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Chef's choice

Raja Kishore of Taj Coromandel walked away with the first prize at the Aavin-MGR Young Chef Culinary Contest


IT WAS his maiden contest. Yet that didn't hold him back from walking away with the first prize at the Aavin-MGR Young Chef Culinary Contest. Raja Kishore, trainee chef de partie, Taj Coromandel, has barely one and a half years of experience in a professional kitchen. But his Prawn Mousseline had an enviable finish. Even better, he had never tried it out before.

The confident young chef says, he had no doubt about the outcome of the contest. "I had made the most complicated dish," he reasoned. He owed much to his boss Kiran, chef of The Patio, for introducing him to the nuances of fine cuisine. A product of the SRM Institute of Hotel Management and Catering Technology, Raja has always been interested in Continental food.

The prize winning menu: Millet feuillet of flavoured crepes with vegetable and basil oil (starter), Prawn mousseline with roasted pepper cream (main course) and Napolean of baked guava and chocolate mousse (dessert).

The second and third winners of the contests were Manick Sharma (Park Sheraton) and S. Saravanan (Taj Connemara).

The prize for the Best Starter went to Avinash Kumar of The Residency Towers for broccoli with cheese. Best Main Course: Gandhi of Radha Park Inn for fish Mexican. Best Dessert: Trilok Kumar of Chola Sheraton for papaya sponge with cashew cream.

MARIEN MATHEW

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