14th Chandiwala Hospitality
Ensemble – 7, 8 & 9 October, 2015
Banarsidas
Chandiwala Institute of Hotel Management & Catering Technology, New Delhi,
established in 1999, is a Self-Financing and progressive Hotel Management
College in the Country. This is the first and only Hotel Management Institute
established under Guru Gobind Singh Indraprastha University, Delhi, awarding a
Four-Year Degree in Hotel Management & Catering Technology and is approved
by AICTE. The Institute is run under the aegis of noted philanthropic Society,
Shri Banarsidas Chandiwala Sewa Smarak Trust Society, which counts education,
health and sports among its primary functions.
The Institution
has been assessed and registered against the provisions of ISO 9001:2008, the
International Standard. BCIHMCT is also accredited by NAAC (National Assessment
and Accreditation Council) an autonomous body under University Grants
Commission. Outlook -MDRA Survey (June
2015, June 2014, June 2013, June 2012 and June 2011) has placed BCIHMCT among India’s
top ten Best Professional Colleges in the Hotel Management Category.
Since
its inception in 2001, this Ensemble has come a long way and evolved as the
Mega Event of Hospitality Education Sector. Various colleges under
University, Council and Technical Board from all over India and beyond, running
various Undergraduate Hospitality Programs gather for this event to compete and
learn during this event. This is the only affair of such magnitude in the
Country's Hospitality Education Sector.
With an objective to provide an appropriate forum to the
budding hoteliers so as to display their potential and also have an
opportunity to refine & enrich the same,
Chandiwala Hospitality Ensemble (CHE) is the country’s most prestigious
International Competition dedicated to the promotion of Hospitality Education.
With a strong support from Industry, it is an ultimate arena for hundreds of
hospitality aspirants from around the world to display their knowledge-skill
amalgamation and get accredited by a panel of internationally acclaimed
industry representatives.
The Inaugural
Day, October 7, 2015
Banarsidas Chandiwala Institute of Hotel
Management and Catering Technology inaugurated The 14th Chandiwala
Hospitality Ensemble on October 7, 2015 at the Institute auditorium to a record
crowd of Hospitality Students, Industry Experts, Trade Media and Faculty
Members.
Lamp Lighting Ceremony followed by Ganesh
Vandana marked the commencement of the event.
Welcoming the esteemed guests, sponsors, media partners, faculty
members, participants and students of the Institute, Mr. 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 tomorrrow’s
opportunities.”
Guest of Honor Mr. Deepak Behl, Director -
Human Resources, The Grand, New Delhi enlightened the audience with his success
formula – KASH which stands for Knowledge, Attitude, Skills and Habits, that
have the ability to transform a person’s destiny. Mr. Behl, who has authored Winning is
Everything stated, “You make a habit, then habit makes you.”
Chief
Guest for the opening ceremony, Mr. 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 large scale. He mentioned, “If you have attitude and aptitude you can achieve
success, and students must always listen to their teachers to have a vision”.
He also went on to say that sincere hard work never goes unnoticed.
Chef
Shaju Zacharia, VP, Indian Culinary Forum, Chef Vivek Saggar, General
Secretary, Indian Culinary Forum and Chef Ajay Sood, Joint Secretary, Indian
Culinary Forum also graced the inaugural function.
With the spirit
of nurturing young minds and build relationships within great surroundings at
this fantastic event, the day proceeded towards the competitions scheduled for
the day.
The first competitive event of
the Ensemble - R-Pure Regional India Culinary Contest was
held from 1030 hrs - 1330 hrs, in which the participants had to
prepare a starter, a main course
along with 1 rice and 1 bread accompaniment and a dessert as per the regional
specialty was judged by Chef Rakesh Sethi, Executive Chef at Carlson Rezidor
Hotel Group, by Chef Ishant Khanna, Sous Chef, The Oberoi New Delhi and Chef
Ashwini Kumar Singh, Chef De Cuisine, Kempinski Hotel, along with Chef Rakesh
Sethi. Out of 24 participating teams,
the winners were IHM Dehradun with the preparations being Arbi Aloo ke Gutke, Lal Chawal Ka Pulao,
Lesu, Jhangure ki Kheer, Gahat ki Gaturi, Bhanglu aur Til ki Chutney, Kukud
Ghandrani and Kaale Bhaat ke Dubke. IHM Srinagar prepared Kashmiri Cuisine and
stood second, with Auro University being the runners up.
Chef Sethi was overwhelmed to witness the upcoming talent and
creativity. He commented, “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 are deeply attached to culture and attention-grabbing.” His
advice to upcoming chefs is to join the industry initially and then only start
their own venture.
