13th
Chandiwala Hospitality Ensemble
September
17, 18 & 19, 2014
Please find the
relevant media publications related to the event.
or
http://punjabkesari.com/E-Paper/Magzine/adv_3.pdf
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
2014, June 2013, June 2012 and June 2011) has placed BCIHMCT among India’s top
ten Best Professional Colleges in the Hotel Management Category. Survey of
Hansa Research of The Week June 2013 ranked BCIHMCT among India’s Top
Professional Colleges.
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, September 17, 2014
Banarsidas Chandiwala Institute of Hotel
Management and Catering Technology inaugurated The 13th Chandiwala
Hospitality Ensemble on September 17, 2014 at the Institute auditorium to a
record crowd of Hospitality Students, Industry Experts, Trade Media and Faculty
Members. Chief Guest for the Inauguration Ceremony, Chef Arvind Saraswat,
Director Food Production, Taj Sats New Delhi, declared the event open.
Mr. R.K. Bhandari welcomed the esteemed
guests, sponsors, media partners, faculty members, participants and students of
the Institute and thanked the enthusiastic gathering for gracing the occasion
with their presence. He mentioned that competition at such a platform is not
only a means of personal empowerment, but also serves as an instrument of
social integration and transformation. He encouraged the participating teams by
declaring them as winners and mentioned that learning from experiences brings
the opportunities for going from Good to Great.
Chef
Arvind Saraswat, Director, Food Production Taj Sats Air Catering Ltd. (TSACL),
while congratulating all present at the inauguration informed that they all are
very lucky to be a part of this mega event. He said, “This Industry has
tremendous potential which is yet to be explored. I desire that the youth from
this industry should accept the challenge to bring the hospitality business
from un-organized to the organized sector and ensure that the people get
healthy, hygienic, nutritious as well as tasty food. BCIHMCT will play its part
in attaining this objective.”
The
other dignitaries who graced the occasion were Ms. Viniti Bahl Sehrawat,
Corporate Manager, L & D, Taj Group of Hotels, Mr. Parthajit Roy, L & D
Manager, Taj SATS and Mr. Kunal Sood, HR & Talent Manager, Crowne Plaza
Today New Delhi Okhla.
“The spirit, the will to win and the will to excel
are the things that endure. These qualities are so much more important than the
events that occur” - Vince Lombardi
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 - Battle for the “Best” Chef was held from 1030
hrs - 1230 hrs, in which the participants had to
prepare two course menu i.e. main course and starter or dessert. 30 teams
participated in the event judged by Chef Pawan Uppal, Executive Chef, IHC, Chef
Ashwini Singh, Chef De Party, Kempinski Hotel and Chef Vivek Saggar, Consultant
Food Art Catering. The winners were Ananya Saigal and Akshay Khanna from
BCIHMCT who prepared Mutton Biryani with Mint Chutney and Apple Relish. Runners
Up were Mothkula Nithin and Y Chandra from Pioneer Institute, Hyderabad.
The next competition of the day was Bakery Young
Chef Contest 2014, from 1100 hrs - 1400 hrs, in which 23 teams prepared a
basket consisting of Fancy Rolls, Muffins, and 2 varieties of petit four.
Judges, Chef Santosh Reddy, Bakery Chef, Radisson MBD, Chef Anshul Grover, Senior
CDP, Radisson Blu PVR and Chef Vikas Srivastava, Bakery Chef, Le Meridian determined
the most scrumptious product based on appearance and overall flavor. Chef Vikas
commented, “Its important to participate in such competitions. According to me
everyone is a winner as they all created something interesting and they have a
long way to go.” The winners with most delectable varieties of bakery basket
were Satyajit Ghosh and Prashant Kumar from NSHM, Durgapur. Runners up were
Vinay and Naresh from GIHM, Hyderabad.
