5th Edition of the SICA Culinary Competition & Exhibition ...

Event Manual &Rule Book 2018

For Classes 1-13, 16-18

23rd, 24th & 25th August, 2018 at Hall No.3, Chennai Trade Centre

Grand Award Ceremony

26th August, 2018 at Ramada Plaza, Guindy, Chennai

Last date for registration:

Live Competitions - Classes 14 & 15

4th August, 2018 before 6.00 pm

Classes 1-13, 16-18

18th August, 2018 before 6.00 pm

Date & Venue:

Live Competition - Class 14

8th August, 2018 at IHM, Tharamani, Chennai

Practical Asian Cooking - Live - Class 15

9th August 2018 at Vels Institute of Hotel Management,

Pallavaram, Chennai

5th Edition of the SICA CulinaryCompetition & Exhibition 2018,India's first WACS endorsedNational Competition. (On the sidelines of Trade Centre, Chennai)

THE INTERNATIONAL FOOD & HOSPITALITY FAIR

presents

Live CompetitionVenue Partners

WorkshopVenue Partners

Uniform Partner Supported By

Associate Partners Hospitality Partner

Co-partners

Media Partner

Seminar Partners Gift Partner Trophy Partner

Dear Patron,

On behalf of the Executive Committee and Organising Committee Members of SICA, we welcome you to India’s largest and 5th edition of the SICA Culinary Competition & Exhibition 2018 to be held at Chennai Trade Centre between August 23rd and 25th, 2018.

The South India Chef’s Association is a fraternity of culinary professionals representing the finest hotels, restaurants and culinary institutions in South India. The primary objective of the culinary contest is to provide a dynamic and recognised platform for culinary professionals in India to display their individual and collective skills and showcase our local creative culinary talent to the rest of the world.

As you all are geared up for the competition, we are happy to present our Event Manual to give you a complete idea about the event and to educate you about the rules and regulations of the various culinary competitions.

This booklet is meant to serve as a single-point source of understanding of the event, rules and regulations, eligibility criteria, contact information for SICA committee members and a brief recap of 2016 event.

We have also outlined a detailed ‘Code of Conduct’ to be followed by participants during the contest. We have developed this Code of Conduct by taking cues from the code of conduct recommended by WACS and IFCA.

SICA is coordinating with IFCA to rope in international and national jury to judge the competitions.

To add further excitement to the keenly contested competition, another category - Dress the Cake (Class 16) has been included this year.

The Live Competition is scheduled to be held on 8th & 9th August, 2018. The application form for the competition is also available with this Event Manual.

This year, the grand award ceremony is scheduled to be held on Sunday 26th August, 2018 at Ramada Plaza, Guindy, Chennai.

We once again welcome you to the keenly awaited SICA Culinary Competition and Exhibition 2018.

We look forward to meeting you. Happy Reading!

For the South India Chef’s Association,

Dr Chef Soundararajan Chef Jugesh Arora Chef Sheetharam Prasaad Chef Elango Rajendran

President Mentor President General Secretary Advisory Council Member

3 | Event Manual & Rule Book 2018

ChefsSpeak

SICA is on a mission to raise culinary standards across the country and

as part of this mandate, we present the 5th edition of SICA Culinary

Competition & Exhibition 2018. This is a wonderful platform for young

chefs to gain exposure and learn from the best minds in the industry.

India's first WACS endorsed National Competition, the SICA Culinary

Competition & Exhibition 2018 is unique in its ability to bring together

chefs from India and across the world under one roof. Here’s a

priceless opportunity for our young participants to meet, mingle with

and learn from eminent and peer chefs they make their mark on the

culinary world. All the best!

We all have a fire burning within us. Be it dreams or ambitions. We

hope that this 5th edition of the SICA Culinary Competition &

Exhibition 2018 will fan the flames for the young talents amidst us.

Good luck to each one of you!

At SICA, we strive to raise the bar in culinary standards and showcase

India to be at par with the world. This 5th edition of the SICA Culinary

Competition & Exhibition 2018 is sure to reveal some exciting new talent

and be a learning experience for junior and senior culinary professionals

alike.Chef Manjit Singh Gill

President, IFCA

Dr. Chef Soundararajan. PGeneral Secretary, IFCA

Chef Jugesh Arora President, SICA

Chef Sheetharam PraasadGeneral Secretary, SICA

India Trade Promotion Organisation (ITPO), a Govt. of India Enterprise and Tamil Nadu Trade Promotion Organisation (TNTPO) are jointly organising 11th Regional Edition of Aahar - The International Food Fair 2018, Chennai from August 23rd-25th, 2018 at Chennai Trade Centre, Nandambakkam, Chennai.

The 'AAHAR INTERNATIONAL FOOD FAIR 2018, CHENNAI’ is conceived to provide an excellent platform for food products, processed food, hotel & restaurant, equipment & supplies, packaging sector, refrigeration sector, kitchen equipments and machinery makers, related technologies & service providers and government departments to showcase the latest innovations in the food and allied sectors for enhanced business interactions and transactions.

The three-day exhibition (August 23rd to 25th, 2018) will showcase an extensive range of food and food processing equipment, health food, ice cream machines, new soft drinks, kitchen bowls and appliances and many more. The range of food equipment will range from small table tops to big space consuming kitchen equipment & machinery. One can also come across items like small pickle bottles to the latest variety of liquor and big store devices.

AAHAR Chennai has been growing in scale and stature year on year and this year it is going to be even bigger, grander and better. This keenly awaited industry-focused event has healthy participation from organisations in India and across Asia.

India Trade Promotion Organization

(A government of India Enterprise)

Introductionto AAHAR

InternationalFood Fair

2018Chennai

South India Chef’s Association (SICA) is organising its 5th edition of SICA Culinary Competition and

Exhibition 2018 on the sidelines of the regional edition of AAHAR International Food Fair 2018,

Chennai at the Chennai Trade Centre from the 23rd to 25th August, 2018. This event is supported by

ITPO (India Trade Promotion Organisation) and TNTPO (Tamil Nadu Trade Promotion Organisation).

South India Chef’s Association (SICA) is a non-profit, apolitical organisation of culinary professionals

from across South India and is proud member of Indian Federation of Culinary Associations (IFCA)

and World Association of Chefs Societies (WACS).

SICA’s charter is to drive awareness on culinary skills and nurture culinary excellence among culinary

professionals in South India. The primary objective of SICA Culinary Competition and Exhibition 2018

is to establish a professional platform where culinary professionals in South India can display their

individual and collective skills, creative talent, learn and share best practices, partner and network in

a purely collaborative environment.

On display during this 3-day event will be some of the finest culinary delights presented by

individuals and teams from all the leading hotels and restaurants around the country.

This event aims to:

- Assist in pre-selecting the culinary teams in India for global representation.

- Elevate the stature and status of the chefs and the junior chefs and apprentices in India.

- Ignite creativity and interest in culinary art.

- Launch a platform for learning among the chef fraternity around the world.

- Create opportunities for the chefs to grow in the culinary field.


Some Past events by SICA• SICA and Nestle Young Star Chef Competition, November 2000

• SICA and Nestle Young Star Chef Competition, September 2001

• SICA and Nestle Young Star Chef Competition, October 2002

• Great India Culinary Challenge, January 2005, 2006

• Chef Amudhupadai 2006 & 2007

• Chef Nallamudhu 2007

• Soya Recipe Competition 2007

• IFCA Southern Region Culinary Challenge and Exhibition, 2008

• Tamil Unavuthiruvila (Chennai Sangamam) 2008 & 2009

• Hans Bueschkens Culinary Challenge for Juniors, 2009

• SICA Culinary Competition and Exhibition 2012

• International Chefs day 2013, 2014 & 2015


• Raw Food Workshop 2014

• Dr. Chef Rick’s Culinary Workshop 2015

• Sous Vide & Molecular Gastronomy Workshop 2015

• Chefs Connect, AGM 2016

• Food Hospitality World 2016, Bangalore

• SICA Pastry & Hot Plate Presentation Workshop 2016


• Modernist Workshop 2016, Lavasa

• Koodivilaiyadu 2017 - 6th Jannuary

• Beyond Chocolate Workshop 2017


• India Food Expo 2017

• SICA Europe Culinary Tour 2017

• International Chefs Day 2017

• Koodivilaiyadu 2017 - 24th November

• Launch of Kerala Chapter 2017

• Organics and Millets 2018 International Trade Fair -

‘#ProMillets’- The Millet Product Display Challenge

• Fundamentals of Hot & Cold Culinary Preparation 2018

• Sports Day for the Differently Abled Children 2018

• Modernised Cuisine Workshop 2018 - Kerala Chapter


• Pastry Art & Hot Plate Workshop 2018

Chef Dimuthu KumarasingheSri Lanka

Chef Eric LowSingapore

Chef Thomas A. GuglerSaudi Arabia

Chef John SloaneNew Zealand

Chef Mougam PareatumbeeMauritius

Chef Gerard MendisSrilanka

Chef Eric WongSingapore

Chef Jesunesan MariyanaygamSri Lanka

Chef Madhawa WeerabaddhanaSri Lanka

Chef Walter ButtiSwitzerland

Chef Alan Palmer Switzerland

Chef Mooroogun CoopenMauritius

SICA Culinary Competition and Exhibition 2018 - Event Highlights• The 5th Edition of India’s largest and most sought-after biennial culinary competition

• The largest gathering of food and beverage industry professionals – executive chefs, F&B managers, general managers, academicians, kitchen equipment manufacturers, technocrats and culinary journalists

• Indian Federation of Culinary Associations (IFCA) approved competitions

• World Association of Chefs Societies (WACS) approved international jury to judge the competitions

• 850 chefs from leading hotels are expected to participate in the culinary competitions

• SICA Chefs Lounge – an opportunity to socially engage with specially invited decision makers and leading chefs

• Live Culinary Challenge contest for senior and apprentice chefs

• Purchase Managers Forum, a seminar organised for general managers, F&B managers and decision makers of leading hotels for effective knowledge sharing and understanding of best practices

• An exhaustive media plan has been put in place to ensure coverage across print, online and electronic media to catapult SICA Culinary Competition and Exhibition 2018 into a national event. The event will also be taken to the global platform through WACS member countries

• Grand Award Ceremony to felicitate competition winners, senior chefs, international jury members and sponsors

International Jury Members

South India Chef’s Association (SICA) – A proud member of IFCASouth India Chef’s Association is a fraternity of culinary professionals representing the finest hotels, restaurants and culinary institutions in South India. SICA was founded in August 1998 in Chennai by chefs from reputed hotels.

