THE INCREDIBLE CHEF CHALLENGE – BENGALURU 2025

CULINARY ACADEMY OF INDIA SHINES AT THE INCREDIBLE CHEF CHALLENGE – BENGALURU 2025

The students and faculty of Culinary Academy of India, Hyderabad delivered an exceptional performance at the prestigious Incredible Chef Challenge 2025, held from 12th to 14th June 2025 in Bengaluru. Organized by World of Hospitality in association with the South Indian Chefs Association (SICA), this event featured top culinary professionals and budding student chefs from across the nation.

The Culinary Academy of India’s participation was successfully led and mentored by Chef Sudhakar N Rao, Director & Principal, and Chef Akshay Kulkarni, Head of Department. Their guidance empowered the team to compete confidently and secure multiple accolades across diverse competition segments.

The Incredible Chef Challenge 2025 served as a vibrant platform for aspiring chefs and seasoned professionals to display their passion, precision, and creativity in the culinary arts. Participants from the Culinary Academy of India, Hyderabad impressed the jury with their innovative techniques, authentic flavor profiles, and exceptional presentation skills. From intricate pastry showpieces to traditional Karnataka cuisine plated with European finesse, each entry was a testament to the rigorous training and mentoring received at CAI

Our student chefs and faculty members demonstrated not only technical excellence but also a deep respect for regional Indian cuisine, reimagined with modern aesthetics. Their achievements reflect the institute's unwavering commitment to producing world-class culinary professionals. Events like these reaffirm the Culinary Academy of India's position as one of the top culinary schools in India, renowned for its competitive edge, global exposure, and dedication to culinary innovation.

 

PANEL OF ESTEEMED JURY MEMBERS

 

1. Padma Shri Dr. Chef Damodaran. K ,President – SICA

Chairman cum M.D, Chef Damus Consultancy Services

2. Chef Sheetharam Prasaad -General Secretary – SICA,Vice President – IFCA

Corporate Executive Chef, GRT Hotels & Resorts

3. Chef Kasiviswanathan Muthuraman -Vice President (Karnataka) – SICA

Director of Operations – Bengaluru Café, F\&B Consultant

4. Chef Nimish Bhatia-Chef Mentor & Maven

5. Chef Vikas Seth -Chef & Culinary Director, Embassy Leisure

6. Chef Vikram S Udaygiri -Culinary Consultant - Food Sense Global

7. Chef Raj Sethia -SICA Board Member - Events Committee.Culinary Director - Gangotree and Munch Booth

8. Chef Vijaya Baskaran-General Secretary, Indian Federation of Culinary Association

9. Chef Ramesh B Javaji -Senior Chefs Mentor,Certified Culinary Educator – SHALOM

Executive Committee Board Member – IFCA

10. Chef George K George -Executive Chef & Chef Consultant

11. Chef Vikram Simha-Director Culinary - Kitchenomics

12. Chef Boopesh -Corporate Chef – Writers Café

13. Chef Balamurughan Bakery Consultant – Culinary Arch

14. Dr. Joseph Paul-Faculty, GITAM School of Business, Visakhapatnam

15. Chef Keshav Krishna -CEO cum Chocolatier - Cheers Chocolate

16. Chef Umasankar Dhanapal -General Manager – Learning and Development & Culinary

The Artist – Sodexo

17. Chef Ajeeth Janarthanan -Vice President (Tamil Nadu) – SICA

Director of Culinary – The Residency Group

18. Chef Jesu Lambert-Executive Chef – The Savera Chennai

19. Dr. Chef M.S. Rajmohan-HoD, HM\&CS – G.T.N. Arts College, Dindigul

20. Chef Nageshwaran.K-SICA Executive Officer, Culinary Trainer – GRT Hotels & Resorts

Culinary Academy of India continues to elevate the standards of culinary education and competition participation in India. Through dedicated mentoring, skill development, and consistent excellence, CAI reaffirms its position as one of the nation’s premier institutes for aspiring chefs.

 

Dress the Cake Competition

The culinary scene at Culinary Academy of India, Hyderabad came alive on April 12th, 2025, with the vibrant and inventive Dress the Cake Competition, a showcase of creativity, flavor innovation, and artistic cake design amongst the students of the Six Months Diploma in Bakery and Pastry. Hosted with great enthusiasm, the event saw participation from talented students who wowed both the judges and the audience with their unique cake flavors and stunning presentations

Participants pushed the boundaries of traditional cake making, introducing flavors that were both bold and imaginative. Some standout creations included: Salted jaggery with walnuts, Cinnamon apple, Makhana almonds, Strawberry with matcha vanilla, Apricot apple rosemary, Orange, smoked honey beetroot, Pumpkin ricotta five spices, Pesto citric vanilla,Lychee-lime zest pink peppercorn, Coconut caramel saffron,Blueberry basil mascarpone, Black fig fennel, Smoked vanilla thyme, Plum rose cardamom cream, Mango and coconut and Pear bourbon brown butter

Each cake told a story, combining culinary traditions with modern flavors and presenting visually stunning masterpieces that demonstrated the participants' exceptional skills.

