Chandiwala Hospitality Ensemble organized by Banarsidas Chandiwala Institute of Hotel
Management and Catering Technology, New Delhi, is an annual national level competition for
hotel management students contending in various culinary and hotel management related fields.
The event completed its 14 successful years of honing talent from all participating colleges by
bringing together the Culinary Skills and Hospitality Knowledge of students from across India.
Welcoming the esteemed guests, sponsors, media partners, faculty members, participants and
students of the Institute on October 7, Mr. R.K. Bhandari, Principal, BCIHMCT said, “In
response to the rapidly changing Industry needs, it is important that Institutions empower
students with the knowledge and skills to meet today’s challenges and prepare them to grasp
tomorrrow’s opportunities.”
Guest of Honor Mr. Deepak Behl, Director - Human Resources, The Grand, New Delhi enlightened the audience with his success formula – KASH which stands for Knowledge, Attitude, Skills and Habits, that have the ability to transform a person’s destiny. Mr. Behl, who has authored Winning is Everything stated, “You make a habit, and then habit makes you.” Chief Guest for the Opening Ceremony, Mr. Sudhir Sibal, Independent Hospitality Professional, Ex Vice President (Hotels) - India Tourism Development Corporation Ltd., congratulated the faculty at BCIHMCT for the ensemble of such a magnitude. He said, “If you have attitude and aptitude you can achieve success, and students must always listen to their teachers to have a vision”. He also went on to say that sincere hard work never goes unnoticed.
Chef Shaju Zacharia, VP, Indian Culinary Forum, Chef Vivek Saggar, General Secretary, Indian
Culinary Forum and Chef Ajay Sood, Joint Secretary, Indian Culinary Forum were also present
at the inaugural function.
One of India’s top celebrity chefs, Chef Rakesh Sethi, Executive Chef at Carlson Rezidor Hotel
Group, whose gourmet cooking skills have made him a household name across the Indian
subcontinent, not only judged the culinary competition but also interacted with the participating
student chefs. He acknowledged, “The research done by students in putting forth traditional
recipes is outstanding, and also they are the power houses in storing knowledge and presenting
the dishes. Dishes like chutney made of ants, roasted chicken cooked on Palm tree logs and
Kashmiri Cuisine prepared by students are deeply attached to the culture and were attention-
grabbing.” His advice to upcoming chefs is to join the industry initially and then only start their
own venture.
The Grand Event created a charged atmosphere of expedite learning for promising hospitality professionals from around 30 Hotel Management Colleges across India, through various competitions namely R-Pure Regional India Culinary Contest, Zone Bar-wizard Bar Challenge (a cocktail mix-&-straight competition), Bakery Young Chef Competition, Taiga Japanese Culinary Challenge, Dress the Cake Competition, Taj Hospitality Brain Twister (quiz competition related to Hospitality Services & Tourism), Rice Culinary Contest, Hotel Facility Planning & Designing (preparing blueprints and layouts of Kitchen, Restaurant, Guest Room, Mini Bar, Reception and Lounge Area), Maggi Coconut Milk Powder Culinary Challenge (World Cuisine), Cornitos Taco Mexican Culinary Challenge, Crowne Plaza Today New Delhi Okhla Floral Decoration Competition and Fruit & Vegetable Carving. In its endeavor to find out more about the culinary roots and culture of India, the event holds a novel competition every year, with Indian Chaat Competition being the new entrant to the series of contests.
The Chief Guest of valedictory function on October 9, Mr. Virag Joshi, President and CEO, Devyani International Limited, enlightened the students with certain guidelines for success. He mentioned, “To be really successful one must keep core values intact. Core values comprise of honesty, ownership, commitment and making one’s parents proud.” Along with Mr. Virag Joshi, The Guest of Honour, Chef Rajeev Janveja, Corporate Chef, The Lemon Tree Hotel Company and Mr. Bhuwan Mohan, Secretary, Shri Banarsidas Chandiwala Sewa Smarak Trust Society and other dignitaries gave awards along with certificates to the winners.
