Daijiworld Media Network – Udupi
Udupi, Oct 23: The week-long celebration of International Chef’s Day and World Bread Day by Welcomgroup Graduate School of Hotel Administration (WGSHA) and Welcomegroup Academy of Culinary Arts (WACA) came to an end with a valedictory function on Monday October 22.
Chef Rakesh Singh Anand, a 15th course WGSHA alumni and Michelin star chef presided over the function.
Inspired by the Indian Federation of Culinary Associations (IFCA) and the World Association of Chef Societies (WACS), the students made elaborate arrangements to celebrate the occasion by hosting an array of culinary activities to raise funds for charity. An amount of Rs 10,000 was given to Asha Nilaya. The theme for the week-long event was, ‘Feed the Planet’.
The week started with a mini seminar led by Gurudath Kamath who spoke about food styling and photography. He explained on how a simple photograph can tell great stories of food. A preliminary culinary quiz round and an exhilarating chef competition was also held. ‘Go Local’ was the theme for the chef competition. Participants had to source local ingredients from local stores and farmers for their dish.
On the next day, the culinary quiz saw fierce competition with very different and exciting rounds comprising of taste test, identification of tools, food sociology and anthropology. The poster and collage competition was held and it was witnessed by creative minds putting together artistic ideas appropriate to the theme.
Cooking demonstrations were held on October 17 and 18, creating awareness on different kinds of food and the methods of cooking. Chocolate making, Indian cuisine, baking and patisserie and continental cuisine were on the menu. Student volunteers and faculty assisted the participants in their gourmet creations.
The creative writing competition held on the occasion encouraged resourceful writers to imaginatively script thoughtful work and share their thoughts on what it means to feed the planet.
On October 20, Manipalites got a taste of food from around the country. Northeasties offered Momos and Aloo Dum, Bengal- Jhal Muri, Matarsutir and Kati Rolls. The Dehliites served a variety of chats.
From Awadhi India, delicious kebabs were on sale and Biharies offered Litti Choka, Pitta and Pooa and Rabri. Goa came up with Sanna and Sorpotel, Galina Cafreal and croquettes and Jiger Danda, Kothu Parata, Kulipuniyaram and assortment of Dosas from South India. The bakery stall celebrated Bread Day by putting up wide varieties of breads and pastries.
On Monday, the program ended with Michelin star chef Rakesh Anand giving away the prizes.
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