Master Chef Competition 2015

By D.Y.Patil School of Hospitality and Tourism Studie   |   Tuesday, 02 December, 2014
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Mumbai : D.Y.Patil School of Hospitality and Tourism Studies is organizing a Culinary Chef Competition on the lines of Master Chef Competitions held worldwide.This event covered by channel will give a moral boost to all the participants and aspirants in the Hospitality Sector.

The competition is open to applicants across India & Asia between the ages of 18-30 years, who have a flair for Indian and Japanese Cuisine and are studying or employed in the Catering & Hospitality Institute.

The competition is going to be a two phased event. The first phase to be held on 20th Feb 2015 will witness students of Catering & Hospitality Institutes testing their skills to create a 04 course Japanese Menu and going on to win “The Young Budding Chefs Award”.

The second phase to be held on 21st Feb 2015 would constitute Expert Chefs from the Catering & Hospitality industry showcasing their flair with a mouth watering 04 courses Indian Menu to become “Ustaads of Indian Rasoi”. The winners of both categories will be awarded the prizes in a Grand Awards Night to be held on 22nd Feb 2015.

Finalists will execute their dishes before the panel that will award marks for technique, creativity, taste, presentation & most importantly use of authentic ingredients & cooking style.
Terms & Conditions – Master Chef Competition

  1. Entries must be submitted via email to pallavi.chaudhari@dypatil.edu or online via the form on the website www.dypatildhts.com along with the Registration Fee of Rs.2000/team drawn in favour of “Principal & Registrar Dr.D.Y.Patil IHMCT”

  2. Entries close at 5pm on 15th January 2015.

  3. To enter the Master Chef Cooking Competition, your team must consist of 2 persons and must be employed in any Catering Organisation in India or Asia. A copy of the photo ID proof of the same should be submitted along with the Registration Form.

  4. The judging panel will review all applications along with their submitted Menu for the competition

  5. The Menu should be a 04 course Indian Menu consisting of a Soup, Starter, Main Course and Dessert

  6. The short listed teams will be able to participate in the “Master Chef” Competition to be held on 21st February 2015 at the D.Y.Patil University

  7. The short listed team will be informed about their selection after which within 03days they have to submit their list of ingredients

  8. The Grand prize will be awarded to the winning team in a Gala Dinner Night to be held on 22nd February 2015 at D.Y.Patil University

  9. This competition is a game of skill, and chance plays no part in determining the winner. The competition will be judged in accordance with the Judging Guidelines.

  10. The Winner will be judged by Celebrity Chefs from across India on the basis of technique, creativity, taste, presentation & most importantly use of authentic ingredients & cooking style.

  11. All recipes become the property of the D.Y.Patil University and will not be returned. All details will be held in accordance with D.Y.Patil University’s privacy policy.

  12. By entering the competition, each entrant agrees that all intellectual property rights in any recipe created by the entrant will vest in the D.Y.Patil University from the date of its creation. The University may use the recipe for its own commercial purposes and the entrant agrees not to object to any such use on the basis of any moral right.

  13. Entrants warrant that any recipes created during the competition are their original work.

  14. Unruly behaviour or failure to follow directions of the D.Y.Patil University during the course of the live competition may lead to disqualification from the competition, at the University’s absolute discretion.

  15. The D.Y.Patil University  reserves the right to refuse to allow a competitor to take part in any or all aspects of the competition, if the University determines, in its absolute discretion, that an entrant is not in the mental or physical condition necessary to be able to safely participate.

  16. Competitors are responsible for their own costs to attend the event.

  17. Heavy Duty Equipment required for the competition will be provided by School of Hospitality & Tourism Studies. However participants are required to carry their own basic tools for cooking.

  18. All participants are expected to attend the Competition in full Chef’s Uniform

  19. The total preparation and presentation time allotted to every team will be 2 ½ hours.

  20. Participants are responsible to maintain cleanliness and hygiene in their area of work

  21. The decision of the Judging Panel is final and abiding.

  22. The Competitors shall not hold the D.Y.Patil University liable for any loss or damage whatsoever which is suffered or for personal injury suffered or sustained during the course of participating in the competition.
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