Thrilling Opening of EverestBKCC Season 3 With Overwhelming Participation

 EverestBKCC (Everest Better Kitchen Culinary Challenge) season 3 for hospitality students kicked off in Bhopal with overwhelming participation from 30 teams across Madhya Pradesh.  Theme of the challenge is Flavours of India and the intent is to create awareness about the regional cuisines and make Indian food popular across the globe. The culinary challenge was organized at Institute of Hotel Management Catering Technology and Applied Nutrition, Bhopal. Season 3 will now be held in nine cities namely Kolkata, Chennai, Hyderabad, Bengaluru, Mumbai, Ludhiana, Jaipur, Nagpur and Pune. Winners of all cities will be called for the grand finale in Pune on 26 April, 2022. The event is supported by Worldchefs, Indian Culinary Forum, Western Chefs Association (WICA) and Hospitality Purchasing Managers’ Forum (HPMF).

The Chief Guest, P. Narahari, IAS in an inaugural address advised the participants and students to use their creativity and innovation in the culinary field which has a very bright feature. During the pandemic, a lot of start-ups have started in the food industry and some of them are going to be unicorns. Food is the basic need of human beings and no one can work with an empty stomach.

He has informed the audience that they can take the benefits of Madhya Pradesh Government’s policy for start-ups and advantage of incubation centres.

A.K. Singh Principal, IHM-Bhopal says despite technology development and automation in the culinary industry, skilled manpower requirement is growing. EverestBKCC is an excellent platform for the students to showcase their culinary arts, cope up with the new trends and overcome the weaknesses. 

The jury members of the EverestBKCC Bhopal were Anup Gupta, Executive Chef – Taj Lakefront, Chef Amol Patil, Executive Chef Courtyard by Marriott, Chef Jeevan Singh, Executive Chef – Jehan Numa Palace, Chef Siddharth Birendra, Corporate Chef Madhya Pradesh State Tourism Development Corporation Limited and Narendra Rajput, Executive Chef – Safal Treat.

Jury members appreciated the use of ingredients, innovation and plating done by students. They urged the students to take part in these culinary challenges and update their skills.

Ekta Bhargava, Publisher of Better Kitchen shared the objective of this challenge is to prepare the students for their future and make Indian regional food as a global food. This challenge is the best way of providing them a platform to showcase their skill of creativity and use ingredients in the proper way.

 The winner of EverestBKCC – Bhopal's best team was Everest Pav Bhaji Masala from Bhopal, first runner-up and second runner-up are Everest Meat Masala and Everest Royal Garam Masala from Bhopal and Khajuraho respectively.

 Partners of the event were Madhya Pradesh State Tourism Development Corporation, Wisdom Career and Education, Bio Nutrients, Chefs Unlimited, Tabasco, Barila, Loacker and Lotus.