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12 Dec, 2023

CT University Hosted 5th Chef Conclave and Awards

School: School of Hotel Management, Airlines and Tourism

School of Hotel Management, Airlines and Tourism, CT University hosted a vibrant and insightful culinary event, bringing together renowned chefs, industry experts, and culinary enthusiasts for a day filled with discussions, demonstrations, and celebrations. The event, organized by CT University and Culinary Arts and Food Retail (CAFR, witnessed the presence of esteemed personalities who shared their expertise and insights on the evolving landscape of the culinary industry.

Mrs. Rajni Bector, the founder of Cremica Foods, and Padam Shri awardee, graced as  esteemed Chief Guest.

The event commenced with a warm welcome from Dr. Chef Varinder Singh Rana, setting the stage for an engaging and informative day. Chef T K Razdan, President of CAFR, followed with opening remarks, highlighting the importance of culinary arts in the modern world.

The Inaugural Remarks were delivered by Dr. Manbir Singh, Pro Chancellor, CT University, who shed light on the university's commitment to providing holistic education in culinary arts.

Mrs. Rajni Bector, the founder of Cremica Foods, and Padam Shri awardee, graced as our esteemed Chief Guest.

A thought-provoking Panel Discussion-1 on the topic "Future Vision of Culinary Industry" brought together experts who delved into the trends and innovations shaping the future of the culinary world. This was followed by an enlightening talk by Chef Vikas Chawla on the significance of millets, highlighting their nutritional benefits and role in contemporary cuisine.

To commemorate the pre-Christmas celebrations, the School of Hotel Management, Airlines and Tourism, CT University organized a cake mixing ceremony at its campus followed by Wine Tasting session, and a Live Demonstration by Chef Reetika Gill and Chef Varinder Singh Rana, showcasing their culinary prowess. Chef Jaswinder Singh conducted a Cooking Demonstration, offering a glimpse into the artistry of culinary preparation.

Panel Discussion 2 focused on the "Role of Millets in Daily Diet," emphasizing the importance of incorporating millets into everyday meals for a healthier lifestyle. The event reached its pinnacle with the Honoring and Distribution of Awards to all guest chefs, recognizing their outstanding contributions to the culinary field.

The Closing Remarks were delivered by Chef Sanjeev Verma, Vice President of CAFR, expressing gratitude to all participants for their valuable contributions. The Vote of Thanks was extended by Dr. Chef Ashish Raina, Assistant Dean, School of Hotel Management, Airlines and Tourism, CT University, acknowledging the collective efforts that made the event a resounding success.

The event will also be graced by prominent chefs such as Chef Manjit Singh Gill, Chef Parvinder Singh Bali, Chef Ajay Sood, Chef Sudhir Sibal, Chef Anil Grover, and many more culinary luminaries from the hotel Industry. On this Occasion Chancellor Charanjit Singh Channi, Pro Chancellor Dr. Manbir Singh, Pro Vice Chancellor Dr. Abhishek Tripathi were also present.

Dr. Manbir Singh, Pro Chancellor , CT University said “The culinary extravaganza at CT University served as a platform for learning, networking, and celebrating the rich tapestry of culinary arts. The university remains committed to fostering excellence in culinary education and looks forward to hosting more such impactful events in the future. “

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