Food and Beverage plays an important part in tourism and hotel industry. Today hotels are not used by tourists just for comfortable stay options. Business travelers also want to get an exclusive experience at the hotels they are staying at. And FnB has always been an important part of an experience for a traveller.
And to better the experiences of their clients, Radisson Hotel Group has always been the front runner. Recently this one of world’s largest hotel groups and also one of the leading international hotel operators in India, organised a unique ‘Cook Off’ competition to showcase some exotic, original, and inventive culinary delights which will be added to the existing menus of the hotel chain. Also the competition helped to identify and honor the finest culinary talent that they have, across its portfolio in India. The overall aim of this initiative was to provide a platform for the group’s kitchen and bar professionals to create original and inventive dishes, which were tasted and assigned scores by an expert panel of judges which included Corporate Chef Rakesh Sethi and others.
Conducted on a national level, the event saw participation from 50 Food and Drinks (F&D) chefs including commis chefs, chefs de partie, pastry chefs, sous chefs and bartenders. Each participant was asked to prepare a three-course menu in a series of categories, in line with the latest F&D trends, including authentic Indian regional and international cuisines, cold kitchen, hot and cold desserts, breakfast bakery, kebabs and breads, and cocktail mixology.
The nationwide challenge was divided into two geographical regions: North-East and South-West. The North-East Zone contest took place on 31st July 2019 at Radisson Gurugram, Udyog Vihar, while its South-West Zone counterpart happened on 26th August 2019 at Radisson Mumbai Andheri MIDC.
In the finals held at Radisson Blu Plaza, New Delhi, eight winners from South-West Zone and twelve winners from North-East Zone showcased appetizing dishes like Tandoori Bhuna Chaap, Orange Miso Salmon, Murg Firdous, Pistachio Olive Cake under categories of Kebabs, Oriental, Indian and Plated Dessert respectively. Delicate taste and unique texture were central to the success of each of the dishes presented by the chefs. On the other hand, Cocktail champions Rohit Surve and Mahaveer Singh created exotic drinks for the judges and exhibited exceptional bartending skills.
Cook Off 2019 aims to tap into the talent pool, that already exists within the group and inspire them to become a part of the F&D revolution in the company. This event was amongst many new initiatives planned to uplift Food and Drinks (F&D) across the group’s India portfolio, where F&D is a key revenue grosser and a chief focus area.
Speaking on the occasion, the energetic Managing Director and Vice President of Operations, South Asia of Radisson, Mr. Zubin Saxena echoed his feelings about the importance of FnB in the hotel industry today. He also informed us about the future plans that the Radisson group has.
Chef Rakesh Sethi of Mirch Masala fame also said, that it was very important today to move on with the times, and pay more attention to the food and beverage sections. He said, “Adding new dishes to the menus, and catering to the interests of the clients is what is important today”.