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ITC Maurya wins National Selections to represent India at Bocuse d'Or Asia 2010:

Bocuse d’Or – Most prestigious Awards for Chefs

The first National Selection of Team India for Bocuse d’Or Asia gathered 12 teams representing leading hotels and restaurants from across the country on 13th and 14th December 2009 at the The Ashok, New Delhi. Bocuse d'Or, regarded as the most prestigious award for chefs in the world and sometimes seen as the unofficial world championship for chefs was born, a contest after the spirit of “Culinary Olympiads". Everything is performed "live", a great Cuisine show.

Paul Bocuse – Creator “Bocuse d’Or”

Bocuse is one of the founders of a style of cooking which came to be called 'nouvelle cuisine'. Born into a long line of father-son chef teams, Paul Bocuse is arguably one of the most famous French chefs of the 20th century. He received a third Michelin star in 1965 for his bistro near Lyon. The Bocuse franchise consists of at least a dozen spin-off restaurants, scores of cookbooks, an international cooking competition "Bocuse d'Or",

Hosted by the country’s premier culinary body, The Indian Federation of Culinary Associations (IFCA) and the Indian Culinary Forum, this event marks the beginning of India’s culinary steps to Bocuse d’Or Asia 2010, to be held from 17-19th of March 2010 at Pudong Expo in Shanghai, China, a Part Of Gourmet World Shanghai Trade Show. And leading from here to the Bocuse d’Or World Finals in Lyons, France which is to be held during Sirha, the International Restaurant Hotel and Food Trade Exhibition (24th-28th of January 2011). Speaking on the occasion, Pradeep Gopalan, Director – Hospitality First said, “It is a proud moment for us to be involved with the culinary fraternity at such a platform for talent selection for an international event. It only reaffirms our long standing relationship with the Indian Federation Culinary Associations”

The objective of the national selections is to enable Chefs from India satisfy the criteria for participation to compete against each other in order to determine the official candidate who will represent India at the Bocuse d'Or Asia Challenge. The 12 teams that participated were from Ai, Crown Plaza Surya, The Park, Sheraton, New Delhi, Olive Bar & Kitchen, The Claridges, Dish Hospitality – Mumbai, ITC Sonar – Kolkatta, The Oberoi.DLF Recreational Foundation, Radisson MBD and ITC Maurya.

The chefs had 4 hrs to prepare a recipe based on the Halibut Fish (Norwegian Salmon). The dishes were then presented before a 14 member jury.

The competition was conducted under the aegis of IFCA with Chef Manjit S Gill, President – Indian Federation of Culinary Associations himself in the driver’s seat. The event was judged by industry’s most prestigious chefs and luminaries from the culinary world: M S Gupta,Shaju Zacharia,Bakshish Dean, Rajesh Variyath, Sabhyasachi Gorai,Manisha Bhasin, Rajkamal Chopra,Ravi Saxena,Devraj Halder,Sireesh Saxena,Rajiv Chopra,Pradhan,Keshi Nisudan,J S Uppal,Vicky Ratnani, Ramesh Javvaji and Sudip Bose

Amidst a toughly fought competition, Chef Shivneet Pohoja emerged the winner; he wins an all paid trip to participate in Bocuse d'Or Asia 2010, Pudong, Shanghai, China plus a trophy. The Prize money of 10000 Euros awaits him at the Asian rounds. The achievement confirms him as one of the best Indian chefs today and entitles him to represent India at the 2010 Bocuse d’Or Asia to be held in Pudong, Shanghai, China.

The first runner , Siddharth Vadhavkar, Dish Hospitality – Mumbai received a Cash Prize of Rs. 15,000/- plus Trophy and the Second runner up Vikram Channa, Olive Bar & Kitchen won a Cash Prize of Rs. 10,000/- plus Trophy.

A citation for Best Assistant was awarded to Diwakar Balodi from The Oberoi, Delhi.

Summing up, Chef Gill, President, IFCA says “It is a matter of great pride and honour for the Team India winner to participate in this Professional Top contest, and I am sure that the winning team will definitely be among the top three winners at Bocuse d’Or Asia 2010”.

The event was actively partnered by Catch Spices as Presenting Partner, Convotherm as the Kitchen Equipment, Resources International as the Halibut Fish partner and The Ashok as the Hospitality Partner.