The Zone Barwizard
Bar Challenge Competition took place simultaneously, at 1100 hrs, where each participant made an
innovative cocktail or mocktail. Students from 29 teams of various colleges participated
in this event. They were evaluated by the judges on various criteria like
technique, bouquet, aroma, taste and appearance of the drink, flair with ice
and bar equipment, overall efficiency and time frame prescribed. The Judges for
this Bartending Competition were Mr. Ganga Bahadur, Restaurant Manager, Eros
Hotel and Ms. Laxmi, Restaurant Manager, Taj Mahal Hotel, New Delhi and Mr.
Hemant Sharma, Restaurant Manager, The Lalit. The winner with the most novel cocktails named
Spicy Curry made with Gin, rum, pinapple juice, curry leaves, cardamom, sweet
lime and coconut syrup was Rishab Kohli from CIHM, Chandigarh. The runner-up was Bal Abhishek from Regency
College, Hyderabad.
The
first day of CHE 2014 ended with a unique array of flavours through “Taiga
Japanese Culinary Challenge” held from 1430 hrs-1700 hrs. This holds a completely
new concept and is first ever such a competition in the history of CHE. The
participants prepared Nori rolled Sushi, Seafood, main course with Rice or Noodles
and Dessert. 18 teams competed with each other to impress the judges. The
winners were B Rajendra, GIHM Hyderabad and Runner Up was Pratibha Chauhan, IEC
Greater Noida. Chef Sireesh Saxena, Executive Corp Chef, ITDC, Chef Ajay Sood,
Executive Chef Taj Sats, Chef Vijay Kumar, Executive Sous Chef, Plazio Hotel judged
the dishes on the pre-specified criteria.
The day taught
the participants, “If you are not making mistakes, you are not taking risks and that means
you are not going anywhere”. The competitions included creating
innovative dishes from a basket of ingredients replicating the dishes prepared
by the master chefs, making classic cocktails and flaring the bottles. Each
competition was judged by eminent jury from the industry who also shared their
experience with the participants.
Highlights of the Second Day, September
18, 2014
Competition is
the most magnificent battle in which a human being can indulge. It brings out
all that is best and refines all that is base.
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. 22
teams participated in the contest, moderated by Mr. Sandeep Chatterjee,
Assistant Professor, BCIHMCT. Balabhishek and P. Lakshmikar Reddy from Regency
College, Hyderabad won this challenge with their presence of mind. The Runners-up
were Saurabh Khurana and Himanshu Bhatt from BCIHMCT. Ms. Bahl said, “Participants
were enthusiastic, knowledgeable and confident. The hospitality shown by
BCIHMCT was remarkable.”
The
next competition R-Pure Regional India Culinary Contest 2014 was held from 1200
hrs - 1500 hrs. The participants were to prepare
a Starter, Main Course (1 chicken dish, 1 veg. dry preparation, 1 veg. gravy/dal
preparation) along with 1 rice and 1bread accompaniments and dessert as per the
regional specialty. The event was judged by Chef Rajiv Malhotra, Excecutive
Chef, IHC, Chef Abhishek Basu, Executive Chef, The Park and Chef Sudarshan
Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla, who were
impressed by the efforts of these aspiring chefs and thoroughly enjoyed the
tasting and judging. The winners Ankit, Rajinder, Chirasmita and Sonika from
BCIHMCT presented Uttarakhand Cuisine, comprising of dishes like Pahadi Dhaniya
Kukud, Garhwal ka pyara Chainsoo, Kaddu ke Tuke ka Saag, Kumaoni Leso Roti,
Jhangore aur Dhan Bhaat and Gulkand Bal Singori. The 1st runners-up were Kamal
Negi, Harish Bisht and Keshab Bahadur from Renaissance College, Nainital.
The next event
was Crowne Plaza Okhla 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.
Kunal Sood, HR & Talent Manager, Crowne Plaza Okhla, Mr. Rahul Roshan,
Chief Engineer, Crowne Plaza Okhla, Mr. Sharique Khurshid, Engineer, Taj Mahal
Hotel and Mr. Satish K. Beri, Consultant, Jess Hotel & Hospitality
Management Consultants. Winners of this event were Rajat Sharma and Amit Kumar
from BCIHMCT who portrayed the coffee shop kitchen for 100 covers of a 5 Star
Hotel. The runners up were Balabhishek and Lakshmikar from Regency College,
Hyderabad.
