-Priyadarshi Shastri | IMAWS (cbedit@imaws.org)
The South Indian Chef’s Association (SICA) and RINAC team organised the Chef’s Connect Programme on the 19th of November 2024 at the Radisson Blue, Kochi.
The event was a get-together of culinary professionals and chefs from Kerala for an evening of celebration, knowledge and networking. RINAC sponsored the event. The event was initiated with a speech by SICA and RINAC that set the tone for the entire evening. Chef Ramu Butler Vice President, of the South India Chefs Association was instrumental in organising the event along with Chef George, Chef Ashok, Chef Rumana and Chef Siddique.
Chef Ramu Butler, Vice President, the South India Chefs Association stated- “It was a great pleasure to host Kerala Chef Connect 2024 at Radisson Blu, Kochi. This event marked a significant milestone for the culinary community as it brought chefs together under one roof for the first time since the pandemic. The gathering provided an incredible platform for knowledge sharing, networking, and fostering growth within the industry. It was especially inspiring to witness initiatives aimed at empowering budding chefs and supporting women in the culinary profession. Together, we continue to celebrate and elevate the art of gastronomy.”
The main highlight of the event was to honour senior chefs from Kerala for their contributions to the culinary industry of the state. All the senior chefs were recognized for their dedication to the craft of cooking as well as their role in rebuilding the culinary landscape of the state.
Additionally, was also a valuable platform for budding chefs to connect with experienced professionals where knowledge and skills were freely exchanged between them. Senior chefs shared their insights, techniques, and personal experiences with the next generation of culinary talent that inspired them to excel in their careers.One of the discussions was around the Culinary Olympics and how important it is to train local chefs to represent India at an international level. Industry experts discussed ways to identify as well as improve young chefs by focusing on how to prepare chefs for global competitions and raise India’s culinary profile internationally.
The conversation ignited great enthusiasm among the chefs, with many showing a desire to see India’s chefs making a name for themselves in international culinary competitions.
