FHW in association with Culinary Forum of Goa organised various culinary challenges at FHW Goa including chocolate showpiece and chocolate making, wedding cakes, food carvings and salad dressing to promote the culinary skills of chefs in Goa By Saloni Bhatia
More than 50 hotels, institutes and independent bakers participated in various culinary challenges at the Food Hospitality World trade show held in Goa recently. The enthusiasm of the participants only complemented their skills as they presented their dishes to the judges. First day witnessed the Chocolate Making and Chocolate Showpieces Challenge. There were 23 participants competing for the gold. Salil Fadnis, executive chef, Sahara Star, Mumbai & Aamby Valley City, one of the judges at the show opined, “Apart from the trade connect, these initiatives help spread awareness about latest trends in the culinary world. We can see some wonderful pieces by the participants on display here.”
The Wedding Cake Display Challenge was held on day two. The 15 participants represented hotels like Cidade de Goa, Taj Exotica, Dona Sylvia Beach Resort, Hard Rock Hotel, Country Inn & Suites By Carlson, Royale Assagao, The Zuri White Sands, Goa Resort & Casino, Goa Marriott Resort & Spa, Ramada Caravela Resort, Little Gourmet Kitchen, ITC Fortune Acron Regina, Merilee and Morrocan Shisha Lounge & Grill. The various displays included everything from traditional Indian wedding to church wedding cakes.
The third day saw the Challenge of Food Carvings and Salad Dressings. There were 11 participants from various hotels in Goa. Commenting on the level of competition, Chef Manjit Singh Rattu, senior executive chef, Holiday Inn, Goa, said, “It is great to see the talent among the chefs of Goa and how they are coming forward to display it. The hotels are also giving the chefs an opportunity to pursue it as a creative talent. It is nice to see the FHW team bring forward such an initiative.”
Chef Gangadhar Behera, executive sous chef, Cidade de Goa, added, “Such challenges play an important role in motivating the chefs.”
The participants were happy to be a part of the show as it gave them an opportunity to portray their skills on such a big platform.
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