The UpperCrust Celebrity Chefs
Godrej Nature's Basket Cookery Contest
It had never happened in India before. Five top chefs of the country, standing in front of an excited audience, all ready to get into a cookery contest which would decide who among them was the best. It happened at the UpperCrust Show. And it happened only because of UpperCrust, the premier food and wine magazine of the country which everyone respects and is willing to do anything for.
The UpperCrust Celebrity Chef Godrej Nature's 'Basket' Cookery Contest turned out to be a scintillating experience. Chef Farrokh Khambatta, Chef Moshe Shek, Chef Mathew Cropp, Chef Max Orlati and Chef Nikhil Chib, sportingly supported the novel endeavour and were even very keen to see what was the action plan. This was not just a cookery contest, it was a surprise cookery contest. All they were told to do was to bring their personal kitchen tools, a pot and a pan. And an assistant. The rest would be supplied to them.
So sharp at 5 pm and Day 2 of the 7th UpperCrust Show in the garden of the World Trade Centre where the cookery demos are held, the bell (a mortar-pestle) was sounded and out came young boys carrying five hampers which were handed to the five chefs standing behind the cooking counters, all ready to get started. In the hampers were identical ingredients the chefs would be using, supplied by Godrej Nature's Basket. They could use whatever they wanted from the hamper, but using five ingredients was necessary. Behind them was a common table with ingredients which they could also use, if they wished. They had one hour to create a masterpiece.
The flurry of activity set everyone’s pulse racing. It was so interesting to watch each of the chef’s progressive response. From über cool and talkative, to being thoughtful and withdrawn, completely immersed in their task at hand. But without doubt each of them was dead serious and was taking extreme care to do his best.
The minute details with which the chefs were working impressed the judges no end. The three judges were, Vijaypat Singhania, Chairman Raymonds, Chef Hemant Oberoi of the Taj and Farzana Behram Contractor, editor UpperCrust. Mr Singhania, a seriously good cook and knowledgeable foodie was so attentive he probably did not miss a single action. He walked up and down the cookery station, watching quietly, asking a question now and then. He was most impressed by the level of professionalism, he couldn’t believe the creative manner in which the chefs were cooking.
Chef Hemant Oberoi knew exactly what was going on. He had a smile on his face all the time, he had after all, been there, done that.
Chef Max Orlati was the first to finish and Chef Farrokh Khambatta the last. It was so surprising that each of the chicken dish was as different from the other as possible. In cut and method, looks and taste.
Selecting the winner wasn’t going to be easy. In fact it was quite apparent from the faces of the judges which all in the audience were keenly watching, that they were loath to put the points down.
A tally of the individual marks picked Moshe Shek as the winner! Judging from the applause and standing ovation, it appeared he was a popular choice. Losing by just one point was Chef Farrokh Khambatta.
Chef Moshe could not stop smiling. He will soon be on his way to London. For all his efforts he got a free ticket, courtesy Kingfisher Airlines.
