In Surat, India the three-day “National Budding Chef Competition” (NBCC 2018) conducted by the School of Hospitality Management will be held from January 20 to 22. NBCC 2018 will showcase the Culinary Skills and Hospitality Knowledge of students from Hotel Management Colleges across India and the Sub-Continent.

Some of the interesting competitions of N.B.C.C. on day one include Kitchens of India, which is a regional cuisine cooking competition with focus on authenticity of recipes, Carving Competition and lastly Liquid Flavours, which is mocktail making competition judged by Mr. Pankaj Kamble (Director – Flairology, Mumbai) and Mr. Abhijit (Food & Beverage Manager – Courtyard by Marriott, Surat). Day two will feature Vedic Cuisine competition involving use of primitive cooking methods and focus on restoring wholesome nutrition of food, Thematic Cake Decoration competition which will involve all teams to dress the cake based on various themes given to them on the spot, Bon Jour India – an Indo-French collaborative cooking competition and lastly Vegan cooking competition for new age chefs.

On the third day, only the four top teams of N.B.C.C. 2018 would compete against each other in Grand Finale competition called The Chef’s Table. School of Hospitality Management, Surat will also be conducting first ever One Day Symposium on Vedic Cuisine. Dignitaries and qualified Ayurveda professionals will collaborate to deliberate on “Vedic Paradigm: Food Medicine and its implications on modern lifestyles”. Towards the end of the third day, veterans of leadership team such as Shri H.P. Rama and Dr. Avadhesh Kumar Singh will give away the awards to winning team members.

In addition to providing a platform for hotel management institutions to meet and share ideas and shake hands with the biggies of the industry, new trends, competitive skills showcase are other takeaways of this three-day competition.