It is an independent, apolitical, voluntary and non-profitable body of culinary professionals from varied backgrounds and specialties. SICA is a proud member of Indian Federation of Culinary Association (IFCA) and World Association of Chefs Societies (WACS)

IFCA is a National member of the World Association of Chefs Societies (WACS), the apex body of culinary professionals with over 10 million members from all over the world. It is considered to be the UN of the culinary profession and is recognised by 103 countries. IFCA is the proud recipient of ‘Global Communication Award’ from the World Association of Chefs Societies.

Objectives

• To promote goodwill.

• To contribute to the welfare of society.

• To exchange ideas and spread co-operation amongst the fraternity.

• To raise the standards of culinary trade

• To develop the art of fine cooking.

• To promote local cuisine.

SICA Board

President Mentor Dr. Chef Soundararajan. P Corporate Executive Chef, Mahindra Holidays & Resorts India Ltd. General Secretary, IFCA

President Chef Jugesh Arora Consultant, chefarora.com

Vice President Mr. Bennet(Tamil Nadu) Director, School of Hotel & Catering Management, Vels University

Vice President Chef Kasi Viswanathan(Karnataka) Executive Chef, Radisson Blu Atria Bengaluru

Vice President Chef Ramu Butler(Kerala) Chef and Restaurateur, Baywatch Suits

General Secreatary Chef Sheetharam Prasaad N Corporate Executive Chef, GRT Hotels & Resorts

Joint Secretary Chef Hushmoin Patell Executive Chef, Travel Food Services, Chennai

Treasurer Chef Mohana Krishnan AK General Manager - Food-R&D, The Savera

Joint Treasurer Chef Ashok Kumar Executive Chef, Poovar Island Resort

Advisory Council Chef Elango Rajendran General Manager, Radisson Blu Resort Temple Bay, Mamallapuram Executive Committee Member, IFCA

SICA Executive Committee

Chef Praveen AnandExecutive Chef, ITC Grand Chola Hotel, Chennai

Chef Litwin Shanjit. AExecutive Chef, The Raintree Hotel Anna Salai, Chennai

Chef Jafar AliExecutive Chef, Taj Gateway Hotel, Chennai

Chef Achal AggarwalExecutive Chef, Hilton Hotels & Resorts, Chennai

Chef Selladurai. PExecutive Chef, Vinnca Hotels and Resorts, Ooty

Skill Development Committee

Chef Mark CrockerConsultantDr. MGR Educational & Research Institute, UniversityHotel Management Department

Chef Umasankar DhanapalMarket Training Manager - South, Sapphire Foods India Pvt. Ltd.

Chef Abhiram GonaExecutive Chef, Radission Blu Hotel GRT Chennai

Chef Raj Mohan. M.SHOD, G.T.N Arts College (Autonomous)

Event Committee

Chef Vijayakumar. VF&B Director, Radisson Blu Resort Temple Bay, Mamallapuram

Chef Padmanabhan AnandCorporate Executive Chef, MRG Hospitality & Infrastructure, Bangalore

Chef Muruganandam. GCorporate Chef, Sangam Hotels

Chief Co-ordinator (Junior Forum) & Election Officer

Chef Kannan NChef Consultant

SOUTH INDIA CHEF’S ASSOCIATION SECRETARIAT

Parthiban. EExecutive OfficerOld No. 23 / New No. 47, East 1st Main Road, Shenoy Nagar, Chennai-600 030, Tamil Nadu, India.Mobile : +91 98417 48388 | e-mail: [email protected] Website: www.sica.co.in /SouthIndiaChefsAssociation

1. Individual Competition

Open to any professional chef of a restaurant, hotel, confectionery or catering organisation. Recipe to be forwarded along with the exhibit. For all displayed exhibits (Artistic Pastry Showpiece, Butter Sculptures, Fruit & Vegetable Carving) a theme or name must be given. All displays must be ready by 9.00 a.m. when judging begins. Clearance of exhibits is between 4.00 p.m. and 5.00 p.m.

2. Practical Cooking Competition

This category is open to any professional chef of a restaurant, hotel or catering organisation.

3. Apprentice Competition

This category is open to students or apprentices from a recognized hotel, hotel school/institute who are 25 years or below as of 20th August 2018. A letter will be required from the management of the hotelschool / institute verifying the above. This letter must be submitted together with the entry form before the closing date. Recipes must be given on the day of competition along with the exhibit.

4. Cocktail / Mocktail Competition

This category is open to any bartender working in a recognised hotel / restaurant / bar. A set of 2 recipes must be given on the day of the competition.

5. Table Cover Display / Layout Contest for 2 persons including wine glasses

The cover set-up must include table cloth, napkin folding, chinaware, cutlery, glassware, centre piecee.g. candle stand/bud vase/cruet set etc. for 2 persons for three-course menu (Indian / Western) including wines. Appropriate menu card should be displayed for which the set up is done. Tables, chairs and appropriate accessories to be brought by the participant and table to be arranged by the respective participants.

6. The Culinary Team Challenge - Edible Buffet

Open to teams from hotels, restaurants, culinary institutions, airlines or catering organisations. Each team must have 1 team captain, 2 chefs, 1 steward and 1 pastry chef. A manager may accompany the team. He/She can help set up the menu at the hall.

Each team will prepare a buffet for 15 persons to be served as a buffet - in café setting, along the lines of outside catering. The required number of tables and other props to be arranged by the participating team.

7. Best creation out of waste

This category is open to bonafide students from reputed catering colleges and housekeeping staff of any hotel from Tamil Nadu.

8. Towel Art Competition

This category is open to any bonafide associate from Housekeeper in a recognised hotel.

COMPETITIONCATEGORIES


DISPLAY CLASSES

Individual Artistic Display

Class 1: Three-Tier Wedding CakeClass 2: Artistic Pastry ShowpieceClass 3: Artistic Bakery ShowpieceClass 4: Fruit & Vegetable CarvingClass 5: Butter / Margarine Sculpture

Individual Cold Display

Class 6: Plated AppetizersClass 7: Petit Fours or PralinesClass 8: Three-Course Set Dinner MenuClass 9: DessertsClass 10: Authentic Indian Regional Cuisine

Class 11: Cocktail / Mocktail CompetitionClass 12: The Culinary Team Challenge - Buffet CompetitionClass 13: Table Cover Layout / Display Contest for 2 guests including wine glassesClass 17: Best creation out of wasteClass 18: Towel Art Competition

Live Contest Category

Class 14: Live CompetitionClass 15: Practical Asian Cooking Class 16: Dress The Cake - Live

COMPETITION REQUIREMENTS

CLASS 1: THREE– TIER WEDDING CAKE1. In this class, all the 3 tiers must be used to incorporate a wedding design

2. The bottom tier must be edible

3. The cake should be entirely decorated by hand with the exception of pillars

4. All decorations except pillars and cake stand bases must be edible

5. Wires for stems of flowers will not be permitted

6. A section of the finished cake must be cut for inspection by the judges

7. The cake structure should not exceed 3 tiers

8. The allocated space for display is one table of size 4 Ft x 2 Ft. The participants must use table cloth

9. The recipes must be forwarded along with the exhibit

10. Assembly and setup is to be executed within a time limit of 1 hour

CLASS 2: ARTISTIC PASTRY SHOW PIECE(A CONCEPT TO INCLUDE IN THE SPECIFIED SPACE)

1. The display exhibit must have a theme or name

2. In this class, it is required to display the showpiece of pastillage, marzipan, chocolate, sugar croquant. The choice is given to the participant

3. Frames, wires, supports and moulds will not be permitted

4. The allocated space for display is one table of size 4 Ft x 2 Ft. The participants must use table cloth. The exhibits removed before the specified time will be disqualified.

5. Assembly and set-up is to be executed within a time limit of 1 hour

CLASS 3: ARTISTIC BAKERY SHOWPIECE1. In this class, it is required to display a total of 6 types of bread

as specified below.

2. 1 bread loaf (Max 500g each),1 Health bread (Max 500g each)

3. 2 types of bread rolls (6 pieces each), 2 breakfast bakery items (6 pieces each)

4. One slice of each loaf must be cut for the judge’s inspection

5. An edible centre piece made up of salt or bread dough must be displayed and will be judged as a part of the display

6. The allocated space for display is one table of size 4 Ft x 2 Ft. The participants must use table cloth

7. The recipes must accompany the exhibits


CLASS 4: FRUIT AND VEGETABLE CARVINGReporting time is 8 am. (only for this class)

1. In this class it is required for the participant to execute a free-style, practical exhibit within 3 hours

2. Pre-slicing, carving or any kind of preparation of fruits and vegetables before the competition begins will not be permitted

3. The work station space will be allocated

4. The display exhibit must have a theme or name

5. The allocated space for display is one (1) table of size 4 Ft x 2 Ft.The participants must use table cloth

6. Exhibits must be displayed upon completion of practical work and can be removed after 6.30 pm on the day of competition

CLASS 5: BUTTER / MARGARINE SCULPTURE1. In this class the participant is required to display a model of his own choice.