Other notables who graced the occasion were Mr. Bhanu Verma, General Manager, Learning and Development, Old World Hospitality, Mr. Rishab Tandon, HR Manager, Crowne Plaza Today New Delhi Okhla, Ms, Ritika Malhotra, Assistant Training Manager, Crowne Plaza Today New Delhi Okhla, Chef Sudarshan Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla, Chef Basu, Regional Executive Chef Lemon Tree Hotel, Mr. Avinash Sehrawat, GM, Hotel Fortune Grazia, Ghaziabad, Ms. Viniti Bahl, Manager Learning and Development, Taj Mahal Hotel, New Delhi, Ms. Elizabeth George, Assistant Manager Learning and Development, Taj Mahal Hotel, New Delhi, Mr. Vikas Arora, Director, Wishing Hospitality, Mr. Kuldeep Verma, Assistant Training Manager, The Grand, New Delhi, Mr. V. P. Singh, Vice President, Devyani International. The Gala Dinner hosted at the Valedictory Function themed as “STREET FOOD OF INDIA” recreated ambience from Chandni Chowk to Chowpati ki Khao Gali moving on to Kolkata’s Park Street and ending at Nungambakkam’s High Street showcasing some classic dishes such as Aaloo Tikki, Pao Bhaji, Masale Bhaat, Luchhi & Chholar Dal, Idli/ Vada with Sambhar, Doodh Jalebi, Pal Payesam, Mohan Thal and Langcha.
A cash prize of Rs. 5000 along with a trophy sponsored by Eclat Hospitality titled “Eclat Young Talent Award” was given to Ms. Sonika Singh, Student, BCIHMCT by Ms. Deepshikha Srivastava.
BCIHMCT in partnership with COWE - An NGO working for Women Empowerment to encourage Women, gave certificates to the winning “Female” participants. Women chefs at CHE 2015 shall be given direct entry to advance round of "Rasoi Queen" chef competition to be held in November, 2015. The Sponsors for the three day event were Cornitos, Taiga Resorts India, IHG-Crowne Plaza Today New Delhi Okhla, Zone- Solar Sales India, Nestle and R-Pure Premium Spices. Rich’s along with FBE, Amira, King Metal Works, Allied Metal Works and Robust School of Wine Training being the Associate Sponsors; The event was supported by COWE (Gearing Women Power ) and Indian Culinary Forum.
Media Partners for the event were Hospitality Talk, Clean India Journal, Hospitality Biz, Hotels and Restaurants Network, Hotel Connect, Hospitality India, Processed Food Industry, Hospemag, Spiritz.
The event completed its 14 successful years of honing talent from all participating colleges by
bringing together the Culinary Skills and Hospitality Knowledge of students from across India.
Welcoming the esteemed guests, sponsors, media partners, faculty members, participants and
students of the Institute on October 7, Mr. R.K. Bhandari, Principal, BCIHMCT said, “In
response to the rapidly changing Industry needs, it is important that Institutions empower
students with the knowledge and skills to meet today’s challenges and prepare them to grasp
tomorrrow’s opportunities.”Guest of Honor Mr. Deepak Behl, Director - Human Resources, The Grand, New Delhi enlightened the audience with his success formula – KASH which stands for Knowledge, Attitude, Skills and Habits, that have the ability to transform a person’s destiny. Mr. Behl, who has authored Winning is Everything stated, “You make a habit, and then habit makes you.” Chief Guest for the Opening Ceremony, Mr. Sudhir Sibal, Independent Hospitality Professional, Ex Vice President (Hotels) - India Tourism Development Corporation Ltd., congratulated the faculty at BCIHMCT for the ensemble of such a magnitude. He said, “If you have attitude and aptitude you can achieve success, and students must always listen to their teachers to have a vision”. He also went on to say that sincere hard work never goes unnoticed.
Chef Shaju Zacharia, VP, Indian Culinary Forum, Chef Vivek Saggar, General Secretary, Indian
Culinary Forum and Chef Ajay Sood, Joint Secretary, Indian Culinary Forum were also present
at the inaugural function.
