Kazi Wahidul Alam, Editor, The Bangladesh Monitor, Parvez A Chowdhury, Principal, NHTTI and Jaheda Begum, Head, F&B Department are seen, among others, at the chef chain formed today in front of the institute’s premise
Trainees displaying the multi-cuisine dishes prepared by them at the contest
Winners of the contest standing with the certificates
Dhaka: National Hotel and Tourism Training Institute organised a culinary contest today at the institute’s premises to celebrate the upcoming International Chef Day.
The trainees of Professional Chef Course and Diploma in Culinary Arts and Catering Management participated in the contest by displaying various dishes prepared by them. The event also included live cooking sessions presented for the invitees and key figures of culinary arts.
Kazi Wahidul Alam, Editor of The Bangladesh Monitor attended the event as a special guest. Parvez A Chowdhury, Principal, NHTTI and Jaheda Begum, Head, F&B Production Department, Bakshi Mohd Tayab, Sales Manager of Qatar Airways, Shahabuddin Ahmed, Editor of Travel World and Khabir Uddin Ahmed, Chairman and MD of Arunima Resort Golf Club were also present on the occasion, among others.
The event started with a chef chain formed in front of the institute and balloons were flown to celebrate the international chef day.
“About 300 hundred students participated in this contest after completing 10 month long course where we trained them on all sorts of cuisines,” said Jaheda Begum, Head, F&B Production Department, NHTTI.
“NHTTI plays a great role in training the young chefs to master the culinary arts of both local and international cuisines. Adding to their continuous efforts, NHTTI also organises such events to promote culinary arts in the industry. There should be more of such great initiatives,” said Kazi Wahidul Alam.
“Through this event, apart from celebrating the Int’l Chef Day, we are also showcasing how ‘healthier food works’. Chefs have a great responsibility to cook hygienic and healthy foods for the wellbeing of customers. Therefore, NHTTI’s F&B Department gives utmost priority to these two traits,” said Parvez A Chowdhury, Principal of NHTTI.
Top three trainees based on their cooking today were awarded certificates, where chefs from renowned hotels such as The Westin, Amari and Le Meridien were among the judging the panel. Alumni of NHTTI were also present on the occasion.