Excelsior Correspondent
JAMMU, Oct 31: The Everest Better Kitchen Culinary Challenge (Everest BKCC) Season 7 lit up the campus of Food Craft Institute (FCI), as aspiring chefs, hospitality leaders and dignitaries gathered for a dynamic showcase of culinary innovation and talent.
The event organized by Better Kitchen Magazine, is India’s largest culinary competition for hotel management students, while nurturing the next generation of hospitality professionals.
Addressing the gathering, Ekta Bhargava, Publisher of Better Kitchen, emphasized that the initiative aims to prepare students for global opportunities while promoting Indian regional cuisines worldwide.
Jyoti Bhatti, principal of FCI Jammu, expressed pride in hosting the semi-final round, calling it a significant platform to promote hospitality education and global exposure.
Season 7 of the competition spans 19 cities across India, alongside three concurrent contests, Better Kitchen Bakery Champion, Better Kitchen F&B Young Masters Challenge and Enzo Housekeeping Olympiad.
Winners (Jammu Round): In the Everest Better Kitchen Culinary Challenge, Team Everest Kasuri Methi (Asifa Zohra & Shabnam Qusar, Parade College) won first place, followed by Everest Coriander Powder (Vidushi Dogra & Farishta Khan, SHTM University).
The third place was shared between Everest Dry Mango Powder (Tanisha Pandey & Siya Sharma, PSPS Gandhi Nagar) and Everest Jaljira Powder (Nikita Sharma & Aashia Khatoon, GDC Nagrota).
In the Better Kitchen Bakery Champion category, Ajay Gupta & Aman Sharma (FCI Jammu) secured the top position, while Archi Sharma & Rishita Sharma (Government Women College) and Taniya Sharma & Tanisha Chadha (Government Women College) claimed the second and third spots respectively.
In the Better Kitchen F&B Young Masters Challenge, all three winners, Ritik Sharma, Vishal Sharma and Arun Chpudhary, represented FCI Jammu, sweeping the category with their exceptional performance.
The winners from each regional round will compete in the national finale in Mumbai, with cash prizes and scholarships under the Bridge USA J-1 Exchange Visitor Program and opportunities for higher studies in Europe. The jury for the Jammu round comprised Chef Rajib Mitra (Radisson Blu), Chef Sudhin N Gaikwad (Taj Vivanta), Chef Nayan (Amantran) and Mohinder Singh (Radisson Blu).
The event also witnessed the presence of Manoj Kumar, Territory Manager, Bharat Petroleum Corporation Ltd and faculty members from participating institutes.
The event concluded with applause and celebration.
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