After an intense and flavorful competition, the winners were announced:

Gold Medal: Ms. Sheik Bushra Ahmed

Silver Medal: Ms. V. Amulya

Bronze Medal: Ms. Datla Samyukhta

The judging panel comprised two esteemed personalities from the culinary and hospitality industry: Chef Joe Francis, Executive Chef at Feu – Dessert, Bar and Kitchen and Mr. Bomi H. Patell, COO of Bompat Recruiters Pvt. Limited

Their expertise, attention to detail, and appreciation for innovation ensured a fair and insightful evaluation of each participant’s creation. The event was a true celebration of culinary art and young talent, leaving everyone inspired and eager for the next edition.

 

BRAND CAI wins the Chef Trophy, and the prestigious Overall Championship Trophy.at Christ University Bangalore.

Odyssey 2025, a prestigious national intercollegiate hospitality fest, themed “Legacy of Hospitality: The Digital Renaissance,” unfolded on February 18 & 19, 2025, at Christ University Bangalore. This extraordinary event was a powerful convergence of tradition and cutting-edge technology, illuminating the transformative evolution of the hospitality industry in the digital era. The brightest talents from across the nation battled it out in a series of exhilarating competitions, ranging from culinary masterpieces to groundbreaking management challenges, all aimed at showcasing the future of hospitality where wisdom harmonizes with innovation and tradition embraces modernity. 

Brand CAI, alongwith WGSHA, Manipal, Symbiosis Pune, AISSMS Pune, Army College of Hotel Management Bengaluru, MS Ramaiah, and BGS Bangalore, sent forth their elite contenders to vie for the coveted trophies. 

Divya Shroff and Manjistha Sarkar, final-year stars from Brand CAI, dazzled in the Chef Competition, leaving Bengaluru’s top chefs as judges in awe with their unmatched creativity and exquisite flavor profiles. Their exceptional performance earned them the Cyber Chef Trophy, the Chef Trophy, and the prestigious Overall Championship Trophy. 

In the HAT competition, Arushi Dhir, Kashish Kapoor, Kushali, and Prince showcased their prowess. Despite the curriculum’s limited focus beyond culinary arts, the rigorous training provided by Team Brand CAI propelled these candidates to excel in diverse domains. Arushi Dhir and Prince Crasto clinched first place in Accommodation Management and second in Event Management, while Kushali and Kashish secured second place in Restaurant Management and Navigators Table. The team proudly walked away with the Runners-Up Trophy in the overall HAT competition. Brand CAI extends heartfelt gratitude to Novotel Hotels, Green Park Hotels and Resorts, ITC Hotels, RU-Concu, Holiday Bazaar, Catpro Events, and SV Catering and Events for their invaluable support in training our candidates across various disciplines. 

This triumph is not just a victory; it represents a monumental achievement as we stand shoulder to shoulder with the elite hospitality colleges in India. Our conquest of the Chef Trophy, alongside accolades in Accommodation Operations, F&B Management, Navigators Table, and Event Management, underscores our unwavering commitment to excellence and our meticulous approach to cultivating industry-ready talent. 

We are not mere participants; we are champions, boldly shaping the future of hospitality!

INCREDIBLE CHEF CHALLENGE - 2025

World of Hospitality (WOH) proudly orchestrated the Incredible Chef Challenge (ICC) Mumbai-2025, the pinnacle of culinary competitions, in collaboration with the esteemed Western India Culinary Association (WICA) from January 22nd to 24th, 2025, at the vibrant Nesco in Goregaon, Mumbai. 

 

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!

 

Amul Culinary Challenge -2024

South India Chef’s Association (SICA) Organized Incredible Chefs Challenge (ICC) 2024 Jointly with World of Hospitality Expo 2024 at Tripura Vasini, Palace Ground Bengaluru from 13th to 15th June, 2024.