Supporting frames are permitted on the condition that they are not exposed

2. The exhibits must complement the food display on a buffet table

3. The allocated space for display is one (1) table of size 4 Ft x 2 Ft. The participants must use table cloth

4. The display exhibit must be given a name or theme

5. Exhibits must be displayed upon completion of practical work and can be removed after 6.30 pm on the day of competition. Any exhibit removed before this period will be disqualified


CLASS 6: PLATED APPETIZERS1. Two plates of different appetizers must be presented (1 non vegetarian and

1 vegetarian)

2. This class must consist of different appetizers, (HOT OR COLD): to be displayed cold, each plate for one person suitable for a-la-carte service

3. The allocated space for display is one (1) table of size 4 Ft x 2 Ft.The participants must use table cloth to cover

4. Recipes must be forwarded along with the exhibit



CLASS 7: PETIT FOURS OR PRALINES1. This class must consist of 6 varieties of 6 pieces of petit fours or pralines (i.e. a

total of 36 pieces), suitable for service in a fine dining restaurant

2. Practical and up-to-date presentation is required

3. No moulds are allowed

4. Showpieces are allowed but will not be taken into consideration when judging


6. Recipes must be forwarded along with the exhibit

7. An extra plate of 1 piece of each type (ie. 6 pieces), identical to those presented must be provided for tasting


CLASS 8: THREE-COURSE SET DINNER MENU1. This class consists of a cold appetizer, hot main course with appropriate

garnishing/accompaniments and a dessert.

2. The recipes must be prepared in advance and presented cold for 1 person. The menu composition will also be evaluated


4. Recipes to be forwarded along with the exhibit


CLASS 9: DESSERTS1. In this class, it is required to display 3 types of desserts for one cover, each

suitable and practical for a-la-carte service in a fine dining restaurant

2. The presentation should be up to date


4. The recipes must be forwarded along with the exhibit


CLASS 10: AUTHENTIC INDIAN REGIONAL CUISINE1. This class requires the competitor to prepare and present the following in a

traditional Indian preparation

2. They must prepare one portion of each dish

3. There must be at least 7 items with 1 vegetable, 1 fish, 1 mutton, 1 chicken item, 1 Indian bread, 1 rice preparation and 1 dessert

4. The allocated space for display is 2 tables of size 4 Ft x 2 Ft. The participants must use table cloth


6. Accompaniments and condiments of the competitors own choice

CLASS 11: COCKTAIL / MOCKTAIL COMPETITION1. In this class, participants should produce 1 cocktail and 1 mocktail each of two (2) portions within a duration of 15 minutes

2. One portion of cocktail and mocktail must be garnished for presentation and the other must be served in 3 small glassesof each for tasting.

3. The maximum number of ingredients that can be used will be limited to 5. This number will include “dashes” &“drops”

4. The drink must not exceed 60ml of alcoholic beverage

5. The participant must bring all beverages and garnishes, glassware and necessary equipment

6. The recipe of the cocktail/mocktail must be forwarded along with the exhibit

7. NO LOGOS OR ANY SUCH IDENTIFICATION MARKS OF THE HOTEL OF THE PARTICIPANTS ARE ALLOWED TO BE DISPLAYED IN ANY OF THE LIVE PRESENTATIONS

8. Organisers reserve the right to disqualify any participant who does not obey the rules specified

9. The allocated space for display is one (1) table of size 4 Ft x 1.5 Ft. The participants must use table cloth

CLASS 12: THE CULINARY TEAM CHALLENGEEdible BuffetOpen to teams from hotels, restaurants, culinary institutions, airlines or catering organisations. Each team must comprise 1 team captain, 2 chefs, 1 steward and 1 pastry chef. A manager may accompany the team. He/She can help set up the menu at the hall.Each team will prepare a buffet for 15 persons to be served in a café setting, along the line of outside catering.

The buffet must include the following:

1. 2 salads, modern freestyle

2. 6 hot and cold appetizers (out of which at least one chicken and one fish dish should be present)

3. 4 freestyle desserts

4. 2 different cakes, freestyle

5. A bread display (6 varieties)

Menu has to include appropriate dressings, sauces and condiments. (No aspic must be used)

3 portions of each buffet item must be prepared separately for judges’ tasting. These are not to be displayed on the table.Buffet will be judged on innovation and presentation. A theme has to be incorporated.

Teams must do all the preparations only from 10.00 am on the day before the competition date. All food items must be prepared in the teams’ respective establishments as close to the serving time as possible.

The buffet has to be set up on the table in the hall exactly from 11.30 am -12.30 pm on the scheduled competition day. Set-up is not allowed earlier so as to maintain the highest standard of hygiene and food freshness for human consumption. Judges will make 2 unannounced visits during the set up. Hygiene is paramount.

Maximum of 8 tables can be brought by the participating team. Participants can use any number within this limit.The Draping/Skirting must be provided by the teams, no replacements of the tables are allowed. Dressing of tables may be done from 9.00 am onwards.

Teams must bring their own raisers, centre pieces and other decorative items to enhance their displays, as well as serving chinaware, serving utensils, beverages and water. Teams have freedom of choice for serving methods – either all portions in one large receptacle, or set out in a number of smaller receptacles. All buffet items for the stipulated 15 persons are to be set on the table at one time, as a complete buffet. No replenishment is allowed.


A buffet menu must be placed on the table.

COMPETITION SCHEDULE

Table Set-up 10.00 am – 11.30 am

Buffet Set-up 11.30 am – 12.00 pm

Judges’ Tasting & Viewing 12.30 pm – 01.00 pm

Press Viewing 01.00 pm – 01.30 pm

CLASS 13: TABLE COVER DISPLAY/LAYOUT CONTEST FOR 2 GUESTS INCLUDING WINE GLASSES1. The cover set up to include table cloth, napkin folding, chinaware, cutlery, glassware,

centre piece e.g. candle stand/bud vase/cruet set etc. for 2 persons for three course menu Indian/Western including wines. Appropriate menu card should be displayed for which the set up is done.

2. Tables, chairs and appropriate accessories to be brought by the participant and table to be arranged by the respective competitors only.

CLASS 14: PRACTICAL COOKING (LIVE)Participants are required to make a three course menu, an appetiser, a main course and a dessert. They must make two portions each of all the dishes individually presented, one for judging and another for display.

They are free to use any main ingredient like meat, fish, vegetable, paneer etc which they will source themselves.

• The decision of the judges will be final.

• All ingredients and accompaniments must be brought by the participant.

• The participant must bring utensils, display plates and all small equipment required.

• The recipes are required to be submitted on the day of the competition for judging.

• All ingredients will be checked by the judges prior to the commencement of cooking.

• Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.

CLASS 15: PRACTICAL ASIAN COOKING (LIVE)They are required to make a three-course menu among any of the Asian cuisine such as Indian ( any region), Japanese, Chinese, Malaysian, Thai, Singaporean, Indonesian or Vietnamese. An appetiser, a main course and a dessert to be prepared. They must make two portions individually presented, one for judging and another for display. They are free to use any main ingredient like meat, fish, vegetable, paneer, etc. which they will source themselves.

• The decision of the judges will be final.

• All ingredients and accompaniments must be brought by the participant.

• The participant must bring utensils, display plates and all small equipment required.

• The recipes are required to be submitted on the day of the competition for judging.

• All ingredients will be checked by the judges prior to the commencement of cooking.

• Judges reserve the right to disqualify the participant if the ingredients are deemed to be unfit for consumption.

Time of assembly at the venue : 8.00 am

Allocation of table : 8.30 am

Preparation starts at : 9.00 am(Timings will be staggered for each participant so that they can present fresh food for judging)

Presentation commences : From 12.00 noon

Each participant will be given 3 hours to prepare the food and to present

CLASS 16: DRESS THE CAKE - LIVE1. In this class, participants have to decorate pre- prepared sponge or butter cake or a

cake base of the competitors own choice which must be brought by the participant to be decorated and completed in the presence of the judges

2. Time allocated to complete the decorated cake is 1 hour and 30 minutes

3. All ingredients have to be edible and can be brought prepared. Items such as butter cream, marzipan, parchment, royal icing, ganache, mousse, coatings and fillings etc.

4. The sponge or butter cake must not exceed a 30cm diameter. Only one cake will be allowed

5. There are no height restrictions for the finished products

6. All ingredients, utensils, implements etc. must be brought by the participants.

7. The allocated space for display is two (2) tables of size 4 Ft x 2 Ft. The participants must use table cloth

8. The organisers will provide a table, power points for each competitor. There will be no chiller provided. No food/ working items are to be placed on the floor

9. All final decorations or finishes to be hand crafted by the participant in the presence of judges.

10. All cakes will be displayed until the end of the day

11. No pre-prepared decorations will be allowed

12. Judges reserve the right to disqualify the participant if the ingredients are deemed unfit for consumption

13. All the participants should display the menu and the recipe to the judges

CLASS 17: BEST CREATION OUT OF WASTETheme: HOTEL GUEST ROOM or RESTAURANT

1. Individual Participation.

2. The required waste material and accessories should be brought by the participants.

3. Participants will be given 90 mins to show their creativity.

4. You will be allocated a table space of 4 ft. by 2 ft. and on the same table you have to display the presentation.

5 This has to be made according to the theme given and theme (Hotel Guest Room or Restaurant) may be chosen by the participant. Creativity is entirely up to the contestant.

6. The theme and name of the presentation needs to be displayed by the contestant.

7. Waste materials could be any materials that would be thrown away.

8. The material would be rejected if not found to be a waste product.

9. No ready or semi-finished model or matter would be accepted from the participant in competition.

10. No logos or any such identification marks of the hotels or participating institution are allowed to be displayed in any of the presentations.

