By Sourish Bhattacharyya
MANJIT GILL,
Corporate Chef, ITC Hotels, and President, Federation of Indian Culinary
Associations, green-flagged the online voting for the Delhi Gourmet Club's Top
Chef Awards 2014 on July 18 with the stirring declarations that chefs are "the
custodians of the nation's nutrition".
Gill had chaired the nine-member jury
that shortlisted the names of the 48 nominees in
14 categories who will vie for the vote of the Delhi Gourmet Club's 5,500-strong Facebook
community of food aficionados. "Chefs are no longer responsible for your indigestion," Gill
said on a lighter note at the briefing and then added: "They not only safeguard
your digestion, but also ensure the absorption of the nutrients in the food
they cook. Awards such as these will only make them more committed to their
profession and encourage them to deliver their best."
DGC's founder-members -- Rocky Mohan, Atul Sikand and yours truly -- released the list of nominees to the
hospitality industry media at a briefing held at La Riviera, the much-awarded European
restaurant of the Pullman Gurgaon
Central Park. Members of the Club will cast their online votes till July
22, 12 midnight, by logging on to www.topchefawards.com.
The results of the vote will be
declared at a gala event, expected to be attended by Parvez Dewan, Secretary, Tourism, Government of India, and the
leading luminaries of the hospitality industry, at the Pullman Gurgaon Central
Park on July 27. DGC will also
honour the chefs who
have been nominated by the jury (these awards are not up for voting) for the Best Young Chef, Chef Leader of
the Year and Lifetime Achievement awards.
On the eve of the announcement, there
was good news for the winners
of the awards for the Pastry/Bakery Chef of the Year (Five-Star and Independent)
from Elle & Vire, the brand of
butter and cream preferred
by professional chefs across the
world. A co-sponsor of
the event, Elle & Vire has said it will gift to each of the two winners
an all-expenses-paid trip to Bangkok to attend a three-day bakery programme led by
the world-renowned Eric
Perez at the Macaron Pastry Training Centre on
September 18-20.
An illustrious chef from Toulouse,
France, Perez has represented the U.S. and won medals at the Pastry World Cup
in Lyon, work with the Ritz-Carlton and the upper-crust pastry shop, La Maison,
in Shanghai, launched his own chain under the brand name Visage, where he
lifted pastry art to a level not seen before, and then opened the Macaron
Pastry Training Centre (www.macaronbkk.com)
on Soi Sukhumvit 63, Bangkok, to share his vast knowledge with "young and
old, professional and enthusiast".
The media briefing was also addressed
by David Hopcroft, General Manager,
Pullman Gurgaon Central Park, who lauded DGC for "doing the right things"
and pledged his hotel's wholehearted support for the first-of-its-kind
initiative. Pullman Gurgaon Central Park is the co-presenter of the event. Puneet Sharma, Dean of the School of
Hospitality, G.D. Goenka University, which has joined hands with Le Cordon
Bleu's famed hospitality management and culinary arts programmes, also spoke at
the media briefing. He said the Top Chef Awards Delhi-NCR 2014 was the first
industry-focused activity of Le Cordon
Bleu-G.D. Goenka University and he expressed the hope that this would be
the beginning of many more such collaborations.
Top Chef
Awards Delhi-NCR 2014: An Overview
For the first time in the country, the
Delhi Gourmet Club is organising an awards evening dedicated exclusively to
chefs who have quietly contributed to the success of Delhi-NCR's celebrated
restaurants. At the Top Chef Awards Delhi-NCR 2014 on July 27, the Delhi
Gourmet Club, in association with the Pullman Gurgaon Central Park, is giving
these chefs the limelight they deserve at a gala event where the chief guest
will be the Secretary, Tourism, Government of India, Shri Parvez Dewan, and
leaders of the hospitality industry will be in attendance.
Giving DGC support
for this first-of-its-kind consumer initiative to honour Delhi-NCR's top chefs
are some of world's finest brands. The event is being powered by hospitality education leader Le Cordon Bleu and its Indian partner, G.D. Goenka University. Its lead co-sponsors are leading food and beverage brands Elle & Vire (French;
dairy products), Delverde (Italian; pasta), Torani
(American; juices,
mixers and smoothies) and Granini (German; fruit juices). The other
co-sponsor is Nestle Professional, a global network of 10,000-plus
professionals providing top-drawer culinary and beverage solutions to
businesses around the world.