One of India’s top celebrity chefs, Chef Rakesh Sethi, Executive Chef at Carlson Rezidor Hotel
Group, whose gourmet cooking skills have made him a household name across the Indian
subcontinent, not only judged the culinary competition but also interacted with the participating
student chefs. He acknowledged, “The research done by students in putting forth traditional
recipes is outstanding, and also they are the power houses in storing knowledge and presenting
the dishes. Dishes like chutney made of ants, roasted chicken cooked on Palm tree logs and
Kashmiri Cuisine prepared by students are deeply attached to the culture and were attention-
grabbing.” His advice to upcoming chefs is to join the industry initially and then only start their
own venture.The Grand Event created a charged atmosphere of expedite learning for promising hospitality professionals from around 30 Hotel Management Colleges across India, through various competitions namely R-Pure Regional India Culinary Contest, Zone Bar-wizard Bar Challenge (a cocktail mix-&-straight competition), Bakery Young Chef Competition, Taiga Japanese Culinary Challenge, Dress the Cake Competition, Taj Hospitality Brain Twister (quiz competition related to Hospitality Services & Tourism), Rice Culinary Contest, Hotel Facility Planning & Designing (preparing blueprints and layouts of Kitchen, Restaurant, Guest Room, Mini Bar, Reception and Lounge Area), Maggi Coconut Milk Powder Culinary Challenge (World Cuisine), Cornitos Taco Mexican Culinary Challenge, Crowne Plaza Today New Delhi Okhla Floral Decoration Competition and Fruit & Vegetable Carving. In its endeavor to find out more about the culinary roots and culture of India, the event holds a novel competition every year, with Indian Chaat Competition being the new entrant to the series of contests.
The Chief Guest of valedictory function on October 9, Mr. Virag Joshi, President and CEO, Devyani International Limited, enlightened the students with certain guidelines for success. He mentioned, “To be really successful one must keep core values intact. Core values comprise of honesty, ownership, commitment and making one’s parents proud.” Along with Mr. Virag Joshi, The Guest of Honour, Chef Rajeev Janveja, Corporate Chef, The Lemon Tree Hotel Company and Mr. Bhuwan Mohan, Secretary, Shri Banarsidas Chandiwala Sewa Smarak Trust Society and other dignitaries gave awards along with certificates to the winners.
Other notables who graced the occasion were Mr. Bhanu Verma, General Manager, Learning and Development, Old World Hospitality, Mr. Rishab Tandon, HR Manager, Crowne Plaza Today New Delhi Okhla, Ms, Ritika Malhotra, Assistant Training Manager, Crowne Plaza Today New Delhi Okhla, Chef Sudarshan Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla, Chef Basu, Regional Executive Chef Lemon Tree Hotel, Mr. Avinash Sehrawat, GM, Hotel Fortune Grazia, Ghaziabad, Ms. Viniti Bahl, Manager Learning and Development, Taj Mahal Hotel, New Delhi, Ms. Elizabeth George, Assistant Manager Learning and Development, Taj Mahal Hotel, New Delhi, Mr. Vikas Arora, Director, Wishing Hospitality, Mr. Kuldeep Verma, Assistant Training Manager, The Grand, New Delhi, Mr. V. P. Singh, Vice President, Devyani International. The Gala Dinner hosted at the Valedictory Function themed as “STREET FOOD OF INDIA” recreated ambience from Chandni Chowk to Chowpati ki Khao Gali moving on to Kolkata’s Park Street and ending at Nungambakkam’s High Street showcasing some classic dishes such as Aaloo Tikki, Pao Bhaji, Masale Bhaat, Luchhi & Chholar Dal, Idli/ Vada with Sambhar, Doodh Jalebi, Pal Payesam, Mohan Thal and Langcha.
A cash prize of Rs. 5000 along with a trophy sponsored by Eclat Hospitality titled “Eclat Young Talent Award” was given to Ms. Sonika Singh, Student, BCIHMCT by Ms. Deepshikha Srivastava.
BCIHMCT in partnership with COWE - An NGO working for Women Empowerment to encourage Women, gave certificates to the winning “Female” participants. Women chefs at CHE 2015 shall be given direct entry to advance round of "Rasoi Queen" chef competition to be held in November, 2015. The Sponsors for the three day event were Cornitos, Taiga Resorts India, IHG-Crowne Plaza Today New Delhi Okhla, Zone- Solar Sales India, Nestle and R-Pure Premium Spices. Rich’s along with FBE, Amira, King Metal Works, Allied Metal Works and Robust School of Wine Training being the Associate Sponsors; The event was supported by COWE (Gearing Women Power ) and Indian Culinary Forum.
Media Partners for the event were Hospitality Talk, Clean India Journal, Hospitality Biz, Hotels and Restaurants Network, Hotel Connect, Hospitality India, Processed Food Industry, Hospemag, Spiritz.