11. Participants will be judged on creativity, utilisation of resources, artistic composition & design, eco-friendly rating, utility of the product and overall presentation.

12. No mobile or internet means would be allowed at the time of competition.

13. The decision of the judges is considered final and binding.

14. Organisers reserve the right to disqualify any participant who does not obey the rules specified.


CLASS 18: TOWEL ART COMPETITION1. In this class, participants should produce one (1) towel art arrangement in a free style

2. Time limit is 60 minutes and the same has to be done in front of the jury at the allotted space for you

3. You will be allotted a table space of 4 Ft x 2 Ft. and on the same table you will have to display the arrangement after finishing

4. This has to be made according to a theme and theme may be chosen by the contestant. Creativity is entirely upto the contestant

5. You are advised to use eco-friendly materials

6. You need to bring the towels and accessories according to the theme

7. No flower may be used as an accessory

8. No scary figures may be produced

9. No logos or any such identification marks of the hotel of the participants are allowed to be displayed in any of the live competitions/presentations

10. Organisers reserve the right to disqualify any participant who does not obey the rules specified

JUDGING CRITERIATHREE TIER WEDDING CAKE (CLASS 1)The maximum point per exhibit is 100, composed as follows:

Technique & degree of difficulty 0-50 PointsThis is judged by the artistry, competence and expert workinvolved in the execution or presentation of the exhibit

Presentation & general impression 0-35 PointsDepending on material used, the finished exhibit must present agood impression based on ethical and aesthetic principles

Originality/Novelty 0-15 Points

ARTISTIC PASTRY SHOWPIECE (CLASS 2)

ARTISTIC BAKERY SHOWPIECE (CLASS 3)

FRUIT & VEGETABLE CARVING (CLASS 4)

BUTTER/MARGARINE SCULPTURE (CLASS 5)

Suitability in complementing food displays 0-15 PointsAs the exhibits are meant to be displayed on buffet tables,they should be designed to complement the food displays

Presentation and general impression 0-35 PointsDepending on the material used, the finished exhibit must presenta good impression based on aesthetic and ethical principles

Technique and degree of difficulty 0-50 PointsThis is judged by the artistry, competence and expert workinvolved in the execution of preparation of the exhibit

PLATED APPETIZERS (CLASS 6)

3 COURSE SET DINNER MENU (CLASS 8)

AUTHENTIC INDIAN REGIONAL CUISINE (CLASS 10)

Composition 0-15 PointsIngredients and side dishes must be in harmony with themain piece as to quantity, taste and color. For classical dishes,the original recipes applicable. (In case of doubt, Escoffier shall prevail)

Degree of difficulty/creativity 0-15 PointsJudgment is primarily based on the artistic work but also on thedegree of difficulty and the effort expended

Practical up-to-date serving 0-20 PointsClean and quick arrangements, exemplary plating to facilitatepractical serving is considered. Bases using inedible productsare not allowed

Correct preparation 0-30 PointsAppropriate culinary preparations free of unnecessary ingredients.Dishes conceived hot but exhibited cold. All cold dishes, must beglazed with aspic (for preservation purposes only)

Presentation and portion size 0-20 PointsThe size of the plate must be appropriate to the dish and thenumber of persons. The main and the side dishes must be servedin perfect harmony


PETIT FOURS AND PRALINES (CLASS 7)

DESSERTS (CLASS 9)Composition 0-15 PointsIngredients and side dishes must be in harmony with the mainpiece as to quantity and color


Correct professional preparation 0-30 PointsCorrect basic preparation corresponding to today’s modern patisserie

Practical and up-to-cater serving 0-20 PointsEasy serving cathodes are to be incorporated in the daily work andaccordance with up-to-date culinary standards. Exhibits to bearranged in a clean, correct manner that’s pleasing to the eye

Presentation/Innovation 0-20 PointsFood items utilised must be in harmony with quantity and thenumber of people in the criteria. Presentation should be appetising,tasteful and in an elegant, modern style

COCKTAIL/MOCKTAIL COMPETITION (CLASS 11)Composition 0-15 PointsDegree of difficulty/creativity 0-15 PointsCorrect professional preparation 0-30 PointsPractical and up-to-cater serving 0-20 PointsPresentation/Innovation 0-20 Points

THE CULINARY TEAM CHALLENGE – BUFFET COMPETITION(CLASS 12)Material brought/mise-en-place 0-10 PointsClear arrangement of materials, clean working place, proper workingposition, clean work clothes, proper working technique, correctutilisation of working time and punctual completion are considered

Hygiene 0-10 PointsAttention paid to hygiene during preparation of food

Presentation/Innovation 0-30 PointsIngredients and side dishes must be in harmony. Points are grantedfor excellent combination, simplicity and originality in composition

Taste and texture 0-50 PointsThe dish must have appropriate taste and seasoning. In quality,flavour and colour, the dish should conform with today’s standardsof nutritional values

Teams wishing to seek the judge’s comments should make an appointment with the judging team leader (via SICA secretariat) on the day of their competition.

TABLE COVER LAYOUT/DISPLAY CONTEST FOR 2 GUESTSINCLUDING WINE GLASS (CLASS 13)Correct professional layout 0-25 Points

Degree of effort expended 0-25 Points

Artistic display 0-25 Points

Finesse in presentation 0-25 Points

PRACTICAL COOKING COMPETITION - LIVE(CLASS 14 & 15)

Mise-en-place and cleanliness 0-10 PointsPlanned arrangements of materials for trouble-free working andservice, correct utilisation of working time to ensure punctualcompletion will be noticed

Correct professional preparation 0-20 PointsCorrect basic preparation of food, corresponding to today’s modernculinary art. Preparation should be by practical and acceptable methodsthat exclude unnecessary ingredients. The punctual delivery of eachentry at the appointed time is a necessity

Arrangement and presentation/innovation 0-30 PointsClean arrangements with no artificial garnishes and no timeconsuming arrangements. Exemplary plating to ensure anappetising appearance. Classes require ethnic/preferred format of presentation

Taste 0-40 PointsThe typical taste of the food should be preserved. It must haveappropriate taste and seasoning. In quality, flavour and colour, thedish should conform to basic standards of nutritional values

DRESS THE CAKE - LIVE (CLASS 16)

Preparation of cake and cleanliness of work station 0-10 PointsPlanned arrangement of materials for trouble-free working. Work station to be kept neat and tidy

Presentation & general impression 0-40 PointsDepending on materials used, the finished exhibit must present a good impression based on aesthetic and ethical principles

Technique and degree of difficulty 0-50 PointsThis is judged by the artistry, competence and expert workinvolved in the execution or preparation of the exhibit

BEST CREATION OUT OF WASTE (CLASS 17)

Selection, utility and appropriate usage of waste material 0-30 Points

Quality of workmanship – Neatness and basic preparation 0-20 Points

Artistic composition, design and effort 0-20 Points

Eco concept or eco awareness 0-10 Points

Appropriate presentation and innovation of finished product 0-20 Pointsconnected to the theme


TOWEL ART COMPETITION (CLASS 18)

Composition 0-15 PointsTowels and accessories must be in harmony and inaccordance with the theme.


Correct professional preparation 0-30 PointsCorrect basic preparation, corresponding to today’s modern practice

Practical and up-to-cater serving 0-20 PointsShould be easy to make. To be incorporated in the daily workand accordance with latest techniques; Exhibits to bearranged in a clean, correct manner that’s pleasing to the eye

Presentation/Innovation 0-20 PointsTowels utilised must be in harmony with the theme selected.Presentation should be appealing in an elegant, modern style

MEDALS & CERTIFICATES OF AWARDThe respective medals will be awarded to any participant according to the table below.No half points will be awarded.

Medals for all classes and competitions

Gold with distinction 100 Points

Gold 90-99 Points

Silver 80-89 Points

Bronze 70-79 Points

Merit 60-69 Points

(1) Most outstanding pastry chef

Most outstanding pastry chef category presented to the individual chef who accumulates the highest points in 3 of his best classes: one from each category in the patisserie section, which must include

Class 1 - 3-tier wedding cake

Class 2 - Artistic pastry showpiece

Class 3 - Artistic bakery showpiece

Class 7 - Petit fours or pralines

Class 9 - Desserts

A minimum of one Gold Medal is required to qualify.

(2) Best Hotel Team

Hotel organisations have to send a minimum of 5 competitors from the same property participating in a total of not less than 5 different categories in the individual competition. The best overall team would be chosen on the basis of the highest points scored. Points are considered from 5 members of the team.

(3) Best Participating Team

The hotel organisation which has the maximum number of entries, wins at least 10 medals and participates in minimum of 5 different categories will be considered. The best overall team would be chosen on the basis of the highest points scored. Points are considered from 5 members of the team.


RULES AND REGULATIONSPlease read and follow the rules carefully

1. Every exhibit must be a bonafide work of the individual competitor.

2. All the participants must be members of the South India Chef’s Association. Hence those who are not registered will not be allowed to participate (Not applicable for F&B Service and Housekeeping).

3. An individual competitor can participate in as many classes as he/she wishes but he/she is restricted to only one entry in any one class.

4. No change of class will be allowed after the closing date of entries. In case of cancellation of participation due to unforeseen circumstances, the organizers should be notified immediately, fees will not be refunded.

5. Competitors who bring their exhibits on the wrong day will not be judged. Please refer to the final competition schedule for your competition date (www.sica.co.in). Competitors are responsible for their own exhibits and should ensure that these are made available for judging on the day and time specified.

6. Competitors please note that entries will be DISQUALIFIED if the complete display is not kept within the space limit specified in the category of classes.

