Indian Federation of Culinary Associations organized the 7th IFCA International Chefs Conference which rewrote history by showcasing those which were not hitherto witnessed in the culinary space in India. The Biennial Conference (the last one happened at Chennai in the year 2015) by its very stature is the largest that happens in the culinary industry. The 7th ICC by its size & grandeur and colorful contours added a great style to the mega-conference with the presence of national and international personalities. Top rung Culinary and hospitality professionals of India and abroad were there on the stage – during the three-day- conference, who spoke and made presentations.
At Hotel Pullman, Aero City New Delhi
The conference which was held at Hotel Pullman, Aero City New Delhi was spruced up and the hotel precincts wore festive look welcoming the national & International Speakers, event partners, and delegates. The Conference took place in the peacock hall of the hotel. The large and expansive hall which got spruced up especially for the Conference was well lit and elegantly furnished. The stage set was huge and had the magnificent look specially made with the ‘Pancha Bootha’ concept.
National Culinary Competition
The conference also hosted two very important national level competitions – one was to select the two national participants for the international – Bocuse d ‘Or – to happen in the latter half of the year 2018, and the other one is National Culinary Competition.
In Margarine Carving & pastry & Sugar work to practically inspire and push aspiration levels amongst the highly talented, skilled & competitive chefs. There were considerable numbers of participants for both the competition events at the national level. Preparations were well made for the competitions and the Jury members were selected well in advance from the national and international level and informed about the whole competition, rules and regulations, scoring & selection criteria. The competitions not only saw good response but also became a crest jewel for the 7th International Chefs Conference.
700 Chef-delegates
There were 700 Chef-delegates who converged to the largest culinary event that happens once in two years. the program started after the inauguration which started at 09-30 am on the 1st September, 2018 after the lighting of the lamp for which the dignitaries Chef Thomas Gugler, President, WorldChefs, Mr. Pawan K. Agarwal, Ceo, FSSAI, Mr. Jean-Michel Casse, Coo, Accor, Mr. Tristan Beau de Lomenie, General Manager, Hotel Pullman and Chef Manjit Gill, President IFCA.
7th IFCA International Chefs Conference was a wonderful opportunity for even the chefs from the remotest corners of the country who had taken part to update their skills from the international and national master chefs who made presentations and conducted culinary sessions. It was an opportunity that one could get very rarely.
The delegates to the conference could, therefore, have a great time to listen to the learned speakers who were top rung experts in their specific fields. The conference thus ideally worked for Young Chefs development.