Bartending is the skill of
bartenders engaging guests in a performance using bar tools (e.g. cocktail shakers)
and liquor bottles in tricky, dazzling ways. Zone Bar Wizard Bar Challenge
Competition held 11 am onwards, showcased a combination of prominent mixology
knowledge and working flair skills, where significantly greater risks were
being taken by the participating students. Students included juggling, flipping
(bottles, shakers), manipulating flaming liquors or even performing tricks,
also referred to as “bar-magic”.
A total of 18 students
representing different hotel management colleges across India participated in
this competition. Jatin Atwal from DIHM won by preparing “Cosmopolitan” drink
(which gained popularity in 1990’s) in an innovative fashion, made using vodka
citron, fresh lime juice, cranberry juice, triple sec and served in a martini
glass. Neham Malhotra from BCIHMCT bagged the 2nd position with “Apple Sprous
Martini” and Arushi Agarwal from Auro University was the runner up with her
drink “Tandoori Tequila”.
The judges for the competition
were Mr. Arjun Dewan, Assistant Manager Food and Beverage, The Oberoi New
Delhi, Mr. Rishab Tandon, Training Manager, Crowne Plaza Okhla New Delhi, Mr.
Anand Thakur, F & B Manager, Crowne Plaza Okhla New Delhi and Mr. Pankaj
Balachandran, Restaurant Manager, Taj Mahal Hotel, New Delhi.
The next competition of the day was Bakery Young
Chef Contest, from 1200 hrs - 1430 hrs, in which 23 teams prepared a basket consisting of Fancy
Rolls, Muffins, and 2 varieties of petit four. Judges, Chef Pallavi Deb,
Kitchen Evecutive, The Oberoi New Delhi, Chef Rajiv, Chef De Party, Shangri La,
Chef Ayub Salim, Bakery Chef, The Grand determined the most scrumptious product
based on appearance and overall flavor. The winners with most delectable
varieties of bakery basket were Vinay and Naresh from GIHM, Hyderabad, Suchi
Lodha and Ridhima Seth, Auro University, Surat and runners up were Shrey Gupta
and Abhishek Badola from host college - BCIHMCT.
Japan
has different food cultures including famous foods such as sushi, tempura and
sukiyaki that are well known overseas, with equally delicious but less known
foods such as Ramen and Takoyaki. “Taiga Japanese Culinary Challenge” held from
1430 hrs-1700 hrs, brought the flavours and
aromas from Japan to BCIHMCT. 17 teams participated in this competition that is
comparatively new kind of incredible food for Indian palettes. Contestants prepared a boundless variety
of regional and seasonal dishes with raw fish and pickled vegetables sitting
astride seaweed strands and tempura sculpture.
The winners from BCIHMCT, Varun Mathur and Sonika
Singh prepared Sushi Futomaki and Uramaki along with pan seared Salmon with
sesame tossed Udon Noodles. Wasabi Cheesecake with Pumpkin Mousse was served
with Rosella flower as dessert. Vishal and Sarthak Jain from CIHM, Chandigarh
bagged the second position. The competition was judged by Chef Rajiv Kalate,
Kitchen Executive, The Oberoi New Delhi, Chef Sudarshan Bhandari, Executive Chef,
Crowne Plaza Today Okhla New Delhi, Chef Vaibhav, Executive Sous Chef, ITC
Sheraton, New Delhi with an aim to foster and develop mentoring relationships
between current chefs and the next generation of talent.
The first day of
CHE 2015 ended with sweetness of Dress the Cake 45 minutes Challenge in which
individual participants were provided with chocolate and plain sponge which
they had to decorate within 45 minutes. Out of total 19 participants, the
winner was Nayni Jajodia from CIHM Chandigarh whose product was “Happiness”.
There was a tie between Ananya Bhatnagar, BCIHMCT and Chetan, AISSMS, Pune. The
event was judged by Chef Santosh Reddy, Pastry Chef, Radisson MBD and Chef
Gagan Rahi, Sous Chef, The Oberoi, Gurgaon.
Highlights of the Second Day, October 8,
2015
The first event,
Taj Hospitality Brain Twister, a quiz competition related to hospitality
service and tourism, commenced at 9:00 am. The event was conducted by Ms.
Viniti Bahl, Corporate Manager, Learning and Development, Taj Group of Hotels
and Tushar Abrol, Training Manager, Taj Vivanta, Gurgaon. 25 teams participated
in the contest, moderated by Mr. Sandeep Chatterjee, Assistant Professor, BCIHMCT.
