15^thANNUAL NATIONAL INTER COLLEGIATE CHEF COMPETITION-CRIST UNIVERSITY,2010

Rakshat Kumar Shetty & Gautam Prakash receving **Gold Medal** for "BEST APPETIZER" At Crist University Bangulure-2010	Receving the "Over all Runner up" Trophy from CHEF THIMMIAH EX.CHEF GATEWAY HOTEL ON PRESIDENCY ROAD.

The Great Indian Culinary Challenge-2009-10

Culinary Academy of India being a pioneer in the Culinary Arts Education has always strived to make its presence felt in all National and International Cookery Competitions and shows. Western Indian Culinary Association an affiliate of Indian Federation of Culinary Associations teamed up with Express Hospitality to host this year’s The Great Indian Culinary Challenge at the MMRDA Bandra –Kurla Complex on 22nd and 23rd January 2010. It’s one platform where all renowned chefs endeavor to showcase their expertise and creativity under various categories like Petit Fours, Four Course Menu (live and plated display) Plated Desserts and Artistic Display-Chocolate Showpiece. Our Chef Instructor, Chef Sanjay Kumar Jupalli presented a chocolate Statuette depicting the magnificence of Indian woman decked with ornamental beauty. The gold painting to enhance the ornaments made the Sculpture come alive with intricate detailing. The three and a half feet marvel exhibited the chef’s genius in grooving and moulding art. The Backdrop was also a reminiscence of historical monuments. The Artistic Showpiece Category featuring Chocolate was very well represented by the happening hotels of Mumbai and beyond. The arena was brimming with chef teams from ITC Maratha, The Marriotts (Mumbai and Hyderabad), The Oberoi,The Sahara Star , Novotel Accor, The Trident ,Hyatt and acclaimed Patisseries of Mumbai. The Judges had a feast day ! The Jury comprised of Chef Salil Fadnis, Ex-Chef Sahara Star ,Mumbai,Ms. Kainaz Messman, Owner, Theobroma Mumbai,Jose Martin Ruiz , Ex-Chef Renaissance, Mumbai ,Stephen Doe, Ex-Chef , J W Marriott Mumbai. The exclusive entries enlivened the admirers and eventually kept the judges guessing on the score. The Ornamental Beauty, as the name goes of our display attracted huge accolades and appreciation from the jury. The epitome of this event was the Silver Medal which was awarded to this Artistic Creation.

CHEF SANJAY KUMAR receving **Silver Medal** for his Creation “Ornamental Beauty” At Great Indian Culinary Challenge Held At Mumbai-2010

4^th NATIONAL CULINARY CONGRESS(IFCA) AWARDS-2009

IFCA Is association with custom culinary has conducted the first student chef contest for 3 rd year culinary and hotel management students.The competition was based on the rules of intercontinental culinary competition as laid by Wacs. The final twelve participatents selected from three zonal preliminary rounds held at Delhi, Mumbai & Chennai met in Hyderabad at culinary academy of India for the final round. In all 14 students chefs completed in the finals. The competition was monitored by chef Bharanidharan of custom culinary. The jury compressed of chef Vijay bhaskaran and Chef J.T.yardly,Chef Nambi and Chef Krishna Kumar. The student chefs prepared a appetizer, main course and a dessert within the stipulated 4 hours time. The participations were allowed to use all the custom culinary pre-mixes, pastes and pastes and bases as part of their dish. M.Ramakrishna of culinary academy of India has emerged as the winner for the dishes made by him. His appetizer was sea food ensemble, main course was herb crusted lamb loin and the dessert was almond & pistachio mignon. M.Ramakrishna was awarded the winners trophy for being adjudged the student chef of The year-2008-2010. And also culinary academy of India wins the 'The best culinary educator -2008','best contributing delegates for IFCA meet ‘by chef Sudhakar N Rao and chef Akshay Kulkarni.