The Incredible Chefs Challenge, in partnership with World of Hospitality Bengaluru, ignited a fierce competition with top chefs and aspiring students showcasing their skills and battling for glory. There were more than 250 Professional Chefs and Budding chefs across various hotels and institutes from south India which participated in this coveted competition. Chef Damu, Celebrity Chef and the President of SICA , inaugurated the event and set the stage on fire for the fierce battle. 

Team Brand CAI dominated the competition, clinching a remarkable haul of medals in various categories. Their performance was nothing short of extraordinary.

Gold with distinction – Chef Subhash Varma for Plated Appetizer

Gold with distinction - Chef Arghya Basu ,Chef Instructor for Live Cooking

Gold - Niharika for Artistic Bakery Showpiece

Gold - Naveen Jupally student of Final year for Three-tier Wedding Cake

Gold - Ayush Kulshrestha student of Final year for Contemporary Millets

Gold - Chef Onkar Wani Chef Instructor for Contemporary Millets

Gold - Chef Basu Chef Instructor for Plated Appetizer

Silver - Vinay Kumar student of Final year for Artistic Pastry Showpiece

SiLver - Ayush Kulshrestha student of Final year for Live Cooking

Bronze - Chef Onkar Wani Chef Instructor for Vegetable and Fruit Carving

Silver - Chef Annadurai Chef Instructor for Artistic Pastry Showpiece

In total, Team Brand CAI secured:

 

• 2 Golds with distinction

• 5 Golds

• 3 Silvers

• 1 Bronze

Brand CAI expresses gratitude to the SICA Board for organizing this Competition which enables chefs to showcase their talent. Brand CAI extends a special thanks to the esteemed judges: Chef Damu, Chef Sheetaram Prasad, Chef Kasi Viswanath, Chef Vijaya Bhaskaran, Chef Kannan, Chef Raj Sethia, Chef Nimish Bhatia, Chef Uma Shankar, Chef George, Chef Suresh Kanna, Chef Siddiq, Chef Raj Mohan, Chef Dr. Joseph Paul and Chef Vinod Bhati.

 

 

BRAND CAI wins OVERALL CHAMPIONS at Aathithya -2024

The Jaipur National University - School of Hotel Management and Catering Technology hosted the Aathithya -2024, a prestigious national level Hospitality competition from 15th to 16th March 2024. The competition featured intense battles in various departments including Mocktail - Jigger V/s Pony, Housekeeping - Twigs and Towels, Bakery - Decor de patisserie, Hot Kitchen - Lazzat E Khaas, and Quiz.

Ten elite Hotel management and culinary colleges from all over India showcased their skills and talent in this high-stakes competition. Team Brand CAI dominated the event, claiming Two Gold medals and One Bronze Medal to emerge as the undisputed Overall champions. Their exceptional performance left the judges in awe, with some students receiving immediate career opportunities.

Brand CAI once again proved their superiority with their innovative ideas, unique concepts, and flawless execution. Congratulations to the winners for their outstanding achievement!

 

SICA Culinary Challenge was held in Chennai on the 15/16/17 September 2023.

The 6th edition of SICA Culinary Challenge was held in Chennai on the 15/16/17 September 2023. This was the First WACS endorsed competition of India.

The culinary challenge witnessed a massive 1400 entries in 30+ categories from all over the country and abroad. 

The initiative was taken by the SICA board members, The President of SICA Dr. Chef Damodaran.K, General Secretary- Chef Sheetharam Prasad, Corporate Executive Chef, GRT Hotels & Resorts, Joint Secretary- Chef Umasankar Dhanapal, Market Training Manager-South, Sapphire Foods India Pvt.Ltd,   Treasurer - Chef Mohana Krishnan AK, General Manager-Food-R&D, The Savera, Joint Treasurer - Chef Vijayakumar. V, F& B Director, Radisson Blu Resort Temple Bay Mamallapuram, Advisory Council-Chef Elango Rajendran, General Manager, Grand by GRT Hotels,  Vice President (Tamilnadu)  Mr. Bennet Director, VRM Institute of Hotel & Catering Science Vice President (Karnataka) Chef Kasi Viswanathan F&B Director, Radisson Blu Bengaluru Atria Point, Vice President (Kerala) Chef Ramu Butler Chef and Restaurateur, Baywatch Suits, Vice President (Telangana) Chef Sudhakar N Rao, Director/ Principal, Culinary Academy of India, Vice President(Andhra Pradesh) Chef Thirulogachander.M, Principal, Indian Culinary Institute.