Massive
Restaurants Pvt. Ltd., the
banner behind the ground-breaking Masala Library, Made in Punjab and Farzi Cafe
restaurants; FnS, the brand behind a
new generation of cutlery; and Foodhall, the Future Group's premium multi-city
food destination, are
the award sponsors. Beam Global is the beverage
partner, offering Teacher's Single Malt, Teacher's
Original, Jim Beam bourbon and Sauza tequila.
And the nominees are...
Award for Excellence in North Indian
Cuisine (Five Star)
*Gaurav
Tandon, Masala Art (Taj Palace)
*Ghulam
Qureishi, Dum Pukht (ITC Maurya)
*Karan
Singh, Dhaba (The Claridges)
*Shams
Parvez, Made In India (Radisson MBD, Noida)
Award for Excellence in North Indian
Cuisine (Standalone)
*Bernard Mondal,
Kwality
*Chiquita
Gulati, Gulati's Spice Market
*Gurpreet
Singh Gehdu, Punjab Grill
*Pradeep Khullar,
Chor Bizarre
Award for Excellence in South
Indian/Coastal Cuisine (Five Star)
*Ravi
Vatsyayan, Amaranta (The Oberoi Gurgaon)
*Velu
Murugan, Dakshin (Sheraton New Delhi)
Award for Excellence in South
Indian/Coastal Cuisine (Standalone)
*Arun Kumar
TR, Zambar
*Pawan
Jumbagi, Carnatic Cafe
Jiggs Kalra Award for Excellence in Modern
Indian Cuisine
*Anshuman
Adhikari, Diya (The Leela Gurgaon)
*Harangad
Singh, Varq (The Taj Mahal Hotel)
*Shantanu
Mehrotra, Indian Accent
Award for Excellence in Best Regional
Cuisine (Standalone)
*Cris
Fernandez, Bernardo's
*Bhaskar
Dasgupta, Oh Calcutta
*Shekhar
Bhujel, Yeti: The Himalayan Kitchen
Award for Excellence in Asian Cuisine
(Five Star)
*Nilesh Dey,
Wasabi (The Taj Mahal Hotel)
*Yutaka
Saito, Megu (The Leela Palace New Delhi)
*Zhang
Hongsheng, China Kitchen (Hyatt Regency New Delhi)
Award for Excellence in Asian Cuisine
(Standalone)
* Khoo Thiam
Huat, Royal China
*Kim Suk Hee,
Gung The Palace
*Lok Prasad
Subba, Yum Yum Tree
Award for Excellence in European
Cuisine (Five Star)
*D.N.
Sharma, Orient Express (Taj Palace)
*Federico
Pucci, Le Cirque (The Leela Palace New Delhi)
*Rajeev
Sinha, Sevilla (The Claridges)
Award for Excellence in European
Cuisine (Standalone)
*Jerome
Cousins, Rara Avis
*Nira Kehar,
Chez Nini
*Shamsul
Wahid, Smoke House Deli
*Sujan
Sarkar, Olive Bar & Kitchen
*Suman
Sharma, Tonino
Pastry/Bakery Chef of the Year (Five
Star)
*Devendra
Bungla, Hyatt Regency
*Vikas
Vibhuti, The Oberoi New Delhi
*Anil Kumar,
Pullman Gurgaon Central Park
Pastry/Bakery Chef of the Year
(Independent)
*Avanti
Mathur
*Jaya
Kochhar
*Kishi Arora
Best New Entrant of the Year
*Anahita
Dhondy, Soda Bottle Opener Wala
*John Oh and
Kurt Michael, Akira Back
*Rahul Dua,
Cafe Lota
*Vikram
Khatri, Guppy by Ai
*Yenjai
Suthiwaja, Neung Roi
Best Restaurant Manager of the Year
*Sarabjeet
Singh Bhalla, K3 (JW Marriott, New Delhi Aerocity)
*Deepak
Rawat, Megu (The Leela Palace New Delhi)
*Shipra
Pradhan, Le Cirque (The Leela Palace New Delhi)
*Malvika
Sahay, Wasabi (The Taj Mahal Hotel)
*Deepak
Shettigar, threesixtydegrees (The Oberoi New Delhi)
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