The three-day gala chef competition, N.B.C.C. 2019 in its fifth year has attracted over 15 teams across India with more than 75 participants. Teams from range of cities such as Mumbai, Pune, Vadodara, Bhopal, Hyderabad, Rajkot, and Bengaluru participated and have come down to AURO University campus. The learning curve throughout the event was enhanced with the presence of chef guest speakers and judges such as Chef Davide Cananzi (F&B Wizard), Chef Parvinder Singh Bali, Chef Sudev Sharma, Chef Veena Picardo, Mr. Reju S., Mr. Abhijeet and others. All participants were greatly impressed with the facilities and infrastructure of the university campus and they appreciated all hospitality provided by the students.
Some of the interesting competitions of N.B.C.C. held on Day one included Kitchens of India, which was a regional cuisine cooking competition with a focus on authenticity of recipes, a Dessert competition and lastly Liquid Flavours, which was a mocktail making competition. Day two of N.B.C.C. featured a Vedic Cuisine competition involving use of primitive cooking methods and a focus on retaining wholesome nutrition of food, a Thematic Cake Decoration competition which involved all the participants to dress the cake based on a jewelry design given to them on the spot, European Cooking Competition – an international cooking competition and lastly a Carving competition for the new age chefs. Senior management and food and beverage professionals from industry graced the finale event on 22-01-2019 “Chef’s Table” from star rated properties of Taj Gateway, Surat, The Grand Bhagwati, Surat, Ginger Hotel, Surat and Courtyard by Marriott, Surat.
Overall, yet again, N.B.C.C. has managed to establish itself as a premier competition, where leading hospitality institutions compete for the most coveted award of “N.B.C.C. Trophy”.