Untitled Document

Bangalore Chapter Chefs Meet and IFCA Chef’s Lounge

World Association of Chefs Societies
IFCA: Creating synergies

India’s culinary profession has garnered recognition the world over and IFCA’s focus is to get the community together under one roof here in India. The recent IFCA Chefs’ Forum and the Bangalore Chefs Meet hosted by Express Hospitality, at Hospitality World Bengaluru was held to propagate this cause further.

During the recently concluded Hospitality World 2010, Express Hospitality hosted Indian Federation of Culinary Association (IFCA) Chefs’ Lounge and the SICA Bengaluru Chapter Meet on June 26. Vice President of Karnataka Chapter, V. Vijaya Baskaran, played host to the Bangalore Chefs Meet and presented the activities of IFCA.

As the first speaker of the forum, Chef Vijaya Baskaran said, "IFCA is an organisation that is meant for encouraging the chef vocation.” He mentioned it at the 3rd Edition of Chefs lounge, where the chef-community had come together in the city. This set the tone for the 5th IFCA National Culinary Congress 2011 in Bangalore.

He touched upon the various aspects that the Chef Forum should discuss, including the culinary competition and encouraged further participation in international competitions where India could be represented.

On this occasion, Mr Biju Mathews, General Manager of Express Group of Publications said, "We at Express Hospitality understand the importance of chefs in the hospitality industry and have organised culinary events in various editions of Hospitality World. I want to assure IFCA that any initiative taken by them will always get support from us.”

Chef Baskaran presented the future vision of IFCA Bangalore Chapter. He mentioned that an idea to Host Asia Pacific Forum chefs meet be considered. Also the concept of culinary challenge for members of IFCA Junior Chefs forum was presented. The winner of Junior Forum Chefs contest will be sponsored to participate in the WACS HANS BUESCHKENS contest in 2011. An idea of a culinary challenge for senior-level chefs was also in the line. Chef Baskaran requested the chefs of Bangalore to come forward to be a part of the steering and organising teams of IFCA’s 5th National Culinary Congress Organzing Committee in August 2011.

The need for partners and sponsors was also presented and he exhorted all the chefs to bring in quality partners for the National Culinary Congress.

An innovative thought of Nutrition at Schools programme was also unveiled. This will be a programme where the chefs will interact with school children and parents about the importance of healthy food habits. A pilot project will be mooted at Bangalore and Chennai.

He also presented the report of the 4th National Culinary Congress to the Bangalore chefs. Chef Baskaran then outlined the guidelines and requirements for organising the National Culinary Congress- from programme schedule, partners, event manager, venue etc.

Participating in the discussion, Chef Abhijit Saha, Director of Avant Garde Hospitality, urged the chefs of Bangalore to come forward and participate in large numbers in events conducted by the IFCA- Bangalore Chapter. He also lauded the efforts of IFCA in successfully conducting the 4th National Culinary Congress at Hyderabad. He also emphasised the importance of the chefs participating in such events.

Chef Nimish Bhatia, Chef Behl, Chef Naren Thimmaiah and Chef Vikram Udaygiri spoke about the importance of IFCA events. Chef Markandeyulu of Garden City College came forward and offered to conduct Junior Forum seminars of IFCA in his college.

The event concluded with thanks to the partners – Custom Culinary and Chef Mate Revac systems. Chefs also thanked hospitality by Express group of Publications and Panasonic. A special mention was made for event support to Chefs Vikram Udyagiri, Custom Culinary and Mr. Raj Sethia, Owner of Gangotree.

Live Cooking with Bangalore Chefs:
During the event from 24th to 26th June 2010 IFCA had a membership drive and facilitated members to renew their membership to IFCA. It provided a platform for chefs to share their ideas with members of the hospitality community and students.

Thereafter the hospitality world saw the ever popular programme of cooking with Bengaluru chefs at the venue. The chefs of Bengaluru showcased their culinary skills while a large, eager audience watched with awe. The chefs from Leela Palace, Lalith Ashok, La Marvella and Atria participated in the show. The dishes were later showcased at the Chef’s Lounge.

Chef Manjit Singh Gill, President of IFCA
IFCA Chefs Lounge helps visitors to gain knowledge about activities of IFCA & WACS. It’s a good Platform to showcase the Chefs and their contributions. I thank all the Bangalore chefs for their active participation.

Chef Soundararajan, General Secretary, IFCA
Chefs of IFCA Bangalore Chapter have done an excellent job by coming together and exchanging of ideas. It is nice to hear that great awareness has been created for the upcoming 2011 National IFCA Congress. I can see a lot of enthusiasm among the chefs. I am sure 2011 National congress will bring in 600 Chef together.

It is also great idea to launch awareness on healthy food habits for school children. We are pleased to receive continued support from from our partners.

Chef Baranidharan P, Corporate Chef, Griffith Laboratories Private Limited.
Custom Culinary®,India is delighted to partner with IFCA/ WACS for their continued efforts in contributing to the field of culinary and the culinary fraternity. We take immense pride in having sponsored a young chef from India for the Hans Bueschken’s World Junior Chefs Competition at Santiago, WACS 2010, whilst we also sponsor this event worldwide for the budding young chefs from around the globe.The following events are planned as Custom Culinary® sponsored events along with IFCA / WACS:

International Chefs Day: Professional Chefs competition by IFCA.
Launch of: “Healthy Food for Children” as a focused effort by IFCA. Launch/ announcement during the International Chefs day.
Stream-line “Train the trainer programme” (sponsored world wide by Custom Culinary®) and enable Asian cuisine training in the region. (We plan to document the events and wire them across IFCA/WACS web-sites)
IFCA “2011” Bangalore: Organise a culinary competition for college students and the winners to get international exposure.

