The second edition of South India Culinary Challenge (SICC) 2017, organised by Food Hospitality World in association with South India Chef's Association, witnessed record participation of more than a hundred chefs this year, a pointer to the growing popularity of the competition in the region.
South India Culinary Challenge organised by FHW in partnership with South India Chef's Association (SICA), created a record of sorts, in its second year, with participation from more than a hundred young chefs who showcased the skills before an appreciative audience and panel of judges.
“Bengaluru does not have chefs' competitions as good as Chennai, that is why we are trying to promote the competition. Compared to last year we had more participants this year,” said Chef Jugesh Arora, president, SICA. He mentioned that the vision for IFCA and SICA is to ensure that Indian chefs and Indian cuisine come up in the world and compete internationally. “Unless our young chefs participate within the country, they will not be able to reach that level. India has the potential to be number one in the world. I am thankful to FHW to take the initiative, which it is not easy,” stated Chef Arora.
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