CHEF SUDHAKAR N RAO receving award for **THE BEST CULINARY EDUCATOR -2008**

CHEF AKSHAY KULKARNI receving award for **BEST CONTRIBUTING DELEGATES FOR IFCA MEET**

M.RAMA KRISHNA receving **STUDENT CHEF AWARD**

The Cake Decoration Competation Held at IHM -HYD

AMIT KAUL Receving the accolade

THE FOOD CARVING CONTEST AT ACP-HYD

**WINNER** Md.Abdul Rehman receving the Prize	**RUNNER** Vasanth Kumar receving the prize

WORLD CHEF'S DAY-hyd 2009

receving the Laurels from Prof.Patnaik(Chairman Board Of Studies Osmania University)

SOY COMPETATION-HYD-2009

The ASA-International Marketing is a voluntary organization bringing all the hospitality professionals under one roof.As part of its 3rd Taste the Soy An Exclusive Workshop ASA organized Soy recipe Competition for both students & the professionals. There were two categories- Sweet & Savoury. The much awaited cookery competition was held on 14 September 2009 at Taj Banjara, Banjarahiils, Hyderabad.All the Hotel Management Colleges of Hyderabad & Secunderabad had sent in their best students to participate in this prestigious competition. There were more than 25 entries. The students of the Culinary Academy of India – Jonathan Paturi with his product TOFU & PEARS BAVARION won the 1st Prize in the Sweet Category and P.M Aditya with his product SOYA SHASHLIK SHRINGARA won the 1st prize in the Savoury category. The products were judged by Chef Behera-Executive Chef Taj Banjara, Mr. Michael Goblirseh,Regional Director-ASA, Mr. Girish Matlani, President, ASA & Dr. Kavitha Reddy, Senior Consultant, ASA. Our Academy has been the undisputed Champions of this prestigious Student Culinary competition of Andhra Pradesh.

JONATHAN PATURI **WINNER**(GOLD MEDAL ) in SOY Desert Competation	P.M Aditya **WINNER**(GOLD MEDAL) in SOY Savoury Competation

Association of Catering Professionals (ACP)-HYD-2009

Association of Catering Professionals (ACP) Commenced it’s presence in the city of Hyderabad since the year 1990. This is a forum for hoteliering professionals where its board members include the General Managers of leading five star properties of the city. ACP conducts many events and competitions, such as cookery competition, quiz, Mr. & Ms. Hospitality and cultural competitions at student level and professionals Level. Since the inception, IACT & CA has bagged many laurels and awards to its credit in all the competitions it has participated.

Akshit Marwah receving First prize in COCKTAIL Competition Category.	N.Prateek receving First prize in CONTINENTAL Competition Category.
Sumit Rizal receiving Second Prize in CONTINENTAL Competition Category	SIDHARTHA GUPTA receiving First Prize in PASTRY & CONFECTIONERY Competition Category
Thakur Rajender Singh Receving CONSOLATION Prize in Flower arrangement Category.	Radikha Malhotra receives Prize for Miss Budding HOSPITALITY competition

Proud CAI Team at the prize distribution ceremony of Association of Catering Professionals A.P.

Team CAI with its Rolling cup & Trophies for the THIRTEENTH consicutive year at ACP -HYDERABAD.

WGSHA Quest-2008

WGSHA Quest, a national level competition for hotel management colleges organised by the Welcomgroup Graduate School of Hotel Administration (WGSHA) at Manipal.The competition tests the various skills of students like knowledge and hotel acumen and is considered a top end contest.

LAMBERT CHIANG and RAJA reciving medals for their Hyderabadi theme displaying & modern trends of plating Indian food at the Christ College Bangalore for the International Inter Collegiate Chef Competition January 2008 and won the Runners up trophy.

The Taj Group of hotels in association with Christ College, Bangalore has been conducting the All India Hotel Ability Test and the Chef competition for the past 5 years. For the first time IACT & CA participated in the year 2002. Eighteen colleges from all over India participated for the competition. The students were to prepare a 4 course authentic menu from any cuisine of the world. P.Thimma Reddy and B.Prashant Kumar, final year students of the Academy chose The Royal Peking Cuisine and won the prestigious Taj group of Hotels National Inter Collegiate Chef competition Rolling Trophy for the year 2002 -2003. The event was judged by Chef Sandeep Kachroo, Chef Naren Thimmiah & Chef Surinder Singh, Executive Chefs of the Taj Hotels in Bangalore.

