This year the show stopping culinary event had a panel of 16 national and 4 international judges, mandated by the World Association of Chefs Societies (WACS) and over 150 chefs competed for gold, silver, bronze and some very special sponsored awards.

The four days of the challenge showcased one of the most eclectic displays of culinary talent and artistry from the finest hotels in the country. Medals and mementos were awarded to winners in different categories; three-tier wedding cakes, bakery and pastry showpieces, desserts, butter and margarine sculptures, plated appetizers, three course set menus, live cooking, cocktail and mocktail competitions.

All in all 59 winners were honored at a grand awards ceremony held at The Ashok Hotel, New Delhi on 14 March, 2008. Dr Sheela Bhide, CMD, India Trade Promotion Organisation (ITPO) presided over the event as the Chief Guest and Mr. Anil Bhandari, Ex -Managing Director, Travel House was the Guest of Honour.

Sponsored categories like the Custom Culinary 'True Taste Challenge' Award saw the winning team walk away with a three day fully paid trip to Dubai to attend the Custom Culinary Global Chefs Meet in May and the 'Tilda Innovation in Rice Award' winner won a two-day sponsored trip to Singapore to attend the Food and Hotel Asia Trade show in April. Le Meridien, New Delhi walked away with the Culinary Art India 2008 Team Trophy. Speaking on the occasion, Pradeep Gopalan, Director, Hospitality First, organizers of Culinary Art India 2008, reasoned how this special event was critical and integral to the success of a truly international show like AAHAR, besides setting a professional platform for nurturing and showcasing all round culinary excellence. Speaking at the Awards Ceremony, Dr Sheela Bhide said, in response to the demands of Chef Davinder Kumar, President, Indian Culinary Forum and the success of the event, hat tITPO will allot additional space for culinary competition from 2009, onwards.

P Soundararajan, General Secretary, Indian Federation of Culinary Associations (IFCA), Chief Judge of Culinary Art India opined that there is a need to upgrade the Indian culinary competition standards to match with international standards.

According to Chef Soundararajan, Indian chefs need to combine technology, skill and knowledge, to take such competitions to World Association of Chefs Societies' (WACS) set standards.

The event was supported by Leading Indian and many international food service and hospitality companies, likr Tilda Rice, Bohemian Crystal Co (I) Ltd, Dabur India, Californian Prune Board, MaidoIndia, Custom Culinary and Continental Equipment. Industry associations supporting the event were ARCHII and HOTREMAI and the MOFPI.