India Jeunes Chefs Rôtisseurs
Bengaluru, April 28, 2017
Young chefs cooking up a storm

It was no ordinary day in the lives of 15 of India’s most promising young chefs. Who would represent India at the Jeunes Chefs Rôtisseurs final in Frankfurt? Battling it out during a high-pressured, exciting day one young chef would win the accolade.

The Bailliage engaged in much forward planning to ensure a successful day. Maître Hôtelier Bhaskaran Menon, General Manager of the LaLit Ashok- the competion’s hosts - and his team including Sandhya Nair, Chef Abhishek Singh and Madhu worked through the night putting everything in place.

Introduced by Bailli Délégué Rishad Minocher the competition began after the briefing, followed by the much-awaited opening of the black box.

Visitors, supporters and media guests dropped by to watch; also to enjoy the delicious offerings from the LaLit’s quirky, colourful ‘Food Truck’ and its al fresco bar.

An intense three and a half hour cooking session was monitored closely by hawk-eyed, highly-qualified kitchen judges led by Maître Rôtisseur Nimish Bhatia, and including Chef Alexandre Seince, Chef Vikram Udaygiri, Chef Goutham Balasubramanian.

Following the Chaîne’s strict rules the young chefs prepared their three courses which were taken to be marked by the tasting judges all of whom were well known for exacting, precise palates. Conseiller Culinaire Jean Michel Jasserand, Maître Rôtisseur Manu Chandra, and “Judge of Honour” Prasobsook ‘Joe’ Thawilvejjakul, Member of the Conseil Magistral from Thailand, formed the panel.

Held at OKO, the LaLit Ashok’s rooftop restaurant, a canapé and wine reception preceded the award ceremony announcing the much-deserved winner.

Winner: Soni Kumari Rana of ITC Windsor, Bengaluru
Runner-up: Vetri Palani, Leela Palace, Bengaluru
Third Place: Vipin Dev K, Leela Palace, Bengaluru
Kitchen Judges’ Highest Score Award: Narendra Singh, Ritz Carlton, Bengaluru
Tasting Judges’ Highest Score Award: Elizabeth Yorke of Red Fork Deli, Bengaluru

Citations, certificates and appreciation tokens were awarded to all participants, judges and sponsors.

A special thank you went to sponsors Paul John Single Malt Whisky, the LaLit Ashok Bengaluru, Four Seasons Wines, Le Cordon Bleu and Lausanne Hospitality Consulting, as well as to ingredient partners Big Basket, First Agro, Aquamarine Speciality Seafood, Jivabhumi and 18 Herbs.

We wish Soni Rana all the best as she prepares for the grand final in Frankfurt in September competing against top young chefs from around the Chaîne world!

Ruma Singh
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