The OZIVA Association’s Department of Hotel Management organized an interdepartmental fireless cooking competition in observance of World Environment Day. This event was not just about culinary skills but also aimed to inspire creativity, foster teamwork, and promote healthy competition among the participants. The central theme of the competition was to challenge traditional cooking methods by excluding the use of fire. This restriction encouraged participants to think innovatively and devise unique dishes that could be prepared without direct heat. Fireless cooking methods typically involve techniques such as using thermally insulated containers, utilizing residual heat, or employing chemical reactions for food preparation. Participants were tasked with showcasing their culinary prowess while adhering to sustainable practices. By avoiding fire-based cooking, they explored alternative techniques that are often more energy-efficient and environmentally friendly. This aspect of the competition underscored the importance of sustainable food practices and encouraged participants to consider the environmental impact of their culinary choices.

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