GO CHEESE INDIAN CHEF AWARDS

GO CHEESE INDIAN CHEF AWARDS is the most popular award that any chef aspires for. The GO CHEESE INDIAN CHEF AWARDS is a FENNN TRUST initiative.

It is an exclusive award made for Indian Hospitality Chefs based on selection spread across India. This award brings together the premium gathering of the industry’s most prestigious CHEFS. GO CHEESE INDIAN CHEF AWARDS promote culinary passion and excellence in young aspiring Chefs. It helps in talent recognition, talent reward and talent retention within the Industry. GO CHEESE INDIAN CHEF AWARDS is an entity which is focused on the Chefs from India. It is a solely conceived and managed by FENNN TRUST.

 

This prestigious award is dedicated to the food & hospitality industry, aiming to bring out the best from the chefs and also provide a superior platform for the producers of culinary and chef related products. GO CHEESE INDIAN CHEF AWARDS is the first of its kind and with an ANNUAL AWARDS CEREMONY.

 

The event witnesses Live Cooking across India for the selection for the finalist at the major cities of India. All the participating chefs compete against the best in the industry and are judged on several criteria. Winners and Participants get recognition, fame and a platform to promote their talent.

The mission of GO CHEESE INDIAN CHEF AWARDS is to give recognition to the best of best chefs and put India in its rightful position on the globe. As many Indian individuals have achieved global leadership in their individually focused areas so can our CHEFs!!!!

 

Partnership is at the heart of everything and GO CHEESE INDIAN CHEF AWARDS has it since its inception. There are more than 50 partners and co-partners driving the mission to build trust and opportunity globally and these ambitious goals can only be achieved by working with togetherness.

Under the banner of  FENNN TRUST who is the principal operating entity,  has designed the GO CHEESE INDIAN CHEF AWARDS –  with the guidance of Chef Hemant Oberoi , organized  this award function in  Bengaluru with venue partner  as SHERATON at Grand Bengaluru Whitefield Hotel & Convention Center, on  08 September 2018.

The Mentor of the award,  none other than Chef Hemant Oberoi himself is a graduate from Delhi’s Pusa Institute of Hotel Management, Hemant first landed up at the Oberoi group which refused to give him a job, thanks to the common surname. He went on to join the Taj and the rest, as they say, is culinary history.

 

At the event:

MASTERCLASS BY : DELTA NUTRITIVES

 

MASTERCLASS DONE BY: CHEF ARAVIND PRASAD,

DIRECTOR OF ACADEMICS

WHITECAPS INTERNATIONAL SCHOOL OF PASTRY.

SESSION ONE :

PASTRY AND CHOCOLATE DEMONSTRATION  10:00 AM – 1:00 PM          3 Hrs

  1. Eggless Red velvet

Red velvet sponge using Eggless Premix

Cream cheese mousseline using White Couverture

Red Glaze using cold glaze and raspberry puree

Raspberry Marmalade using raspberry IQF

 

  1. Tart Revisited Chocolate Bonoffee

Tart with caramelized banana

Mud‐pie and Chocolate Mousse using Dark and Milk Couverture

Caramel Glaze using Milk Couverture

 

  1. Bon Bon/ Soft Centered chocolate

Caramel and sea salt using dark and milk couverture

Royal Red prism using raspberry puree and white couverture

Tempering using Dark couverture

 

SESSION TWO :

BREADS DEMONSTRATION USING BREAD PREMIX CSM  02:00 PM – 5:00 PM   3 HRS

German Breads, Traditional brown bread, Kraft corn, Mediterranean breads, Multi Grans, Multi Cereals and Focaccia.

 

The Pillars of the GO CHEESE AWARDS

Chef Hemant Oberoi

– Mentor

 

Mr.Xavier F. F.

– CEO Indian Chef Awards

 

Mr. Vere Carneiro

– Ex. MD – Citizen Credit Co-op. Bank Ltd.

 

Mr. Bashab Paul

– MD – Octaga Green & Sugar Co. Ltd.

 

Mr. Rajesh Sanghvi

– Jt. MD – Delta Nutritives Pvt. Ltd.

 

Mr. Prakash Sanghvi

– Jt. MD – Delta Nutritives Pvt. Ltd.

 

Chef Urbano do Rego

– Corporate Chef for Goan Cuisine – Taj Group of Hotels

 

Mr. Ashok Shetty

– MD – Thomson &Thomsons Pvt. Ltd.

Mr. Aditya Halan

– MD General Data Pvt. Ltd.

Leave a Reply

Your email address will not be published. Required fields are marked *