Excelsior Correspondent
Srinagar, Oct 23: ‘Home Chef’ season 3 wrapped up in style today, bringing together Kashmir’s finest culinary talents under one roof.
This season, organizers said, was a blend of both cooking and baking competitions, showcasing the diverse and rich food culture of both Jammu and Kashmir.
Co-presented by Dhara, in association with Khyber Himalayan Trout, the Institute of Hotel Management (IHM) Srinagar, and the Department of Tourism, J&K, the event featured intense yet delightful competition that thrilled both participants and audiences.
In the baking category, first place was secured by Yasmin Kaunsar, who wowed the judges with her exceptional baking skills and took home the grand prize of Rs 50,000.
The runner-up in this category was Ishfaq Rashid, who impressed with his creativity and won a prize of Rs 10,000.
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In the cooking category, the first prize was won by Rukhshar Hussain, crowned champion for her extraordinary culinary expertise, earning a cash prize of Rs 50,000.
The runner-up was Amarjeet Kaur, who demonstrated her flair in the kitchen and was awarded Rs 10,000.
Speaking with ‘Excelsior’, renowned Chef Yaseen said that HomeChef, with IHM Rajbagh as its venue partner, is a great platform for those with cooking talent to showcase their skills.
“It’s excellent for those who are skilled and for those who want to grow in the field. It helps them develop and hone their skills,” he said.
It’s worth noting that in the final round, 7 participants competed in the baking category, while 6 competed in the cooking category.
The organizers said this year’s edition not only celebrated the spirit of home-cooked excellence but also highlighted local flavors and ingredients, including the finest trout from the Himalayas.
The IHM Srinagar provided a professional platform for home chefs to shine, while the Department of Tourism, organizer said, further cemented the region’s position as a culinary destination.
“HomeChef Season 3 showcased the growing community of passionate home chefs in Kashmir, and with each season, the bar is raised even higher.”
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