Noida International University’s Department of Nutrition and Dietetics at the School of Allied Health Sciences recently hosted a spectacular Cooking Competition – Cooking Without Fire, where students showcased their culinary skills and creativity in preparing nutritious dishes without the use of gas or fire.
The event was a collaborative effort by the Department of Nutrition and Dietetics to provide students with a platform to explore innovative cooking techniques and foster their creativity. Cooking without fire or fireless cooking, challenges participants to prepare delicious and healthy meals using methods such as stirring, rolling, squeezing, and spreading.
The competition witnessed enthusiastic participation from students of the School of Allied Health Sciences, who demonstrated full zeal and enthusiasm as they crafted nutritious dishes. Under the auspicious blessings of Goddess Saraswati, the event commenced with an inspiring address by the honorable Vice Chancellor, Prof. (Dr.) Uma Bhardwaj, followed by respected Dean, SOAHS Prof. (Dr.) Supriya Awasthi.
Judged by a panel of esteemed professionals including Hon’ble Vice Chancellor Dr. Uma Bhardwaj, Dr. Arti Srivastav, HOD Dept of Anesthesia, NIIMS, and Dean Dr. Supriya Awasthi, the competition was evaluated based on criteria such as presentation, taste, novelty of idea, and overall execution.
Dr. Swati Kimothi, Assistant Professor and Program Coordinator, Dept. of Nutrition and Dietetics, SOAHS, announced the top three winners, who received well-deserved gift hampers sponsored by Nutrelis Agro Foods.
“The Cooking Competition – Cooking Without Fire was an extraordinary event that provided our students with an opportunity to showcase their talent, creativity, and culinary expertise,” said Dr. Supriya Awasthi, Dean of School of Applied Health Sciences. “It was inspiring to witness their innovative approach to cooking and their commitment to healthy living.”
Overall, the Cooking Competition – Cooking Without Fire was a resounding success, leaving a lasting impression on all participants. It not only celebrated culinary innovation but also emphasized the importance of nutritious food preparation and healthy cooking practices.
