Tag: Kamaxi College of Culinary Arts

Events in Goa

Young Culinary Talent Brings Goan Food Traditions Alive at Serendipity Arts Festival 2025

Tanisha Cardozo

Written by Tanisha Cardozo || Team Allycaral

Students and faculty of the Verna-based Kamaxi College of Culinary Arts brought Goan culinary heritage to the forefront at the Serendipity Arts Festival 2025, curating an immersive food experience as part of the festival’s Culinary Odyssey. Centered on Gaud Saraswati Brahmin cuisine, the initiative offered festival-goers a rare opportunity to engage with one of Goa’s lesser-known yet deeply rooted food traditions.

Guided by Chef Anjali Prabhu Walavalkar, students Kotha Krishna Sai, Nihal Naik, Aaditya Verlekar and Parshuram Chalwadi stepped out of the classroom and into a high-energy festival environment. They not only prepared and served time-honoured dishes but also interacted closely with visitors, explaining ingredients, techniques and cultural contexts behind each preparation. The live setting challenged them to manage service, maintain consistency and communicate stories through food, mirroring the realities of professional culinary spaces.

For visitors, the stall became more than a place to eat—it became a space of discovery, where flavours opened conversations about tradition, memory and identity. The warmth and confidence with which the young chefs presented the cuisine reflected both pride in their heritage and the depth of their training.

The initiative underscored Kamaxi College of Culinary Arts’ experiential learning approach, where education extends beyond textbooks and kitchens into real-world platforms. By placing students at the heart of a major cultural festival, the college reinforced the idea that preserving regional cuisines goes hand in hand with nurturing the next generation of culinary professionals. Through skill, curiosity and storytelling, these young chefs demonstrated how tradition can thrive when passed on with care and creativity.

EduConnect

St. Xavier’s HSS Mapusa and St. Francis Xavier’s HSSC Siolim Win Big at Rockstar Chef Competition 2025

Tanisha Cardozo

Written by Tanisha Cardozo || Team Allycaral

St. Xavier’s Higher Secondary School, Mapusa and St. Francis Xavier’s Higher Secondary School of Arts, Science and Commerce, Siolim emerged as the big winners at the grand finale of the Rockstar Chef Competition 2025, the flagship culinary event hosted by the Kamaxi College of Culinary Arts. The competition, held at the college’s state-of-the-art Verna campus, brought together 25 enthusiastic students from across Goa who showcased their creativity, technical skills, and passion for the culinary arts.

The competition was divided into two main categories—Hot Kitchen and Bakery & Pastry—each further classified into CRM (institutions offering vocational courses) and general categories. After a series of semi-final rounds conducted across various campuses between September and October 2025, the finalists competed in the grand finale for individual honours as well as the prestigious rolling trophies for their institutions.

In the Hot Kitchen CRM category, Valencia Fernandes from St. Xavier’s Higher Secondary School, Mapusa emerged as the winner, while Presh Talawdekar from Purushottam Walawalkar Higher Secondary School of Arts, Science & Commerce, Mapusa secured first place in the Hot Kitchen general category. In the Bakery & Pastry segment, Pakeeza Dalayat from Damodar English Higher Secondary School, Quepem claimed the top spot in the CRM category, and Sejal Palyekar from St. Francis Xavier’s Higher Secondary School of Arts, Science and Commerce, Siolim won the general category. Based on the collective performance of their students, St. Xavier’s Higher Secondary School, Mapusa and St. Francis Xavier’s Higher Secondary School of Arts, Science and Commerce, Siolim were awarded the rolling trophies in the CRM and general categories respectively.

The grand finale was judged by Chef Montague Dias, Executive Sous Chef at Planet Hollywood Goa, and Chef Kunal Arolkar, a renowned culinary expert. Both judges praised the students for their discipline, creativity, and technical finesse, noting the professional standards demonstrated by participants at such an early stage in their culinary journeys. Chef Montague Dias remarked that the competition offered students a valuable glimpse into the realities of the culinary profession and commended the use of one of the best commercially designed culinary facilities for the event.

Speaking on the occasion, Parixit Pai Fondekar, Founder of Kamaxi Group, highlighted the importance of platforms like the Rockstar Chef Competition in shaping future culinary professionals. He noted that the event allows students to bring their ideas to life, build confidence, and recognise culinary arts as a legitimate and inspiring career path beyond conventional professions.

Participants expressed gratitude for the opportunity to compete in a professional environment, sharing that the experience broadened their culinary perspective and strengthened their confidence. Many students said the competition inspired them to seriously consider careers in the food and hospitality industry, reinforcing the role of initiatives like Rockstar Chef Competition in nurturing the next generation of culinary talent in Goa.

