Jonathan wins The Miguel Arcanjo rolling trophy

Jonathan wins The Miguel Arcanjo rolling trophy

NT KURIOCITY

The 2nd edition of the Miguel Arcanjo Culinary Awards 2019 for the student who excels in Goan cuisine was held at Agnel Institute of Food Crafts and Culinary Sciences, Verna. The event was organised by Joe Mascarenhas, Odette Mascarenhas and Nolan Mascarenhas along with the Goan Culinary Club and chefs from the Goan Culinary Forum. A total of eleven hospitality institutes participated, namely, VM Salgaocar Institute of International Hospitality Education, Deltin Institute of Learning, Gesto Culinary & Hospitality Academy (Porvorim and Margao), Tata Institute of Social Sciences, Integrated MBA Goa University, Guardian Angel Institute of Food Crafts and Culinary Sciences, St Anthony of Food Service Management, Goa Institute of Hospitality Cidade de Goa, Agnel Vocational Training Institute and Agnel Institute of Food Crafts and Culinary Sciences.

The Miguel Arcanjo rolling trophy and certificate was won by Jonathan Pinto of Agnel Institute of Food Crafts and Culinary Sciences. The top three winners were Jason Fernandes of VM Salgaocar Institute of International Hospitality Education, Nuvem; Umee Hani Shaikh of Goa Institute of Hospitality Cidade de Goa and Weljero Mascarenhas of Guardian Angel Institute of Hotel Management, Curchorem

Winners were presented a gift hamper along with a training/job offer letter for the respective hotels.

Judges for the competition were chef Manjeet Singh, Holiday Inn Resort Goa; chef Farookh, The Zuri White Sands, Goa Resort and Casino and Saurabh Puri, Caravela Beach Resort.

The judges for the Miguel Arcanjo award for excellence in Goan cuisine were Nolan Mascarenhas; proprietor, House of Lloyds, Saipem, Lloyd Braganza; secretary of Goan Culinary Club, Sunita Rodgrigues and executive chef at Taj Fort Aguada Beach Resort, Sinquerim, chef Bhera.

Guest of honour for the awards ceremony was general manager, The Park Hotel, Calangute, Saurabh Khanna.

Goan preparations by participating student chefs were beef roulade, Goan sausage pulao, bebinca, balchao bhakri, chicken assade with vegetable fried potato, alle belle, 3 way rissois, bolo san rival, stuffed squids recheado with prawns, crab xec xec, serradura, tisreo dangar, prawn recheado, Goan spiced kingfish, toddy fermented Goan bread, etc.