|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
White makes South India debut in second edition of WOAP’s fourth season
|
|
Thursday, 13 June, 2019, 16 : 00 PM [IST]
|
|
Our Bureau, Bengaluru
|
Over 3,000 food lovers flocked to the second edition of the fourth season of the Bengaluru edition of World On A Plate (WOAP), India’s biggest gourmet festival. The two-day event, which took place at The Ritz-Carlton (which was the official hospitality partner of the event) marked the South India debut of chef Marco Pierre White.
Touted to be the Karnataka capital’s biggest edition till date, WOAP Season 4 Edition 2 saw over five celebrity chef masterclasses, 22 food pop-ups by restaurants that span regional Indian and global cuisines, unique desserts showcases and an impressive cocktail programme and live, which headlined a memorable 2019 for every visitor.
White showcased his signature dishes – Macaroni of Wild Mushrooms and Macaroni of Fresh Seafood and Tarragon. He also conducted master classes which were attended by key food personalities in Bengaluru and the top food influencers of the city.
There was an exclusive seven-course dinner that was attended by celebrities and influencers like cricketer Javagal Srinath, Manoviraj Khosla, badminton player Anup Sridhar, Waseem Khan, and chef, television anchor, author and Palate Culinary Academy and Studio owner Rakhee Vaswani, while the exclusive seven-course brunch was attended by chefs Vicky Ratnani, Vinesh Johny and Joonie Tan, to name a few.
In his usual formidable style, White signed aprons for young chefs and took photographs with lines that amassed thousands of fans, stating, “India has yet again given me more than I have given it. This country has been a very emotional and culturally rich experience for me.”
Everyone from the food fraternity in attendance pledged to support the message of raising 50,000 meals for underprivileged children in association with Hug Foundation.
The festival was kicked off with a panel discussion on Women in Hospitality. The panellists include chef Pooja Dhingra, founder, Le15 Patisserie; Parul Thakur, senior area director, revenue strategy, South Asia, Marriott International; Vaswani and Neeth Medappa, certified baker and culinary trainer.
The panel raised some important questions on gender and what it is to be a woman in the industry. The speakers also recounted their personal journeys to success and the struggles they faced therein.
The festival also witnessed the presence of renowned chefs like Bruno Cerdan, Vaswani, Ratnani, Medappa, Johny, Tan, Sebastian Simon, Abhijit Saha, Vikas Seth, Gautham Balasubramanian and Santhosh B (of Third Wave Coffee Roasters), to spread education on exploratory cuisines, teach gourmet food pairings and impart some lesser-known tips and tricks learned in kitchens across the globe, followed by tete-a-tete between White and chef Manu Chandra.
The interaction with the experts in the masterclasses also resulted in discovering some lesser-known culinary tips and tricks for the budding chefs.
Kiran Soans, chief executive officer, Gold Rush Entertainment, opined, “I have always believed that World on A Plate is not an ordinary food festival, but one that captures all senses, enabling everyone to appreciate the finer art of food, making it the biggest and the most credible international food festival in the country.”
“Our goal has been to give our chefs a global platform, and White was an integral part of our growth and vision, as we invited gourmands, aspiring college graduates, home chefs, professional chefs and foodies alike to pitch in and raise the culinary level of the country. We feel this platform has given Indian chefs an opportunity to showcase food as a genuine expression of passion and love,” he added.
Commenting on his experience, White said, “My second visit to India has only reinforced its beauty and its culinary history which is fascinating. Bengaluru has been a delightful experience and the people here have been very warm and kind.”
“I was very delighted to meet the city’s top 16 chefs and taste their creations, each of which were unique in their own way.I believe that events like World On A Plate truly inspire people to cook and take up cooking as a profession, enabling their dreams to start their own ventures someday,” he added.
The unique tete-a-tete between White and Chandra was a success a,s they debated on the nuances of cooking across cultures, along with an exclusive opportunity for the audience to meet and greet their godfathers, who also signed the memorabilia for them.
This huge culinary festival also revealed seven unique award categories, whose winners include:
|
Category
|
Winner
|
|
World
On A Plate Restaurant of The Year (Gold)
|
The
Reservoire
|
|
World
On A Plate Restaurant of The Year (Silver)
|
Ministry
of Food
|
|
World
On A Plate Restaurant of The Year (Bronze)
|
Nevermind
|
|
Popular
Choice Restaurant of the Year
|
The
Reservoire
|
|
People’s
Choice
Restaurant
of the Year
|
Nevermind
|
|
People’s
Choice Dessert Brand of The Year
|
Aubree
|
|
Britannia
Amateur Pastry Chef of the Year
|
Kunal
Kothari
|
|
Food
Blogger of The Year
|
Adhyayan
Sahay
|
|
Wonderchef
presents Home Chef of the Year
|
Arpita
and Vanshita
|
|
|
|
|
|
|
|
|
|
|