The Vegan Super Chef Challenge; known earlier as 'Living Free Vegan Master Chef Challenge -LF VMCC';
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This is the inspiring story of Narhari Gupta who was a student of IHM Mumbai He was skeptical about vegan food when we first did the seminar at the college. He then did some research on his own and realised how liberating vegan cuisine was. He decided to participate in the Vegan Super Chef Challenge and it was only upwards from there. He now works for Plant Based Foods Industry Association in Delhi.
This is where the future is:
From London to San Francisco, haute cuisine is joining the food revolution. Michelin-starred chefs explain they’re going meat-free
The world is changing!
The French chef has also opened up a vegan café in Fenwick, which serves more affordable dishes including Beyond Burgers
“I fear that hunger and starvation will even kill people more than the Covid-19 pandemic! Some going for weeks without food at all.”
~ Maasai community leader, Jack Lekishon
“मुझे डर है कि भूख और भुखमरी कोविद -19 महामारी से भी अधिक लोगों को मार डालेगी! कुछ लोग हफ्तों के लिए भोजन के बिना जा रहा है।"
~ मासाय संप्रदाय के लीडर, जॅक लेकिशॉन
इसे हिंदी में पढ़ने के लिए कृपया गूगल अनुवाद में लेख को कॉपी पेस्ट करे
In all, Million Dollar Vegan will donate 50,000 meals over two months to the Maasai people.
Our vegan community comes together once again!
COVID-19 isn't the first deadly outbreak we've faced, but we can help make it the last. Pandemics stemming from zoonotic diseases CAN be avoided. If we stop exploiting animals, we significantly reduce the risk of transmission.
Act today: save tomorrow. Are you ready to take the challenge?
👉 TakePandemicsOffTheMenu.com to learn more!
Quote Credit: Dr. Michael Greger - NutritionFacts.org
Hello !!! 😊😊😀
Here's a which you can all participate in from the comfort of your home.
With the current and the possibility of many others occuring in the future, the world is massively shifting towards a -based diet for better , and .
So why not experience it for yourselves before reaching out to the world? The challenge requires you to have a minimum of one vegan meal a day (more the better), and post its pic with a short description on the VSCC Whatsapp group.
Those with the of , shall be chosen as the top 3 winners of the challenge. Since we're taking the number of meals into account and not the variety, your meals can be as as dal-chawal, roti sabzi, idli, poha, etc.
A short interview of each of the #3 alongwith their pics/videos shall be posted on the . There shall also be a for each winner at the end of the lockdown*!
So what are you waiting for? The challenge starts this Sunday!
! Roll up your Sleeves, Start , and Start !😎😀
As an industry, we need to guide people to the kind of food that won't bring down our economy to its knees again. Let's help people make better food choices: plant food choices by curating the most delicious vegan food we can.
The best thing we can do to prevent another zoonotic disease pandemic is also the best thing we can do to fight climate change, deforestation, species extinction, ocean pollution and animal suffering.
Go vegan to build a better future and to 🙏
Learn More at 👉 TakePandemicsOffTheMenu.com
Quote Credit: Zoologist Juliet Gellatley of Viva!
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Event Date : 12th March 2020, 09.00 AM to 3.00 PM.
A total number of 11 teams participated in the the challenge.
1) Starter: Kesariya Thandai
2) Main dish : Palak Malai Kofta With Butter Naan
3) Dessert: Mawa Gujiya
Event : We're proud to be associated with a college that prides itself on maintaining the highest standards of hygiene. The students maintained impeccable cleanliness during the mis-en-place as well as the actual cooking, so cleaning and cooking went hand in hand. This habit is very important for a healthy food service facility.
The winning team (Team 8) made a special dish aalloo wadi with spinach instead of the traditional colocasia leaves. It was so delicious that one of our judges said they would add it on their menu especially because it was a whole-food plant-based dish.
