The event featured a diverse array of categories, including individual displays and live cooking challenges for both seasoned professionals and aspiring culinary students. Team Brand CAI made a significant impact by participating in multiple categories, with final-year students receiving specialized training to excel in this prestigious competition. Brand CAI is deeply committe.

Among the standout performances, Ishmeen Chawla clinched a Bronze medal in the Dessert Plating category. She masterfully crafted four plated desserts, two of which drew inspiration from traditional Indian sweets. Her exquisite creations included Cheese Cake au Jardine, Whispers of Paris, and the innovative Desi Doughnut—Gulab Jamun reimagined as a doughnut. The judging panel, featuring Chef Rashna Chirag, founder of Rashnas Belamour, and Chef Dean Rodrigues, Executive Pastry Chef of APCA, were thoroughly impressed by her artistry and the harmonious flavors in her desserts.

In the Plated Appetizer category, which emphasized presentation, flavor balance, and technique, chefs were challenged to create four visually stunning plates that encapsulated their culinary prowess. Lokesh, a final-year student from Brand CAI, presented his remarkable dish, Textures of The Incredible Chef Challenge (ICC) 2025 served as an unparalleled platform for professional chefs to exhibit their culinary brilliance, creativity, and mastery in the art of food preparation, presentation, and service. This prestigious competition is dedicated to elevating culinary excellence, recognizing, and rewarding the most exceptional culinary talents from across India.

Cucumber, Zucchini Wrapped Fish Mousse, Armadillo, and Asparagus Velite. The judges, Chef Sudhir Pai from WICA and Chef Altamsh Patel, Executive Chef at Hilton Mumbai, were captivated by his presentation and awarded him a Silver Medal.

The Carving category celebrated the artistry of craftsmanship, with participants transforming fruits, vegetables, and other edible materials into breathtaking sculptures. This category demanded immense skill and meticulous attention to detail, as chefs carved pumpkins, watermelons, muskmelons, and an array of vegetables like beetroot, carrots, and turnips. Our talented student Vaishnavi astounded the judges, Chef Suresh Shetty and Chef Abdul Qadir, with her intricate carvings completed within the three-hour time limit, earning her a Gold Medal for her outstanding creativity and volume of work.

The Live Cooking segment was a high-octane showcase, where chefs demonstrated their creativity and speed, preparing dishes in real-time and exhibiting both technical skill and flair. The atmosphere buzzed with excitement as competitors raced against the clock, with just 90 minutes to transform raw ingredients into culinary masterpieces. Pawan Kumar, a final-year BCT&CA student, presented Prawn Pacchi Karam with Dibba Roti, delivering a modern twist while maintaining authentic flavors. His classmate, Aaron Bobby, crafted a classic European dish of Hunter’s Style Chicken with Pickled Vegetables and Mulberry Jus. The judges, Chef Suresh Shetty, Executive Chef of the Mumbai Cricket Association, and Chef Abdul Qadir, Chef Consultant, were thoroughly impressed by the creativity, presentation, and fusion of flavors, awarding Gold Medals to both.

In total, Brand CAI emerged victorious with an impressive haul of 3 Gold Medals, 1 Silver Medal, and 1 Bronze Medal. A heartfelt thank you to WOH and WICA for providing this extraordinary opportunity!