The burners are on, ingredients mise en place and the frying pans on the fires. An underlying tension marks the faces of the chefs. They are in no mood to show off their cooking yet. It is the start of the Kerala Culinary Challenge, an event that has come to be one of the most awaited cookery bashes in the calendar of the hospitality industry here. The prizes and the preening will come later. At the moment the need is for unalloyed concentration. Any distraction can lead to failure; the stakes are high. A win means instant personal recognition and acclaim and an opening to the glamorous world of global cuisine, food shows and Master Chefs.
Initiated by the Hotel Tech, Kerala, the Culinary Challenge is in its fifth season, growing with each passing year.
Chef Gregory Lobo, a certified judge from WACS (World Association of Chef’s Society) and the chief judge at the event says that the competition is to look out for the bright stars in the field and to motivate young chefs. People want to win the awards because they get recognition in their hotel and outside, besides the chef gets extra mentoring from his seniors. It is a definite high.”
With more than three decades of experience in the field Chef Lobo is able to discern changes in the industry and in chefs’ responses to these. He finds them in the creation of innovative dishes, naadan fusion and in plating. “the number of entries to the event has grown and is a clear sign of the popularity of this event.”
Chef Ramu Butler, Kerala’s first certified chef in WACS too is pleased at the growing level of participation but finds a big gap between such events in other Metro cities and here. He would like to see more participation from hotels in Thrissur, Kasargode and interiors of Kerala. Another observation he makes is about the chefs’ obsession with creating European dishes and presenting them in those styles. “Kerala cuisine is very popular outside Kerala. We should try and highlight our naadan dishes and our style of presentation,” he says.
Participating in the event after a gap of a few years the team from Leela Kovalam bagged the Best Culinary Establishment Award. The team of three demi chef de parties sent to the Challenge made a mark with their innovative dishes, like Chef Rahul who won for his entry chemba rice crepe with mushrooms presented in continental style. Chef Shyam bagged a prize in the Novelty Cake category inspired by the leather handbag.
“It is not an easy competition and to come out trumps is a big high for us. There is a proliferation in the number of five star hotels, especially in Kochi, and the competition has grown really tough,” said Anand Raghavan, Sous Chef and Team Co-ordinator, Leela Kovalam
Participating for the first time Chef Siyad C.A. of Holiday Inn Cochin won in the Hot Chicken category, his Italian style stuffed chicken with pistachio sauce rating high. He finds the Challenge a great way to learn, exchange and keep in touch with trends in the industry.
“Internet has been a big boon for chefs; they are experimenting with latest cookery techniques, new ideas and contemporary presentations,” says Chef Ramu adding that with such growing enthusiasm the event is only set to grow bigger in the coming years, matching those happenings in Mumbai, Delhi and Chennai.
“The biggest challenge Indian chefs face is to make Indian cuisine stand out like pre plated European food,” says Chef Lobo. He sees them in little advances like in the use of vegetable ribbons, in the different colours of accompaniments and such. “Winning an award in the KC Challenge is as big as Michelin Star, for the participant,” says Chef Lobo at the excitement clearly visible in the kitchen. By now the dishes are ready, lined up for tasting and the chefs relaxed, and ready to receive the laurels.