Another team had decorated the menu card very artistically and though students are judged only on plate presentation, it attracted a lot of attention as they had used decorative lights to highlight it.
Our esteemed panel of were:
Ms. Vidya Anand : who's been vegan for the past 7 and a half years, is an animal lover and a strong believer in living a zero waste lifestyle. She is an eco-friendly person who likes to make her own eco-friendly alternatives to strong cleaning chemicals used in daily life. She follows a whole food plant based lifestyle and believes that this diet is the ultimate solution to all our health problems. She currently trains people for exams such as the IELTS, TOEFL and the SAT.
Mr. Anand Siva : , a vegan activist who calls himself, 'a proud vegan with zero tolerance to animal cruelty', has reversed a lifestyle disease and avoided a major surgery with the help of a WFPB diet. He follows a majorly raw plant based diet and the remaining is whole plant based.
Mr. Yash Bhatkar : is the founder of THE DIET CHEF, a health and lifestyle service that aids its clients to reverse their ailments through a P-egan (Paleo-Vegan) diet. He directs by a suggestive approach to opt for a Vegan lifestyle by bringing about consistent changes through holistic healing.
Thank you all the judges for your valuable time and efforts contributed in judging the contest. Your tips, guidance, and stories must have definitely encouraged the students to explore the path of cruelty-free and healthy cooking even after the competition!
Hearty to the and all the participants! Details of the winning teams are:
Winners: Team 8 - Pranay Wadkar & Akshay Talekar
Runners Up: Team 6 - Karan Hate & Tejas Landge
We would like to thank the Principal, faculty and the college staff for all their support in making this event a success. We also enjoyed the delicious lunch arranged by the college.
Thank you for all the support and looking forward for more such events.
Project Credits: VSCC Team
Documentation: Sonali Madan
Social Media Posts: Sangeeta Gogoi and Ravi Ravi
Photography: Ms. Kysha Rochlani
Event Coordinator: Ms. Kysha Rochlani
Organisers: Ms. Kysha Rochlani, Ar. Pratiksha Porwal
Concept, Vision & Direction: Ms Darshana Muzumdar
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Event Date : 09th March 2020, 09.00 AM to 3.00 PM.
A total number of 23 teams had participated in the the challenge
1) Starter: Rainbow Kabobs
2) Main dish : Vegan Macand Cheese
3) Dessert: Chocolate Peanut Butter Cake
Event : Chef Vidhyadhar encouraged the students and the students were equally enthusiastic to take part in the contest. One of the contestants, named Trevor (from the winners team) was confident and very good in his speech while presenting the dishes.
Their team also did the carving on the watermelon of the word Vegan, and that was very beautiful.
They took whole efforts to make the dishes mouth watering, tempting and presentable at the same time.
There's another team who made an extra dish called pomegranate soda with salt and sugar.
Our esteemed panel of were:
Mr Sannat Ahuja : He's the first to Start a very successful Sindhi cuisine focused Restaurant in Khar by the name of Sindhful , 4 years ago. After this he launched the 1st Sindhi Veg and Vegan thali restaurant - Juss by Sindhful at Khar. He has bagged the Midday Guide awards and 2019 Timesfood Awards. Due to their hard work and authentic food they have catered for Ranveer and Deepika Padukone's wedding in Lake Como, Italy and Ishaa Ambanis wedding at Jio gardens to name a few. Sannat has just launched another new brand -Sadak Chaap , serving authentic soya chaaps focused on Vegan and veg food. Which he is planning to scale all over India.
Ms Yukta Gogia : At the age of 20 Yukta Gogia is a young Entrepreneur who started out at the age of 10. She Founded Organic Treats which is a privately held food company that specialises in Organic, Vegan and Oil free food. She has catered to various high profile events. She is a very private individual who believes that her products that are totally hand made. The company believes is fair price to farmers and staff to enable them to have a more stable life. At Present she is doing her Internship at Taj Santacruz and is a student at IHM Chennai and leads the Enterpuner Cell in college.