Siddharth Mittal and Tarun Khetarpal, CIHM Chandigarh won this challenge with
their presence of mind. The Runners-up were Ashish Kumar and Tritoy Mukherjee,
NSHM Durgapur.
The second event
for the day was Chandiwala Rice Culinary Contest in which participants had to
prepare two course menu i.e. Main Course and Starter/ Dessert. The winners were
Manoj Patra and Jitendra Bisai, SHM, Bhubaneshwar and runners up were D. Vijay
and Ch. Vinay Kumar, GIHM, Hyderabad. The event was judged by Chef Imtiyaz,
Sous Chef, The Lalit, Chef Raghunandan, Chef De Cuisine, Eros Group and Chef
Sudarshan Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla.
The next event
was Hotel Facility Planning and Designing Competition which comprised of
kitchen, restaurant, guestroom, reception and lounge area designing. The contest
proposed to outclass the people that have been trained the proper process for
planning, design and management with knowledge of the facility in each
respective field. The participants presented the layouts with all primary
facility systems such as fire safety, water and waste water, HVAC, electrical
and light fittings etc. found in hotels. The event started at 2:00 pm with 10 teams
participating in designing facilities and was judged by Mr. Chander Sharma,
Chief Engineer, Crowne Plaza Today New Delhi Okhla, Mr. Soumik Pyne, Executive
Engineer, The Oberoi New Delhi. Winners of this event were Aditi Srivastav and
Sonika Singh, BCIHMCT who made a layout of Specialty Restaurant. The runners up
were Megha More and Sarang Kumar, AISSMS, Pune.
The next event was
Chandiwala Indian Chatori Chaat Competition where “Chaat” is a term describing
savory snacks, typically
served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its
origins in Uttar Pradesh, chaat has
become immensely popular in the rest of South Asia. This new event
in CHE transformed the venue to the popular chaathouses or dhabas. Using
fried dough, with various other ingredients like potato pieces, crisp fried
bread, Dahi vada made of gram or
chickpeas and tangy-salty spices, with chillies and Saunth (dried
ginger and tamarind sauce), fresh green coriander leaves, yogurt for garnish. Participants
prepared most mouth watering chaat variants like Aloo tikkis or samosa (garnished
with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, papri chaat, and sev puri, judged by Chef
Ranjit, Corporate Chef, Nirula’s, Chef Ajay Sood, Executive Chef, Taj Sats and
Chef Surender Tamta, Senior Sous Chef, Crowne Plaza Today New Delhi Okhla. The
winners Aniket. S and Pravin. P, AISSMS, Pune
prepared Fasting Bhel and Fasting Kachori and the Runners up Anvesh and
Saiprashanth.
The
fourth and the last event of the day Maggi Coconut Milk Powder Culinary
Challenge “World Cuisine”, 1500 hrs onwards, comprised preparation of a starter,
main course & dessert using coconut milk powder as the main ingredient by
the participants of 18 teams to create irresistible dishes. Varun Mathur and Shirleen
from BCIHMCT were declared as the winners. The runners up for this competition
were Akshay Pardeshi and Chetan Dimber, AISSMS, Pune. The judges for the event
were Chef Gunjit Singh, Executive Sous Chef, The Oberoi New Delhi, Chef Gagan
Sawhney, Executive Sous Chef, Shangri La and Chef Ashu Chug, Executive Sous
Chef, Le Meridian.
Highlights of the Third Day, September
19, 2013
From cheesy to light and limey, we can’t get enough of
traditional Mexican food. The unfussy, zesty cooking with corn, fresh herbs,
meat and cheese was on offer at the Mexican fare arranged at Cornitos Mexican Culinary Challenge,
held from 0900 hrs - 1200 hrs, consisting of a three course menu - Appetizer,
Main Course (with one starch based, 1 veg based accompaniment) and dessert. 18
participating teams were judged by Mr. Vikram Agarwal, Director, Cornitos, Chef
Manoj Rawat, Executive Sous Chef, Eros Hotel, Chef Manender Singh, CDP,
Kempinski, and Chef Deep Dubey, Sous Chef, Crowne Plaza Greater Noida.
Winners for this event were Varun Dominic and Akshay
Khanna, BCIHMCT with preparations like Avocado Mousse with Garden Salad, Pulled
Chicken Tacos, Mud Sponge with Chilly Mousse and Red Bell and Strawberry Jelly.
Runners up were Tritoy and Pankaj, NSHM Durgapur who presented Cornidillas,
Pescado Veracruz, Chimichanga, Frijoles Refritos, Churos Ciruela Pasa.
