Indian Chefs win Singapore Cooking CompetitionIndian Chefs win Singapore Cooking Competition
19th August 2013, Chennai: Corporate Executive Chef Sheetharam along with Sous chef Ganesh of GRT Hotels and Resorts, Chennai won the Gold Medal at International Chef Competition held at Singapore recently. The competition titled Tradition and Innovations was organized under the auspices of Singapore Tourism Board, Indian Restaurant Association of Singapore and Indian Chefs Culinary Association as a part of 10 days Food Festival held at Little India, Singapore.
6 finalist teams from 5 Asian countries participated in the competition, viz. India, Singapore, Malaysia, Thailand and Indonesia. Hotel Sahara - Mumbai and GRT Hotels and Resorts - Chennai
represented India. Based on our nomination for the competition and chefs profile, GRT was selected to participate in the competition.
Each team comprising of a Chef and a Sous Chef along with a local culinary student competed for 2 live challenges:
1. To prepare 3 course menu
2. Mystery challenge
According to Chef Sheetharam Prasaad, The challenge started with the menu planning and purchase of the ingredients at the local market within a specific cash budget.
Time allocated was 90 minutes and it was a nerve racking effort to get the correct quantity of ingredients required for our 3 course meal. The 3 course menu prepared by us included starter, main course and dessert.
Robusty shot with malai murg and tempting galoti on ulti parata and pyazi salat
(green gram smoothie with cream enriched chicken supreme and lamb mince kebab with Indian bread and onion salad)
Seafood moilee with wilted spinach, red string hopper and botanic poriyal
(shrimp coiled in fish and poached in coconut milk stew with steamed red rice hoppers and mixed vegetable poriyal)
Spheroid-fruits jalebi tower with rabdi drizzle, mango shrikhand amidst
kesari and khubani ka meetha
(Jalebi piled with spheroid of fruits, mango infused yoghurt with nectarous semolina and stewed apricot)
Chef Sheetharam added that our meticulous planning with passionate execution was the core recipe which we trusted more than the practical one. The second challenge was
the mystery basket competition, where we were presented with 5 ingredients and we were asked to use minimum 3 ingredients and prepare the dishes. The five mystery ingredients
in our basket were chicken, lotus stem, drumstick, jackfruit and dates.
The classical food had to be cooked by the traditional method using charcoal, mud stove (sigri) and 2 mud pots within 90 minutes. The challenge was compounded by stringent rules
like using only one small knife for chopping given by them. This called for total coordination of the team and make sure that all factors like hygiene, taste, time management and perfect
presentation came together to produce the winning menu. We had to make sure the presentation looks ethnic and we tried to bring in colour combinations. The dishes prepared by our
team were Kozhi chuttathu with yelumichai saadam, kaikari mandi and served traditionally on banana leaf.
Chef Sheetharam proudly showcased the trophy and the gold medals affirming that the highest points were scored by his team in taste and presentation which is an asset of GRT Hotels
and Resorts. The jury panel comprised of Internationally acclaimed experts of World Association of Chefs Societies like Chef Rick Stephen - Asia and pacific continental Director of WACS.
Chef Edmund Toh - Assistant Vice President, Resorts World Sentosa Hotels and Casino and Chef Mahendran Chef d Cuisine- Indian Kitchen SATS, Singapore.
The judging criteria to win the competition were based on originality, ingenuity, creativity, appearance, presentation, colour scheme, professional skill, ingredients used, name, speed,
alertness and knowledge.
For further information contact :
Chef Sheetharam P : 94442 08135 Ms. Parul Bhatt : 98410 14925
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