The first day of the National Culinary Congress organised by Indian Federation of Culinary Association (IFCA) 2012 held in Bengaluru, yesterday, saw around 650 culinary experts sharing culinary skills and techniques. Delegates present at the event connected with top chefs, restaurateurs, food writers, wine producers, photographers, food stylists, marketers, nutritionists, academics and technocrats from the hospitality and tourism industry. The day started with a welcome speech by Chef Vijay Bhaskaran, Convenor,
National Culinary Congress followed by a presidential address by Chef Manjeet Singh Gill. Chef Lata Krishna Rau was the guest of honour for the event. Chef Rau presented a brief on the local Karnataka cuisine in lieu of Ugadi, the festival of Kannadigas. She also threw light on the importance of culinary education in Bengaluru. Chef Gissur Gudmundson, President, World Association of Chefs Socities (WACS) shared his views on future trends and addressed the way forward of the Global Culinary Industry. Chef Ferdinand Metz, former President, WACS addressed the innovation in food ingredients. The audience was also briefed on new age culinary techniques and the evolution of culinary art, stated the release. Chef Abhijit Saha demonstrated new age culinary techniques. Commenting on the evolution of culinary art, Metz said, “Non-traditional culinary education is important with professionalism and quality of life.” The second half of the event had a panel discussion on expectations from a chef. The panel included Vir Sanghvi, Rohit Khattar and Nakul Anand. The discussion emphasised on importance of talent in culinary art and not certification. The chefs on the panel stressed on the fact that real hospitality is a blend of both culinary skills and business management. Khattar said, “There is hardly a difference between trained and traditions as young chefs today are hungry for knowledge.” Another discussion at the event was on ‘food in India in the next decade’. The panelists were Chef Manjit Gill, Vikram Kotta and Chef Abhijit Saha. Vir Sanghvi was the moderator for this discussion. The discussion stressed on the introduction of Indian flavours in foreign food. Commenting on the creative additions Vir Sanghvi, said, “Guide to food is your palette. One needs to go out and taste before any innovation to imbibe the originality.” Further emphasis was made on the commercialisation of home-made food. During the debate Chef Gill emphasised on respecting classic dishes while bringing a fresh change with fusion ingredients. The event concluded with Kotta’s presentation on chef as a brand. This was a brief illustration on how important is branding and promotion and the key points to make oneself a brand. The 5th IFCA provided delegates with a platform to advance their professional development by enhancing their culinary skills through informative seminars, forums and cutting-edge demonstrations. The Congress also featured a trade show where food & service exhibitors showcased their latest offerings, added the release.
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National Culinary Congress followed by a presidential address by Chef Manjeet Singh Gill. Chef Lata Krishna Rau was the guest of honour for the event. Chef Rau presented a brief on the local Karnataka cuisine in lieu of Ugadi, the festival of Kannadigas. She also threw light on the importance of culinary education in Bengaluru. Chef Gissur Gudmundson, President, World Association of Chefs Socities (WACS) shared his views on future trends and addressed the way forward of the Global Culinary Industry. Chef Ferdinand Metz, former President, WACS addressed the innovation in food ingredients. The audience was also briefed on new age culinary techniques and the evolution of culinary art, stated the release. Chef Abhijit Saha demonstrated new age culinary techniques. Commenting on the evolution of culinary art, Metz said, “Non-traditional culinary education is important with professionalism and quality of life.” The second half of the event had a panel discussion on expectations from a chef. The panel included Vir Sanghvi, Rohit Khattar and Nakul Anand. The discussion emphasised on importance of talent in culinary art and not certification. The chefs on the panel stressed on the fact that real hospitality is a blend of both culinary skills and business management. Khattar said, “There is hardly a difference between trained and traditions as young chefs today are hungry for knowledge.” Another discussion at the event was on ‘food in India in the next decade’. The panelists were Chef Manjit Gill, Vikram Kotta and Chef Abhijit Saha. Vir Sanghvi was the moderator for this discussion. The discussion stressed on the introduction of Indian flavours in foreign food. Commenting on the creative additions Vir Sanghvi, said, “Guide to food is your palette. One needs to go out and taste before any innovation to imbibe the originality.” Further emphasis was made on the commercialisation of home-made food. During the debate Chef Gill emphasised on respecting classic dishes while bringing a fresh change with fusion ingredients. The event concluded with Kotta’s presentation on chef as a brand. This was a brief illustration on how important is branding and promotion and the key points to make oneself a brand. The 5th IFCA provided delegates with a platform to advance their professional development by enhancing their culinary skills through informative seminars, forums and cutting-edge demonstrations. The Congress also featured a trade show where food & service exhibitors showcased their latest offerings, added the release.
Source
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