The
fourth and the last event of the day Maggi Coconut Milk Powder Culinary
Challenge “World Cuisine”, 1530 hrs onwards, comprised preparation of a
mock-tail, main course & dessert using coconut milk powder as the main
ingredient by the participants of 17 teams to create irresistible dishes. Varun Mathur, Sonika and Aditi from BCIHMCT
were declared as the winners, by Chef Ashu Chug, Executive Sous Chef, Le
Meridien, Chef Pankaj Sharma, Executive Chef, Dreamz Whiskey Bar and Mr.
Mathai, Foods Manager, Nestle. The runners up for this competition were G Akhil
and B Rajender from GIHM, Hyderabad.
Highlights of the Third Day, September
19, 2013
Cooking is pure
adventure and the sooner we realize that, the quicker we will be able to treat
it as an art.
The first competition of the day was Cornitos Mexican
Culinary Challenge 2014 held from
0900 hrs- 1200 hrs. This is another new event introduce this year consisting of
a three course menu - Appetizer, Main Course (With one starch based, 1 veg
based accompaniment) and dessert. 27
participating teams were judged by Chef Rajiv Vimal, Executive Sous Chef,
Kempinski and Chef Saurav Taneja, Sous Chef, The Oberoi New Delhi. Mr. Vikram
Agarwal, Director, Cornitos. Winners for this event were Sushmita Tamtubai and
Shankar Kumar from NSHM, Durgapur and Runners up were Purva Mitkar and Vikram
Soman from AISSMS, Pune.
Flowers whisper “Beauty!” to the world, even as they
fade, wilt or fall. “Chandiwala
Floral Decoration Competition” commenced at 1000 hrs. 20 participants showcased their creativity by
displaying their theme based flower decorations. The winner Ratul from IIHMCA,
Hyderabad portrayed “Beautiful Women” through his arrangement of flowers.
Runner up was Akshay Sikri from BCIHMCT. The judges, Ms Neeraj Sharma, EHK, The
Oberoi New Delhi, Ms. Binita Sharma, EHK, Taj Mahal & Ms. Sharda Sharma,
EHK, Crowne Plaza Okhla 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 10 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 Setti Raju, GIHM Hyderabad and the
runner up was Balabhishek Sureddi from Regency College, Hyderabad. The judges
were Chef Shaleen Gambhir, Executive Sous Chef, Radission MBD, Chef Gommes,
CDP, The Lalit and Chef Dheeraj, Sous Chef, Radisson Blu.
The last event Chandiwala Indian Festive Challenge, a new
entrant in this year’s Ensemble was held from 1300 hrs-1430 hrs where students
prepared two savory snacks and one mithai of a particular festival belonging to
any region of India. The
judges for this event were Chef Dheeraj Mathur, Master Chef, Radisson PVR, Chef
Shaleen Gambhir, Executive Sous Chef, Radission MBD & Chef Raghuvinder,
Eros Hotel. The winners were Sonika and Rajender from BCIHMCT, who prepared Eid
Festival Food. The runners up for this event were Shreyank and Shreyash from
AISSMS, Pune.
This challenge
marked the end to the list of competitions at CHE 2014, 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 13th Chandiwala Hospitality Ensemble was
held in the lawns of Chandiwala Estate with great variations of events
which included Award Presentation to the winning teams, Cultural Programme by
the students of BCIHMCT and finally the much awaited Theme Dinner Chatori
Dilli ki Chatpati Galiyan comprising of food.
The evening function on September 27, 2013
commenced
with the lamp lighting ceremony in the presence of Chief Guest Mr. Nikhil
Sharma, Chief Operating Officer, Red Fox by Lemon Tree Hotels, Mr. Barun Jolly,
General Manager, Crowne Plaza OKHLA, New Delhi, Ms. Viniti Bahl Sehrawat,
Manager – Corporate Learning & Development, Taj Hotel, Resorts &
Palaces, Mr. Vikas Arora, CEO, Quiznos, Sub one Hospitality Service Pvt. Ltd., Mr.
