Creative cuisine

THIRTY-TWO YOUNG chefs of star hotels converge under one roof and are provided with three baskets, each containing `surprise' ingredients. What happens in the next three hours could well be an epicurean's delight.

About 100 continental dishes await the gastronome at the Young Chef Culinary contest organised by the MGR Institute of Hotel Management and Catering Technology, at Valasaravakkam, in association with Aavin on October 29.

"Meant for chefs aged below 25 years, the contest requires participants to prepare a three-course Continental food menu comprising a vegetable-based starter, a meat-based main course and fruit-based dessert. Each of the participants will have to use Aavin products in at least two of their dishes," explains K. Damodaran, the Institute Principal.

Apart from testing the mettle, talent, skill and tenacity of the participants, the event will provide an opportunity for the students of the Institute. Thirty two of them will assist the chefs in their tasks. The dishes `can and will be incorporated into their trade/trial tests during campus interviews'.

The presentations - along with the recipe - would be judged by a panel of four persons comprising the Senior Catering Manager of Indian Airlines, a former executive chef of Trident Hotel, the Aavin Managing Director and the Institute Principal.The panel of judges will award points to the participants based on the taste, texture, presentation and innovation of the dishes.

While the results will be announced by Wednesday afternoon, the winners will have to wait for their prizes till November 5, the day when the Institute plans to organise a function.

Next on the agenda is a contest exclusively for students of catering colleges in South India on December 7, `in which at least 72 entries are expected', adds Damodaran.

By Ravi Kumar N

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