The goal of our Hell’s Kitchen competition was to bring all the chefs under one roof and get them to channel their Blue Energy. The much-awaited culinary competition was held on Wednesday, January 11, 2012 in the banquet hall of Hilton Janakpuri. There were three categories: main course, appetizer, and pastry. The entire chef brigade was enthusiastic and gung-ho. They gave new meaning to the words “creativity” and “innovation.”
The team had a platform where they unleashed their creativity. The food competition yielded various entries, from the Wazwan cuisine to Cantonese. The competition was tough and the chefs didn’t make it easy for the judges with their smart concepts. They showed their expertise and talent. The carrot and volcano delight was simply delightful. The Dal makhani and gajar ka halwa terrine simply left the judges stumped. The chefs were judged on three parameters: innovation, presentation, and taste.
Our executive Chef was also looking at how viable the dish would be if introduced in our menus. The energy was electrifying with the chefs outdoing each other. If the fruit and ginger lasagna was tantalizing the palette, then the apple quark gateaux with balsamic won brownie points for its sheer imagination.
Blue energy is also the gumption and determination on the minds of our chefs as they made dishes that would perhaps make Gordon Ramsey grin in satisfaction.
I’ll let you know once we’ve chosen the winner of this competition…
Posted on Jan 18, 2012