Hilton Mumbai International Airport today announced the winners of the Hilton South East Asia & India (ISEA) F&B Masters 2017/2018 – Hotel Level competition. There was an intense contest amongst 27 food and beverage enthusiasts who are vying for the chance to represent their hotels at the Country Level of the Hilton ISEA F&B Masters 2017/2018.
The Hilton ISEA F&B Masters consists of three rounds of competition that includes Hotel Level, Country Level and Regional Finals. The Hotel Level winners will represent the hotel at the Country Level round 2017/2018. It will be held at the DoubleTree by Hilton – Gurgaon, in the fourth quarter of 2017.
Incepted in 2014, the Hilton ISEA F&B Masters has raised the bar for contestants this year by using mostly local produce for the black box challenges. Exceptions are only for key ingredients such as flour, cream as well as sponsored liquor that cannot be sourced locally.
Despite his hectic schedule and pre fixed appointments, Bhagwan Balani – General Manager of Hilton hotel was personaly overseeing contest right from it began. No sooner he used to get free from his appointments, he visited competition venues. There were three judges to evaluate dessert contest that included Ravindra Jagade – food and Beverage manager Hilton Mumbai, Balaji Srinivasan – Executive Sous chef Hilton Mumbai and Sitaram Mewati – Editor in Chief –Mumbai Messenger Newspaper. The Hotel Level winners of Hilton Mumbai International Airport includes Bar Challenge – Mukund Varthe, Barista Challenge – Kashmeri Gogoi, Dessert Challenge – Chef Abhijeet, Culinary Challenge – Chef Kawish Khan and Sommelier Challenge – Nirmal Mondal.
Bhagwan Balani, General Manager of Hilton Mumbai International Airport said “The annual Hilton South East Asia & India F&B Masters is one of our many ways to discover, develop and celebrate the extraordinary talent we have in our hotel. At this year’s hotel level competition, our winners have certainly demonstrated their creativity during the black box challenge that featured local ingredients such as Watermelon, Papaya, Honey, Mint, Rosemary, Parsley, Saffron, Cherry Tomatoes, Black Sesame. I look forward to seeing these hotel winners growing from strength to strength as they present their skills and originality at the next level of this masters series when they will compete with hotel winners from India”.
Author: Sitaram Mewati