Fruit Fest 2018

NFCI Hotel Management and Cooking Institute today celebrated Fruit Fest, a chef competition where 24 students from 8 different centres competed in a unique chef competition of the theme of Mangos.The journey started on 5th June, where a sattu workshop was organised for all the students of NFCI. Sattu is a roasted gram flour, has great traditional values for its nutritional benefits. Sattu has powers of a natural cooler and it prevents body overheating and brings down body temperature. While it has some other benefits as well.

High in nutrients: Made by the dry-roasting process that seals in all the nutrients, sattu is rich in protein, fibre, calcium, iron, manganese and magnesium. In fact, 100 gram of sattu contains 20.6 percent protein, 7.2 percent fat, 1.35 percent crude fibre, 65.2 percent carbohydrates, 2.7 percent total ash, 2.95 percent moisture and 406 calories.

Great for digestion: The high amount of insoluble fibre in sattu is great for the intestines. It cleanses your colon, detoxifies it of greasy food, rejigs your digestion and nixes flatulence, constipation and acidity. As a result you feel less bloated.

Beats lifestyle diseases: Sattu is a low-glycaemic index food and is a great option for diabetics. It is said that drinking chilled sattu sherbet keeps blood sugar levels in control. Sattu also regulates your blood pressure. Drink sattu with water and a pinch of salt for best results. The high fibre in the roasted gram flour is great for those suffering from high cholesterol.

The workshop also explained that various methods in which sattu can be used. They were taught on how to make sattu drink, sattu laddu, Sattu Chilla.

Then on 20th June 2018 we had a competition at centre level based on the theme of Mango and Sattu.

Overall, 185 students participated in 8 centres and were evaluated on the basis of their taste, presentation, quality, grooming & hygiene and recipe card. As a result 3 students were selected from each centre for the grand finale ‘Fruit Fest’ at the Jalandhar centre on 25th June 2018.

In the finale the 3 students shortlisted from each centre were formed in a team and were told to prepare food in a surprise basket with the mango as the base and without using any heat.

24 students formulated into 8 teams per centre worked on their creativity and were evaluated on the basis of their taste, presentation, quality, grooming & hygiene and recipe card. All teams showcased their skills of creativity, food preparation and presentation. Executive Chef Sanjeev from Maya was the chief guest and jury for the competition. He was amazed to see the creativity of the students. He guided the students on the areas of the improvements.

Results of the Day

Consolation Prizes for Barsar

Second runner ups for Maqsudan and Amritsar

First runner ups for Chandigarh and Ludhiana

And Winners were Jalandhar and Kangra