7. Competitors must ensure that no name/logo of his/her organisation is visible to the judges while judging.

8. Competitors of Fruit & Vegetable Carving and Cocktail Competition classes should register with the secretariat at least 2 hours before their scheduled time to collect their identification badges. Competitors must ensure that no name/logo of his/her organisation is visible during the competition.

9. The organisers will not be held responsible whatsoever for any damage to exhibits, loss of equipment or utensils of the competitors. Competitors must be present at their allocated display area by 6.00 pm. each day to prepare for the removal of their exhibits and utensils. The organisers reserve the right to dispose of uncollected exhibits.

10. 3-Tier wedding cakes, butter sculptures and artistic pastry show pieces, petite fours, pralines must be displayed till the end of the competition day. Refrain from servicing the exhibits during the show.

11. The organisers reserve the right to rescind (withdraw), modify or add on to any of the above rules and conditions and their interpretation will be final.

12. They also reserve the right to limit the number of entries per class or cancel any class, should there be a need to do so

13. Registration of exhibits will commence at 8.00 am.

14. All exhibits for competition must be registered, in place and ready for judging by 10.00 am. on each day. Judging will take place by 10.00 am. Results will be announced after the judging of all categories.

15. Live Cooking will be conducted few weeks prior to the main events. SICA organising committee will be sending a separate intimation to the applicants.

16. The venue for the live contest will be updated in our SICA website.

17. All competitors in live categories should report to the organizing committee One (1) hour prior to schedule time for inspection of ingredients by the judges.

18. Competitors, their helpers and chefs are requested to wear a full, freshly laundered chef uniform during the competition.

19. The organisers, while taking all reasonable precaution, shall not under any circumstances be held liable or responsible for the loss or damage of any exhibits, goods or personal effects.

20. No committee member, member or any chef will be allowed to intervene during judging. No appeals will be entertained-judge’s decision is final and no changes will he/she make after the final results are issued.

21. The organisers, SICA reserves all rights to recipes, menus, videos, photographs, sound recordings etc. used in SICA Culinary Competition and Exhibition 2018. Any publication, reproduction or copying of same can only be made with the approval of the organisers. Only competitors and official photographers appointed by the SICA are allowed to take photographs during SICA Culinary Competition and Exhibition 2018.

22. Competitors contravening any of the Rules and Regulations of SICA Culinary Competition and Exhibition 2018 may be disqualified.

23. Co-operate with the organisers and officials at all times. They are there to help you and ensure that the culinary competition runs smoothly.

24. Judging of prepared dishes will be done with an assessment of the recipe. Make sure to place it by the side of the display. For all displayed exhibits (artistic, pastry showpiece, butter sculpture, fruit & vegetable carving) a theme or name must be given.

25. Keep your written descriptions as clear as possible without losing clarity. You are allowed to have someone else do the written description for you.

26. No points will be given for writing/displaying of menus/descriptions/recipes.

27. The method of preparation should be clearly specified, and displayed beside each dish/preparation. One (1) set of recipes should be provided. Failure to do so would result in disqualification.

28. Each competitor must provide his/her own supporting materials and base. He/she also must ensure his creation can be moved to the judging area, when his/her time limit is up.

29. Each competitor has to bring his/her own raw and unprocessed commodities, which will be inspected prior to the competition, to ensure that no preparatory work has been done.

30. Competitors who are in doubt of the interpretation of the criteria/ rules and regulations are advised to contact anyone from the organising committee.

IFCA CODE OF CONDUCT FOR PARTICIPANTS OF CULINARY COMPETITIONSThis code of conduct is issued by IFCA in conjunction with WACS Rules and applied to all activities regarding a participant's involvement with Culinary Competitions including but not limited to Live Contests and Display Contests.

IFCA recognises the important role that chefs play in culinary competitions. IFCA expects chefs to realise that they have responsibilities to treat everyone with fairness and respect.

Since SICA – South India Chef’s Association is part of IFCA, the same guidelines are applicable for the regional level competition. Every contestant is requested to adhere to the guidelines prescribed.


Participating chefs agree to abide by the following Code of Conduct- Each participant is responsible for reading the general rules and regulations outlined in Event Manual and

comply with or be bound by them.

- Participants are encouraged to accept responsibility for their own behaviour and performance during all stages of the competition.

- Respect and obey all decisions made by IFCA approved judges during the competitions

- Decisions made by IFCA approved judges are final and binding. Participants should never argue nor show dissent in case of judgments made against their expectations/desires.

- IFCA usually brings WACS certified judges to judge competitions. And hence they are bound by WACS code of conduct and will be fair and impartial in all their judgments. And hence not accepting judgments or not accepting the medals or walking-off during the middle of the competitions are strictly prohibited. Participants/teams involved in such activities will be blacklisted from participating in future SICA/IFCA events.

- Participants are expected to treat fellow participants, judges, competition organising committee members with required courtesy and respect including following all instructions given on the floor, responding to requests in reasonable time etc.,

- Participants are expected to obey and assemble with the team when event organising committee members call for 'team photo shoots', taking attendance, introducing team members, receiving special badges, trophies etc.,

- Under no circumstances is any participant allowed to consume alcohol throughout the competitions. Any breach of this would result in disqualification from the competition.

- Participants are expected to represent their hotel/organisation with pride and dignity. Should not do something that might bring disrepute to their organisation

- Participants are expected to conduct themselves with utmost professionalism and respect other competing professionals

- Participants are expected to exchange only pleasant words. They are never allowed to utter anything that might hurt the feelings or sentiments of others.

- Participants are expected to set high standards of Fair Play for others to follow

- Participants are expected to follow the rules and participate accordingly; no cheating or short cuts are allowed.

- Participants are not supposed to use abusive language to anyone including judges, fellow participants, team mates, event organising committee members and others at all stages of the competition.

- Participants are not allowed to bully or use bullying tactics to spoil the performance of other contestants.

- Participants are not allowed to harm team members, contestants or their property, belongings, culinary equipments, ingredients etc. through physical action.

- Participants should refrain themselves from telling lies or spreading rumours without verifying facts, anything related to IFCA approved culinary competitions.

- Participants are expected not to use social media platforms to post abusive or derogatory remarks about IFCA approved culinary competitions, judges, other contestants, event organising committee members and others related to the event.

However, participants are allowed to register formal grievances against judges, contestants, organising committee members and anyone connected with IFCA. In such cases, participants can submit their formal grievances to [email protected].

IFCA Executive Board will look into the grievances and initiate suitable action, if the grievance is genuine.

Best Hotel Team Overall-1st RUNNER-UP - Radisson Blu Resort Temple Bay, Mamallapuram

SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List

Best Hotel Team Overall Winner - Confluence Banquets & Resorts


Best Hotel Team Overall - 2nd RUNNER-UP - The Leela Palace

Ouststanding Pastry Chef - Chef Saravanan. K, Pastry Chef, Confluence Banquets & Resorts

Best Participation Hotel - Grand by GRT

Best Participation Hotel - Radisson Blu Hotel GRT

Best Participation Institute - IHM Chennai



Class 1 - Three-Tier Wedding Cake

Reg. No. Name of the Participant Designation Organisation Medal

109 Chef Rajkumar Das Pastry Chef Radisson Blu Hotel GRT GOLD

156 Chef Harikumar Devaraj CDP Feathers - A Radha Hotel GOLD

101 Chef Saravanan. K Pastry Chef Con�uence Banquets & Resorts SILVER

102 Chef Balaji. D DCDP Con�uence Banquets & Resorts SILVER

136 Chef Viswanathan. V Executive Pastry Chef Grand by GRT SILVER

150 Chef Bharathi Dasan Sr. CDP Radisson Blu Resort Temple Bay, Mamallapuram SILVER

151 Chef Venkatesan. V Commis I Radisson Blu Resort Temple Bay, Mamallapuram SILVER

103 Chef Sarath Babu. E CDP Radha Regent BRONZE

106 Chef Gowtham. S Apprentice (Student) IHM Chennai BRONZE

107 Chef Vignesh. S Apprentice (Student) IHM Chennai BRONZE

110 Chef Venkatesan. E Apprentice Radisson Blu Hotel GRT BRONZE

113 Chef Sridhar. R Visiting Faculty IHM Chennai BRONZE

114 Chef Manikandan. S CDP Hotel V7 BRONZE

120 Chef Sanjeev Kumar. R Apprentice (Student) Chennai's Amirta BRONZE

122 Chef Lucia Aishwarya. B Apprentice (Student) Vel's University BRONZE

128 Chef Naresh Kumar. P Jr. Sous Chef Con�uence Banquets & Resorts BRONZE

130 Chef Muruganandam. G Executive Chef Con�uence Banquets & Resorts BRONZE

132 Chef Vijaya Kumar. M Apprentice (Student) SRM IHM BRONZE

135 Chef Sakthivel. A Commis I The Savera Hotel BRONZE

137 Chef Veeranakumar. M Commis III Grand by GRT BRONZE

149 Chef Lenin Raj Asst. Pastry Chef The Leela Palace BRONZE

154 Chef Muniyaraj. C Asst. Pastry Chef Bakers World BRONZE

155 Chef Arun Venkatesh. R Asst. Pastry Chef The Cake World BRONZE

158 Chef Rajkumar Chef GRT Regency Sameera Vellore BRONZE


201 Chef Saravanan. K Pastry Chef Con�uence Banquets & Resorts GOLD

228 Chef Namasivayam. P CDP Radisson Blu Resort Temple Bay, Mamallapuram GOLD

203 Chef Sathish Kumar. R Commis I Con�uence Banquets & Resorts SILVER

204 Chef Loganathan. K Commis II Con�uence Banquets & Resorts SILVER

205 Chef Karthikeyan. Y GSA II Con�uence Banquets & Resorts SILVER

212 Chef Rajkumar Das Pastry Chef Radisson Blu Hotel GRT SILVER


227 Chef Akash. D. E Kitchen Executive The Leela Palace SILVER


232 Chef Vijaya Kumar. V Executive Chef Radisson Blu Resort Temple Bay, Mamallapuram SILVER

Class 2 - Artistic Pastry Show Piece


Class 2 - Artistic Pastry Show Piece Reg. No. Name of the Participant Designation Organisation Medal

