ACP-Association of Catering Professionals -2009

The Association of Catering Professionals(ACP) is a voluntary organization bringing all the hospitality professionals under one roof. As part of its Annual Day celebrations ACP organizes various events & competitions for both students & the professionals. The much awaited cookery competition was held on Saturday, 22 Aug.2009 at The Country Club, Begumpet, Hyderabad. There were three categories viz, Continental, Indian and Pastry. All the Hotel Management Colleges of Hyderadad & Secunderabad had sent in their best students to participate in this prestigious competition. Over all there were almost around 100+ Participants. The students of the Culinary Academy of India won the Gold and Silver in Pastry/Bakery Category. Prateek with Sprouts theme of "red kidney beans with jersey cheese triangle"bagged the GOLD and Sumit Rizal with an italiana theme-"Calamari ripeni di gamberi". bagged the SILVER.Siddharth Gupta won the GOLDfor the"Radial Splurge on Sinfulspheres-Rich truffle banana delicacy" Our Academy has been the undisputed Champions from the past 12 years of this prestigiousstudent Culinary competation of Andhra Pradesh.

>Hotel aficionados, students of hotel management colleges and the likes were participants and spectators alike in the national level, annual inter-collegiate hotel management competition, at Welcomgroup Graduate School of Hotel administration (WGSHA), Manipal, on 6th, December 2008. Culinary academy of India (CAI), proudly won the overall championship i.e. WGSHA trophy for the fifth consecutive time. They were followed by the host team, Manipal, which took possession of the runners up position. It seems that CAI has no interest, whatsoever to dip below the gold margin, ever. Not mentioned are the dozens of other national category trophies in their bag, making them the indisputable winners of culinary competitions.

>WGSHA conducts a series of seven different competitions- Homme De Barre, Fleur Creatif, Extempore & Essentials, Carte d’ imagination, Culinaire, De’ coupage and piece de Resistance every year between the chosen best Hotel Management Institutes of the country. The quest provides students an opportunity to achieve challenging peaks with their skills, knowledge and hospitality expertise. The Rolling Trophy is given to the best institute and is indeed a great pride as it reflects the quality of education imparted and the skill acquired by the students of the institute in 3 years of their curriculum. The WGSHA, as usual composed of diverse hospitality skill based categories such as Extempore and Essentials, which involves a spontaneous speech to audience, written test and a quiz show; Fleur Creative – involving three different floral arrangements, a bridal bouquet, lobby arrangement and an Ikebana; Homme de Barre- a bar proficiency contest where the contestants are expected to prepare a classical as well as innovative cocktail; Carte d’Imagination – Preparation of a menu card based on various themes and cuisines; Culinaire – Cookery competition consisting of four course menu prepared from the basket of surprise ingredients; De-coupage – vegetable carving competition and Piece De Resistance – centre piece preparation. The talents from Culinary Academy of India, Hyderabad had accumulated the largest number of overall points and were awarded the WGSHA Quest rolling trophy.

>The winners were as follows: Aamer Siddique (De Coupage) – Gold medal, Prasanna Kumar (Piece De Resistance) – Gold medal, Jolly Singh (Fleur Creatif & Culinaire) – Gold & Silver medal, Rama Krishna (Homme De Barre & Carte d’Imagination) – Silver medal, Ramachandra Reddy (Culinaire) – Silver medal, Prashanth Joseph - Extempore & Essentials.