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14th Annual Chef Awards held on November 1, 2017

Friday, November 3, 2017, 18:30 Hrs  [IST]
HBI Staff | Mumbai

The 14th Annual Chef Awards and Chef & Child Charity Dinner, and the fifth Chef Summit organised and hosted by the Indian Culinary Forum (ICF) along with Indian Federation of Culinary Associations (IFCA), were celebrated as part of International Chefs Day on November 1, 2017 at The Ashok Hotel, New Delhi.

The event was organised under the leadership of Anil Bhandari, Chairman Organising Committee ICF, assisted by Chef Davinder Kumar, President, and his team at ICF along with many donors, sponsors and food partners.

K.J. Alphons, Minister of State for Tourism, Electronics and Information Technology was the Chief Guest at the occasion of the Annual Chef Awards. He praised the chefs for their hard work and for performing their “magic” at all times.

Alphons felicitated the award winners for their talents in the culinary field and contribution to the hospitality industry and society at large in the presence of Chef Davinder Kumar, President, ICF, Chef Sanjeev Kapoor, Chef Manjit Gill President (IFCA), R. Kumar, Chairman, Continental Equipment, and Anil Bhandari and other dignitaries including K.B. Kachru, Chairman. Carlson Hospitality South Asia, Virender S. Datta, Chairman, International Institute of Culinary Art, New Delhi, and many donors, sponsors and food partners.

K.J. Alphons said he and his wife were thrilled to be in the company of such a large gathering of chefs. The way to a person’s heart was through food, and chefs, although “invisible,” brought happiness to the people.

Just as Indian tourists eat the food of the country they visit, Alphons wanted chefs to focus on attracting foreign visitors to look forward to experiencing the tastes of India’s rich regional cuisines.

Anil Bhandari thanked the Government of India, Ministry of Tourism for the recognition to Chef Sanjeev Kapoor with the award of the Padma Shri and hoped that this national recognition would continue in coming years. He said the Indian Culinary Forum recognised the efforts of Chef Sanjeev Kapoor by giving him the ‘Hall of Fame’ trophy.

The ‘Lifetime Achievement Award’ was presented to Manmohan Singh, who owns a restaurant in Chicago and is adviser and consultant. Earlier he had been with The Oberoi Group of Hotels, the Taj Group and lecturer at the Pusa Institute of which he is a product of the 1969 batch.

The Minister was requested to give prominence to the diverse cuisines of India as well for which the Indian Culinary Forum would be willing to be of assistance.  

Bhandari requested the Minister to take action to begin operation of Culinary Institutes in Noida, eastern and western India. These institutes should be of international standards, with the best of faculty, latest equipments, and should pro-actively start research and documentation of our regional dishes. The Forum was willing to assist in the matter.

Bhandari suggested that India be promoted as the Cuisine Capital of the world as we have the maximum number of cuisines. Immediate measures which could be taken included research, authentication, publication, teaching of Indian cuisine in all catering institutes; organise Food Festivals in India and abroad; send chefs abroad to hold workshops and train chefs across the world; and promote Cuisine Tours to India.

This industry is creator of jobs in rural and urban India. F&B industry created 5.8 million jobs in 2016 and is estimated to increase to 8.7 million by 2021. We need to educate and skill many professionals immediately, he pointed out.

Chef Davinder Kumar, in his welcome address, said ICF, along with its members, had an important role in the promotion of Indian cuisine. Objective of the Chef Awards were to encourage excellence in cooking, promote creativity among the community of Chefs, ensure that the profession is given its due importance and encourage more people to join this profession.

Leading hotels and restaurants participated in the Chef & Child Charity Dinner. It was organised by the Forum President and his colleagues and a variety of cuisines were served to about 400 guests. Proceeds of the dinner are contributed to a charity organisation.

Earlier in the day, as part of the celebrations, ICF organised the fifth Chef Summit. Rashmi Verma, Secretary, Ministry of Tourism Government of India, was the Chief Guest. Renowned names from the hospitality industry presented their points of view to the attending young chefs.

Topics at the Chef Summit included ‘Incredible Taste: Making India a Global Culinary Destination;’ ‘Way Forward for Indian Cuisine: Contemporary Twists and New Technologies;’ ‘The Human Touch: Skilling up Raw Talent to Deliver World-Class F&B Services;’ and ‘New Kitchen Technologies and Cooking Innovations.’

Winners of different award category were: Hall of Fame:    Chef Sanjeev Kapoor; Best Food Writer: Mr. Sitaram Mewati; Student chef of the year – Female: Vrinda Kureel (IICA, Hauz Khas); Student Chef of the Year – Male: Vijay Chawla (Cake and Bake Academy); Master Chef Baker: Sumit Kumar (Le Meridian, New Delhi); Master Chef Oriental Cuisine: Harish Chander (Double Tree by Hilton, Gurgaon); Master Chef International Cuisine:  Mohit Pokhriyal (Le Meridian, New Delhi); Master Chef North India: Chef Vaij Nath (The Ashok, New Delhi); Master Chef South/East/West Indian Cuisine: Kamla Kamalakannam (The Oberoi, Gurgaon); Master Chef Indian Sweets: Sukanta Pal (Lemon Tree Premier, Aerocity); Master Chef Kabab: Ravindra Singh (Country Inn & Suites, Sahibabad); Kitchen Artist:     Jitendra (Ashok Hotel, New Delhi); Chef of the Year Award: Sumit Pant (Banarasidas Chandiwala Hotel Management Institute, Okhla); Lady Chef of the Year: Mousmi Das (Galgotia University, Greater Noida); Silver Hat: Gautam Chaudhary (Demiurgic Hospitality, Gurgaon); Golden Hat: Sudeep Bose (HOD, IHM Pusa); Lifetime Achievement: Manmohan Singh.

 
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