Global Culinary Exchange 2015 held in New Delhi

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Posted in: Fashion n Modelling on Tuesday, 06 October 2015 09:05

Published on Tuesday, 06 October 2015 09:05

Written by Models n Trends

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Global Culinary Exchange 2015, a knowledge-intensive one-day culinary conference was held in Hotel ITC Maurya, New Delhi on 29th September 2015. Organised by Indian Federation of Culinary Associations (IFCA) the conference turned out to be a memorable one for 300+ delegates as they had the once-in-a-lifetime opportunity to meet many of the World Chefs Association Board Members. World Chefs represents 9 million chefs across the world. With 110 member countries, World Chefs can as well be regarded as the UN of the Culinary World. 

The Global Culinary Exchange 2015 was held a day after the Board Meeting of the World Chefs Association. For the first time in the 85 years history, World Chefs Association has conducted their Board Meeting in India and IFCA proudly hosted the board meeting in India.

IFCA, being the nodal body of culinary professionals in India organized Global Culinary Exchange 2015 with a view to help Indian chefs widen their culinary knowledge and draw inspiration from some of the globally renowned chefs who are part of the World Chefs board. The Global conference helped the attended chefs to update their knowledge on the global culinary trends and link up with the fraternity.

Conference Highlights: The one-day conference The Global Culinary Exchange is conceived to serve as a platform to discuss new perspectives and trends in the culinary space. The conference served as a feeding ground for the Indian chefs to gather nectar from outstanding global resources and indulge in cross-pollination to widen their culinary skills and capabilities. The speakers deliberated on a wide spectrum of topics. A panel discussion was also conducted on relevant and stimulating issues of interest to the Industry and other stakeholders at large.  

The Global Culinary Exchange provided a perfect setting for knowledge sharing, catching up with the current trends in the global culinary scenario and network with some of the best minds in the global culinary space. 

Participation Profile: Global Culinary Exchange 2015 had 300+ participants comprising of Corporate Executive chefs of leading organizations, Executive chefs, F&B managers, general managers, food entrepreneurs, academicians etc, 

The Mauryan Delight: The conference was organized at ITC Maurya Hotel, a premier luxury hotel in the capital widely acknowledged as the preferred 'Residence for World Leaders and Global Icons' for over 30 years. The premium property epitomizes luxury hotel experience, exemplary service and impeccable hospitality soaked in brilliant Indian traditions.

Knowledge Shared:

Chef Charles Carroll,the President of the World Chefs Association made an outstanding presentation on the importance of 'staying united'. He kept the audience in rapt attention right through his scintillating speech.

Chef John Sloane, Vice President, World Chefs Association made a presentation titled 'Chef and Farmer'. He highlighted the deep and multi level connection between the two individuals separated by societal compulsions, space and other factors and yet who have substantial impact on our choice of cuisine in a chosen geographical space.

Chef DraganUnic, World Chefs Continental Director for Europe South, deliberated on the food revolution that is happening at Nordic Countries and how they collectively adopted a more sustainable and healthy model in the food service segment in those countries.

Chef Thomas Gugler, World Chefs Continental Director, Africa and Saudi Arabia gave a presentation on 'A Brief History of Food'. He presented the fascinating evolution that food underwent from ancient Egypo and Greece and right down to our present day options of ordering food online touching upon Aztec food, Saxon and other food cultures.

RagnarFridrikkson, Managing Director of World Chefs, updated the audience on the nuances of food photography. He explained how professional food shots can be taken using ordinary lights and in low budgets without having to go for expensive lighting.

Chef Domenico Maggi, Continental Director of Europe South made a presentation of Mediterranean Diet and the use of Extra Virgin OIl in the kitchen. He unleashed the facts that make Mediterranean Diet, one of the healthiest diets in the world, which makes us healthy and stay away from heart diseases, cancer and other degenerative diseases.

Chef RajdeepKapoor presented about the Slow Food Movement that is taking the world by storm. Slow Food is good, clean and fair food. It is not about slow cooking. Slow food encompasses much more than food; it is about a lifestyle that connects our food consumption to the wider social, ethical, lifestyle, political, environmental and spiritual elements around us.

