7th World Food Competition organized by Guru Nanak Institute of Hotel Management

Date: March 07, 2023

Kolkata, 24 February: Guru Nanak Institute of Hotel Management under JIS Group revealed the winners during the conclusion ceremony of the 7th International Food Competition. The closing ceremony was conducted at Taal Kutir Convention Centre on the 23rd February ceremony . The winning contestant for the category of best chef is Chandru Basson (Namibia), best cake frosting is Lize-Van Der Merwe (Namibia), best fruit carving is Subha Ray (India), and best mixology is Viola Hoeflien (Austria) (Austria). The closing ceremony included expertise from distinguished judges and celebrity chefs Sanjeev Kapoor, Kunal Kapur and Ajay Chopra. 

The fascinating and delightful 3-day trip of the 7th International Food Competition has reached its end. The tournament saw great chefs from around the world display their abilities and ingenuity. The World Food Competition has not only been a celebration of food but also a platform for promoting sustainable practices in the food business. Embodying the spirit of this competition as well as underlining the importance of feasibility and ethics in the food sector each and every competitor carved their route to a delectable success. Among them the first runner-up for the category of best chef is Deacon van Pletzen (South Africa), and best mixologist is Eduardo Yousef Zoughbi (Palestine) (Palestine), best cake icing is Ushashie Rauth (India),best fruit carving is Md. Saif Khan (India).

Sardar Simarpreet Singh, Director, JIS Group, stated, “I would like to take this opportunity to appreciate and honour all of the participants who brought delicacies from their own ethnic cultures and exhibited their culinary abilities. We also wish to convey our appreciation to the judges, who volunteered their time and abilities to examine each meal. We hope that everyone who participated in the World Food Competition had a fantastic time and that it contributed to the improvement of culinary variety and quality on a worldwide scale.”