Tourism and Hospitality Skill Council (THSC) is delighted to announce that this year’s Silver Medal in the Patisserie & Confectionery Skill at WorldSkills Competition 2022, that was held in Switzerland was won by our very talented competitor – Nandita Saxena. Also, Bronze Medal was won by Anushree Srinivasan who brought glory by winning in Hotel Reception Skill. Prathem Sharma won Medallion of excellence in Bakery skill.
All competitors were selected through a rigorous process of selection put in place by National Skill Development Corporation (NSDC), starting from district level to the India Skills 2022- National Competition. They were trained with intensive coaching by experts to further strengthen their skills to showcase their talent. Skills development being the primary focus area of the government, India has high hopes that other participants will also bring home laurels and make India proud with their achievements.
Mr. Rajan Bahadur, CEO, THSC says, “On behalf of our Board and Team THSC, I would like to congratulate Silver Medallist in the Patisserie & Confectionery skill’s- Nandita Saxena at WorldSkills- Special Edition 2022 held in the city of Lucerne in Switzerland. This achievement is a culmination of dedication and long hours of hard work, both by Competitor’s and Expert’s Chef Vinesh Jonny. Anushree’s winning Bronze Medal in Hotel Reception skill was the beginning of winning spree, under the guidance of Expert Aagman Baury.
Equally proud of Prathem Sharma who was awarded the Medallion of Excellence in Bakery Skill and was relentlessly mentored by Chef Avin Thaliath. It’s indeed, a proud moment for all of us, our Board Members and Team THSC.
Chef Vivek Saggar, Head skill Competitions says, “On behalf of team THSC, I would like to Congratulate all the winners on their fantastic performance at WorldSkills 2022.The way to success is always difficult and Hard work always reaps results. Their dedication and perseverance eventually paid off. You all have made history. You did it! Congratulations once again”.