Dr. Chef Soundararajan, General Secretary of IFCA presented the future plans of IFCA and how IFCA is well placed to elevate the culinary standards of India through its 12 regional chapters and growing association with culinary educational institutions across the country. He urged chefs to work for the promotion of IFCA brand for the collective benefit of Chefs Fraternity. 

Chef Manjit Singh Gill, President of IFCA in his presidential address welcomed the World Chefs Association Board Members and urged Indian chefs to widen their knowledge and present Indian culinary on the global map. Indian cuisines are receiving global acceptance and chefs from India are on demand. Hence, he urged Indian chefs to master Indian cuisines and make a mark for themselves in the global culinary landscape. 

Launch of new associations under IFCA

Chefs Association of Five Rivers (CAFR) was launched during the conference. The association will cater to the needs of chefs in Punjab, Chandigarh, Haryana, Himachal Pradesh and Jammu. The association was launched amidst fanfare. 

Chefs Guild of India (CGI) is a national association that is launched to include chefs who are not part of any of the existing mainstream regional associations of IFCA. Chef Charles Carroll, President of WACS inaugurated the CGI amidst loud cheers.

Young Chefs Association of India (YCAI)was launched during the conference. Chef SabyasachiGorai was nominated as the President of YCAI. The body was formed with an aim to nurture young culinary talent in India and provide them a platform to explore new perspectives in the national and international culinary space.   

Award Ceremony:A grand award ceremony wasorganised at the end of the conference to honourdistinguished professionals, who have made extensive contributions to the culinary industry. 

Chef HelgiEinnarson, Chef Domenico Maggi, Chef DraganUnic, Mr. RagnarFridrikkson, Chef Bill Marchettireceived IFCA Honorary Membership.

Chef Charles Carroll, Chef John Sloane and Chef Murray Dick received IFCA Friendship Memerobilia.

PriyadarshiniParthiban, a culinary student from at-sunrice institute Singapore was presented with Best Pastry Student award. 

Chef Sanjay Thumma was awarded IFCA Culinary Ambassador for his commitment to work for the development of chefs fraternity in India. 

IFCA Award of Excellence:

The IFCA Award of Excellence is bestowed upon individuals in appreciation for their outstanding contribution to the development of culinary profession and the promotion of culinary art in India. Only those distinguished leaders with outstanding professional achievements and having impacted the hospitality industry with many an idea are conferred with this prestigious award. Hospitality industry captains, owners of hotels who account for large-scale employment in the culinary industry, outstanding culinary artists and those from culinary educational institutions are among the few who are chosen for this prestigious award based on their contributions. An exclusive award committee, constituted by IFCA undertakes the responsibility of choosing the icons through stringent selection procedures for this covetous honour. 

For the year 2015, the following 'change leaders'received the IFCA Award of Excellence. The award was presented in the presence of World Chefs Association Presidium.

NakulAnand, Chief Executive of the Hotels Division at ITC Ltd.

K.B. Kachru, Executive Director, RHW Hotel Management Services Ltd.

Rajiv Kaul, President, Leela Palaces, Hotels & Resorts.

Arun K Nanda, Chairman, Mahindra Holidays and Resorts India Ltd.

Dr. Ishari K. Ganesh, Chancellor, Vels University.  

Partners in Progress

The following are the list of partners who supported the conference

1. Hotel ITC Maurya - Title Partner

2. Hotel Supplymart.com - Co-title Partner

3. CCL Products Ltd - Coffee Partner

4. Diabliss Products Pvt Ltd - Associate Partner

5. Electrolux Professional - Associate Partner

6. Nestle Professional - Associate Partner

7. Morde Foods Pvt Ltd - Associate Partner

8. True Aussie Lamb - Associate Partner

9. Dabur Real Fruit - Associate Partner

10. SRM Institute of Hotel Management - Associate Partner

11. Aaharways - Official Media Partner

12. Chefs Unlimited - Uniform Partner

The conference ended on a high note with delegates, partners and everyone concerned expressing complete satisfaction over the arrangements made and the hospitality accorded to every delegate. IFCA Presidium announced that the 7th edition of their much anticipated National Culinary Conference will be held in New Delhi amidst loud cheers. IFCA Presidium thanked partners, delegates, vendors, ITC Maurya Kitchen, F&B and Service team exclusively as a token of appreciation for the outstanding service they rendered towards the success of the conference.