition; Taj Hospitality Brain Twister (quiz competition related to Hospitality Services & Tourism) and so on.
Welcoming the esteemed guests, sponsors, media partners, faculty members, participants and students of the Institute on October 7, R.K. Bhandari, Principal, BCIHMCT said, “In response to the rapidly changing Industry needs, it is important that Institutions empower students with the knowledge and skills to meet today’s challenges and prepare them to grasp tomorrow’s opportunities.”
Chief Guest for the Opening Ceremony, Sudhir Sibal, Independent Hospitality Professional, Ex Vice President (Hotels) – India Tourism Development Corporation Ltd., congratulated the faculty at BCIHMCT for the ensemble of such a magnitude. “If you have attitude and aptitude you can achieve success, and students must always listen to their teachers to have a vision,” said Sibal.
Deepak Behl, Director – Human Resources, The Grand-New Delhi, Chef Shaju Zacharia, VP, Indian Culinary Forum, Chef Vivek Saggar, General Secretary, Indian Culinary Forum and Chef Ajay Sood, Joint Secretary, Indian Culinary Forum were also present at the inaugural function.
While judging the competition, one of India’s top celebrity chefs, Chef Rakesh Sethi, Executive Chef at Carlson Rezidor Hotel Group acknowledged, “The research done by students in putting forth traditional recipes is outstanding, and also they are the power houses in storing knowledge and presenting the dishes. Dishes like chutney made of ants, roasted chicken cooked on Palm tree logs and Kashmiri Cuisine prepared by students are deeply attached to the culture and were attention- grabbing.”
The Chief Guest of valedictory function on October 9, Virag Joshi, President and CEO, Devyani International Limited, enlightened the students with certain guidelines for success. He mentioned, “To be really successful one must keep core values intact. Core values comprise of honesty, ownership, commitment and making one’s parents proud.”
Along with Mr. Virag Joshi, the Guest of Honour, Chef Rajeev Janveja, Corporate Chef, The Lemon Tree Hotel Company and Mr. Bhuwan Mohan, Secretary, Shri Banarsidas Chandiwala Sewa Smarak Trust Society and other dignitaries gave awards along with certificates to the winners.
A cash prize of Rs. 5000 along with a trophy sponsored by Eclat Hospitality titled “Eclat Young Talent Award” was given to Ms. Sonika Singh, Student, BCIHMCT by Ms. Deepshikha Srivastava.
BCIHMCT in partnership with COWE – An NGO working for Women Empowerment to encourage Women, gave certificates to the winning “Female” participants. Women chefs at CHE 2015 were be given direct entry to advance round of “Rasoi Queen” chef competition held in November, 2015.