The ‘3rd LE CORDON BLEU-IFOWS CULINARY CUP’ from 18th to 21st, conducted by CORDON BLEU at the Taj Palace Hotel, Delhi, was taken by Avinash Handu a Shoe Chef at the Le Meridian hotel at Delhi. According to sources Chef Handu had cooked up a duck recipe, pairing it with wine. Chef Handu was not expecting this award, but he was confident of his creation. It was not easy for Chef Handu as the judges were looking for the most unique creation and undoubtedly the best in presentation and texture. The dish was no doubt good, but Chef Handu could not serve the duck meat very hot, when it was time to serve the dishes, the heating system at the Taj Palace hotel was not working.
Chef Handu said that
I might loose on the basis of the temperature at which I served the food
.
But Chef Handu’s ultimate creation struck the chords right. As far as going to Italy is concerned, the chef is yet to decide about his schedule as he says,
I will plan out things depending upon the work I have here
. Chef Handu was honored Saturday night and an executive treat from Le Meridian is supposedly due. Chef Handu is known to be a very dedicated chef and a good person at heart. Aloha to Chef Handu and all the best for his career at Cordon Bleu.
