Event Overview

Chef De Campus is a future-focused culinary competition that brings together heritage, innovation, and professional skill development. In association with esteemed hospitality partners DLF and JW Marriott, the event encourages students to reinterpret traditional Indian recipes using modern techniques, nutrition awareness, sustainable practices, and Al-enabled menu design, reflecting the evolving landscape of food and hospitality.

Participants gain hands-on exposure to industry standards through skill-based challenges, creativity-driven assessments, and digital storytelling, while developing teamwork, leadership, entrepreneurial thinking, and presentation skills essential for successful careers in the culinary and hospitality industry.

Objectives

• To revive and reinterpret traditional Indian recipes by blending heritage culinary practices with modern techniques

• To integrate nutrition awareness, sustainability, and technology into contemporary culinary practices

• To develop students' professional competencies in cooking skills, menu engineering, and creative food presentation

• To encourage the application of Al-enabled menu designing in culinary planning and concept development

• To provide experiential learning through live competitions, workshops, and hands-on skill execution

• To strengthen & encourage networking, teamwork, leadership, entrepreneurial thinking, and presentation abilities among participants

• To create a competitive platform aligned with industry standards through structured evaluation and judging
  Prizes

  • 1st Prizes (2): 77,000/- (Total 714,000)

  • Runner Ups (4): 73,000/- (Total R12,000)

  Who Can Participate?

  • Academic Level: Open to all high school, undergraduate, and postgraduate students.

  • Inclusivity: Students from any stream are eligible and encouraged to compete.

  • Participation: Team of 2 to 5 participants

  Mode of Event

  • Hybrid Mode

  • Online: Concept submission through a 3-minute video

  • Offline (On-Campus): Live competition, skill execution, workshops, and judging

Key Benefits & Opportunities

• Learn from industry mentors, chefs, food technologists, and alumni through direct interaction and evaluation

• Hands-on experiential learning through live culinary execution in the Skill Zone and practical workshops

• Practical understanding of nutrition analysis integrated into menu planning and food preparation

• Experience in Al-enabled menu design, aligning creativity with technology-driven culinary innovation

• Skill development in digital storytelling through 3-minute concept videos, campaigns, and video evaluations

• Learning opportunities in social media engagement and digital marketing through creativity-focused assessments

• Enhancement of entrepreneurial thinking through concept development, feasibility evaluation, and innovation

• Strengthening of teamwork, leadership, collaboration, and presentation skills in a competitive environment

• National-level competitive exposure aligned with structured industry standards and professional evaluation

• Recognition through prizes and merit-based selection across multiple categories and zones

Qualifying Rounds & Selection

Round 1 - Screening

• Submission of a 3-minute concept video

• Evaluation based on originality, feasibility, and alignment with competition themes

Round 2 - Final Competition

• Skill Zone: Live culinary execution

• Creativity Zone: Campaign, menu design, and video evaluation

Winners Selection

• 1 Topper + 2 Runners-up from Skill Zone (same day)

• 1 Topper + 2 Runners-up from Creativity Zone (after 48 hours)

  
  

Schedule & Timeline