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	Bangalore Chapter Chefs Meet and IFCA Chef’s Lounge World Association of Chefs Societies IFCA: Creating synergies India’s culinary profession has garnered recognition the world over and IFCA’s focus is to get the community together under one roof here in India. The recent IFCA Chefs’ Forum and the Bangalore Chefs Meet hosted by Express Hospitality, at Hospitality World Bengaluru was held to propagate this cause further. During the recently concluded Hospitality World 2010, Express Hospitality hosted Indian Federation of Culinary Association (IFCA) Chefs’ Lounge and the SICA Bengaluru Chapter Meet on June 26. Vice President of Karnataka Chapter, V. Vijaya Baskaran, played host to the Bangalore Chefs Meet and presented the activities of IFCA. As the first speaker of the forum, Chef Vijaya Baskaran said, "IFCA is an organisation that is meant for encouraging the chef vocation.” He mentioned it at the 3rd Edition of Chefs lounge, where the chef-community had come together in the city. This set the tone for the 5th IFCA National Culinary Congress 2011 in Bangalore. He touched upon the various aspects that the Chef Forum should discuss, including the culinary competition and encouraged further participation in international competitions where India could be represented. On this occasion, Mr Biju Mathews, General Manager of Express Group of Publications said, "We at Express Hospitality understand the importance of chefs in the hospitality industry and have organised culinary events in various editions of Hospitality World. I want to assure IFCA that any initiative taken by them will always get support from us.” Chef Baskaran presented the future vision of IFCA Bangalore Chapter. He mentioned that an idea to Host Asia Pacific Forum chefs meet be considered. Also the concept of culinary challenge for members of IFCA Junior Chefs forum was presented. The winner of Junior Forum Chefs contest will be sponsored to participate in the WACS HANS BUESCHKENS contest in 2011. An idea of a culinary challenge for senior-level chefs was also in the line. Chef Baskaran requested the chefs of Bangalore to come forward to be a part of the steering and organising teams of IFCA’s 5th National Culinary Congress Organzing Committee in August 2011. The need for partners and sponsors was also presented and he exhorted all the chefs to bring in quality partners for the National Culinary Congress. An innovative thought of Nutrition at Schools programme was also unveiled. This will be a programme where the chefs will interact with school children and parents about the importance of healthy food habits. A pilot project will be mooted at Bangalore and Chennai. He also presented the report of the 4th National Culinary Congress to the Bangalore chefs. Chef Baskaran then outlined the guidelines and requirements for organising the National Culinary Congress- from programme schedule, partners, event manager, venue etc. Participating in the discussion, Chef Abhijit Saha, Director of Avant Garde Hospitality, urged the chefs of Bangalore to come forward and participate in large numbers in events conducted by the IFCA- Bangalore Chapter. He also lauded the efforts of IFCA in successfully conducting the 4th National Culinary Congress at Hyderabad. He also emphasised the importance of the chefs participating in such events. Chef Nimish Bhatia, Chef Behl, Chef Naren Thimmaiah and Chef Vikram Udaygiri spoke about the importance of IFCA events. Chef Markandeyulu of Garden City College came forward and offered to conduct Junior Forum seminars of IFCA in his college. The event concluded with thanks to the partners – Custom Culinary and Chef Mate Revac systems. Chefs also thanked hospitality by Express group of Publications and Panasonic. A special mention was made for event support to Chefs Vikram Udyagiri, Custom Culinary and Mr. Raj Sethia, Owner of Gangotree. Live Cooking with Bangalore Chefs: During the event from 24th to 26th June 2010 IFCA had a membership drive and facilitated members to renew their membership to IFCA. It provided a platform for chefs to share their ideas with members of the hospitality community and students. Thereafter the hospitality world saw the ever popular programme of cooking with Bengaluru chefs at the venue. The chefs of Bengaluru showcased their culinary skills while a large, eager audience watched with awe. The chefs from Leela Palace, Lalith Ashok, La Marvella and Atria participated in the show. The dishes were later showcased at the Chef’s Lounge. Chef Manjit Singh Gill, President of IFCA IFCA Chefs Lounge helps visitors to gain knowledge about activities of IFCA & WACS. It’s a good Platform to showcase the Chefs and their contributions. I thank all the Bangalore chefs for their active participation. Chef Soundararajan, General Secretary, IFCA Chefs of IFCA Bangalore Chapter have done an excellent job by coming together and exchanging of ideas. It is nice to hear that great awareness has been created for the upcoming 2011 National IFCA Congress. I can see a lot of enthusiasm among the chefs. I am sure 2011 National congress will bring in 600 Chef together. It is also great idea to launch awareness on healthy food habits for school children. We are pleased to receive continued support from from our partners. Chef Baranidharan P, Corporate Chef, Griffith Laboratories Private Limited. Custom Culinary®,India is delighted to partner with IFCA/ WACS for their continued efforts in contributing to the field of culinary and the culinary fraternity. We take immense pride in having sponsored a young chef from India for the Hans Bueschken’s World Junior Chefs Competition at Santiago, WACS 2010, whilst we also sponsor this event worldwide for the budding young chefs from around the globe.The following events are planned as Custom Culinary® sponsored events along with IFCA / WACS: International Chefs Day: Professional Chefs competition by IFCA. Launch of: “Healthy Food for Children” as a focused effort by IFCA. Launch/ announcement during the International Chefs day. Stream-line “Train the trainer programme” (sponsored world wide by Custom Culinary®) and enable Asian cuisine training in the region. (We plan to document the events and wire them across IFCA/WACS web-sites) IFCA “2011” Bangalore: Organise a culinary competition for college students and the winners to get international exposure.