Secured 1st Position in “The Traditional Culinary Challenge National Competiton” held in PUNJAB Unviversity. Secured 2nd position in Event “Lost Recipies of India” held in Chandigarh University. Participated in “Blind Basket” Event held in RIMT University,Punjab. Participated in “Regional Master Chef Culinary Challenge” held in MMU,Haryana. Participated in “3rd Chefs Conclave camp; Food Awards-2018”,Chitkara University. Attended Culinary Workshop on “Modernisied Indian Cuisine” by Chef Ranjodh Singh. Participated in Master Chef Rajasthan Season-2. Assisted In Kitchen during CAB-Meeting held in Chandigarh University.
Guest Chefs
A renowned name in the culinary word, Chef Dev raj has hosted many cookery shows and endorses several brands. His expertise in the field speaks for itself as he holds Limca book records for preparing 362 kinds of chutnies in record time of 3 hours on June 29, 2015. Recently another Limca record added to his name for preparing 720 varieties of Rashgulla on the occasion of Independence Day 2018. Having worked in some of the finest kitchens in India as well as overseas, now, he is now training young chefs to be at Chandigarh University.
Gaurav kumar Chauhan Executive Chef, Chokhi Dhani Dubai RESTAURANT INDIA QUESTIONNARE Tell us something about your journey in the world of food. My interest has always been in food and my passion was always cooking and exploring new cuisines. The glorious 13 years of my career as Chef has been fascinating as it enabled me to learn, develop my culinary skills and connect with many people. Throughout this phase, I have received different challenges and even opportunities to make experiments which made it exciting. I also had a chance to create, train and direct my associates, which in turn helped me experiment on new local trends. Even in my current position as Executive Chef, I am eager to continue this, as it is far more vibrant. What was the biggest dining out trend that you saw at your restaurants? How much time did you spend doing research on the food etc.?- 'Farm to Fork/Farm to Table' is one of the main dine-out trends, where ingredients and vegetables are directly sourced from farmers who grow in the area organically. As customers now prefer locally grown organic ingredients and this trend has become popular.