Mr Shammi Sethi : Though Shammi Sethi is an ethical vegan now, he turned vegan 4 years ago for health. After seeing that he couldn't find vegan options anywhere he started India's first all vegan store called Rare Earth - The Organic Store at Khar West, and now they have the biggest range of vegan products in the world. The last count crossed 2000 in the variety of products. Last year he also opened a cafe on the same premises. It serves completely vegan dishes. He is also planning to start a lot of different formats of cafes throughout India and is looking to create plant based jobs for the hospitality industry in the near future.
Hearty to the and all the participants! Details of the winning teams are as mentioned below,
Winners: Team 9 - Faizan Firoz Khoja & Trevor Oliver
Runners Up: Team 12 - Grishma Koli & Vrushabh Rajput
Chef Vidhyadhar is extremely co operative and motivates the students to participate.
We would like to thank the Principal, faculty and the college staff for all their support in making this event a success.
Project Credits: VSCC Team
Documentation: Sonali Madan
Social Media Posts: Sangeeta Gogoi and Ravi Ravi
Photography: Ms. Kysha Rochlani
Event Coordinator: Ms. Kysha Rochlani
Organisers: Ms. Kysha Rochlani, Ar. Pratiksha Porwal
Concept, Vision & Direction: Ms Darshana Muzumdar
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Event Date: 14th February 2020
A total number of 9 teams participated in the the VSCC challenge.
1. Starter - Cauliflower Buffalo wings
2. Main course - Creamy Mushroom Rissotto
3. Dessert - Fruit Custard with Vegan Jelly
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VSCC at St. John College was a grand event. All the staff and students were equally enthusiastic during the event. It holds an example for other colleges to organise and it gives a boost VSCC campaign.
While most teams made regular vegan fruit custard and jelly, the winning team did it differently! Not only did they make all the dishes WFPB, but their fruit custard was also the most delicious of all. It was unanimously appreciated by all the three judges. Imagine, a dessert that has no sugar, no jaggery and yet tastes the best of all!
Also, while most teams used agar agar to make the jelly, the winning team used a locally available ingredient called d**k (guar gum) to thicken and stabilise their jelly. This was one of the best examples of making food not just WFPB, but also with locally available ingredients!
The partner of one of the contestants couldn't turn up as he had missed the train (direct trains to Palghar are not very frequent). Despite this, Shivani kept cooking with the same zeal and confidence as the others who were working in groups of two. And guess what! Her dishes ranked 3rd in the contest! 😀 Although there are no prizes for 2nd runner up, we specially want to commend her for her talent, persistence and never say die attitude to give her best shot despite participating without the help of a partner in the contest!
One of the students who had taken part in the contest last year, is a member of the faculty in the college now. He has been inspired by the WFPB concept and has been experimenting a lot with WFPB recipes since last year. He even gave a 10 minute interview to the event coordinator and the judges after the contest.
Our esteemed panel of were:
1. Chef Swapneel Shirsat: He is a self motivated food craftsman & professor with a successful track record with different kinds of organisations in various star hotels and cruise lines. His valuable experience and understanding of food has made his contribution to the industry really meaningful. At present he is the head of department for hospitality studies at St. John college of Humanities and Science.
2. Ms. Nikita Solanki
3. Mr. Rohit Ingle
Hearty congratulations to the winners and all the participants! Details of the winning teams are as mentioned below:
: Team 6 - Nilay Das & Tanmay Kadam.
Up: Team 2 - Tejangan Dhanu & Aayush Tare.
: Team 4 -
Shivani HureyenNaaz secured 3rd place despite all the odds.
We would like to thank the Principal of the college, HOD - Chef Swapneel Shirsat, faculty and the college staff for all their support in making this event a success.
