From pumpkin Ganesha to jawar kachori, Indian Culinary Forum’s Annual Metro Chef Awards was full of innovations. Chef Ajay Sood spoke to Iknoor Kaur about his plans on the platter
Haath ki baat hoti hai,” we have heard most of the acclaimed chefs asserting the importance of skills in making a great meal. Sometimes we have the details but the magic of the dish is not replicated. That’s the work of an expert! And the ongoing Trade Tests by the Indian Culinary Forum (ICF) has taken steps to recognise the cooking talent in the country — from Northern delicacies to southern delights, from sweet preparations by halwais to Oriental dishes — there is an entry for all! Though the heart of the competition is Indian food, there is no specific segmentation. Expect traditional offerings from Punjab, Kashmir, Rajasthan, lucknow and some international cuisines too. “Chefs can prepare anything to their liking and comfort,” says Chef Ajay Sood, who is also a member of the jury.
While celebrating International Chef Day, ICF came up with this initiative to organise a competition among chefs from the country. “It is our way of creating a platform for budding chefs to show off their skills,” he says.
It is going to be a riot of aromas and flavours as culinary competition is among 74 students and chefs for 11 different categories. He stands to gain in this rush, “I have been in the business for past 37 years, everyday is a learning experience for me. But young chefs are fantastic, their imagination shows in the dish,” he says. He was recently impressed by the chef who prepared kachori with jawar ka aata “which is very unusual.”
The fight is not limited to food alone. “Kitchen art is something I would like to emphasise on, as there are chefs who understand art and use the same sensiblities in their kitchens — fruits and vegetables are used for making food installations,” shares Sood. One of the participants in this category designed Ganesha out of a red and white pumpkins, drumsticks, watermelons and
other veggies.