Yash Raghav, Training Manager, The Suryaa New Delhi, Ms. Jacqueline D'Almeida,
Training Manager, Shangri-La's - Eros Hotel, New Delhi and Mr. Rajiv
Ranjan, Supervisor-HR, Radisson Blu MBD, Noida.
Mr. R.K. Bhandari
welcomed the esteemed guests, sponsors, media partners, faculty members, participants
and students of the Institute and thanked the enthusiastic gathering for
gracing the occasion with their presence. He felt that the competition provided
an experiential learning opportunity to rising entrepreneurs, looking to make
their mark on hospitality Industry. Mr. Bhandari mentioned, “Just as there are
so many notes in a song, there are a lot of flavours - it’s how you combine
them that sets you apart.”
Chief Guest Mr. Nikhil Sharma spoke to students about attitude, skills and
knowledge being the most desired qualities for success in any industry, and
participating in events like these help in fuelling the budding hospitality
professionals with the positive spirit.
This
national level inter college competition, CHE 2014 saw 34 hospitality colleges
from across the country vying for the top position in the scheduled competitions
during the three day mega event. More than 800 food enthusiasts attended the
award ceremony, which culminated in trophy presentations to all winners and
presentations of certificates for participation.
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 Pawan Uppal-Executive Chef-IHC, Chef Ashwini Singh-Chef De
Party-Kempinski Hotel, Chef Vivek Saggar-Consultant Food Art Catering, Chef
Santosh Reddy-Bakery Chef-Radisson MBD, Chef Anshul Grover-Sr. CDP-Radisson Blu
PVR, Chef Vikas Srivastava-Bakery Chef-Le Meridian, Mr. Ganga
Bahadur-Restaurant Manager-Eros Hotel, Ms. Laxmi-Restaurant Manager-Taj Mahal
Hotel, Mr. Hemant Sharma-Restaurant Manager-The Lalit, Chef Sireesh Saxena-Exe.
Corp Chef-ITDC, Chef Ajay Sood-Executive Chef Taj Sats, Chef Vijay
Kumar-Executive Sous Chef-Plazio Hotel, Chef Rajiv Malhotra-Excecutive
Chef-IHC, Chef Abhishek Basu-Executive Chef-The Park, Chef Sudarshan
Bhandari-Executive Chef- Crowne Plaza Okhla, Mr. Kunal Sood-HR & Talent
Manager- Crowne Plaza Okhla, Mr. Rahul Roshan-Chief Engineer- Crowne Plaza
Okhla, Mr. Sharique Khurshid-Engineer-Taj Mahal Hotel, Mr. Satish K.
Beri-Consultant-Jess Hotel & Hospitality Management Consultants, Chef Ashu
Chug-Executive Sous Chef-Le Meridien, Chef Pankaj Sharma-Executive Chef-Dreamz
Whiskey Bar, Mr. Mathai-Foods Manager-Nestle, Chef Rajiv Vimal-Executive Sous
Chef-Kempinski, Chef Saurav Taneja-Sous Chef-The Oberoi, Mr. Vikram
Agarwal-Director-Cornitos, Ms Neeraj Sharma-EHK-The Oberoi, Ms. Binita
Sharma-EHK-Taj Mahal, Ms. Sharda Sharma-EHK-Crowne Plaza Okhla, Chef Dheeraj
Mathur-Master Chef-Radisson PVR, Chef Shaleen Gambhir-Executive Sous
Chef-Radission MBD, Chef Raghuvinder-Eros Hotel, Chef Gommes-CDP-The Lalit,
Chef Dheeraj-Sous Chef-Radisson Blu.
