Abhijeet Dua, a student of Culinary Arts Programme at the Indian School of Hospitality bagged the prestigious award title. Three other students also secured places in the Gold, Silver and Bronze category.

Abhijeet Dua, a student of Culinary Arts Programme at the Indian School of Hospitality, won the ‘Culinary Student of the Year’ award. He created a progressive cuisine – a Carolina Rubbed Sous Vide Chicken and a Flexible Aciduated Chocolate Ganache to win the title award.

Kanishk Dawar, Tanveer Narwani, and Anousha Anupam also made it to the Gold, Silver, and Bronze category, respectively.

Congratulating the winners, Dilip Puri, Founder & CEO of the Indian School of Hospitality said, “It’s been a thrilling experience. I’m happy to see students compete so passionately at such a young age. It shows that we have really talented young chefs in the making and will be joining the industry soon. Perhaps they will lead some of the best hotel and restaurant kitchens across the world, or maybe set up one of their own. At ISH, our approach to education espouses the importance of hospitality as a building block, and I am confident that our students will be stellar at whatever they choose to do.”

Chef’s Table Studio organised the competition, and it witnessed the participation of 450 students from across the country. The competition included three qualification rounds and they were judged by distinguished veteran chefs like Vijaya Bhaskaran and Shaju Zacharia.

Commending the students' efforts, Kunal Vasudeva, Chief Operating Officer at the Indian School of Hospitality said, “The students have all done very well. I’m happy to see ISH students compete with others from across the country. It’s been a tremendous learning experience for everyone. Our students will soon be entering the industry and participating in competitions of this stature will help them gain real-world experience. I observed Abhijeet Dua prepare the Chocolate Ganache that took him to the podium, and I was impressed just watching the technique he used. I also congratulate our entire culinary team for guiding and mentoring the students. It is this effort of the mentors that teaches students to persevere and achieve perfection in all they do. I’m confident that they’re ready for global opportunities.” 

The final round of the competition involved 15 young chefs cooking live from their college and home kitchens. With a virtual audience of more than 2000 viewers and the jury members who had set their eyes on the students, the students put their best food forwards in this new competition format. 

Chef Jugesh Arora, Honorary President, South India Culinary Association (SICA) and Founder at the Chefs Table Studio said, “We’re so happy to see such strong participation from colleges and institutes across India. We conceptualized the awards as a platform for young aspirants to learn, share knowledge, compete and prepare for future opportunities. The students have shown a lot of camaraderie throughout the competition. I am certain that our young chefs will make us proud. I congratulate all winners. The performance by students from ISH has been phenomenal. Abhijeet Dua secured the top position, and three other students won in the Gold, Silver and Bronze category.”