Chef Competition 2023

Shimla Chef Competition 2023

Organized by
School of Hospitality
Venue
Alakh Prakash Goyal Shimla University

Welcome to the Chef Competition, where we invite home cooks, professional chefs, and future chefs to showcase their culinary skills and compete for exciting prizes. This competition is designed to encourage and recognize the talent of all chefs, regardless of their background or experience.

The competition will be divided into three categories:

  1. Housewives 
  2. Professional Chefs
  3. Future Chefs

Last date of registration is 9th May 2023

Click the button below to register yourself.

Click here for Registration
  • The Housewives category is for those who have a passion for cooking and love to experiment with flavors in their home kitchens.
  • The Professional Chefs category is for those who work in the food industry and have professional training and experience.
  • The Future Chefs category is for students who are currently studying culinary arts or plan to pursue a career in the food industry.

The competition will be judged by a panel of expert chefs who will evaluate each dish based on taste, presentation, and creativity. The winner of each category will receive a cash prize, along with a certificate of participation. The winners will also have the opportunity to showcase their talent to others and gain recognition in the food industry.

To participate in the competition, interested individuals must register online and submit their entry by the deadline. Participants are allowed to submit one dish.

We encourage all chefs, regardless of their level of experience, to participate in this exciting event. Whether you are a seasoned professional or a passionate home cook, this competition is a great opportunity to showcase your talent, learn from other chefs, and have fun in a competitive environment.

Rules for Chef Competition

Category-1
House wives/ Hobby Chef

Age NO bar

Male or Female any one can participate.

Timings- 12:30pm to 13:30pm (May be subject to change)

  1.  Home Chef will have to bring one item cooked from Home (1 Non-Veg. Or Veg. Item) on the venue. . (If the dish will be brought from outside the participant will be disqualified.)
  2. The participant has to cook a dish in which they have to involve Millets into it or can prepare Western Cuisine (Continental) or any traditional food of India.(Himachali traditional Cuisine)
  3. Participant has to Cook any MAIN COURSE DISH (which can replace one meal) along with its accompaniments.
  4. Participants will also get a facility of heating up the food at the venue.
  5. Participant has to bring TWO portions of the dish, ONE FOR TASTING and ONE FOR DISPLAY.
  6. Table measuring 5X2½ Feet will be provided for display.
  7. Candidates have to carry all display items i.e. Bowls & Platters of their own.
  8. The candidate will have to bear all expenses of travelling, Boarding/ lodging etc. for the competition. .(if Transportation would be provided same will be informed by call)
  9. No financial Assistance will be provided by the Organization (Alakh Prakash Goyal Shimla University)
  10. The Menu and Recipe must be displayed at the time of competition.

Category-2
Professional Chef

Age NO Bar

Eligibility: Professional Chef of any Hotel / Restaurant or any   other caterer can participate)

Timings– 14:00pm to 15:00pm (May be subject to change)

  1. Chef will have to bring one cooked dish from their workplace (1 Non-Veg. Or Veg. Item) on the venue. (If the dish will be brought from outside the participant will be disqualified.)
  2. The participant has to cook a dish in which they have to involve Millets into it or can prepare Western Cuisine (Continental) or any traditional food of India.(Himachali traditional Cuisine)
  3. Participant has to Cook any MAIN COURSE DISH (which can replace one meal) along with its accompaniments.
  4. Participants will also get a facility of heating up the food at the venue.
  5. Participant has to bring TWO portions of the dish, ONE FOR TASTING and ONE FOR DISPLAY.
  6. Table measuring 5X2½ Feet will be provided for display.
  7. Candidates have to carry all display items i.e. Bowls & Platters of their own.
  8. The candidate will have to bear all expenses of travelling, Boarding/ lodging etc. for the competition. .(if Transportation would be provided same will be informed by call)
  9. No financial Assistance will be provided by the Organization (Alakh Prakash Goyal Shimla University)
  10. The Menu and Recipe must be displayed at the time of competition.

Category-3
Future Young Chef

Age Limit- 12 years to 21 years.

Eligibility– Student of any School / Institute / University

Timings- 11:00 am to 12:00 noon (May be subject to change)

  1. Young Chef will have to bring one item cooked from Home (1 Non-Veg. Or Veg. Item) on the venue. . (If the dish will be brought from outside the participant will be disqualified.)
  2. The participant has to cook a dish in which they have to involve Millets into it or can prepare Western Cuisine (Continental) or any traditional food of India.(Himachali traditional Cuisine)
  3. Participant has to Cook any MAIN COURSE DISH (which can replace one meal) along with its accompaniments.
  4. Participants will also get a facility of heating up the food at the venue.
  5. Participant has to bring TWO portions of the dish, ONE FOR TASTING and ONE FOR DISPLAY.
  6. Table measuring 5X2½ Feet will be provided for display.
  7. Candidates have to carry all display items i.e. Bowls & Platters of their own.
  8. The candidate will have to bear all expenses of travelling, Boarding/ lodging etc. for the competition.(if Transportation would be provided same will be informed by call)
  9. No financial Assistance will be provided by the Organization (Alakh Prakash Goyal Shimla University)
  10. The Menu and Recipe must be displayed at the time of competition.

Note:-

The food will be judged on the basis of one of the following category:

  •  Grading will be done on following criteria:
    1. Appearance
    2. Taste
    3. Final Execution
    4. Innovation
    5. Knowledge about the Dish.
  • The candidate have to mention in the recipe clearly the quantity, quality, brand used of these items during the competition.
  • The organizers reserves the right to disqualify any of the participants who does not obey the rules specified.
  • The decision of Jury will be binding / final.

Participants have to bring Identity proof with two passport size photograph on the day of Competition.