The
Sponsors for the three day event were Zone- Solar Sales India, R-Pure Premium
Spices, Taiga Resorts India, Taj Group, IHG-Crowne Plaza Today New Delhi Okhla,
Nestle, Cornitos, Rich’s along with FBE, Ruchi, Nutrela being the Associate Sponsors,
Supported by Yes Bank and Indian Culinary Forum.
Media Partners were Hospitality
Biz, Hotels and Restaurants Network, Hospitality Talk, Food and Nightlife
Magazine, www.hospemag.com - The Hospitality
E Magazine, Processed Food Industry, The World of Liquor – Spiritz and Printek
Ways.
The list of
participating Colleges includes:-
ASHOK INSTITUTE OF
HOSPITALITY & TOURISM MANAGEMENT, DELHI
|
CHANDIGARGH INSTITUTE
OF HOTEL MANAGEMENT, LANDRAN, MOHALI
|
GOVERNMENT INSTITUTE
OF HOTEL MANAGEMENT, CATERING TECHNOLOGY & APPLIED NUTRITION, DEHRADUN
|
AMITY UNIVERSITY,
JAIPUR
|
REGENCY COLLEGE OF
HOTEL MANAGEMENT & CATERING TECHNOLOGY, HYDERABAD
|
IEC INSTITUTE OF HOTEL
MANAGEMENT, GREATER NOIDA
|
INSTITUTE FOR
INTERNATIONAL MANAGEMENT & TECHNOLOGY- OXFORD BROOKES UNIVERSITY, GURGAON
|
MANAV RACHNA
INTERNATIONAL UNIVERSITY, HARYANA
|
LAKSHYA BHARTEE INSTITUTE OF
INTERNATIONAL HOTEL MANAGEMENT, DELHI
|
SUNDERDEEP INTERNATIONAL
INSTITUTE OF HOTEL MANGEMENT,GHAZIABAD
|
INSTITUTE OF HOTEL MANAGEMENT,
FARIDABAD
|
AMRAPALI INSTITUTE OF
HOTEL MANAGEMENT,HALDWANI
|
CHANDIGARGH INSTITUTE
OF HOTEL MANAGEMENT, CHANDIGARH
|
GALGOTIAS UNIVERSITY -
SCHOOL OF HOSPITALITY, GREATER NOIDA
|
RENAISSANCE COLLEGE OF
HOTEL MANAGEMENT & CATERING TECHNOLOGY, NAINTAL
|
DELHI INSTITUTE OF
HOTEL MANAGEMENT & CATERING TECHNOLOGY,LAJPAT NAGAR
|
ANSAL UNIVERSITY,
HARYANA
|
NSHM SCHOOL OF HOTEL
MANAGEMENT, DURGAPUR
|
INDIAN INSTITUTE OF
HOTEL MANAGEMENT & CULINARY ARTS, HYDERABAD
|
INSTITUTE OF HOTEL &
TOURISM MANAGEMENT,ROTHAK
|
PUNJAB COLLEGE OF
TECHNICAL EDUCATION, LUDHIANA
|
GLOBAL INSTITUTE OF
HOTEL MANAGEMENT, HYDERABAD
|
TRINITY COLLEGE OF
HOTEL MANAGEMENT, HYDERABAD
|
AURO UNIVERSITY, SURAT
|
SHRI BALASAHEB TIRPUDE
COLLEGE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY, NAGPUR
|
INSTITUTE OF HOTEL MANAGEMENT,
CATERING & NUTRITION, SHIMLA
|
SCHOOL OF HOTEL
MANAGEMENT, BHUBANESWAR
|
INSTITUTE OF HOTEL
MANAGEMENT, GURDASPUR
|
ALL INDIA SHRI SHIVAJI
MEMORIAL SOCIETY’S COLLEGE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY,
PUNE
|
SARADA COLLEGE OF HOTEL
MANAGEMENT, HYDERABAD
|
GUJARAT INSTITUTE OF HOTEL
MANAGEMENT, VADODARA
|
POINEER INSTITUTE OF HOTEL
MANAGEMENT, HYDERABAD
|
JAGRAN LAKECITY
UNIVERSITY, BHOPAL
|
