B Swaminathan (email@example.com)
The global pandemic has created a havoc for every individual. Hospitality association is not an exception. Post pandemic, with a sudden surge in the unemployment rates among the chefs, most of them are undergoing various pshycological issues. The Mysore Chef’s Association is trying hard to address the personal issues of the chefs through professional ways.
Founded in 2019, in Southern part of India, Mysore Chef’s Association (MCA) has never looked back, despite a massive shake-up in tourism and restrictions on dining out during the COVID-19 lockdowns. Founded by the legendary Selvakumar and Abdul, the Chefs hailing from the historic and beautiful city of Mysore, Karnataka, India. MCA is a non-political and non-profitable professional organization dedicated to maintaining and improving the culinary standards of global cuisines.
Addressing the pshycological issues:
“Facing professional pressures are part and parcel of a chefs profession. However, this pandemic has given birth to lot of issues on the personal lives of the chefs. Aspects like job stability, unemployment, anxeiety, reduction of work force has added fuel to their worries.”, says Selvakumar, one of the founders of the association. According to him, the association is fighting hard to mentor the members to address their pshycological stress and help each other during the tough times. “As a fellow professional, we feel it is better to help each other in tought times. One of our main aspect of mentorship to chef is ensuring that they spend ample time with their family members”, Selvakumar says further expressing concerns that many chefs fail to look after their families , especially kids.
Dipayan Chanda from Country Inn and Suites By Radisson, a member of the association says the events by this association are most useful for the professionals. “For example, our recent event with Nestle brand was an eye-opener for most of us. We as chefs, always think about food. Through this event, we managed to understand the various aspects of cooking and the new HoReCa ranges of Nestle.”
MCA is a leading voice in the hospitality industry and represents culinary professionals at all levels and specialties. Through the core focus areas of networking, knowledge adaptation of the latest trends and technologies, competition, and humanitarian and sustainability, MCA is committed to advancing the profession and raising culinary standards and social awareness. MCA in the making has become much more robust with the added values of world-class expertise of Executive Chefs and Master Chefs from Mysore.
Amanna Raju, Executive Chef, Radisson Blu Plaza Hotel Mysore, another member feels that the association works on a prestegious ambition of providing hygienic food for the guests entering Mysuru. “The key aspect of the association is that it does not house only the chefs from top hotels. We have chefs from stand-alone restaurants to 5 star properties. This enables the members get to have knowledge sharing on various aspects”, he said.
Shajahan M Abdul, on the way ahead for the association says it to help the culinarian with the deserving recognition worldwide and to set examples for aspiring Chefs.
“The association works on the key agenda of makng Mysuru the benchmark destination for world-class food and hospitality with utmost care towards food safety, hygiene, and sanitation, along with an exceptionally international standard of food service to the customers from Mysuru locals and travelers visiting Mysuru.” ,he says adding that the association accomplish these goals through conducting seminars, events, training and awareness, and professional development of our members by providing recognitions through various national and international platforms.
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