CB News Desk (firstname.lastname@example.org)
A day to remember and celebrate International Chefs Day is here and now. 20th October, as the day of great significance each year, renews the energy and the enthusiasm of every Chef in our country and globally, recalling the importance of the Chef and the Culinary to the entire humanity. Chefs are God sent. They are to be acknowledged and adored as the lifeline to humanity. The Indian Federation of Culinary Associations and the Chefs of India dedicate the International Chefs Day, 2021 in the loving memory of Dr. Chef Soundararajan – who attained the heavenly abode. His services, as one among the Chefs fraternity, is invaluable. Let’s pay our respects to the Chef, the Icon and the Celebrity is his own right. WorldChefs announced this year (ICD, 2021) theme as “HEALTHY FOOD FOR THE FUTURE”.
Let all the Chefs dedicate their attention, time and efforts to make this theme based celebration a great success. Yes, Let us work for making the HEALTHY FOOD to be within the reach of every individual now and ever in future.
IFCA announces 10-day long Celebration on the occasion of INTERNATIONAL CHEFS DAY, 2021. Yes it’s a celebration time for all the Chefs in all corners of India – and of course World over. IFCA is glad to announce that:
The Chefs from all over India are welcome to send in the posters, photographs, video clippings or any commemorative outputs that they bring out, in any form covering the celebrations of all kinds of events held, on the occasion of ICD, 2021, during the 10-day long period, from any corner of India. IFCA considers each of such contributions as valuable and the same will be shared in various Social media and other platforms to disseminate the information make the joy spread all over. Winning contributors from out of those, who share their Celebration based events during the Celebration period of 10 days, and the reflective postings, as mentioned, will be awarded during the up-coming event of INDIAN FEDERATION OF CULINARY ASSOCIATIONS.
Let us rededicate our (Chefs’) efforts to the humanity by celebrating the “INTERNATIONAL CHEFS DAY, 2021” in a befitting manner – an endorsement of commitment to the future of humanity, welfare and joy around.
We from Chef Bharath team Wishing each and every chef in the country a glorious “INTERNATIONAL CHEFS DAY, 2021”
“Since 1973 I have been working in the bakery field. For me cooking is an art and I respect it. That’s a proud moment and feel for me. My work changed my life by taking care of me and my family well. I work hard, maintain punctuality and have done some social service too and these all improved in me by coming into this field”. Mr. Parameswaran A K, Executive Chef, Komala Bakery, Kerala
As Chefs, they are all paying closer attention towards keeping ourselves and others healthy. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times.
“I have been in the hospitality industry for a very long time. The very first thing that I learned in this field is about the quality and what all things need to be bought from the market for making a dish. This field has improved me personally and has created an impact in myself for the betterment of my communication skills”. Mr. Deepak Bhatt, Chef Manager Research and Development, Bikanervala Foods, Delhi.
“This is a very good experience. We are able to improve ourselves daily by meeting new customers and by making new recipes. I improved myself by learning the new style of hospitality industry and motivating my team. At present if we see, we keep hygiene as the main priority because of the current situation. In Fact that is also a lesson for us”. Mr. Rajanish Dubey, Head Pastry Chef, Honey & Dough, Delhi.
“Ever since my mother taught me how to cook as a child, I’ve been in love with being in the kitchen. As a chef, I do that every day. I experiment with new dishes, I see the joy on people’s faces when they eat what I make. I always use to work on myself and I always try to do best from the previous time, this helps me in improving myself and help me to grow in the organization. I was most influenced at the point of my career when I got exposed to food of different ethnicities around the globe and saw how food can have a big impact on our lives and health this helps me in growing my skills and knowledge which helps to grow up in this industry”. Mr. Ravi Prasad, Research and Development Chef, Swiggy kitchen : The Bowl Company, Kolkata
“It’s hard, and it’s nothing like what you’ve seen on TV. It’s not glamorous, it’s rarely creative, and usually it’s a long hard grind that just wipes you out for anything else in your life. The trend of open kitchens is sweeping global cities across the world. These kitchens allow chefs to interact with their guests, and have changed the way entire kitchen staff operate now. Open kitchens have forced chef’s to change their behavior and work methods. 95% of improvement can be assembled into one word: “streamline.” Streamlining operations is a thankless and often underestimated pursuit”. Mr. Amit Chauhan, Corporate Chef, Taste Budders Hospitality, Telangana.