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.
5 | Event Manual & Rule Book 2018
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
• SICA Culinary Competition and Exhibition 2014
• 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
• SICA Culinary Competition and Exhibition 2016
• Modernist Workshop 2016, Lavasa
• Koodivilaiyadu 2017 - 6th Jannuary
• Beyond Chocolate Workshop 2017
• Food Hospitality World 2017, Bangalore
• 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
• Food Hospitality World 2018, Bangalore
• 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
9 | Event Manual & Rule Book 2018
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
8. Assembly and set-up is to be executed within a time limit of 1 hour
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
6. Assembly and set-up is to be executed within a time limit of 1 hour
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
5. Assembly and set-up is to be executed within a time limit of 1 hour
11 | Event Manual & Rule Book 2018
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
5. The allocated space for display is one (1) table of size 4 Ft x 2 Ft.The participants must use table cloth
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
8. Assembly and set-up is to be executed within a time limit of 1 hour
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
3. The allocated space for display is one (1) table of size 4 Ft x 2 Ft.The participants must use table cloth
4. Recipes to be forwarded along with the exhibit
5. Assembly and set-up is to be executed within a time limit of 1 hour
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
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 recipes must be forwarded along with the exhibit
5. Assembly and set-up is to be executed within a time limit of 1 hour
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
5. Assembly and set-up is to be executed within a time limit of 1 hour
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.
13 | Event Manual & Rule Book 2018
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.
15 | Event Manual & Rule Book 2018
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
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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
Degree of difficulty/creativity 0-15 PointsJudgment is primarily based on the artistic work but also on thedegree of difficulty and the effort expended
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
19 | Event Manual & Rule Book 2018
TOWEL ART COMPETITION (CLASS 18)
Composition 0-15 PointsTowels and accessories must be in harmony and inaccordance with the theme.
Degree of difficulty/creativity 0-15 PointsJudgment is primarily based on the artistic work but also on thedegree of difficulty and the effort expended
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.
21 | Event Manual & Rule Book 2018
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.
23 | Event Manual & Rule Book 2018
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
25 | Event Manual & Rule Book 2018
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
27 | Event Manual & Rule Book 2018
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
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
Reg. No. Name of the Participant Designation Organisation Medal
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
220 Chef Viswanathan. V Executive Pastry Chef Grand by GRT SILVER
227 Chef Akash. D. E Kitchen Executive The Leela Palace SILVER
229 Chef Bharathi Dasan Sr. CDP Radisson Blu Resort Temple Bay, Mamallapuram SILVER
232 Chef Vijaya Kumar. V Executive Chef Radisson Blu Resort Temple Bay, Mamallapuram SILVER
Class 2 - Artistic Pastry Show Piece
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
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
210 Chef Gowtham. S Apprentice (Student) IHM Chennai 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
219 Chef Naresh Kumar. P Jr. Sous Chef Con�uence Banquets & Resorts 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
301 Chef Saravanan. K Pastry Chef Con�uence Banquets & Resorts GOLD
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
328 Chef Bharathi Dasan Sr. CDP Radisson Blu Resort Temple Bay, Mamallapuram SILVER
302 Chef Balaji. D DCDP Con�uence Banquets & Resorts BRONZE
305 Chef Gowtham. S Apprentice (Student) IHM Chennai 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
331 Chef Manikandan. D Sr. CDP The Park Hotel BRONZE
29 | Event Manual & Rule Book 2018
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
Class 4 - Fruit & Vegetable Carving
Reg. No. Name of the Participant Designation Organisation Medal
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
402 Chef Saravanan. K Pastry Chef Con�uence Banquets & Resorts SILVER
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
Reg. No. Name of the Participant Designation Organisation Medal
501 Chef Saravanan. K Pastry Chef Con�uence Banquets & Resorts GOLD
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
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
Class 5 - Butter / Margarine Sculpture
Reg. No. Name of the Participant Designation Organisation Medal
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
Reg. No. Name of the Participant Designation Organisation Medal
508 Chef Balaji. D DCDP Con�uence Banquets & Resorts SILVER
511 Chef Sathish Kumar. R Commis I Con�uence Banquets & Resorts SILVER
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
530 Chef Viswanathan. V Executive Pastry Chef Grand by GRT 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
539 Chef Bharathi Dasan Sr. CDP 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
31 | Event Manual & Rule Book 2018
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
Reg. No. Name of the Participant Designation Organisation Medal
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
702 Chef Balaji. D DCDP Con�uence Banquets & Resorts SILVER
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
Reg. No. Name of the Participant Designation Organisation Medal
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
624 Chef Naresh Kumar. P Jr. Sous Chef Con�uence Banquets & Resorts 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
Reg. No. Name of the Participant Designation Organisation Medal
846 Chef Jyoti Prada Sarma CDP The Leela Palace GOLD
848 Chef Wesley Chowrimootoo Chef De Cuisine Le Cannonter Hotel SILVER
803 Chef Naresh Kumar. P Jr. Sous Chef Con�uence Banquets & Resorts BRONZE
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
824 Chef Ajay Amruth Raj. M Apprentice (Student) Vel's University BRONZE
825 Chef Manivel Aandi CDP Hotel Aloft BRONZE
829 Chef Mothi Krishnan. B Chef De Cuisine Hilton 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
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
Class 7 - Petit Four or Pralines
Reg. No. Name of the Participant Designation Organisation Medal
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
33 | Event Manual & Rule Book 2018
Class 9 - Dessert
Reg. No. Name of the Participant Designation Organisation Medal
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
940 Chef Bharathi Dasan Sr. CDP Radisson Blu Resort Temple Bay, Mamallapuram 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
903 Chef Gowtham. S Apprentice (Student) IHM Chennai BRONZE
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
924 Chef Ajay Amruth Raj. M Apprentice (Student) Vel's University 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
944 Chef Manikandan. D Sr. CDP The Park Hotel BRONZE
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
SICA CULINARY COMPETITION AND EXHIBITION 2016 Winners List
Class 10 - Authentic Indian Regional Cuisines
Reg. No. Name of the Participant Designation Organisation Medal
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
1003 Chef Sathish Kumar. R Commis I Con�uence Banquets & Resorts SILVER
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
35 | Event Manual & Rule Book 2018
Reg. No. Name of the Participant Designation Organisation Medal
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
Reg. No. Name of the Participant Designation Organisation Medal
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
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
Reg. No. Name of the Participant Designation Organisation Medal
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
1417 Chef Saravanan. K Pastry Chef Con�uence Banquets & Resorts 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
1412 Chef Mothi Krishnan. B Chef De Cuisine Hilton 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
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
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
37 | Event Manual & Rule Book 2018
Class 16 - Flower Arrangements
Reg. No. Name of the Participant Designation Organisation Medal
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
Reg. No. Name of the Participant Designation Organisation Medal
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
SICA CULINARY COMPETITION AND EXHIBITION 2016 - Winners List
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
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