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Culinary challenges unveil the talent in Goa

Culinary Challenges of Goa held during FHW Goa 2017 skillfully showcased new talent and creativity of Goa’s budding culinary professionals

The 31st edition of FHW in Goa saw two challenges – cake display and plated desserts. This year’s theme for the cake display was ‘The Essence of Goa’. Each participant reflected the theme in a distinct manner adding their own uniqueness to the challenge. The jury which included Chef Saurabh Puri, executive chef, Caravela Beach Resort, Goa; Chef Manjit Singh Rattu, senior executive chef, Holiday Inn, Goa and Chef Pratik Roy, executive pastry chef, The Leela Goa were surprised to see the various elements added to the cakes.

Speaking on the judgment, Puri, stated, “Some of the presentations have been truly excellent considering the theme of Goa. However, we decided to taste the cakes in order to give proper feedback to the contestants.” Manjit Singh Rattu added, “FHW also serves as a platform for us to learn new things from the participants. This year we have seen some new innovative results due to a different theme. It has surely enabled participants to approach the challenge more creatively.”

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The second day witnessed the plated dessert challenge judged by Chef Saurabh Puri, executive chef, Caravela Beach Resort, Goa; Chef Arun Vats, executive chef, Hard Rock Goa and Chef David Manoj Varghese, executive chef, Radisson Blu Cavelossim Beach Resort. Speaking about the talent at the show, Vats mentioned, “We  judged the participants on the basis of presentation, taste and uniqueness. There were some wonderful desserts in the challenge. It is great to see that the budding professionals are wanting to learn new skills by representing themselves at such shows.”

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Culinary Challenge Awards

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