New Delhi: Sir C.V. Raman Industrial Training Institute (ITI), Dheerpur, New Delhi, organised a culinary competition in which a large number of students participated to showcase their cooking skills, creativity and culinary knowledge. Chef Chandra Mohan Sharma, Executive Chef at The Quartier Hotel Bangkok, was invited as a jury member to evaluate the participants and share professional insights into culinary techniques and industry standards.
The competition provided students with a platform to demonstrate their food preparation skills, creativity and presentation techniques. The initiative also connected vocational education with industry experience, helping participants understand the practical requirements and expectations of professional kitchens.
As a jury member, Chef Chandra Mohan Sharma evaluated the participants’ culinary efforts, focusing on cooking techniques, food quality and presentation. His experience as an Executive Chef at The Quartier Hotel Bangkok offered students valuable exposure to professional culinary practices and the importance of consistency, discipline, hygiene and attention to detail in the hospitality industry.
Speaking about the importance of such initiatives, Chef Chandra Mohan Sharma said, “Culinary competitions give students an opportunity to showcase their skills, learn through practical experience and build confidence. A strong foundation in cooking techniques, hygiene, creativity and consistency is essential for anyone aspiring to build a career in the culinary profession.”
The event highlighted the role of vocational training institutions in nurturing emerging culinary talent through practical learning and industry interaction. Such competitions encourage students to strengthen their technical abilities, explore creative approaches to food preparation and gain experience in a competitive environment.
Industry engagement remains an important part of hospitality education, helping bridge the gap between classroom learning and workplace expectations. The participation of experienced hospitality professionals provides students with valuable perspectives on professional kitchen operations, food quality and the standards required in the culinary sector.
The competition underscored the importance of collaboration between educational institutions and hospitality professionals in preparing the next generation of chefs. Through such initiatives, students can gain confidence, develop their culinary skills and better understand the opportunities available in the food and beverage industry.
****