The Boiling Point 2019 scales new heights in its premium showcase of seafood exotica

The splendid event in Bengaluru conceptualised by The Chef Post witnessed 66 chefs unleashing their creativity and expertise

Bengaluru, 03 May 2019: India’s leading content-driven digital platform, The Chef Post, that heralds chefs and gastronomy, successfully concluded the season’s biggest and much-awaited culinary carnival, The Boiling Point, A Seafood Battle.

The awe-inspiring evening at the Renaissance Bengaluru Race Course Hotel raised a toast to chefhood and bore witness to talented captains of kitchens from 22 uber-luxury hotels and premium freestanding restaurants in Bengaluru come together to innovate and present a plethora of exotic, lip-smacking seafood delights.

The Boiling Point was curated as an endeavor to enhance the bonhomie and camaraderie between chefs from renowned hospitality brands. While not exactly marked as a competition, the event exuded loads of competitive passion and spirit. Chefs from the participating hotels were grouped into four sets and were tasked with lending finishing touches and plating a range of exquisite seafood delights within a brief span of five minutes, an act which brought out all the high-pressure drama and zest normally noticed inside high-end kitchens. Chefs succeeded in curating an array of gourmet delicacies from seafood sourced from across the globe and presented the same to a prestigious tasting panel which comprised the Ambassador of Iceland, His Excellency Guðmundur Árni Stefánsson and celebrity chef Vicky Ratnani.

The lawns at the Renaissance were laid out with exciting counters for each hotel, which enticed the 350+ guests, who included the crème of Bengaluru, dignitaries, and corporates; to come out and try the seafood preparations vigorously crafted by the chefs, who were then felicitated by the esteemed panel for their efforts and unique sense of presentation.

Sharing his enthusiasm about the event, the Ambassador of Iceland, His Excellency Guðmundur Árni Stefánsson said, “Iceland lies in the pristine waters of the North Atlantic Ocean and is home to many exotic species of fish and seafood. So it doesn’t come as a surprise that seafood is a big part of the Icelandic cuisine. The Boiling Point by The Chef Post presented an excellent platform for talented chefs in India to create masterpieces from exotic seafood, and I was delighted to be a part of this seafood battle.”

According to connoisseur, gourmand and celebrity chef Vicky Ratnani, the standard of food & beverages is top-notch in a city such as Bangalore. “The talent, skill-sets, presentation and the innovative spirit presented by chefs from renowned hotels at The Boiling Point was indeed exceptional. It was truly a foodgasm for me.”

Said Sneha Chandrashekar, co-founder, and CEO, The Chef Post, ‘’Being a chef-centric brand focused on curating experiential culinary content, we have conceptualized and hosted memorable events such as Men in White, Cold War, and Calendar Launches since the last two years. The favorable outcome of The Boiling Point, A Seafood Battle amply reflects our zeal to bring to the forefront the proficiency of chefs and herald their innate talent. We look forward towards curating and hosting many such chef-driven events in the future.”

With hors d’oeuvres, free-flowing cocktails, dinner and merriment, the culinary extravaganza was one memorable event.