Compass Group India, the fastest-growing food and facility management services provider, announces the winners of the Compass India Cook-Off (CICO), a nationwide culinary competition designed to celebrate and elevate the talents of its exceptional chefs. This one-of-a-kind culinary spectacle promised an exciting display of culinary artistry and innovation.
Six winning teams—three from Bangalore, two from Hyderabad, and one from Gurgaon—earned the privilege of advancing to the grand finale after competing with 50 teams across the country. The regional champions converged for a sizzling national cook-off showdown on April 5, 2024. This ultimate culinary battleground took place in a designated kitchen in Bangalore, where the Hyderabad team was given the coveted title of CICO Grand Finale Champion and the Gurgaon team secured a commendable runner-up position.
Commenting on the initiative, Vikas Chawla, Managing Director, Compass Group India, said, “Compass India Cook Off (CICO) is a platform where we are encouraging our chefs to continuously develop their skills and explore new culinary horizons. We witnessed this spirit of innovation and excellence at the recently concluded Grand Finale. A huge congratulations to our well-deserved winners, Hyderabad Team, whose creativity and exceptional culinary talent truly embodied the core values of CICO.”
“We are committed to creating a culture of innovation and excellence at Compass Group India by providing a platform for our chefs to showcase their talent and compete on a national stage. This is a win-win for all of us, as ultimately such initiatives benefit our teams, clients and their employees, who experience a diverse and exceptional dining experience delivered by our talented chefs at Compass Group India,” he added.
The culinary journey began with regional competitions across India, where top-performing teams competed for regional supremacy. Teams were evaluated based on well-defined criteria, including overall appeal, presentation, recipe complexity, authenticity of flavors, innovative techniques, relevance to workplace menus, and adherence to cost targets.