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	ITC Maurya wins National Selections to represent India at Bocuse d'Or Asia 2010: Bocuse d’Or – Most prestigious Awards for Chefs The first National Selection of Team India for Bocuse d’Or Asia gathered 12 teams representing leading hotels and restaurants from across the country on 13th and 14th December 2009 at the The Ashok, New Delhi. Bocuse d'Or, regarded as the most prestigious award for chefs in the world and sometimes seen as the unofficial world championship for chefs was born, a contest after the spirit of “Culinary Olympiads". Everything is performed "live", a great Cuisine show. Paul Bocuse – Creator “Bocuse d’Or” Bocuse is one of the founders of a style of cooking which came to be called 'nouvelle cuisine'. Born into a long line of father-son chef teams, Paul Bocuse is arguably one of the most famous French chefs of the 20th century. He received a third Michelin star in 1965 for his bistro near Lyon. The Bocuse franchise consists of at least a dozen spin-off restaurants, scores of cookbooks, an international cooking competition "Bocuse d'Or", Hosted by the country’s premier culinary body, The Indian Federation of Culinary Associations (IFCA) and the Indian Culinary Forum, this event marks the beginning of India’s culinary steps to Bocuse d’Or Asia 2010, to be held from 17-19th of March 2010 at Pudong Expo in Shanghai, China, a Part Of Gourmet World Shanghai Trade Show. And leading from here to the Bocuse d’Or World Finals in Lyons, France which is to be held during Sirha, the International Restaurant Hotel and Food Trade Exhibition (24th-28th of January 2011). Speaking on the occasion, Pradeep Gopalan, Director – Hospitality First said, “It is a proud moment for us to be involved with the culinary fraternity at such a platform for talent selection for an international event. It only reaffirms our long standing relationship with the Indian Federation Culinary Associations” The objective of the national selections is to enable Chefs from India satisfy the criteria for participation to compete against each other in order to determine the official candidate who will represent India at the Bocuse d'Or Asia Challenge. The 12 teams that participated were from Ai, Crown Plaza Surya, The Park, Sheraton, New Delhi, Olive Bar & Kitchen, The Claridges, Dish Hospitality – Mumbai, ITC Sonar – Kolkatta, The Oberoi.DLF Recreational Foundation, Radisson MBD and ITC Maurya. The chefs had 4 hrs to prepare a recipe based on the Halibut Fish (Norwegian Salmon). The dishes were then presented before a 14 member jury. The competition was conducted under the aegis of IFCA with Chef Manjit S Gill, President – Indian Federation of Culinary Associations himself in the driver’s seat. The event was judged by industry’s most prestigious chefs and luminaries from the culinary world: M S Gupta,Shaju Zacharia,Bakshish Dean, Rajesh Variyath, Sabhyasachi Gorai,Manisha Bhasin, Rajkamal Chopra,Ravi Saxena,Devraj Halder,Sireesh Saxena,Rajiv Chopra,Pradhan,Keshi Nisudan,J S Uppal,Vicky Ratnani, Ramesh Javvaji and Sudip Bose Amidst a toughly fought competition, Chef Shivneet Pohoja emerged the winner; he wins an all paid trip to participate in Bocuse d'Or Asia 2010, Pudong, Shanghai, China plus a trophy. The Prize money of 10000 Euros awaits him at the Asian rounds. The achievement confirms him as one of the best Indian chefs today and entitles him to represent India at the 2010 Bocuse d’Or Asia to be held in Pudong, Shanghai, China. The first runner , Siddharth Vadhavkar, Dish Hospitality – Mumbai received a Cash Prize of Rs. 15,000/- plus Trophy and the Second runner up Vikram Channa, Olive Bar & Kitchen won a Cash Prize of Rs. 10,000/- plus Trophy. A citation for Best Assistant was awarded to Diwakar Balodi from The Oberoi, Delhi. Summing up, Chef Gill, President, IFCA says “It is a matter of great pride and honour for the Team India winner to participate in this Professional Top contest, and I am sure that the winning team will definitely be among the top three winners at Bocuse d’Or Asia 2010”. The event was actively partnered by Catch Spices as Presenting Partner, Convotherm as the Kitchen Equipment, Resources International as the Halibut Fish partner and The Ashok as the Hospitality Partner.