Day 1 -Hot & Cold Culinary Workshop
Southern Crown Hall
No. of participants: 200
9.00 -9.05 am
9.05 -9.10 am
9.20 -9.40 am
Key note Speech
9.40 -9.50 am
Inauguration of SICA Website
9.50 -10.00 am
Key note speech by Chef Rick
10.00 -10.20 am
10.20 -10.30 am
Hot Kitchen Demo
04.30 -05.05 pm
The event kick-started by prayer song and lighting of the kuthuvilakkuby Chef Rick. The guests of honour included Mr. Natarajan, CEO -GRT Hotel & Resorts, Mr. ShabinSharvotham, Senior General Manager -GRT Grand. The formidable experts of culinary delight took centre stage on the first day of the event –
Chef JugeshArora, Chef Soundararajan, Chef Sheetharam Prasaad.
The event was successfully inaugurated by Mr. Natarajan, CEO of GRT Hotels & Resorts while
Dr.Chef Rick launched the SICA website, followed by partners presentations
The outstanding episode of the day was Hot & Cold kitchen demo by Chef Rick which was further enthralled by the interactive session, the participants had with him.
Day 2 –Judging Seminar for Senior Chefs
Actual No. of participants: 20
08.00 –08.30 am
08.30 –09.00 am
9.00 –11.00 am
Judges Workshop Session 1
11.00 –11.15 am
11.15 -01.00 pm
Judges Workshop Session 2
01.00 -02.00 pm
02.00 -04.00 am
Judges Workshop Session 3
A website by Mr. T Natarajan, CEO of GRT Hotels followed by partner presentations.
The Hot & cold kitchen demo by Chef Rick was the most memorable one for every student who participated in the workshop.
This day exclusively allocated for the Sr. Chefs to discuss the judging parameters which includedwork flow, technique, recipe authenticity, balanced menu, flavour, texture, creative presentation and technique. The day was remarked with fun filled and challenging discussions which saw a lot of excitement and learning.
Day 3–Chef Competition & Judging
No. of participants: 60
07.30 –08.00 am
08.00 –09.00 am
Award Ceremony &
Vote of thanks by SICATeam
•The culinary challenge saw an array of the most exquisite dishes, showpieces and desserts that were displayed, Chefs/students from various hotels participated with great enthusiasm.
•Participants displayed creative skill and eye for detail on all their dishes.
•The jury forum included Chef Rick and the 20-member team who were put in a tough spot. The participants were intrigued to see the judges at work.
•Later came the most awaited part of the 3-day event –Crowning the Winners of the competition
Life-time Achievement Award Winners sponsored by My Choice Masalas
I. Chef Kannan -Chief Co-ordinatorJunior Forum, IFCA & Founder Member, SICAII. Chef Chandrasekar-Vice President, SICAIII. Chef Damu-Founder Member of SICA, Celebrity Chef
•Culinary Workshop offered anexcellent platform for networking and building professional relations with other members of the fraternity
•Over 200 participants from various institutions / hotels gathered valuableinputsfrom Chef Rick -like differenttechniques andimprovisations theycould use for masalas/seasonings, preserving meat and cooking sous vide (cooking in vacuum which preserves the flavors of theingredients)
•Judging SeminarhelpedExecutive Chefs& Corporate Executive Chefs learn evaluation techniques and how to judge culinary work, bring uniformity in judging standards and foster a more competitive outlook towards culinarycompetitions
•Culinary competition saw rare display of skills by students and tough fights between participants
•Workshop helped students and professionals sharpen their skills, interact with seniors and be inspired