|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
The Chef Post’s Boiling Point showcases seafood exotica in Bengaluru
|
|
Monday, 13 May, 2019, 13 : 00 PM [IST]
|
|
Our Bureau, Bengaluru
|
The Chef Post, India’s leading content-driven digital platform that heralds chefs and gastronomy, organised the season’s biggest and much-awaited culinary carnival, The Boiling Point, A Seafood Battle, at the Renaissance Bengaluru Race Course Hotel recently.
The evening raised a toast to chefhood and bore witness to 66 talented captains of kitchens from 22 uber-luxury hotels and premium freestanding restaurants in Bengaluru come together to innovate and present a plethora of hors d’oeuvres, cocktails and dinner using seafood.
The Boiling Point was curated as an endeavour to enhance the bonhomie and camaraderie between chefs from renowned hospitality brands. While not exactly marked as a competition, the event exuded loads of competitive passion and spirit.
Chefs from the participating hotels were grouped into four sets, and were tasked with lending finishing touches and plating a range of exquisite seafood delights within a brief span of five minutes, an act which brought out all the high-pressure drama and zest normally noticed inside high-end kitchens.
Chefs succeeded in curating an array of gourmet delicacies from seafood sourced from across the globe, and presented the same to a prestigious tasting panel, which comprised Guðmundur Árni Stefánsson, ambassador of Iceland and chef Vicky Ratnani.
The lawns at the Renaissance were laid out with exciting counters for each hotel, which enticed the 350-plus guests, including the crème of Bengaluru, dignitaries and corporates, to come out and try the seafood preparations vigorously crafted by the chefs, who were then felicitated by the esteemed panel for their efforts and unique sense of presentation.
Sharing his enthusiasm about the event, Stefánsson said, “Iceland lies in the pristine waters of the North Atlantic Ocean, and is home to many exotic species of fish and seafood. So it does not come as a surprise that seafood is a big part of the Icelandic cuisine. The Boiling Point by The Chef Post presented an excellent platform for talented chefs in India to create masterpieces from exotic seafood, and I was delighted to be a part of this seafood battle.”
According to Ratnani, the standard of food and beverages is top-notch in a city such as Bangalore. “The talent, skill-sets, presentation and the innovative spirit presented by chefs from renowned hotels at The Boiling Point was indeed exceptional. It was truly a foodgasm for me,” he added.
Sneha Chandrashekar, co-founder and chief exeuctive officer, The Chef Post, said, “Being a chef-centric brand focussed on curating experiential culinary content, we have conceptualised and hosted memorable events such as Men in White, Cold War and Calendar Launches since the last two years.”
“The favourable outcome of The Boiling Point, A Seafood Battle amply reflects our zeal to bring to the forefront the proficiency of chefs and herald their innate talent. We look forward towards curating and hosting many such chef-driven events in the future,” he added.
|
|
|
|
|
|
|
|
|
|