Bengaluru will be the proud host of the second Incredible Chef's Challenge, highlighting the significance of millets
Join the Incredible Chef's Challenge at Bengaluru's Palace Grounds from June 13 to 15 as renowned chefs and academics compete in this annual event. Organized by World of Hospitality and Sica, the competition focuses on millets this year, while workshops explore the latest trends and technology in the hotel industry.
Alankriti Chauhan
World of Hospitality (WHO) and South Indian Chefs Association (Sica) are organizing the event as part of the World of Hospitality Expo.
From June 13 to 15, the city’s Palace Grounds will host the Incredible Chef’s Challenge (ICC), an annual competition that brings together the top chefs and academics. As part of the World of Hospitality Expo, the event is organized by World of Hospitality (WHO) and South Indian Chefs Association (Sica). Additionally, Mumbai, Goa, and New Delhi host the exhibition. In addition to the contest, the three-day event will feature workshops that break down the newest trends and reveal brand-new technology that are revolutionizing the hotel industry.
“Chefs and students from Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, and Telangana are welcome to enter the tournament. 200 cooks have signed up this year in seven divisions. This being a millet year, the third day of the celebration will be devoted to forgotten dishes made with millets. To enable them to be served in a contemporary manner, we are encouraging the participants to modernize these ancient dishes, according to Nageshwaran A, Executive Officer of Sica and Sous Chef at GRT Hotels & Resorts in Chennai.
“The competition is a highly sought-after opportunity for a few of the city’s chefs to receive recognition for their abilities and to advance by taking note of the specific criticism from the judges panel of highly respected chefs from across the world. According to Steena Joy, event organizer and editor of World of Hospitality News, “the dedicated master classes hosted by partner brands will further help them choose their ingredients wisely and also open vivid networking opportunities, thus bolstering the industry-supplier relations.”
“Since everything around us is changing, the culinary arts must also adapt in order to remain relevant. The industry needs innovations to grow, and as a younger generation, we can push the envelope by serving meals that haven’t yet been discovered. Competitions like this lay the foundation for that, according to chef Kasi Viswanathan, director of food and beverage at the Radisson Blu Atria in Bengaluru and vice president of the Karnataka branch of SICA.
The event will be launched on June 13 by Dr. Jitendra P. Dongare, Deputy Agricultural Marketing Advisor, Union Ministry of Food Processing Industries. The Bangalore Chamber of Industry & Commerce and Food Service Consultants Association of India (FSCAI) will host a special talk this year on the “Future of Food and Beverage in India,” said Joy, adding that a housekeepers’ conclave by the Professional Housekeeper’s Association (PHA) highlighting the evolving cleanliness and hygiene norms is the other highlight of the event.
A member of the jury judging the competition entries is Chef Sudhakar N Rao of the Culinary Academy of India in Hyderabad. He stated, “Culinary competitions like the ICC give young minds a much-needed platform to bring their creative best and to prepare them to bring their
uniqueness to professional kitchens. It is time to back such initiatives and forge a solid road plan for the food and beverage sector.
