Posted by Admin on 2014
The 3rd edition of the prestigious South Indian Culinary Association (SICA) Culinary Competition and Exhibition 2014 was held at Hotel Benzz Park, Chennai, from the 14th August, which culminated with the Award ceremony held on the 18th August. The Award Ceremony was presided over by Sri ACS Arun Kumar, President, Dr. MGR Educational and Research Institute University, Maduravoyal, Chennai, as the Chief Guest. The event was conducted as a part of Ahar International Food Fair, 2014, which had the support of ITPO & TNTPO. Around 3000 professionals from Hotel and Hospital industry graced and took active part in the event.
465 Chefs from the four southern states of India – Andhra Pradesh, Karnataka, Kerala and Tamil Nadu participated and among them 135 winners for various categories culinary competition were selected. The Culinary challenge saw an array of most exquisite dishes, show pieces and cakes on display. International Jury members – Chef Thomas A, Gugler, Chef Murray Dick along with National Juries – Chef Manjeet Singh Gill, President, IFCA; Dr. Chef Soundararajan, President Mentor, SICA; Chef Jugesh Arora, President SICA; Chef N. Sheetharam Prasad, Genl. Secretary, SICA selected winners in the competition.
In his address, Dr. Chef Soundararajan said “The event provides platform for chefs to network and learn from their seniors. While it is undoubtedly an ideal setting for networking, bringing together the top Chefs, as well as National and International attendees, this is also designed to be a learning experience”
Chef Thomas A Gugler speaking during the ceremony said “It was great to meet these enthusiastic bunch of passionate and creative people who are exploring new trends in the culinary field”. Chef N. Sheetharam Prasad said “Indian Chefs are on a learning curve and such events provide them an enriching environment to build healthy competition. The culinary challenge is meant to encourage all as the judging is based on point system. Competitions for Chefs also take into account the nitty gritty of food presentation, precision, discipline and hygiene.”
2020
