EverestBKCC (Everest Better Kitchen Culinary Challenge), a novel competitive event for budding chefs, started with a bang from Bengaluru city, the Silicon Valley of India. With the participation of more than 25 teams from 15 institutes based in the city, the second volume of the trend-setting event which unfolded at ASK Institute of Hospitality Management & Culinary Arts was a runaway hit from the opening day itself.
The challenge will now be held in 6 other cities namely Dehradun, Surat, Chandigarh, Bhopal, Pune and Mumbai. Winners from all cities will be called for the mega finale in Mumbai.
Theme of the challenge is Flavours of India and the intent is to make Indian food popular across the globe.
The Chief Guest, Chef Shazia Khan, first runner-up of MasterChef India (Season Two ) in a heartwarming address urged the participants and students in general to dream because only dreams will can motivate them to work hard and grab the opportunities that will turn the dreams into reality.
She shared the story of her journey and experience of becoming the MasterChef India’s (Season Two) first runner–up. She recalled that she assisted her grandmother and mother in the kitchen since childhood and loved the experience of cooking very delicious food at home. When the audition of MasterChef started, her family members encouraged her to participate and that was the turning point of her life that led her to become a famous celebrity chef. Shazia told students to try again and again the recipes to get the best out of the ingredients and the knowledge of blending that gives the exceptional taste to a dish.
Chef Shazia also conducted the Master Cooking Class during the event. Over a hundred amateur chefs and students got tips from her to make the food healthy and tasty.
The jury members of the EverestBKCC Bengaluru were Chef Vikas Seth, Culinary Director, Embassy Leisure and Entertainment Projects LLP: Chef Sameer Ali, Dhaval Ajmera, Executive Chef, Welcomhotel;Chef Ajith Cheruvattath, Executive Chef, Davanam Sarovar Portico Suites and Chef Yogesh Utekar, Associate Professor, Sheila Raheja Institute of Hotel Management.
Jury members delightfully confessed that from this challenge they also learned new things from the participants. They opined that the participants were good and they used their skills of culinary art imaginatively in creating innovative recipes.
The winner of EverestBKCC - Bengaluru best team was Everest Yellow Hing, first runner-up and second runner-up are Everest Cumin Powder and Everest Rasam Masala respectively.
The concurrent competition for traditional and forgotten recipes was also held for amateur chefs. The winner in the category were Bhavani Jadav, Shazia Peepawala and Reshma.
Ekta Bhargava, publisher of Better Kitchen said that EverestBKCC is preparing budding chefs for future challenges they are going to face in their career and it is the best way of providing them a platform to showcase their skill of creativity and use ingredients in the proper way.
Ekta thanked the Principals and HoDs of participating colleges, sponsors, staff of ASKIHMCA and students for making the challenge a great success.
The title sponsor of the challenge is Everest Spices. Other partners are Chefs Unlimited, Jaguar Advertising and Marketing Solutions, United Distributors and Davanam Sarovar Portico Suites.