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ICF marks thirteenth Annual Chef Awards with Chef Summit in New Delhi
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Wednesday, 16 November, 2016, 08 : 00 AM [IST]
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Our Bureau, New Delhi
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fiogf49gjkf0d On the occasion of the 13th Annual Chef Awards, the Indian Culinary Forum (ICF) hosted a Chef Summit at New Delhi’s The Ashok. The awards were organised by ICF in association with the Indian Federation of Culinary Associations and the World Association of Chef Societies as part of the International Chef Day celebration.
Renowned names from the culinary fraternityshared their views on different topics, including how to succeed as an entrepreneur in the food and beverage business, how to make Indian cuisine number one in the world, culinary education in India, future trends in the food and beverage business and food safety for chefs.
These included Anil Bhandari, chairman, AB Smart Concepts and AB Smart Placement, Mrinalini Darswal, Lalit Nirula, and chefs Davinder Kumar (president, ICF),Sanjeev Kapoor,Manjit Gill,Sabyasachi Gorai,Abhijit Saha,Ravitej Nath and Parvinder Singh Bali.
Kumar said, “It is an event to bring the community together, to exchange ideas and share knowledge. Through this event, young chefs get a chance to meet the masters in the industry.”
Speaking about the successful entrepreneurs in the food and beverage business,Kapoor said, “One should think big. Indian chefs are not known outside, we need to make our own benchmark just like Tata, Sundar Pichai and other entrepreneurs. If people in such professions be so famous and known worldwide, then why can’t chefs be recognised?”
“One should think like an entrepreneur, even if you are working at someone else’s kitchen. In our own house, we take special care even while peeling the potato. Similarly, we need to take special care even if we are working for someone else. The thought of working for ourselves can only give us the confidence to make and create something of our own,” he added.
Talking about hospitality education,Nirula said, “There are more than 300 hotel management institutes, but hardly 150-200 culinary institutes, so more and more people are turning managers instead of chefs.”
“There are many crash courses though, but these are huge in quantity but not in quality. If we ourselves can’t take our profession seriously, how can we expect it to see the rise in the career, in near future,” he added.
“There is a Lagos cookery book, which is considered as a bible among the chefs all around the world. We Indians must also have a similar cookery book for Indian cuisines to serve a sour cookery bible,” Nirula stated.
Chef Ranveer Brar said, “Talking about food trends, food and beverages go together today. There is a lot of structuring happening today, even in the unorganised hospitality sector, including small eating joints and dhabas.”
“This is the sign of a favourable future. The only thing that needs to be changed is that attempts should be made to rediscover old food culture. Every restaurant serving Indiancuisine has the same menu. We need to preserve our cultural heritage so that we can standardise our spices,” he added.
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