“Chandiwala
Floral Decoration Competition” commenced at 1000 hrs. 17 teams showcased their creativity by
displaying their theme based flower decorations. The winners were Leena Chhabra
and Elysha Masih, Manav Rachna International University, Faridabad who portrayed
“Beti” through their arrangement of flowers. Runners up were Mohd. Shahzad Ali
and Kartik Chhimwal from Renaissance College of Hotel Management and Catering
Technology, Ramnagar with their arrangement themed as “Save the Girl Child”. The
judges, Ms. Rajni Bhaduria, Assistant Manager Housekeeping, Crowne Plaza,
Greater Noida, Mr. Vineet Sharma, Executive Housekeeper, Crowne Plaza Today New
Delhi Okhla and Ms. Disha Chaudhary, Assistant Housekeeper, Taj Mahal Hotel judged
the arrangements on the message conveyed, visual balance, appeal and the usage
of flowers & foliage.
The third event
was Fruit & Vegetable Carving which was held at 1100 hrs. Within a three hour time limit 12 participants
made their carvings using a selection of melons, papayas, cabbages, cucumbers,
radish, carrots and pumpkins. Some carvings presented more artistic details,
while others had simple, yet beautiful shapes; however the only limit to this
art is one’s imagination. The winner was Madhu Macha, Regency College,
Hyderabad who gave a tribute to the “Missile Man of India” through the carving
and the runner up was B. Ranjit Kumar, GIHM, Hyderabad. The judges were Chef Dolphy
Lobo, Chef De Cuisine, Taj Mahal Hotel, Delhi and Chef Bharat Ram, CDP, Taj
Mahal Hotel, Delhi.
Thus, the battle
to be the best came to an end through various competitions that were fuelled by
the mind, words and actions of young Hoteliers at CHE 2015, dedicated to the
promotion of Hospitality Education. Many budding chefs, future hospitality professionals
and restaurateurs were felicitated at the closing ceremony of this mega event.
The Valedictory Function
The
valedictory function of the 14th Chandiwala Hospitality Ensemble was
held in the lawns of Chandiwala Estate with great variations of events
which included Award Presentation to the winning teams along with Cultural
Programme by the students of BCIHMCT.
The evening function on October 9, 2015 commenced with
the lamp lighting ceremony in the presence of Chief Guest Mr. Virag Joshi, President
and CEO, Devyani International Limited, who 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, Mr.
Bhuwan Mohan, Secretary, Shri Banarsidas Chandiwala Sewa Smarak Trust Society
and other dignitaries gave awards along with certificates to the winners.
Other notables who graced the occasion were
Mr. Bhanu Verma, General Manager, Learning and Development, Old World Hospitality,
Mr. Rishab Tandon, HR Manager, Crowne Plaza Today New Delhi Okhla, Ms. Ritika
Malhotra, Assistant Training Manager, Crowne Plaza Today New Delhi Okhla, Chef
Sudarshan Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla, Chef Basu, Regional Executive Chef Lemon Tree Hotel, Mr. Avinash Sehrawat, GM, Hotel
Fortune Grazia, Ghaziabad, Ms. Viniti Bahl, Manager Learning and Development,
Taj Mahal Hotel, New Delhi, Ms. Elizabeth George, Assistant Manager Learning
and Development, Taj Mahal Hotel, New Delhi, Mr. Vikas Arora, Director, Wishing
Hospitality, Mr. Kuldeep Verma, Assistant Training Manager, The Grand, New
Delhi and Mr. V. P. Singh, Vice President,
Devyani International.
The
Gala Dinner hosted at the Valedictory Function themed as “STREET FOOD OF INDIA” recreated ambience from Chandni Chowk to
Chowpati ki Khao Gali moving on to Kolkata’s Park Street and ending at
Nungambakkam’s High Street showcasing some classic dishes such as Aaloo
Tikki, Pao Bhaji, Masale Bhaat, Luchhi & Chholar Dal, Idli/ Vada with
Sambhar, Doodh Jalebi, Pal Payesam, Mohan Thal and Langcha.
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 shall be given direct entry to advance
round of "Rasoi Queen" chef competition to be held in November, 2015.
This
national level inter college competition, CHE 2015 saw around 30 hospitality
colleges from across the country vying for the top position in the scheduled competitions
during the three day mega event. More than 1000 food enthusiasts attended the
award ceremony, which culminated in trophy presentations to all winners and
presentations of certificates for participation.
