Report of 5 th Activity: – Cooking Competition
“Nurturing the chefs of tomorrow”
INTRODUCTION
Date: November 23rd, 2024
Venue: School Cafeteria
Aim and Objective
This event aimed to encourage culinary creativity, teamwork, and healthy eating habits among students. The competition saw enthusiastic participation by students showcasing their culinary talents. Participants: A total of 26 students participated in the competition. They were grouped into teams, with each team comprising two to four students from different grades to foster collaboration and peer learning. And three students prepared their dishes individually.
Competition Rules:
Each individual and team was given three hours to prepare at least two-course meal, consisting of an appetizer, main course, or dessert.
Emphasis was placed on creativity, presentation, taste, and the nutritional value of the dishes.
Highlights:
Creativity on Display: All the participants showcased a remarkable array of dishes, combining some traditional recipes with modern twists. Dishes such as Macaroni Pasta Salad, Paneer Cutlet, Potato Noodles, Burger and mojito, Chicken wings, Pancake Brownie, Spicy Paneer fried rice, and Chocolate Avocado Mousse were standout examples of their ingenuity.
Teamwork and Collaboration: Students demonstrated excellent teamwork, dividing tasks efficiently and supporting each other throughout the competition. The synergy among team members was evident in the seamless execution of their culinary plans.
Judge of the event: Mr. Lazarus Fernandes tasted each and every dish mindfully and gave all the participant valuable inputs and tips. These tips are meant to help participants improve their skills in the future and gain valuable insights into the world of cooking.
Conclusion: The Cooking Competition was a resounding success, celebrating the culinary talents of our young chefs and promoting the importance of healthy eating habits. The overwhelming positive feedback from participants, judge, and spectators alike underscores the significance of such events in fostering a holistic learning environment.
Report compiled by: – Ms. Rajinder Kaur Chande
Happy cooking!
