NATIONAL BUDDING CHEF COMPETITION 2018
ABOUT NBCC
An event held by AURO UNIVERSITY, gives a universally
sculpted platform to the students of many colleges and universities at national
level, to participate in various competitions. The AURO UNIVERSITY have been
organizing this event for four years and this year it’s back with new and
challenging competitions. The aim of the NBCC is to build up a proficient
platform for the culinary and management professionals to show their individual
and united talent, to learn and expand their knowledge, share, socialize and
partner in a competitive commerce like environment. NBCC attracts teams from
all the regions of India, and unite them on one common channel of cooking. Such an event is particularly missing from the
western part of India, and would strive harder to attract the teams coming from
this region.
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.
20/01/2018
DAY 1:
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21/01/2018
DAY 2
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22/01/2018
DAY 3
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Kitchens of India
|
Vedic Cuisine
|
The Chef’s Table
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Creativity to carve out niche in life
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Thematic Cake Decoration Competition
|
Prize Distribution and Closing Ceremony
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Liquid Flavours
|
Bon Jour India
|
|
Vegan All the Way
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ABOUT COMPETITION
Kitchens of India
An
authentic regional cooking competition with required historical justification (1 veg. dry snack, 1 veg. preparation,
1 non-veg preparation with accompaniments, 1 dal preparation along with rice
and a dessert.)
Creativity to carve out niche in life
Participants
are required show their creativity and to carve out one vegetable and one
fruit, thus translating their ideas into sophisticated forms through food
Liquid Flavours
A
Mocktail making competition showcasing the innovation and creativity of the
participant in preparation of non-traditional drinks.
Vedic Cuisine
Participants
are required to prepare a nutritionally balanced meal, stating the medicinal
and therapeutic benefits, thus linking it to effects on the vital, mental,
physical and spiritual state of a person.
Thematic Cake Decoration Competition
The
participants are required to decorate a cake based on a theme, thus showcasing
their skills and techniques of designing, layering, icing and embellishing.
Bon Jour India
The
participants required to prepare an innovative 4 course French / Indian meal
with 1 dish showcasing modernist cuisine.
Vegan All the Way
The
participants are required to showcase their skills in providing a 3-course
vegan meal stating the health benefits gained.
The Chef’s Table
A Nouvelle
approach to Indian Cuisine where the participants are required to provide a
complete fine dining experience of a 3-course meal along with service.
*Only
the Top 4 teams will qualify for ‘The Chef’s Table’ Competition.
CONTACT US:
For overall event related
query contact
Mr. Vimal A Shukla (Event
Co-ordinator)
Mobile: 9898047049
E-mail:
vimal.shukla@aurouniversity.edu.in
For all activity / competition
related query contact
Chef Manan Chakraborty (Event
Co-ordinator)
Mobile: 7226884758
Chef Jennifer Mistry (Culinary
Event Co-ordinator)
Mobile: 9687419053
Mr. Sumant Sharma
(Accommodation and Logistics In-Charge)
Mobile: 9467616759
E-mail:
sumant.sharma@aurouniversity.edu.in
Tel: +91 261 4088100
Mob: +91 9898047049 / +91 7226884758
Official Event Website:
www.nbcc.aurouniversity.ac.in/
“By our stumbling the world is perfected” Sri Aurobindo
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