: VSCC Team
Concept, Vision & Direction: Ms Darshana Muzumdar
Documentation: Sonali Madan
Organisers: Ms. Kysha Rochlani, Ar. Pratiksha Porwal
Photography: Ar. Pratiksha Porwal
Event coordinator: Ar. Pratiksha Porwal
Social media support: Sangeeta Gogoi
Seminar in DES's Mumbai College of Hotel Management Bhayander, Mumbai, between 11:30-1 PM on Thursday, 05 March 2020.*
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Dr. Nish*ta Dodhia Shah, qualified Homeopathic Consultant and has an extensive experience in homeopathic clinical practice, gave a talk for about an hour on the concepts of and ( ) to the students and a couple of staff members from the college.
Chef Prajakta was a great help in organising the event and also promised us to help us in arranging any future events. We really appreciate her helping hand for this noble cause.
We sincerely thank Dr. Nish*ta Dodhia Shah for her time, effort, contribution and continued support to the VSCC campaign, and awakening the future generation.
at Darshana Muzumdar Kysha Rochlani Pratiksha Porwal
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VSCC Seminar in Rizvi College of Hotel Management, Bandra West, Mumbai, at 2 pm on Wednesday, 20th February 2020.
Dr Rashmi Menon, a homoepath and founder of The Ray of Happiness, who believes in natural cure, gave an interesting talk on the concepts of Vegan and WFPB diet to around 60 students from 1st and 2nd years of hotel management, and staff members from the college. The enthusiasm in students was so high that the originally planned classroom got full and the lecture had to be shifted to a larger room.
Chef Vidyadhar Dhamapurkar, Lecturer (Food Production) of the college, was instrumental in arranging this lecture and he indicated that he will try to get full participation when we hold the VSCC competition in the college. We would like to convey our thanks and appreciation to Chef Vidyadhar for this and are very happy that the college has realized the importance of WFPB nutrition and cuisine in furthering the career prospects of their students.
We sincerely thank Dr Rashmi Menon for her time, effort, contribution and continued support to the VSCC campaign, and awakening the future generation.
VSCC AT SAHYOG COLLEGE THANE - 15TH FEBRUARY 2020
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Event Date: 15th February 2020
A total number of 17 teams participated in the the challenge.
Menu
1) Starter: Chickpea Bellpepper Salad
2) Main Dish: Mediterranean Cheese Pizza
3) Dessert: Chocolate Dessert Soup
Event Highlights :
VSCC at Sahyog College was a memorable event this year. As earlier mentioned, Chef Preetam, Vice Principal of the college, personally encouraged the students to take part in VSCC, hence the number of teams leaped to 17 this time, from 9 teams in 2018,a boost for the VSCC campaign.
The atmosphere was full of energy, zest, boldness and positivity to give plant-based food the best shot they could ever give! The kitchen being on the topmost floor with large-sized windows, the abundance of sunlight added an extra sense of the cheer. Since any creation is supposed to be a fun process, the event coordinator, Ar. Pratiksha requested the admins to keep some music on so that the students could chill and enjoy the process of cooking.
Pizzas were at their innovatve best where one team tried to make the base with a crunchy combination of oats and wheat flour, another one made a grain-free base of boiled and roasted yam. Instead of cheese one team decided to make hummus base & topping and it turned out really well. One of the teams didn't try anything new but decided to create a vegan version of the basic margarita pizza, which was simply out of the world. Loaded with one of the yummiest cheese and thinnest bases, this pizza gave that flawless 'melt in your mouth' experience. The winning team made their pizzas base with ..... guess what .....
Potatoes! YESSS!!! Who could have thought of taking such risk and yet emerge out as winners? 😃
Students were so involved in making the pizzas that probably they forgot to display their creativity in the chickpea salad. Most of the salads were given a dash of vinegar/lime juice, pepper and salt. Judges expected a bit more in terms of the variety of dressing, plating etc.