206 Chef Balavinayagam GSA II Con�uence Banquets & Resorts BRONZE

207 Chef Balaji. D DCDP Con�uence Banquets & Resorts BRONZE


211 Chef Rajakumar. M Jr. Sous Chef Hotel Green park BRONZE

214 Chef Mohd Muneeb Pastry Chef The Raintree Hotel, Anna Salai BRONZE

215 Chef Sonam Topgyal CDP The Raintree Hotel, Anna Salai BRONZE

217 Chef Ronald Arockiaraj. D Training Manager KFC Restaurants BRONZE


223 Chef Velu. M Sous Chef Oriental Cuisines Pvt. Ltd BRONZE

224 Chef Anand. A. R Sous Chef Oriental Cuisines Pvt. Ltd BRONZE

230 Chef Linta Sebastian Commis I Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

231 Chef Karthick. V Commis II Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

233 Chef Manikandan. D Sr. CDP The Park Hotel BRONZE

235 Chef Vivekanadan Ravisankar CDP Feathers A Radha Hotel BRONZE

Class 3 - Artistic Bakery Show Piece Reg. No. Name of the Participant Designation Organisation Medal


312 Chef Mohd Muneeb Pastry Chef The Raintree Hotel, Anna Salai GOLD

318 Chef Jayamurugan. J Commis II Grand by GRT GOLD

321 Chef Karunakaran. M Chef Oriental Cuisines Pvt. Ltd GOLD

326 Chef Vino. M Commie II The Leela Palace GOLD

307 Chef Rajakumar. M Jr. Sous Chef Hotel Green Park SILVER

310 Chef Rajkumar Das Pastry Chef Radisson Blu Hotel GRT SILVER


302 Chef Balaji. D DCDP Con�uence Banquets & Resorts BRONZE


306 Chef Manikandan. M Apprentice (Student) IHM Chennai BRONZE

308 Chef Kishore. P. K CDP Joys Palace Hotels BRONZE

311 Chef Manikandan. S CDP Hotel V7 BRONZE

316 Chef Selva Ganesh. S GSA II Con�uence Banquets & Resorts BRONZE

319 Chef Prakash. G Commis II Asiana Place BRONZE

320 Chef Nazeer Mohideen DCDP ITC Grand Chola BRONZE

322 Chef Muthuraj. M Commis II Le Royal Meridian BRONZE

323 Chef Satheesh Kumar. R Commis II Accent Novotel BRONZE

324 Chef Nagarajan. V Apprentice (Student) Chennai's Amirta BRONZE

325 Chef Marirajan. V Apprentice (Student) Chennai's Amirta BRONZE

327 Chef Dhanasekharan. P Commis The Leela Palace BRONZE




Class 4 - Fruit & Vegetable Carving


401 Chef Karthick. R Sr. CDP Con�uence Banquets & Resorts GOLD

414 Chef Dilli Murugan. R Apprentice (Student) Chennai's Amirta GOLD

421 Chef Chinnaparaj. I Kitchen Executive Mahindra Holidays & Resorts India Ltd. GOLD

432 Chef Uma Maheshwaran. M Apprentice (Student) Thai Carving Academy GOLD


410 Chef Santhosh Kumar. M Proprietor Kalki Professional Carving Institution SILVER

413 Chef Gowri Shankar. V Apprentice (Student) Chennai's Amirta SILVER

415 Chef Manikandan. K CDP Akshayam Restaurant SILVER

423 Chef Moorthi. M Commis III Hotel Green Park SILVER

426 Chef Namasivayam. P CDP Radisson Blu Resort Temple Bay,Mamallapuram SILVER

427 Chef Rajendra. B. K CDP Radisson Blu Resort Temple Bay, Mamallapuram SILVER

428 Chef Carving Karthick. C Carving Chef Thai Carving Academy SILVER

433 Chef Senthil Kumar. B Apprentice (Student) Thai Carving Academy SILVER

439 Chef Prasanna. A Apprentice (Student) Thai Carving Academy SILVER

405 Chef Lakshmanan. K. K Commis I GRT Nature Trails BRONZE

409 Chef Parthiban. R Chef The Table Bakery BRONZE

411 Chef Singaravelan. S CDP Hotel Tamizh Park BRONZE

418 Chef Venkatesan. S Apprentice Hilton BRONZE

420 Chef Sagayanathan. S Sous Chef Le Royal Meridian BRONZE

429 Chef Venkatesh. G Apprentice (Student) Thai Carving Academy BRONZE

430 Chef Sathish Kumar. M Apprentice (Student) Thai Carving Academy BRONZE

431 Chef Maheswaran. S Apprentice (Student) Thai Carving Academy BRONZE

434 Chef Gurudakschinamoorthi. R Apprentice (Student) Thai Carving Academy BRONZE

438 Chef Tamizhkudimahan. S Apprentice (Student) Thai Carving Academy BRONZE

440 Chef Kaviyarasan. M Apprentice (Student) Thai Carving Academy BRONZE

441 Chef Anand. M Apprentice (Student) Thai Carving Academy BRONZE

442 Chef Vigneshwaran. G Apprentice (Student) Thai Carving Academy BRONZE



502 Chef Karthick. R Sr. CDP Con�uence Banquets & Resorts GOLD

505 Chef Magesh Kumar. R Sr. CDP Con�uence Banquets & Resorts GOLD

509 Chef Karthikeyan. Y GSA II Con�uence Banquets & Resorts GOLD

515 Chef Arivazhagan. S DCDP Radisson Blu Hotel GRT GOLD

526 Chef Naresh Kumar. P Jr. Sous Chef Con�uence Banquets & Resorts GOLD

538 Chef Namasivayam. P CDP Radisson Blu Resort Temple Bay, Mamallapuram GOLD

Class 5 - Butter / Margarine Sculpture


Class 5 - Butter / Margarine Sculpture


604 Chef Chitra. P. S Apprentice (Student) IHM GOLD

635 Chef Sathesh Kumar. R DCDP Grand By GRT GOLD

602 Chef Vasanth. S Sr. CDP Con�uence Banquets & Resorts SILVER

611 Chef Vandana. A Apprentice (Student) IHM SILVER

616 Chef Sakthivel.T Sous Chef The Raintree Hotel, Anna Salai SILVER

636 Chef Arun. K Commis II Asiana Place SILVER

637 Chef Pavan Kumar. D. V. S Kitchen Executive ITC Grand Chola SILVER

641 Chef Prabhakaran. A Speciality Chef Garde Manger Vivanta By Taj Connemara SILVER

642 Chef Saravanan. S CDP The Leela Palace SILVER

643 Chef Soundarajan. V CDP The Leela Palace SILVER

Class 6 - Plated Appetizers




513 Chef Mohan Prasad. B Apprentice (Student) IHM SILVER

516 Chef Abhiram Gona Executive Chef Radisson Blu Hotel GRT SILVER

524 Chef Inba Kumar. V Apprentice (Student) Chennai's Amirta SILVER

525 Chef Ronald Arockiaraj. D Training Manager KFC Restaurants SILVER

527 Chef John Milton Sr. CDP Con�uence Banquets & Resorts SILVER


535 Chef Venkad Raghavan. P DCDP Mahindra Holidays & Resorts India Ltd. SILVER

536 Chef Arockiaraja. R Apprentice (Student) Aloft Hotel SILVER

537 Chef Shabaz Singh Sous Chef Radisson Blu Resort Temple Bay, Mamallapuram SILVER


540 Chef Vijaya Kumar. V Executive Chef Radisson Blu Resort Temple Bay, Mamallapuram SILVER

541 Chef Siva Kumar Sous Chef Radisson Blu Resort Temple Bay, Mamallapuram SILVER

542 Chef Anbu Arokiyasamy CDP Radisson Blu Resort Temple Bay, Mamallapuram SILVER

503 Chef Rajesh. S. A Exec. Sous Chef Con�uence Banquets & Resorts BRONZE

504 Chef Thilip Kumar GSA II Con�uence Banquets & Resorts BRONZE

506 Chef Muruganandam. G Executive Chef Con�uence Banquets & Resorts BRONZE

507 Chef Selvaganesh. S GSA II Con�uence Banquets & Resorts BRONZE

510 Chef Balavinayagam GSA II Con�uence Banquets & Resorts BRONZE

514 Chef Dinesh Kumar. M Apprentice (Student) IHM BRONZE

519 Chef Sakthivel. R Apprentice (Student) Chennai's Amirta BRONZE

520 Chef Reghu Raman. A Apprentice (Student) Chennai's Amirta BRONZE

523 Chef Surendhiran. S Apprentice (Student) Chennai's Amirta BRONZE

528 Chef Velayutham. T Exec. Sous chef Con�uence Banquets & Resorts BRONZE




706 Chef Banikorlin Kharhyngdoh Apprentice (Student) IHM GOLD

719 Chef Viswanathan. V Executive Pastry Chef Grand By GRT GOLD

724 Chef Lenin Raj Asst. Pastry Chef The Leela Palace GOLD

725 Chef Bharathi Dasan Sr. CDP Radisson Blu Resort Temple Bay, Mamallapuram GOLD

729 Chef Siva Prasanth. B Commis I Feathers - A Radha Hotel GOLD


707 Chef Rajakumar. M Jr. Sous Chef Hotel Green Park SILVER

709 Chef Abhiram Gona Executive Chef Radisson Blu Hotel GRT SILVER

710 Chef Sonam Topgyal CDP The Raintree Hotel,Anna Salai SILVER

716 Chef Thureshine Govender Apprentice (Student) SRMIHM SILVER

