The Fifth edition of this Challenging competition will attract national level participation involving hospitality students competing on an internationally modeled platform. The prime objective of the NBCC is to establish a professional platform where culinary professionals across India could display their individual and combined skills, creative talent and learn, share, experience, partner and network in a purely business like and competitive environment. This event will attract team from all parts of the nation and unite them on a common medium of cooking. Such an event is particularly missing from the western part of India, and would strive harder to attract the teams coming from this region.

The objective of the event is to provide a competitive platform to the budding professionals from recognized and reputed institutions to showcase their talent and skills at various levels of crafts and techniques.

Rules and regulations

• All teams are required to carry their own set of uniforms (without logos) and kitchen tool kits.
• All participants must ensure that they reach the venues at least 30 minutes prior to the time of commencement of the competition.
• Participants are required to wear sponsored material such as caps, aprons etc., if provided.
• Recipe writing has to be done within the stipulated time period. Remember presentation of recipe is a must at the time of dish presentation.
• Use of ingredients without prior information to the event authorities will lead to disqualification.
• Participants should display 2 portions of each dish as follows: one for public viewing and critique and one for tasting by the judges. The judging panel will consist of Chefs and Experts from the Industry.
• All participants are required to maintain cordial relations with other participants. Any participant found misbehaving or instigating other participants, will lead to disqualification of his /her team.
• All participants must carry their Institute identity card with them at all times during the competition and show them to the event supervisor whenever demanded.
• Teams are allowed to use props along with their own crockery for the presentation of the final products. The presentation should not in any way promote their Institute, which is for unbiased judgment. Though the organizers will take reasonable care, they will not be responsible for any loss or damage of the presentation material.
• The organizers reserves the right to publish or use the recipes prepared at the competition without seeking any approval for the same from the teams.
• All the participants must leave their working area clean after the preparation is over.
• The decision of the Judges will be final and no queries in this regard will be entertained.
• No grace time will be given to the teams after the stipulated time period is over. In case a team is unable to present the menu on time it will lead to disqualification.
• Outstation candidates are advised to reach the venue a day in advance to be well prepared for the competition.
• All the Teams are requested to attend the Award Ceremony. The results for all categories will be declared during the Award Ceremony (22 January, 2020)
• All the Teams are requested to clearly mention their names in the Registration form.
• The accommodation arrangements will be exclusively provided on the First come First serve basis. The confirmation for participation is accepted in the Format of Registration Form with the registration fee payable by DD/cash.
• All teams are requested to furnish their Arrival and Departure details minimum one week in advance to allow us to make suitable transport arrangements.
• All Teams are requested to attend the briefing of events at 4:00 P.M on 19th January at the auditorium.
• The management of AURO reserves the right to make amendments into the brochure / website of NBCC at any given point without prior information.