Telangana Chefs Association celebrated its 4th Anniversary in a gala event in Hyderabad . The event was attended by students from Hotel Management institutes, culinary professionals, home makers and renowned chefs from Mumbai,
Chennai, Bangalore and Hyderabad.
The full day event kick started with an inaugural ceremony attended by chief guests- Chef Vijaya Bhaskaran, General Secretary, IFCA, from Chennai and Samuel Berthet, Director Alliance Française Hyderabad along with TCA (Telangana Chef Association) President, Chef Dharmendra Lamba.
The inauguration was followed by a series of interesting talk sessions by various guest Chefs.
• New trends in the hotel industry by Chef Shankar Krishnamurthy, Founder – Fusion9, The
• Importance of work life balance in Chef’s world by Chef Jerson Fernandes, Culinary
Director – Novotel Mumbai Juhu Beach
• Leadership in the Industry by Chef Anil Grover, Founder ATMATVA
• Health Benefits of Millet – by Mrs. Vishala Reddy, Founder – Millet Bank
• Ingredients Required to become Chef by Chef Ajay Thakur, Founder – Sasana Health Hub
• Chefs as Food Futurologist by Chef Thimma Reddy
Chef Dharmendra Lamba, President – Telangana Chef’s Association shared the journey of Telangana Chef’s Association. “Our objective of bringing together the industry, its professionals and those aspiring to join it has been successfully met and we continue to make sure that we bring more and more opportunities, promote talent and serve excellence on the platter for gastronomy enthusiasts.”
Chef Lamba shared future plans, events and important occasions that include Bakery Biz, Culinary Carnival, Millet Fest, Synergy Event, International Chef’s Day, Orphanage Day, and Culinary leagues and others.
Samuel Berthet, Director Alliance Française Hyderabad spoke about the city and its culinary influences. “Hyderabad was elected as the UNESCO Creative City of Gastronomy by UNESCO (United Nations Educational, Scientific and Cultural Organization) in 2019. It’s an impressive city with multiple cuisines and traditions influencing diverse flavours such as Nizami, Andhra, Telangana and many others. In today’s food industry, it is important to have chef leaders with strong sense of awareness of food ecosystem and expertise. Food is a national treasure of India and through food you can preserve bio- diversity of a country.”
Chef Vijaya Bhaskaran in his speech said, “AT IFCA, our aim is to bring World Chef Congress to India. Since COVID, we have been doing a lot of online events and culinary contests. Chefs have come a long way from being background boys to front face of the hotels today.”
Chef Germanin Araud, MD of the 100 year old brand Monin said that the brand aims to provide strong support to the chefs “We invite all the chefs and beverage experts to play around with our products as we are working towards launching desi flavors.”