Free community event - partcipate in our contests or join us for the fun!
Register Here for your Free Entry to the event.
THIS EVENT WILL BE CATURED ON LIVE REALITY
TV SHOW ON STAR PLUS
Highlights & Features of the Event:
Participants will be randomly picked on the day of the event by Chef Maneet Chauhan but you need to register now.
Exciting Prizes to be won including a Gunter Wilhelm 8” Chef’s Knife.
What Occurs During the Competition?
Be crowned the ICC Chola Chef 2013!
If you love cooking and make a killer Chole (Chana Masala) this contest is for you! Cook Indian Chole (Chana Masala) in your kitchen and bring it in for our ICC Chola Chef 2013 Competition on May 3rd.
Best 5 will be awarded with trophies. The first prize winner will also receive a set of Gunter Wilhelm Cookware.
Entries will be judged based on Taste, Innovation and Presentation.
Judging: Audience will be given small cups to taste and rate. Winners will be selected by the audience and Chopped Judge, Maneet Chauhan. Winners will be announced at the event. Audience will taste the servings and score the entries. Our Chopped Judge, Maneet Chauhan will also ask questions related to recipe and cooking. The decision arrived at by the Judge will be final and not open to debate by the contestants
Serving: ICC will provide each team with 2 oz. soufflé cups to serve the tasting portion in. Remember, we are expecting 200+ attendees; we encourage you to make enough to get the votes you want and be wise about your portions.
Timing/Setting Up: You may arrive to set up anytime between 5pm and 5:30pm. The event will begin at 6pm sharp
Entry Fee: $25 per family. Register Now.
Food Contest Terms:
By participating in the Contest, you agree to release and hold harmless organizers from and against any claim, loss, damage, liability, expense, impairment or cause of action arising out of or related to your participation. By entering the event premises, you consent to interview(s), photography, audio recording, video recording and its/theirs release, publication, exhibition, or reproduction to be used for news, web casts, promotional purposes, telecasts, advertising, inclusion on web sites, or any other purpose by ICC & Indie Culinaire, LLC and its affiliates and representatives.
To Purchase your entry for the Chole Cook Off. Buy Here.
In reference to Maneet Chauhan’s upcoming cookbook, Flavors of My World, Iron Chef Geoffrey Zakarian says “It is extremely difficult to have a knowledge of one cuisine, let alone many others, but in the hands of someone as knowledgeable, gifted and refined as Chef Maneet Chauhan, the culinary world becomes yours, and your palate will thank you for the journey.”
Better words could not describe Chef Chauhan’s culinary approach. Her “journey” started in her homeland of India, where she graduated at the top of her class at the WelcomGroup Graduate School of Hotel Administration, India’s top culinary and hotel management school. After interning at India’s finest hotels and kitchens, including names like the Taj Group, Oberoi Hotels and Le Meridian, it was off to the US where she attended The Culinary Institute of America and graduated with high honors sweeping all awards in her class.
After some valuable fine dining field experience on the East Coast, it was time to conquer Chicago and this task started by being the only woman to go up against 40 male chefs for an Executive Chef position. Once again successful, Chef Chauhan was ultimately the opening chef of Vermilion restaurant. As executive chef of Vermilion, she was at the helm of executing the Indian-Latin cuisine developed by Rohini Dey and her kitchen teams in NY & Chicago. With Chef Chauhan at the helm, the restaurant earned many accolades, including Chicago Magazine’s Best New Restaurant, Esquire’s Restaurant of the Month and Wine Enthusiast’s Best New Restaurant in the U.S. Vermilion then set its sights on New York City and launched an equally impressive outpost in the heart of Manhattan. Soon after opening its doors, Chef Chauhan was nominated as the ‘Best Import to New York’ by Time Out Magazine.
During her tenure with these landmark restaurants, they received exceptional reviews from Bon Appétit, USA Today, Time, Esquire, Travel & Leisure, Gourmet, Town & Country, Business Week and O Magazine, as well as getting a stunning 3-star review from the Chicago Tribune.
After eight years of leading the kitchens of Vermilion in both New York City and Chicago, Chef Chauhan ventured out on her own and founded Indie Culinaire, an avant garde culinary and hospitality company. In a short period of time she has established herself as an honorary figure and a leading volunteer for prestigious culinary schools, industry events and premier non-profit foundations. After being the only Indian female ever to compete on Iron Chef and a fierce competitor on The Next Iron Chef, Chef Chauhan is now a full-time judge on the Food Network hit show, Chopped which has been nominated for a Critic’s Choice Award and granted Chef Chauhan the honor of receiving the prestigious James Beard Award of Excellence.
Along with Chopped, Chef Chauhan has established herself as a go to figure when it comes to Indian cuisine and spices, as evidenced by being invited to teach the multi-national audience of ABC’s The VIEW how to cook Indian food. Additionally, Chef Chauhan was chosen as the only chef to cook at the first ever Indiaspora Inaugural Ball, honoring the re-election of President Barack Obama.
A big supporter of culinary education Chef Chauhan credits her success to the solid culinary foundation she received at the Welcome Group Graduate School of Hotel Administration, India and the Culinary Institute of America, Hyde Park. She was recently honored by an invitation back to the CIA campus as the commencement speaker. She also received recognition of “Distinguished Service to the Foodservice and Hospitality Industry” as the Ambassador of the Culinary Institute of America. She is constantly mentoring new graduates and involved with the educational arm of the National Restaurant Association’s Pro- Start program which educates high school students in the areas of hospitality and culinary arts, giving them “real life” skills and encouraging the culinary world as a career.
An active supporter of various charities such as CRY (Child Rights and You) and P.A.V.E. (Partnerships for Action, Voices for Empowerment), Chef Chauhan is highly devoted to giving back to the community that has given her so much. Recently she has provided her culinary skills to cook at the prestigious Chef’s Garden, Guggenheim Museum, Willie Mae Rock Camp and many more.
Currently in the process of opening a restaurant in Nashville, Tennessee, planning a book signing bus tour for her new book across the country, developing a signature spice line and hard at work on another new cookbook, her ongoing research, trials, travels and zest for experimentation keeps her at the forefront of cutting-edge cuisine. Her energy and creativity, combined with polished culinary skills and the courage to follow her passion, have proven to be the right ingredients for success.
Chef Chauhan currently resides in New York City with her husband and her daughter.