The Taj Group of hotels in association with Christ College, Bangalore

	Chef Sushil Joshi Winning the Bronze Medal in Hotelex Culinary Challenge 2008 Artistic Pastry Show Piece- 2008
	Hotelex Culinary Challenge 2008 ( HCC) is a professional culinary excellence display & live competition organised at a national level involving senior and apprentice chefs from the finest of hotels and food service organisations. HCC is being organised by CMP India and hospitality first in association with the india most premier culinary body , the Western India Culinary Association ( WICA ). The prime objective of HCC 2008 is to establish a professional platform where culinary professionals across India could display their individual and combined skills and creativity. There were several categories like fruit & vegetable carving , three course set dinner, dessets, Butter / Margarine sculpture , plated appetizers , 1-3 tier wedding cake , artistic show piece etc. Management Trainee of Culinary Academy of India , Mr. Sushil Joshi has bagged the Bronze Medal in Hotelex Culinary Challenge 2008 " in Individual Artistic Butter Sculpture Display category.
	Chef Kahja Ram Winning Bronze Medal at AAHAR Professional Culinary Challaenge Artistic Pastry Show Piece- 2008
	Culinary Academy of India has ones again makes a mark at the Great Indian Culinary Challenge 2006-07 at World Trade Centre, Mumbai.

Sai Krishna Chef Demonstrator Garde Manger & Culinary Arts Food Sculpture

Mr. Sai Krishna Chef Demonstrator (Garde Manger Department) has bagged the Silver Medal in“The Great Indian Culinary Challenge -2006”-Butter/Margarine Sculpture Category- Conducted by Express Hospitality held on 15th December 2006 at World Trade Centre, Mumbai.

Amaresan Jodeshwar Chef Instructor Confectionary Arts

Chef Instructors/Teachers/Professors whatever you call them, are always looked down upon as it is felt they are no more in the industry. Not so, if you happened to be a team player at IACT & CA. Students have always been getting laurels to the Institute. For the first time the faculty of IACT entered a competition at a National level in the Professional arena. No wonder, the judges were amazed to see an entire solar system made exclusively using the fine art of blown & pulled sugar. The result was evident. You ought to be a professional to groom someone to be a professional. That's the IACT&CA Philosophy.

Team CAI with its Rolling cup & Trophies for the fifth consicutive year at WGSHA Manipal.

LAMBERT CHIANG and RAJA reciving medals for their Hyderabadi theme displaying & modern trends of plating Indian food at the Christ College Bangalore for the International Inter Collegiate Chef Competition January 2008 and won the Runners up trophy.

The Taj Group of hotels in association with Christ College, Bangalore has been conducting the All India Hotel Ability Test and the Chef competition for the past 5 years. For the first time IACT & CA participated in the year 2002. Eighteen colleges from all over India participated for the competition. The students were to prepare a 4 course authentic menu from any cuisine of the world. P.Thimma Reddy and B.Prashant Kumar, final year students of the Academy chose The Royal Peking Cuisine and won the prestigious Taj group of Hotels National Inter Collegiate Chef competition Rolling Trophy for the year 2002 -2003. The event was judged by Chef Sandeep Kachroo, Chef Naren Thimmiah & Chef Surinder Singh, Executive Chefs of the Taj Hotels in Bangalore.

The Taj Group of hotels in association with Christ College, Bangalore

The Alliance Francaise of Hyderabad conducts the ‘Concours de Cuisine Francaise’, classical French cookery contest every year during their Annual French Festival. All the Hotel Management Colleges from Hyderabad make their presence felt in the competition as it is indeed a prestige winning the Gold Medal. The Institute has bagged Silver Medal in 1996, Silver Medal in 1997, Bronze Medal in 1998, Gold Medal 1999, Gold Medal 2000, Gold Medal 2001 & Gold Medal 2003 respectively. The Academy is the undisputed winner for four consecutive years.

Apart from the Culinary competition, events like Flower Arrangement Competition, Mr. Budding Hospitality, Hotel Ability Test Contest, Best Bartender are a regular feature. The Academy believes in the students participation with the right spirit as it makes them to face the challenges in real life.

Banarasidas Chandiwala Institute of Hotel Management, New Delhi in association with Nestle India organised the Nestle Chef of the year Culinary Contest. Three Categories Viz, Appetizer, Indian Main Course & Nestle Young Star were witnessed at the competition. The judges included the chefs from leading hotels in Delhi such as the Le-Meridian, Park Royal, Taj Palace, ITC Maurya Sheraton, Hyatt to name a few. 28 Colleges from all over India participated in the competition. IACT & CA was acclaimed the winner in the Appetizer category, silver in the Indian Category & Bronze in the Nestle Category.

Andhra Pradesh Hotels Association

Organized by IHM, Hyderabad