February 24-27, 2005; Bandra Kurla Complex, Mumbai

‘The Great Indian Culinary Challenge’

Express Hotelier & Caterer, is launching the country’s first ever professional national level culinary competition, ‘The Great Indian Culinary Challenge (GICC)’, in conjunction with Hospitality World - The India International Hospitality Forum. It will be held in Mumbai from February 24 - 27, 2005, at the Bandra Kurla Complex.

Speaking about initiating the culinary challenge, Pradeep Gopalan, chief manager-Hospitality Group, Indian Express Newspapers (Bom) Ltd, said, “India is now a WACS (World Association of Cook’s Societies) member besides, both Indian culinary professionals and Indian cuisine are getting popular amongst the global culinary fraternity. Under such circumstances, it becomes imperative to establish a platform that aids in operating in a dynamic and globally challenging scenario. Thus, we decided to launch a national level culinary competition. About 100 to 150 culinary professionals from across India are expected to participate in the culinary competition.

“GICC’s prime objective will be to establish a professional platform where culinary professionals across India can display their individual and combined skills, creative talent, learn and share experiences, partner and network in a purely businesslike and competitive environment. One of the most striking features is that the competition is designed based on an internationally modeled platform. This will help us position ‘The Great Indian Culinary Challenge’ as a key culinary event for chefs in south Asia.”

The event is fully endorsed and technically partnered by the apex body of the Indian chef community, viz The Indian Federation of Culinary Associations (IFCA) and regional associations which include Western India Culinary Association (WICA), South India Culinary Association (SICA) and Indian Culinary Forum (ICF). In fact, the various competition categories have been identified in consultation with renowned and leading culinary professionals from the Indian hospitality industry.

Speaking to Express Hotelier & Caterer, about the importance of this culinary event, P Soundararajan, general secretary, Indian Federation of Culinary Associations (IFCA), said, "Professionals must participate in this culinary challenge and test their skills. The younger chefs must take this golden opportunity to learn new techniques. I recall , when we were witnessing the 2004 Culinary Olympics at Erfurt, Germany, we could see the beeline of the culinary students from Europe. Catering institute students here must use this opportunity to witness the finest food presentations. Where else but at culinary expositions like these will the public and professionals get a chance to obtain a complete overview of the latest culinary trends? As the Olympic motto goes 'Participation Is Winning', I would like to say that IFCA strongly believes that participation is learning and each and every participating organisation will benefit from the long research which goes through every preparation. IFCA with the help of WICA (the western chapter) is very happy to be associated with The Great Indian Culinary Challenge (GICC)."

Some of the competition categories include: Three-tier Wedding Cake, Confectionery Buffet Composition, Desserts, Five-Course Set Dinner Menu, Buffet Meal Composition, Fruit and Vegetable Carving and sponsored categories.

Express Hotelier & Caterer invites individual and chain hotels and restaurants to nominate professionals from their organisation to participate in the industry’s first ever professional culinary challenge to showcase individual and team talent at the industry’s most prestigious event - Hospitality World.

For details contact:
Pradeep Gopalan, Indian Express Newspapers (Bom) Ltd. Business Publications Division, 1st Floor, Express Towers, Nariman Point, Mumbai - 21. tel: 0091 - 22 - 56301020 ext.- 345/308/310; fax: 0091 - 22 - 56301007; email: pgopalan@expressindia.com; website: www.expresshotelierandcaterer.com/hospitalityworld