Chefs Across World Showcase Culinary Techniques At Interational Conference At Chennai

24 March, Chennai

Chefs from across the world attended International Chef Conference in Chennai and exchanged ideas on food and culinary management.

The sixth edition of the conference, which concluded on Sunday, was organised by the Indian Federation and Culinary Association. Over 600 chefs from different restaurants and countries took part in the three day conference.

The chefs also showcased culinary techniques, with demonstrations also held to teach students.

“This year’s theme is Karpagavriskha. That means whatever we have learnt, the senior chefs handover our knowledge successfully,” said Indian Federation of Culinary Associations president Sounderrajan.

Students from the Culinary Academy of India also took part in the conference and gained knowledge from experienced chefs.

The conference provided students an opportunity to approach professional chefs from the industry for mentorship. Several discussions were also held where people spoke about associations with restaurants abroad.

Meanwhile, Canadian Culinary Federation (CCFCC), ‘Bocuse d’Or Canada’, represented the association of Chefs from Canada.

“One thing I have learnt here in India is that the flavours of everything, from the beverages to the food, to the sauce, are just so much more intense but in a multitude of layers,” said CCFCC manager, Cornelia Volino.

A sushi workshop and a panel discussion on negating challenges for women in the culinary industry were also held.

Students were also awarded with certificates and medals in a bid to motivate them in culinary field.