726 Chef Karthick. V Commis II Radisson Blu Resort Temple Bay, Mamallapuram SILVER

728 Chef Manikandan. D Sr. CDP The Park Hotel SILVER

701 Chef Saravanan. K Pastry Chef Con�uence Banquets & Resorts BRONZE

Class 7 - Petit Four or Pralines


601 Chef Velayutham. T Exec. Sous chef Con�uence Banquets & Resorts BRONZE

607 Chef Sekar. A Commis II Radisson Blu Hotel GRT BRONZE

608 Chef Ishan Atwal Management Trainee Radisson Blu Hotel GRT BRONZE

612 Chef Sowmiya. S Apprentice (Student) IHM BRONZE

614 Chef Ravichandran. R Executive Chef Hotel V7 BRONZE

615 Chef Sathish. R Commis II The Raintree Hotel, Anna Salai BRONZE

617 Chef Ajith Kumar. P Sr. Sous Chef The Raintree Hotels, Anna Salai BRONZE

619 Chef Saravanan Thangavel Sous Chef Mahindra Holidays & Resorts India Ltd. BRONZE

623 Chef Ajay Amruth Raj. M Apprentice (Student) Vel's University BRONZE


625 Chef Karthick. R Sr. CDP Con�uence Banquets & Resorts BRONZE

627 Chef Mothi Krishnan. B Chef De Cuisine Hilton BRONZE

628 Chef Sadhana. R. N Apprentice (Student) SRMIHM BRONZE

629 Chef Ashay Dhopatkar Executive Chef A Ta Maison BRONZE

634 Chef Deepak. G. M Commis I Grand by GRT BRONZE

638 Chef Abhishek Ranjan DCDP Park Hyatt BRONZE

640 Chef Arockiaraja. R Apprentice (Student) Aloft Hotel BRONZE

644 Chef Shabaz Singh Sous Chef Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

645 Chef Senthil. K Commis I Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

647 Chef Kamalakannan. J Commis II The Park Hotel BRONZE

650 Chef Siva Kumar Sous Chef Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

Class 6 - Plated Appetizers


846 Chef Jyoti Prada Sarma CDP The Leela Palace GOLD

848 Chef Wesley Chowrimootoo Chef De Cuisine Le Cannonter Hotel SILVER


804 Chef Karthick. R Sr. CDP Con�uence Banquets & Resorts BRONZE

805 Chef Rajdeep Manal Faculty EMPEE Institue of Hotel Management BRONZE

807 Chef Anantha Kumar. A CDP Radisson Blu Hotel GRT BRONZE

808 Chef Praveen Kumar. M DCDP Radisson Blu Hotel GRT BRONZE

809 Chef Sekar. A Commie II Radisson Blu Hotel GRT BRONZE

810 Chef Ishan Atwal Management trainee Radisson Blu Hotel GRT BRONZE

814 Chef Vandana. A Apprentice (Student) IHM BRONZE

815 Chef Ravichandran. R Executive Chef Hotel V7 BRONZE

818 Chef Sammya Majumder Exec. Sous Chef The Raintree Hotel, Anna Salai BRONZE

820 Chef Saravanan Thangavel Sous Chef Mahindra Holidays & Resorts India Ltd. BRONZE


825 Chef Manivel Aandi CDP Hotel Aloft BRONZE


830 Chef Jatin Bunt Jr. Sous Chef Hilton BRONZE

831 Chef Ashay Dhopatkar Executive Chef A Ta Maison BRONZE

836 Chef Sathesh Kumar. R DCDP Grand by GRT BRONZE

840 Chef Venkatesa Perumal CDP Grand by GRT BRONZE

841 Chef Murugan. A CDP Park Hyatt BRONZE

845 Chef Arockiaraja. R Apprentice (Student) Aloft Hotel BRONZE

Class 8 - Three Course Set Dinner Menu


Class 7 - Petit Four or Pralines


705 Chef Madhurima Guha Faculty IHM BRONZE

708 Chef Gopinath. D DCDP Radisson Blu Hotel GRT BRONZE

713 Chef Manimaran. S Chef Cake Waves BRONZE

714 Chef Ranjith. T Apprentice (Student) SRMIHM BRONZE

715 Chef Cheruba Charis Nelson Apprentice (Student) SRMIHM BRONZE

717 Chef Neha Lakhani Head Chef/ Consultant Patisserie Royale BRONZE

721 Chef Balaji. R DCDP Accent Novotel BRONZE

722 Chef Arputharaj. S Culinary Chef Aloft Hotel BRONZE

723 Chef Sudhakar. P CDP Vivanta By Taj Connemara BRONZE


Class 9 - Dessert


915 Chef Manikandan. S CDP Hotel V7 GOLD

943 Chef Ravindranath Kurnauth Pastry Chef Le Cannonter Hotel GOLD

946 Chef Elango. P Commis I Feathers - A Radha Hotel GOLD

947 Chef Siva Kumar. P DCDP The Raintree Hotel, Anna Salai GOLD

908 Chef Venkatesan. E Apprentice Radisson Blu Hotel GRT SILVER

916 Chef Mohd Muneeb Pastry Chef The Raintree Hotel,Anna Salai SILVER

929 Chef Veeranakumar. M Commis III Grand by GRT SILVER

932 Chef Kamala Kannan. C. S CDP Park Hyatt SILVER

938 Chef Arockiaraja. R Apprentice (Student) Aloft Hotel SILVER

939 Chef Vishal. Y Commis The Leela Palace SILVER


941 Chef Karthick. V Commis II Radisson Blu Resort Temple Bay, Mamallapuram SILVER

945 Chef Siva Kumar. M Trainee CDP The Park Hotel SILVER


905 Chef Megha Sarang Mudliar Apprentice (Student) IHM Chennai BRONZE

906 Chef Akshay Kumar. S Apprentice (Student) IHM Chennai BRONZE

907 Chef Rajdeep Manal Faculty EMPEE Institue of Hotel Management BRONZE

909 Chef Dasarathan. D Commis II Radisson Blu Hotel GRT BRONZE

911 Chef Gopinath. D DCDP Radisson Blu Hotel GRT BRONZE

912 Chef Abhiram Gona Executive Chef Radisson Blu Hotel GRT BRONZE

914 Chef Balamurugan. K Visiting Faculty IHM Chennai BRONZE

917 Chef Sonam Topgyal CDP The Raintree Hotel, Anna Salai BRONZE


925 Chef Arun. P DCDP Hotel Aloft BRONZE

928 Chef Neha Lakhani Head Chef/ Consultant Patisserie Royale BRONZE

935 Chef Wasif Naeem Commis II Accent Novotel BRONZE

936 Chef Aishwarya Hariharan Apprentice (Student) SRMIHM BRONZE

937 Chef Rajiv Gandhi. T Chef SRMIHM BRONZE



SICA CULINARY COMPETITION AND EXHIBITION 2016 Winners List

Class 10 - Authentic Indian Regional Cuisines


1012 Chef Sandeep CDP Joys Palace Hotels GOLD

1014 Chef Sam Daniel CDP Joys Palace Hotels GOLD

1017 Chef Arivazhagan. S DCDP Radisson Blu Hotel GRT GOLD

1020 Chef Prabhakaran. J Sous Chef The Raintree Hotel, Anna Salai GOLD

1021 Chef Amandeep Singh Sous Chef The Raintree Hotel, Anna Salai GOLD

1035 Chef Sathish Kumar. M Sous Chef Le Royal Meridian GOLD


1004 Chef Sriaravindhan. A Apprentice (Student) IHM Chennai SILVER

1015 Chef Gopalalkrishnan. P Executive Chef Joys Palace Hotels SILVER

1016 Chef Palvinder Singh Sous Chef Radisson Blu Hotel GRT SILVER

1019 Chef Mohana Vigneshwar. S Apprentice (Student) IHM Chennai SILVER

1022 Chef Shabaz Singh Sous Chef Radisson Blu Resort Temple Bay, Mamallapuram SILVER

1023 Chef Vidyadharan. P CDP Holiday Inn SILVER

1032 Chef Paramjeet Singh Bombra Sous Chef Grand by GRT SILVER

1034 Chef Rakesh Raja. S Sous Chef Park Hyatt SILVER

1037 Chef Parthiban. V Sr. CDP Mahindra Holidays & Resorts India Ltd. SILVER

1041 Chef Lokheeshwaran. N Jr. Sous Chef The Leela Palace SILVER

1045 Chef Babar. S. K Commis II The Leela Palace SILVER

1002 Chef Loganathan. K Commis II Con�uence Banquets & Resorts BRONZE

1008 Chef Sagnik Kumar Apprentice (Student) IHM Chennai BRONZE

1010 Chef Kathiravan. V CDP Hotel Green Park BRONZE

1011 Chef Sekh Sahajan Executive Chef Ayushakti Ayurveda Spa & Resort BRONZE

1013 Chef Sabhas Jana CDP Joys Palace Hotels BRONZE

1024 Chef Aditya Kumar Sous Chef Mahindra Holidays & Resorts India Ltd. BRONZE

1026 Chef Muthulakshmi. V Apprentice (Student) Chennai's Amirta BRONZE

1027 Chef Aravindha Samy. S Apprentice (Student) Chennai's Amirta BRONZE

1030 Chef Janarthanam. M. S DCDP Grand by GRT BRONZE

1031 Chef Nagarajan. I Sr. CDP Grand by GRT BRONZE

1033 Chef Bala Khasim Commis I Asiana Place BRONZE

1036 Chef Kathirvel. T Sr. CDP Le Royal Meridian BRONZE

1038 Chef Govardhan Reddy. K CDP Accent Novotel BRONZE

1042 Chef Ria�d khan CDP The Leela Palace BRONZE

1043 Chef Rengaraj. P CDP The Leela Palace BRONZE

1044 Chef Vinu. K. K CDP The Leela Palace BRONZE



1126 Mr. Kathiravan Bar Supervisor Grand By GRT GOLD

