The Indian School of Hospitality (ISH) announced Embell-ISH-ED, an initiative focused on sustainability. It was launched event on International Chefs Day celebration at ISH, Gurugram with over 300 participants and featured workshops by 80 renowned chefs.
“We are thrilled with the success of the event. Embell-ISH-ED embodies ISH’s commitment to social impact and sustainable practices, empowering marginalised individuals and educating our students on the significance of sustainable practices. It truly reflects our ethos where education fuses compassion and innovation,” said Kunal Vasudeva, Co-Founder, Managing Director, ISH.
The celebration commenced with a series of activities and competitions designed to highlight culinary talents and creative skills.
- The U.S. Poultry master class led by Chef Babu Nagarajan offered participants an insightful session on poultry preparation, sustainable practices, and innovative cooking approaches.
- The fun continued with Frost & Fun, a cupcake decorating competition. Guided by Chef Shikha, Prabnoor, and Shrishti, participants showcased their creativity with remarkable cupcake designs.
- A delightful cooking competition, A Taste of Nostalgia, showcased the culinary skills of aspiring chefs. Guided by Chef Aabir, Ira, and Yogesh, participants impressed the judges Anuradha Agnihotri and Chef Aryan with their traditional dishes.
- Shreya Jaggi was honoured with the Mister Tikku prize of Rs 25,000 for her outstanding performance and entrepreneurial spirit. Mister Tikku is a strong supporter of ISH.
- Chef Sana Khan, Pranav, and Siddhima organised a thrilling Treasure Hunt for the Chefs. This adventure across the ISH campus challenged chefs to work together and solve clues.
- The pottery workshop, Moulding Magic, led by Chef Piyush and Harshita, and the Colors of Imagination painting competition provided platforms for creative expression.
- The evening kicked off with the Costume Carnival, a fancy-dress competition judged by Usha Nair and Deepak Sharma. The Best Out of Waste competition, highlighting sustainability, showcased functional items made from recycled materials.
Notably, every aspect of the festivity was a testament to sustainable practices and efforts, including the decor, food, and even the artwork.
The evening’s Jam Session, Diwali Mela, and DJ celebration spellbound the crowd with stunning performances, festive vibes, and delectable food from student-run stalls. The vibrant mela also provided a platform for small businesses to showcase their talents.
“ISH’s spirit of excellence was evident in the diverse range of activities and competitions. We are proud of our chef and student community for their dedication to social impact. The event, organised by our talented culinary students, was made possible by our generous sponsors,” said Chef Zubin D’Souza, Dean, Culinary Studies, ISH.
The profits will support ISH’s “Hunger Project” to feed the less fortunate, particularly migrant workers. ISH is committed to reducing malnutrition in children. The institution also featured street-style snacks brand, Peck-ISH.
The project has received phenomenal support from a diverse range of industries including prominent brands such as Nestle, Balmer Lawrie, Chemkraft, Sharp Sight Eye Clinics, Elle and Vivre.