The list of
participating Colleges includes:-
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IHM,Gwalior
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Pioneer,Hyderabad
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SHM,Bhubhneshwar
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IHM,Srinagar
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CCHMCT,Mohali
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Shri
Balasaheb,Nagpur
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Trinity,Telangana
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NSHM,
Durgapur
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UIHMCT,
Chandigarh
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RCHMCT
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IHM,Rohtak
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IIHMCA,Hyderabad
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Regency,Hyderabad
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GIHM,Hyderabad
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Auro
University,Surat
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IHM,Dehradun
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GIHM,VADODRA
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IHM,Shimla
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Amity,Jaipur
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AISSMS,Pune
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CIHMCT,
Chandigarh
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IHA
Delhi
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DIHM
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IEC
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Vedatya/IIMT
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Manav
Rachna University
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Galgotias
University
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Support and contribution from Hotel Industry by way of nominating their
team members as judges made this event fruitful. The various competitions
during the event were judged by Chef Rakesh Sethi, Executive Chef at Carlson
Rezidor Hotel Group, Chef Ishant Khanna, Sous Chef, The Oberoi New Delhi, Chef
Ashwini Kumar Singh, Chef De Cuisine, Kempinski Hotel, Mr.
Arjun Dewan, Assistant Manager Food and Beverage, The Oberoi New Delhi, Mr.
Rishab Tandon, Training Manager, Crowne Plaza Okhla New Delhi, Mr. Anand Thakur,
F & B Manager, Crowne Plaza Okhla New Delhi, Mr. Pankaj Balachandran,
Restaurant Manager, Taj Mahal Hotel, New Delhi, Chef Pallavi Deb, Kitchen Evecutive, The Oberoi New Delhi, Chef Rajiv,
Chef De Party, Shangri La, Chef Ayub Salim, Bakery Chef, The Grand, Chef Rajiv Kalate, Kitchen Executive, The
Oberoi New Delhi, Chef Sudarshan Bhandari, Executive Chef, Crowne Plaza Today
Okhla New Delhi, Chef Vaibhav, Executive Sous Chef, ITC Sheraton, New Delhi, Chef
Santosh Reddy, Pastry Chef, Radisson MBD, Chef Gagan Rahi, Sous Chef, The
Oberoi, Gurgaon, Ms. Viniti Bahl, Corporate Manager, Learning and Development,
Taj Group of Hotels, Tushar Abrol, Training Manager, Taj Vivanta, Gurgaon, Chef
Imtiyaz, Sous Chef, The Lalit, Chef Raghunandan, Chef De Cuisine, Eros Group,
Chef Sudarshan Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla,
Mr. Chander Sharma, Chief Engineer, Crowne Plaza Today New Delhi Okhla, Mr.
Soumik Pyne, Executive Engineer, The Oberoi New Delhi, Chef Ranjit, Corporate
Chef, Nirula’s, Chef Ajay Sood, Executive Chef, Taj Sats, Chef Surender Tamta,
Senior Sous Chef, Crowne Plaza Today New Delhi Okhla, Chef Gunjit Singh,
Executive Sous Chef, The Oberoi New Delhi, Chef Gagan Sawhney, Executive Sous
Chef, Shangri La and Chef Ashu Chug, Executive Sous Chef, Le Meridian, Chef
Manoj Rawat, Executive Sous Chef, Eros Hotel, Chef Manender Singh, CDP,
Kempinski, and Chef Deep Dubey, Sous Chef, Crowne Plaza Greater Noida, Ms.
Rajni Bhaduria, Assistant Manager Housekeeping, Crowne Plaza, Greater Noida,
Mr. Vineet Sharma, Executive Housekeeper, Crowne Plaza Today New Delhi Okhla,
Ms. Disha Chaudhary, Assistant Housekeeper, Taj Mahal Hotel, Chef Dolphy Lobo,
Chef De Cuisine, Taj Mahal Hotel, Delhi, Chef Bharat Ram, CDP, Taj Mahal Hotel,
Delhi.
The Sponsors for
the three day event were Cornitos, Taiga Resorts India, IHG-Crowne Plaza Today
New Delhi Okhla, Zone- Solar Sales India, Nestle and R-Pure Premium Spices.
Rich’s along with FBE, Amira, King Metal Works, Allied Metal Works and Robust
School of Wine Training being the Associate Sponsors; The event was supported
by COWE (Gearing Women Power ) and Indian Culinary Forum.
Media Partners
for the event were Hospitality Talk, Clean India Journal, Hospitality Biz,
Hotels and Restaurants Network, Hotel Connect, Hospitality India, Processed
Food Industry, Hospemag – Hospitality E Magazine and Spiritz.