1109 Mr. Navaneetha Krishnan Beverage Chef VKL Seasonings Pvt. Ltd. SILVER

1120 Mr. Reno Bosco. B. H Apprentice (Student) SRMIHM SILVER

1147 Mr. Gunasekaran Supervisor Radisson Blu Resort Temple Bay, Mamallapuram SILVER

1149 Mr. Dinesh Kumar . A Bar Tender The Savera Hotel SILVER

1150 Mr. Dilip Kumar B Bar Tender The Savera Hotel SILVER

1108 Mr. Sagar Sahu Apprentice (Student) IHM BRONZE

1123 Mr. Harish. K Apprentice (Student) SRMIHM BRONZE

1125 Mr. Kalyan Rai Departmental Trainee Grand by GRT BRONZE

1128 Mr. Borisbecker. S GSA Asiana Place BRONZE

1130 Mr. Aravind. R F&B Captain Le Royal Meridian BRONZE

1131 Mr. Kajan. S Supervisor Mahindra Holidays Resorts India Ltd. BRONZE

1143 Mr. Ramesh. E F&B Service Captain The Leela Palace BRONZE

1145 Mr. Bul Bul Hussain GSA Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

1146 Mr. Monish GSA Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

1148 Mr. Sundaram Netheshwar GSA Hotel Lemon Tree BRONZE

1151 Mr. Raja D The Park Hotel BRONZE

Class - 11 Cocktail/Mocktail

Reg. No. Organisation Medal

1208 The Leela Palace GOLD

1202 Radisson Blu Hotel GRT GOLD

1204 Mauritius Team GOLD

1206 Radisson Blu Resort Temple Bay, Mamallapuram SILVER

1201 The Raintree Hotel, Anna Salai BRONZE

1203 IHM BRONZE

1205 Grand By GRT BRONZE

1207 Con�uence Banquets And Resorts BRONZE

Class 12 - The Culinary Team Challenge - Bu�et Competition

Class 13 - Table Cover Layout


1303 Ms. Sushila Devi Waitress Radisson Blu Hotel GRT GOLD

1308 Mr. Veeramani. C Senior Captain Grand by GRT GOLD

1302 Mr. Gladis. D Guest Service Supervisor Hotel Green Park SILVER

1301 Mr. Tarun Sajan Apprentice (Student) IHM Chennai BRONZE

1311 Mr. Chirag Captain Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

1312 Mr. Mugunthan Captain Radisson Blu Resort Temple Bay, Mamallapuram BRONZE



1426 Chef Prasanth Patel CDP The Leela Palace GOLD

1427 Chef Ranjay Kumar Tiwary Commis I The Leela Palace GOLD

1403 Chef Anantha Kumar. A CDP Radisson Blu Hotel GRT SILVER

1409 Chef Anu Prasath Commie II Grand by GRT SILVER

1413 Chef Ajay Amruth Raj. M Apprentice (Student) Vel's University SILVER


1429 Chef Sivakumar. P Sous Chef Radisson Blu Resort Temple Bay, Mamallapuram SILVER

1401 Chef Praveen Kumar. M DCDP Radisson Blu Hotel GRT BRONZE

1402 Chef Ishan Atwal Management Trainee Radisson Blu Hotel GRT BRONZE

1407 Chef Dinesh Kumar. S Apprentice (Student) IHM BRONZE

1411 Chef Sai Rajan. P Apprentice (Student) Vel's University BRONZE


1415 Chef Jagan. B Sr. Sous Chef Aloft Hotel BRONZE

1423 Chef Syam. S Apprentice Joys Palace Hotels BRONZE

1424 Chef Manikkuttan. C. N Apprentice Joys Palace Hotels BRONZE

1428 Chef Senthil. K Commis I Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

1431 Chef Sammya Majumder Exec. Sous Chef The Raintree Hotel, Anna Salai BRONZE

Class 14 - Live Competition


Class 15 - Live Practical Asian Cooking Competition Reg. No. Name of the Participant Designation Organisation Medal

1526 Chef Puspa Jyothi Sanowal Commis II The Leela Palace SILVER

1528 Chef Kaliraj. A CDP The Leela Palace SILVER

1538 Chef Amandeep Singh Kitchen Executive The Raintree Hotel, Anna Salai SILVER

1501 Chef Kiran Rai Sr. CDP Radisson Blu Hotel GRT BRONZE

1502 Chef Palvinder Singh Sous Chef Radisson Blu Hotel GRT BRONZE

1508 Chef Pramjeet Singh Bombra Sous Chef Grand by GRT BRONZE

1510 Chef Dinesh. R Dept-Trainee Grand by GRT BRONZE

1513 Chef Arockia Raja. R Apprentice Aloft Hotel BRONZE

1518 Chef Sekar. L Jr. Sous Chef Con�uenece Banquets & Resorts BRONZE

1525 Chef Ajay Biswakarma CDP The Leela Palace BRONZE

1527 Chef Gregory Lepcha Commis II The Leela Palace BRONZE

1529 Chef Prakash Rana Magar Commie I The Leela Palace BRONZE

1530 Chef Rengaraj. P CDP The Leela Palace BRONZE

1531 Chef Lok Bahadur Tamang CDP The Leela Palace BRONZE

1532 Chef Shabaz Singh Sou's Chef Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

1533 Chef Arockya Samy. J CDP Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

1534 Chef Suvankar Biswas Commis I The Leela Palace BRONZE


Class 16 - Flower Arrangements


1609 Mr. Singaravelan. S CDP Hotel Tamizh Park GOLD

1611 Ms. Bianca Ruphus Apprentice (Student) SRMIHM SILVER

1619 Mr. Arun Supervisor Radisson Blu Resort Temple Bay, Mamallapuram SILVER

1606 Mr. Ayyanar Manikandan Apprentice (Student) Vel's University BRONZE

1612 Mr. Kiruban Raj. S Apprentice (Student) SRMIHM BRONZE

1618 Mr. Dinesh Kumar. G Florist The Leela Palace BRONZE

1620 Mr. Venugopal Supervisor Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

1621 Mr. Easther GSA Radisson Blu Resort Temple Bay, Mamallapuram BRONZE

Class 17 - Towel Art Competition


1720 Mr. Selavraj Supervisor Radisson Blu Resort Temple Bay, Mamallapuram GOLD

1721 Mr. Arun Supervisor Radisson Blu Resort Temple Bay, Mamallapuram GOLD

1709 Mr. Sriram. M Apprentice (Student) Vel's University SILVER

1712 Mr. Puneeth Kumar Room Attendant Hilton SILVER

1719 Ms. Sarjeena Supervisor Grand by GRT SILVER

1702 Mr. Ashok Kumar Management Trainee Hotel Green Park BRONZE

1705 Mr. Vignesh. V Apprentice (Student) Chennai's Amirta BRONZE

1707 Ms. Naga Sai Shree. D Apprentice (Student) Chennai's Amirta BRONZE

1718 Mr. Suresh Room Attendant Grand by GRT BRONZE

1723 Ms. Yogalakshmi Houseman Radisson Blu Resort Temple Bay, Mamallapuram BRONZE


Parthiban. E,Executive O�cerSouth India Chef’s Association Secretariat Old No. 23 / New No. 47, East 1st Main Road, Shenoy Nagar,Chennai - 600030, Tamil Nadu.Mobile No.: +91 98417 48388 e-mail: [email protected] | www.sica.co.in

Class 1: Three–Tier Wedding Cake

Class 2: Artistic Pastry Showpiece

Class 3: Artistic Bakery Showpiece

Class 4: Fruit & Vegetable Carving

Class 5: Butter / Margarine Sculpture

Class 6: Plated Appetizers

Class 7: Petit Fours or Pralines

Class 8: Three Course Set Dinner Menu

Class 9: Desserts

Class 10: Authentic Indian Regional Cuisine

Class 11: Cocktail / Mocktail Competition

Class 12 : The Culinary Team Challenge – Bu�et Competition

Class 13: Table Cover Layout /Display Contest for 2 guests including wine glasses

Class16: Dress the Cake - LIVE

Class 17: Best creation out of waste

CLASS 18: Towel Art Competition

5thEdition of SICA Culinary Competition and Exhibition 2018,India's �rst WACS endorsed National Competition.

(On the sidelines of AAHAR International Food Fair 2018, Trade Centre, Chennai)

8th August 2018, WednesdayVenue: IHM, Tharamani, Chennai

9th August 2018, ThursdayVenue: Vels University, Chennai

23rd, 24th, & 25th August 2018Thursday to Saturday(Time: 8.30 am to 6.00 pm)Venue: Chennai Trade CentreHall No. 3

Grand Award Ceremony26th August, 2018 (Sunday) Ramada Plaza, Guindy, Chennai

Last date for registration: 4th August, 2018 (before 6 pm) for Class 14 & 15 LIVE COMPETITIONS18th August, 2018 (before 6 pm) for Classes 1 to 13, 16 to 18.

Class 15: PRACTICAL Asian COOKING (LIVE)

Class 14: Live Competition

For the event schedule, visit www.sica.co.in

5th Edition of the SICA Culinary Competition & Exhibition ...

Documents

Transcript of 5th Edition of the SICA Culinary Competition & Exhibition ...