Banarsidas Chandiwala Institute of Hotel Management and Catering Technology inaugurated the three day mega event - The 15th Chandiwala Hospitality Ensemble on October 19, 2016 at the Institute auditorium to a record crowd of Hospitality Students, Industry Experts, Trade Media and Faculty Members. Such events steer students towards team work, leadership, planning with overall management skills as well as showcasing artistic ability in cultural extravaganzas, for holistic personality development through extracurricular activities.
The National Level Event engaged the budding hospitality professionals in accelerated learning through various competitions namely R-Pure Regional India Culinary Contest, Zone Barwizard Bar Challenge, Chandiwala Dress the Cake Challenge, Taj Hospitality Brain Twister, 45 Minutes Live Rice Culinary Contest, Italian Culinary Challenge, IHG Hotel Facility Planning and Designing Championship Trophy, Maggi Coconut Milk Powder Culinary Challenge, Spicefield Rediscover-Indian Culinary Challenge, Chandiwala Floral Decoration Competition, Chandiwala Fruit & Vegetable Carving. The Chief Guest for Opening Ceremony, Mr. Ranjan Banerjee, General Manager, Crowne Plaza Today Okhla, New Delhi, in his opening remarks emphasized “It is important that Institutions empower students with the knowledge and skills to meet today’s challenges and prepare them to grasp tomorrow’s opportunities.” He stated that events like these ensure students are ready to face the Industry and life ahead. Calling the budding hospitality professionals “The Assets of Hotel Industry”, he encouraged the participating teams to put in their best efforts during the three day mega event.
The Chief Guest for the Closing Ceremony on 21st October Mr. Varun Nigam, Resident Manager, The Taj Mahal Hotel, New Delhi encouraged the students to utilize such events as opportunities for self enhancement and networking. He said, “Whether you have won a medal or not, you are all winners. As college students do not forget to enjoy every moment as these are the golden days of your life.”
Eclat Young Talent Award was given by Ms. Deepshikha Srivastav, Lead Consultant, Eclat Hospitality to Deepak Sati from IHM-Srinagar, for excelling in this event. The award comes with Eclat Membership - giving the winner a career support for life, Eclat Trophy and a Cash Prize of INR 5000/-.
“Daawat-e-Dilli” themed gala dinner hosted at valedictory function on 21st October was an express journey to Purani Dilli where the crowd relished lip smacking, rich and varied cuisine offered by food lovers paradise recreated at BCIHMCT with the taste of whole Delhi in a shahi andaaz, from chaats to shorbas, different types of dishes, salads-&-breads and desserts which included malpua, jalebi, halwa and kulfi.
The various competitions during the event were judged by Chef Pradeep, Corporate Chef, EGO Restaurants; Chef Javed, Sous Chef, Eros Hotel; Chef Sudardshan Bhandari, Executive Chef, Crowne Plaza Today New Delhi Okhla; Mr. Rishabh Tandon, Human Resource Manager Crowne Plaza Today New Delhi Okhla, Mr. Ravi Shankar, Restaurant Manager, Crowne Plaza Today New Delhi Okhla; Mr. Prashant Mehta, Resident Manager, Jaypee Hotel; Mr. Mohit Handa, Restaurant Manager, Taj Mahal Hotel; Chef Avdhesh Bhadauria, Executive Chef, The Fem Residency; Chef Sanjay Agarwal, Managing Partner, Salad Chef; Chef B. Rajesh, Sous Chef, Taj Mahal Hotel; Chef Raghunandan, Chef de Cuisine at The Eros; Chef Servdeep Malhotra, Executive Chef, PVR Bluo, Gurgoan; Chef Prateek Bakshi, Sous Chef, Crowne Plaza Greater Noida; Chef Ayub Salem, Pastry Chef, The Grand; Chef Izhar Ahmed, Sous Chef, Hilton Hotel and Resorts; Chef Ruchit Harneja, Chef De Partie, Taj Mahal Hotel; Ms. Viniti Bahl, Manager, Learning and Development, Taj Hotels Resorts and Palaces; Mr. Chandra Sharma, Chief Engineer, Crowne Plaza Today New Delhi Okhla; Mr. Raj Dhiman, Chief Engineer, Taj Mahal Hotel, New Delhi; Chef Ajay Kumar, Executive Chef, The Lalit; Chef Deepak Malhotra, Culinary Chief Designer, Pullman, Aerocity; Chef Surinder Kumar, Executive Chef, Manala Homes Resorts; Chef Prashant Goel, Executive Sous Chef, Crowne Plaza Greater Noida; Mr. Abhishek Saxena, Training Manager, Radison Blu MBD; Ms. Janet Thadou, Deputy HK, Taj Palace Hotel; Mr. Vivek Mudgal, Housekeeping Manager, J W Marriott; Chef Rajdeep Kapoor, Executive Chef, ITC Sheraton Saket; Tajbar Singh Negi, Horticulture Manager, Eros Hotel; Atul S Mishra, Executive Chef, Royal Plaza, Chef Tenzin Losel, Ched De Cuisine, Eros Hotel and Chef Pawan Uppal, Executive Chef, Old World Hospitality.
The list of winning colleges with first and second positions included IHM Srinagar, AISSMS, Auro University, Regency College, GIHM Hyderabad, Amity University-Jaipur, IHM Shimla, Trinity College, IIHM&CA along with BCIHMCT, the host Institute, which won 5 first positions and 2 second positions respectively. The sponsors for the three day event were Spice Field, Chef’s Art, Crowne Plaza Today New Delhi Okhla, Solar Sales (Zone), R-Pure, Merino and Nestle. The associate sponsors for the event were Food and Biotech Engineers, King Metal Works, Bhagwati Udyog, Allied Metal Works, Korean Cultural Centre and Unifab.
The Event was supported by InterContinental Hotels Group, Indian Culinary Forum as well as Taj Hotels Resorts and Palaces. Media Partners for the event were Hospitality Talk, Hospitality Biz, Hotels and Restaurant Network, Clean India Journal, Hotel Connect, Processed Food Industry, Hospemag - The Hospitality e Magazine and thehoteltimes.in.
CHE 2016 saw 20 hospitality colleges from across the country vying for the top position in the scheduled competitions during the three days. More than 500 food enthusiasts attended the award ceremony, which culminated in trophy presentations to all winners and presentations of certificates for participation. The participants honed techniques, skills and talent, for improved efficiency in various hospitality fields which is vital to the growth of Tourism and Hospitality sector. The competition provided an experiential learning opportunity to rising entrepreneurs looking to make their mark on hospitality Industry.