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The GICC 2019 at EF&H Expo in Bengaluru saw the participation of a whopping 100+ professional and aspiring chefs from across India showcasing their culinary skills in the five distinct categories of the competition By EF&H Staff

The culinary highlight of EFH Bengaluru 2019 – the Great Indian Culinary Challenge (GICC) reaffirmed its significance among the chef community of the Garden City by recording a whopping participation of 100+ professional and aspiring chefs competing in five distinctive categories including Three-tier wedding cake decoration; Artistic pastry showpiece; Artistic bakery showpiece, Fruit and vegetable carving, and Plated appetisers. The competition was organised in association with South Indian Chef’s Association (SICA) over the course of two days.


The competition witnessed participation from numerous hospitality institutes and also leading hotels in Bengaluru, while the visitors’ cameras feasted on glimpses of the rare and beautiful culinary creations prepared live in front of them by the participants. The event witnessed the participants showcasing the best of their culinary talents across categories and gaining new learnings to excel further in their culinary careers. The esteemed jury comprised Chef Jugesh Arora, president, SICA and Chef Kasiviswanathan, executive chef, Radisson Blu Atria Bengaluru and VP, SICA.

 


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