New Delhi: The eight edition of the International Chef Conference (ICC) by Indian Federation of Culinary Associations has kick-started in Delhi today. The presidium pitches for looking at ancient food practices followed by Indians.
Kick-starting the event, president of the association, Manjit Singh Gill, in his welcome address, said, “The entire-eco system including the diners, chefs, and farmers together should look at providing quality, sustainable food which should be consumed. This nation has a rich culture and heritage of more than a thousand years of practice on what to eat. There are reports that suggest that close to 36% of the food made worldwide are wasted and we should responsibly deal this”, Gill added. He also quoted how Ayurveda as a lifestyle has given importance for natural food and we are part of the most important value chain and it is our duty to ensure people eat right. Speaking on the event, P Soundarajan, Gen Secretary of the association explained how the association has traveled a long way from a small forum to a professional body. According to him, till now, IFCA, till now, had reached out to more than 600 Thousand impressions worldwide.
Yogendra Tripathi, Secretary, Department of Tourism, in his keynote address, touched upon the increase in tourists at both national and international levels. ” The domestic tourism is growing in double-digit numbers and we are also having an increase in the number of international tourists too. The services which we provide to them very key. Days are gone where tourists were visiting India for exploring the history of the nation. Now, they want to explore the local culture and Chefs are becoming important for reflecting the rich tradition of the country. We, thus call Chefs as brand ambassadors of our culture”, he said. He said that there are diverse of all aspects within India and food is important. ” He spoke that within a state we find diversity and it is a challenge one side but an opportunity on the other hand. To promote Indian food, the Government is participating in international food festivals and recognizing the importance of food.
The three-day event has been curated with plenty of speaker slots, panel discussions, and sponsorship sessions.