Students of the Quantum School of Hospitality and Tourism exhibited their culinary skills in cooking competition organised at the food production lab of the university. A large number of students participated in the competition and used their acumen for cooking along with a sense of innovation and creativity. The main objective behind organising the competition was to provide a platform to students where they could showcase their skills and explore their hidden talents.
The session was initiated by Mr D C Vashishth with a brief introduction of the culinary skills and scope in the field of food production. Top three teams, consisting of three members each were shortlisted from BHM and CHM department. Each team prepared three-course menus from various multi cuisines. Team A prepared Chinese Gold Coin, Veg. Manchurian, Fried Rice and Assorted Custard. Team B prepared Dhokla, Veg Pulao, Urad Dal and Rasmalai. Team C prepared Cold Soup, Paneer Butter Masala, Roti and Chocolate Burfi.
A panel of three judges, including, Dr Amit Dixit, Dr Anoop Baduni and Dr Rajiv Ranjan judged the delicious dishes prepared by students based on their taste, plating technique, innovation factor and degree of difficulty. The display of the dishes was a visual treat. Judges interacted with the students to know the ingredients and the significance of the dishes prepared by them. Seeing the efforts of the participants, judges were quite impressed and overwhelmed. The competition was ended with a prize distribution ceremony where attractive trophies were awarded to the winning team and runner up team. Keeping up the trend of inspiring budding chefs of Quantum University, Dr Vivek Kumar, Vice-Chancellor delivered a motivational speech which filled the Q-mates with passion and inspiration.