EduConnect

Kamaxi College of Culinary Arts Hosts Gourmet Lunch for Educational Leaders

Tanisha Cardozo

Written by Tanisha Cardozo || Team Allycaral

Panaji, November 2025: The Kamaxi College of Culinary Arts recently hosted an exclusive gourmet lunch for principals and educators from various educational institutions across Goa. The event, held at the college campus in Verna, was designed to strengthen ties with the academic community while providing students with a platform to showcase their culinary skills and hospitality.

Students from the Hot Kitchen and Bakery departments prepared and served an exquisite meal under the mentorship of Chefs Pratiksha, Paul, and Sameer. The lunch featured innovative dishes and desserts, reflecting both technical mastery and creative presentation. The event drew representation from a wide range of higher secondary schools, including People’s Higher Secondary School, Santa Cruz Higher Secondary School of Arts and Commerce, Vidya Vikas Mandal’s Ramakrishna Madeva Salgaocar Higher Secondary School, St. Thomas Higher Secondary School, Fr. Basilio Andrade Memorial Higher Secondary School, Shivgram Educational Society Shiroda Higher Secondary School of Arts, Commerce, Science and Vocational, M.E.F’s Higher Secondary School of Science, and St. Xavier’s Higher Secondary School.

Educators attending the event praised both the quality of the cuisine and the students’ hospitality. Fr Agnelo Fernandes, Vice Principal of St. Xavier’s Higher Secondary School, commented, “The meal and desserts prepared and served were truly exquisite. Having interacted with the students and chefs of Kamaxi College of Culinary Arts, I was impressed by the warmth, attention to detail and high standards maintained at the institute.” Trevor Vaz Barreto, Principal of Santa Cruz Higher Secondary School of Arts and Commerce, added, “It was a pleasure to be part of such a special event. The engaging conversations, delicious cuisine and camaraderie created an atmosphere of genuine connection and inspiration. I look forward to more collaborations between our institutions.”

The Kamaxi College of Culinary Arts plans to host a series of similar initiatives in the future, aiming to build strong relationships with other educational institutions while giving students real-world exposure to hospitality and culinary excellence. The event not only highlighted the skills of the students but also reinforced the college’s commitment to fostering learning, collaboration, and professional growth.

#food

Upgrade Your Hobby: Learn to Cook French, Goan Cuisine and Baking 

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Panaji, February 2025 – Culinary enthusiasts looking to pick up new tips in French and Goan cuisine and refine their pastry skills can register for the newly unveiled culinary hobby courses jointly hosted by Kamaxi College of Culinary Arts (KCCA) and Kamaxi Skills. Designed for food enthusiasts of all levels, the courses begin on February 10.  

The hands-on hobby courses will be held across two locations, namely, the KCCA campus in Verna and Kamaxi Skills culinary centre in Margao and aim to teach people a mix of traditional and innovative culinary techniques, with three renowned chefs imparting their expert knowledge over four-hour classes, each commencing at 2 PM. Participants can look forward to mastering over 10 dishes in Goan, French cuisine and the pastry section. 

Chef Patrick Albert, Maître Cuisinier de France and Head Chef Faculty at KCCA, will guide participants in the art of French cooking, ensuring adeptness in creating classics like flavourful ratatouille (an iconic vegetable stew comprising eggplant, zucchini, peppers, tomato), hearty cassoulet (a stew of beans, sausage, and a confit of duck or pork), and decadent mousse au chocolat (chocolate mousse), among others. Chef Patrick’s modules will take place on February 10, 17 and 24.

Chef Anjali Prabhu Walavalkar, an award-winning home chef known for her mastery of Saraswat and Goan cuisine, will introduce the heady flavours of coastal Goan cuisine – aromatic chicken shagoti (xacuti), rich bhikanacho ros (a gravy of jackfruit seeds cooked with tur dal), mangana (a dessert made from chana dal, sago, cashews, jaggery, coconut milk) and more. Chef Anjali’s sessions will run on February 12, 19 and 26.

Chef Playton Dias, Master of Pastry and Bakery at KCCA, will train participants to bake fluffy genoise sponges, springy and savoury focaccia, sugary cinnamon rolls and other treats. Chef Playton’s courses will be held on February 14, 21 and 28.

Parixit Pai Fondekar, the founder of the Kamaxi Group, which operates KCCA and Kamaxi Skills, highlights the importance of cooking as an art form that connects us to our culture and history. “Cooking is more than just a skill—it’s a way to connect with our roots and share joy through food. These chefs bring a wealth of knowledge and creativity to the table, and this hobby course is a fantastic opportunity to learn from their expertise while exploring new culinary horizons,” said Parixit Pai Fondekar.