The jury members were invited WACS Certified judges from around the globe and included Chef Thomas A. Gugler-  President of World Chefs, from Saudi Arabia, Dr.Chef Manjit Singh Gill – President IFCA,  Chef Gerard Mendis from Srilanka, Chef Mooroogun Cooper from Mauritius, Chef Dimuthu Kumara Singhe from Srilanka, Chef Daniel Schade, President Association of Chefs, from Germany, Chef MadhawaWeerabaddhana from Srilanka, Chef Happy K from Australia, Chef Abdulla Soba from Maldives, Chef Baranidharan P- Jury Moderator from India, Chef Tilak Senaratne, AHCIMA from Srilanka, Chef Fatimath Umar from Maldives, Chef Mariyam Shiuna from Maldives, Chef Shaanee from Maldives, Chef Mahendran Sats from Singapore, Chef John Sloane, Assistant Senior Vice President, F&B operations and Culinary Galaxy Macau from Newzeland, Chef Rohan from Srilanka, Chef S.R Balasundram Pillai from Singapore.

The team of International judges were also supported with a lot of Indian chefs who were also WACS Certified from various states of India.Chef Vijaya Bhaskaran, Secretary IFCA, Chef Himanshu Sahoo, Chef Siddiq, Chef George K George, Chef Mark Crocker, Chef  Suresh Kanna, Chef Akshay Kulkarni, Chef Joseph Paul and many more.

It was a great learning from the feedbacks and reviews of the judges, as they also gave the glimpse of the international judging and the standards of the internationally held competitions. The purpose of this competition is to make ready India as a country for competing in the upcoming World Culinary Olympics.

BRAND CAI participated in 19 categories both in the Professional and Student category. The preparation started 10 days back with days and nights of hard work with lots of trials & errors to get the perfect product for the competition. The journey was tough, travelled 700 kilometres to participate in the culinary challenge

The team brought a lot of medals in various categories such as Artisan breads, chocolate showpiece, Indian regional cooking, petit fours, table layout, Asian cooking and many more. Brand CAI was even the education partner for the event and as part of ensuring that its students learn from this competition all the first year students were taken to the World Trade Centre Chennai for witnessing and interacting with the various competitors and judges.

Following are the list of medals Brand CAI won at the competition:

Gold:

* Chef ArghyaBasu – Chef Instructor -Western cooking live

* Pabba Nilesh – Student (ADCA) -Indian regional cuisine display

* Pabba Nilesh Adjudged as the Best Young South Indian Chef

Silver:

*Prapunj Sharma Final year student BCTCA - Practical Asian cooking

* Ishitha Sengupta Final year BCTCA - Artistic pastry showpiece

* Munigiridhar PGDCA - Fruit carving

*Atharv Ranjan Final Year BCT&CA - Table cover layout

Bronze:

* Chef Tushar Gupta – Chef Instructor - Petit fours and pralines

* Chef Kranthi Kiran- Chef Instructor - Artistic pastry showpiece

* Chef Kiran Kumar – Chef Instructor - Butter/ margarine sculpture

* Chef Shubham Sharma – Chef Instructor - Live innovative Paratha

* Saran – Final Year BCT&CA - Artistic Bakery showpiece

* Chitti Babu – Student (DPCB)- Live Cake Making

Merit:

*Chef Ananda Shankar Chatterjee - Chef Instructor - Artistic pastry showpiece

* Chef Kiran Kumar – Chef Instructor - Live innovative Biryani

BRAND CAI's consistent ability to seize opportunities and showcase its value is truly remarkable.

 

Telangana Chefs Association held on 5th June 2023 at Trident,Hyderabad

BRAND CAI was winner in the Culinary Display and  was awarded certificate of Honor ,as 4th anniversary celebrations of the Telangana Chefs Association held on 5th June 2023 at Trident,Hyderabad.

The India Bakery & Pastry Challenge – South Edition in association with TCA for highly accomplished professional chefs was held on the 21/22/23 June 2023

The3rd Edition of the India Bakery & Pastry Challenge – South Edition in association with TCA for highly accomplished professional chefs was held on the 21/22/23 June 2023 at Hitex Exhibition centre, Hyderabad. It was open to any professional Home Baker, Professional chef, Faculty of Culinary College and a special category for student chefs. There were totally seven categories in which the competition was divide. Brand CAI had a representation in all the categories both in the professional and the student category. This competition was held immediately after the World of Hospitality competition which was conducted in Bengaluru. Brand CAI stood by its ethics of not using the same products displayed at Bengaluru competition gain here as done by most organizations. Rather, it came out with new and unique Art work to win a medal in each and every category they participated.At the end, as they say it is not just about the winning but how you played the game. Below are the various categories and winnng chefs of Brand CAI .