Eastern India Culinary Association Launches to Support Chefs

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With dream to support upcoming young chefs, entrepreneurs, and food conscious the Eastern India Culinary Association (EICA) has been recently formed and registered as a body to support the community.

The objective of the association is to be be a nodal body of culinary professionals in Eastern India (Andaman and Nicobar Islands, Arunachal Pradesh, Assam, Bihar, Jharkhand, Manipur, Meghalaya, Mizoram, Nagaland, Odisha, Sikkim, Tripura and West Bengal). It will be an independent, apolitical, non-religious and voluntary organization of culinary professionals with an aim to:

To knit a closer bond between young chefs, hotel organizations, culinary educational institutions, food service providers, food business operators, academicians and others in the culinary industry and work towards the collective benefit of the industry.
To facilitate exchange of ideas, spread co-operation and raise the standards of culinary art among chefs in East India.
To empower young chefs and enhance their culinary skills to tap the huge opportunities available for chefs in the hospitality industry.
To inform and educate young chefs about food safety and hygiene.
To promote regional and local cuisines by providing necessary training and exposure to young chefs.
To conduct seminars, workshops, skill development programs for the benefit of chefs and culinary professionals.
To lend support for humanitarian causes and to support the underprivileged by conducting charity events periodically.
To promote ethics and best practices among the chefs.
To conduct such other things as and when necessary to meet the core objectives of the association.
To foster educational programmes with seminars, lectures and demonstrations by professional chefs of the region.
To foster integrity; cooperation and understanding through public service, student outreach, engaging programs, technological innovation and real-life experience.
To create technological innovations through real-life experience enabling an inspirational impact of our fraternity.
To maintain liaison with different Government Sectors like Tourism, Skill Development, Food, Forest and FSSAl in order to EICA Committee Members.

President: Abhiru Biswas

Vice President: Sumanta Chakrabarty

General Secretary: Sandeep K Pandey

Joint Secretary: Sunayan Pramanik

Treasurer: Rangonath Mukherjee

Associate Treasurer: Arabinda Seth

Executive Committee members: Sanjay Kak; Indraneel Bhattacharya; Tapan Louis Biswas; Aditya Das

EICA has been formed with a vision to:

To promote local cuisine, culinary tourism, develop local ingredients into our cuisine and promote the same globally as far as possible.
Bring together chefs from the rural areas of bigger states, north-east small states and the chefs from Andaman & Nicobar Islands to develop the environment where these chefs can prove to be fearless of presenting their talent globally bring corporate houses in the purview to promote sustainable tourism growth and development.
To encourage innovative publications from experienced chefs for sharing innovative ideas and modern industry trades and trends.

“Very soon we intend to be a member of The Indian Federation of Culinary Associations – IFCA,” stated Abhiru Biswas, President of EICA.