Chocolate never fails to tingle your tastebuds, so most of the soups were lovely but few could the get the balance of infusing the flavour of mint in the dessert. The teams who boiled the soup/nut milk with the mint leaves were the ones who got the balance right. Most used coconut milk whereas a couple of teams decided to make the soup with almond and oats milk. The judges appreciated that.
Our esteemed panel of judges were:
* Ms Ria Raut, a vegan baker and owner of Indulgence, delivering across western Mumbai suburbs. She has been WFPB herself for the last 2 years.
* Mr Saurav Kulkarni, co-owner of The Kul Café. He has been a vegan activist for the last 2.5 years and conducts outreaches, seminars and lectures in Kalyan, Dombivli and surrounding areas.
* Ms Shilpa Gupta, who is a culinary consultant and has a gourmet food academy. She's a director of taste, corporate culinarist and sets up vegan restaurants, QSR, bakeries, online cloud kitchens n plant based wedding menus. She's also a leading host for authenticcook and travellingspoon. She's also a Top 30 finalist in the MasterChef Amul India sea*on 2 and sea*on 5.
Hearty congratulations to the winners and all the participants! Details of the winning teams are as mentioned below:
Winners: Team 10 - Gayatri Chormare & Shraddha Mane
Runners Up: Team 12 - Vedangi Kulkarni & Rushikesh Danvi
We would like to thank the Principal of the college, the Vice Principal Chef Preetam faculty and the college staff for all their support in making this event a success.
Project Credits: VMCC Team
Concept, Vision & Direction: Ms Darshana Muzumdar
Organisers: Ms. Kysha Rochlani, Ar. Pratiksha Porwal
Photography Volunteer: Ms. Kysha Rochlani
Event coordinator: Ar. Pratiksha Porwal
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Event Date : 11th February 2020.
1) Starter:
2) Main Dish:
3) Dessert:
Event : A total number of #5 teams participated in the the challenge. Out of them, only one team had attended the seminar, whereas the rest of the participants had researched on the topic of vegan foods and come prepared for the competition within as less as 24 hrs of time. Since maximum students were not aware of the WFPB concept, the rule of allocating 10 bonus points to the team that cooks all 3 dishes WFPB was called off.
As usual students were at their creative best. The winners team not only tried their best to achieve a WFPB cuisine, but they a*o added extra value to their dishes by creating vegan jelly along with the cupcakes. They along with another team also garnished the cakes with almond milk foam, something that the VSCC team had heard and seen of for the first time. Seriously, there’s so much to learn from all the innovative budding students!
Our esteemed panel of were:
Ms. Pareen Sachdeva: She is a Doctoral Scholar at the Tata Institute of Social Sciences. She is an Environmental Educator and India lead at the international not-for-profit Climate Healers. Since turning vegan 3 years ago, she has been running her online community initiative, “Pareen’s Plant Based Living” with all her efforts devoted towards “facilitating compassionate choices”.**
Mr. Dhruv Solanki: He is a Mumbai-based Financial Advisor. His sole focus is to raise financial literacy among people so they may be able to allocate their hard earned money to the best possible use. He devotes his free time towards raising awareness about social causes.Been a vegan since 4 years, “Health & Wealth” are the cornerstone of everything he puts out into the world.
Dr. Rashmi Menon- A Homeopath who believes in helping her patient get rid of lifestyle diseases with raw and whole plant based food diet. Vegan since 2010, she leads a simplistic life, and is a raw foodist by choice. Her services include consultations, group sessions, talks, workshops and retreats in the Himalayas
Hearty to the and all the participants! Details of the winning teams are as mentioned below,
Winners : Team 3 -Yash Rawal & Advait Bhatkar.
Special Mention: Team 5 - Narendra Bhandari & Vishal Gupta. They topped amongst the rest of the 4 teams, who had not even attended the VSCC seminar.
