The Indian Culinary Forum (ICF) has unveiled the 16th iteration of Culinary Art India (CAI), slated to coincide with the 38th edition of the AAHAR International Fair from March 7 to 11, 2024. This collaborative event, presented by ICF and orchestrated by “ITPO” and Hospitality First, under the technical stewardship of ICF, pledges to be a showcase of culinary ingenuity and mastery.
With the incorporation of new competition categories totaling 18, Culinary Art India 2024 is poised to draw in more than 500 participants at the national level. These competitors will include senior chefs and apprentices from all corners of India, engaging in a competition set on an internationally recognized platform. The primary aim of CAI remains steadfast: to furnish a professional arena where culinary experts can exhibit their individual and collective talents, ingenuity, and proficiency. Moreover, CAI seeks to promote learning, facilitate the exchange of experiences, foster partnerships, and encourage networking within a competitive framework.
Davinder Kumar, president of ICF, expressed his excitement, stating, “We are proud to present the expanded lineup of competition categories for Culinary Art India 2024. This event is not just a competition but a celebration of culinary artistry and skill. In today’s world where new technologies have accelerated the way we live, communicate & eat, Culinary Art India provides a platform to demonstrate culinary skills and adapt to evolving trends in the hospitality industry.”
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Vivek Saggar, general secretary, ICF said, “Indian Culinary Forum’s mission is to encourage and inspire junior chefs through training and competition, to raise the culinary standards in India, and to serve as a platform to leverage the development of Indian culture and cuisine on a global scale. ICF’s dedication to fostering excellence in the culinary profession is evident in events like Culinary Art India, where chefs can learn, compete, and inspire each other. We look forward to witnessing the creativity and talent of all participants as they compete on this prestigious stage.”
With a grand total of 18 categories, this competition will showcase an array of culinary talents and specialties. Participants will demonstrate their skills in crafting 3-Tier Wedding Cakes, Artistic Pastry Showpieces, Artistic Bakery Showpieces, Fruit & Vegetable Carving, Plated Appetizers, Petit Fours or Pralines, Three-Course Set Dinner Menus, Desserts, Authentic Indian Regional Cuisine, Contemporary Sushi Platters, Live Cooking Competitions (2 Courses in 45 Minutes), One-Dish Rice Creations, Enthusiastic Hobby Cooks, Egg Benedicts, Chocolate Mania, Cake Decorating with “Dress the Cake,” Mocktail Crafting, and Live Sandwich Making.
The culinary competition will be assessed by WACS-certified jurors hailing from both India and overseas. Serving as this year’s jury chairperson is Chef Gautam Sethi, Cluster Chef at Accor Group of Hotels in Phuket, Thailand. Assisting him as the organizing secretary is the renowned Chef Arvind Rai.
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