Goal of the Competition- This fusion cooking competition is to challenge ‘chefs’ to blend elements from two or more distinct culinary traditions into cohesive, innovative dishes. It encourages creativity, cultural exploration, and skill in combining flavors, techniques, and ingredients in a way that honors each cuisine while creating something uniquely original. The competition aims to celebrate diversity, push the boundaries of traditional cooking, and inspire new culinary ideas that appeal to a broad audience.
Description- A fusion cooking competition is a culinary contest that celebrates the blending of diverse cuisines. Participants are challenged to create innovative dishes by combining flavors, techniques, and ingredients from different parts of India, chosen carefully with their nutritional value. The competition emphasizes creativity, technical skill, presentation and appreciation for diverse food cultures.
Rules- The following rules are to be applied for this competition:
Dish Requirements- Contestants must create a dish that blends elements from at least two distinct cuisines. For example- South Indian blended with gujarati food or north indian chat made in a fusion style
Time Limit: A time duration of 45 mins will be given to complete the dish. Competition start and end time - 12:30 - 1:15 pm
Ingredients: Participants may be required to bring their own ingredients. Ingredients should be clearly mentioned, depending on the competition format. All ingredients should be in dry and cooked condition.
Membership: Each participant has to be a member of IAGB.
Submission Deadline: Midnight of Saturday, January 18, 2025
Competition Categories- Participation is open to New England residents who are members of IAGB. The primary participant may include one additional person as an assistant, provided that the assistant is also an IAGB member. Participants can submit entries for the following categories:
Category A – High School (Grades 9-12)
Category B – 18+
Grading- Grading will be based primarily on the taste of the dish, the ingredients used judged on a nutritional aspect and presentation of the dish. The panel of Judges will select the winners for each competition. Judges’ decisions will be final.
Winners- There will be 3 winners per category. (First, Second and Third)
Competition Rubric-
Creativity & Innovation- 25 pts
Flavor & Balance- 25 pts
Presentation & visual appeal-25 pts
Concept & Explanation- 25pts- TOTAL 100 pts
All competition winners will be announced at the beginning of the cultural program at 3 pm.