P.N.: Since the participating teams were less than 10 in number, there were no runners up chosen in this contest
We would like to thank the Principal- Mr. Ajit Gowandi, Co-ordinating Chef – Ms. Neha Hatkar and rest of the college faculty and staff for all their support in making this event a success.
Project Credits: VMCC Team
Concept, Vision & Direction: Ms Darshana Muzumdar
Organisers: Ms. Kysha Rochlani, Ar. Pratiksha Porwal
Photography Credits: Mr. Ajit Gowandi, Ar. Pratiksha Porwal
Onsite Volunteer: Ar. Pratiksha Porwal
Social Media Support: Ar. Pratiksha Porwal
Judges interacting with the students
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Tasting the dishes made by the students
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In conversation wih Chef Preetam, the VP of Sahyog college
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Judges speaking with the participants
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in at 1.30PM on Wednesday, 12th February 2020.
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, an architect and singer by profession and a High Raw Whole Food Plant Based Vegan since 5 years plus Co-Organiser of VSCC, gave a talk for about an hour & forty-five minutes on the concepts of , ( ) and to around 20 students and 2 faculty members from the college.
Judges speaking with the participants of Shell College
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In conversation with the principal of the college, Mr. Ajit Gowandi
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Going live with students of Shell College
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In conversation with Chef Neha Hatkar (coordinating chef for today's event)
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What a brilliant and sensible way to tabulate daily wastage and become more self aware! Appreciate Shell College for having taken this initiative..
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in at 10AM on Saturday, 8th February 2020.
, ,
, an architect and singer by profession and a High Raw Whole Food Plant Based Vegan since 5 years plus Co-Organiser of VSCC, gave a talk for about an hour & forty-five minutes on the concepts of , ( ) and to around 50 students and 4 to 5 faculty members from the college, including the Dean Chef Preetam too.
He wholeheartedly encouraged the students to watch , and even ! Also he has promised to reward each of his students (on behalf of the college) who decide to come forth and take part in the VSCC competition happening on 15th Feb. We wholeheartedly thank Chef Preetam for truly understanding and supporting the cause of veganism for the betterment of the planet, health and the animals.
| Monday | 09:00 - 17:00 |
| Tuesday | 09:00 - 17:00 |
| Wednesday | 09:00 - 17:00 |
| Thursday | 09:00 - 17:00 |
| Friday | 09:00 - 17:00 |
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FIAPO Vegan Super Chef Challenge (FIAPO.VSCC); known earlier as 'Living Free Vegan Master Chef Challenge -LF VMCC'; is a program to prepare budding chefs studying in institutes of hotel management for the fast rising demand of not just vegan food but also food that is "healthy". And with the rise in awareness, people today expect to be served delicious plant based food that not only fills their stomachs but is worth going back to. The VSCC is a two-day program comprising of a seminar and a culinary competition. The seminar, conducted by a certified plant based nutritionist, imparts information about what a whole-food plant-based diet is and how it works to help nourish the body and keep us in optimum health, keeping diseases at bay or even helps reverse many lifestyle diseases like diabetes, hypertension, arthritis, heart problems, thyroid, PCOS, etc.
The competition itself is designed to help students learn to make vegan dishes through some research of their own. With so many recipes available online this is really fun with students getting fired up to showcase their creativity and technical skills. At the end of the seminar, students are given guidelines for three dishes which gives them enough time to figure out, plan and indent for the recipes they want to present on the day of the competition, which is about a week after the seminar.If there are any special ingredients, like nutritional yeast for example, that the college doesn't have in their indent list, then Fiapo or the sponsor for the event provides them.
Students are judged by a panel of three judges: a plant based nutritionist, a vegan chef (or one who is familiar with vegan cuisine) and a vegan,who is usually a vegan activist. Each dish is judged on presentation, taste and creativity. All students are given a participation certificate while the winning team and the runners up are given an additional certificate and awards.
If you wish to hold such an event in your hotel management college or institutes of hotel management in your city do get in touch with us.
