The event saw enthusiastic participation from a large number of students who showcased their culinary skills in the pizza-making competitions.
The College of Tourism & Hotel & Management (COTHM) celebrated World Pizza Day by arranging a live pizza-making competition among the students. The event saw enthusiastic participation from a large number of students who showcased their culinary skills in the pizza-making competitions.
The event was made possible through collaboration with esteemed partners including Islanders Choice, Dough Story, and Farmers Cheese Making. Their support added depth and flavor to the festivities, enhancing the experience for all involved. Dough Story sent the dough; Islanders Choice sent pizza sauce, while Farmers Cheese Making sent cheese for all the participants of the pizza making competition.
The competitions witnessed an atmosphere of creativity and camaraderie as students competed to craft the perfect pizza. Each participant poured their passion and talent into their creations, resulting in a delightful array of flavors and presentations. Chef Muhammad Razzaq, Chef Jahanzaib Babar, Chef Rana Iftikhar, and Chef Taimoor Khan joined the event as esteemed judges.
Certificates of participation were distributed among all the participants by COTHM COO Zaheer Ahmad, acknowledging their dedication and contribution to making the event a resounding success. Additionally, certificates of achievement and generous cash prizes were awarded to the winners, recognizing their outstanding culinary prowess and innovation.
Moderator of the event, Fraaz Kasuri, while talking to media said that COTHM always brings exciting opportunities for its students. He added that activities like pizza-making competitions enhance the skills of the participants and prepare them for bigger competitions locally and internationally.
“We are thrilled to have hosted such a vibrant celebration in honor of World Pizza Day,” said Zaheer Ahmad, COO at COTHM. “The enthusiasm and talent displayed by our students were truly inspiring, and we extend our heartfelt thanks to our collaborators for their invaluable support.”