THE YOUNG Chefs Association of India (YCAI), part of the Indian Federation of Culinary Associations (IFCA) is organising the first IFCA National Young Chef’s Convention in New Delhi at the Radisson Blu Plaza Hotel, from August 29 to 30, 2016.
The two-day culinary extravaganza features workshops,symposium and training session on a wide spectrum of topics. They will also be launching their skill development initiative to help young chefs across the country hone their talents.
Chef Sabyasachi Gorai, President of YCAI told BW Hotelier that he was very excited to see young talent coming to the event. “I think this is an event which would be great even for those still in hotel school. They will be able to interact with global talents and expand their horizons,” he said.
Those attending the two-day event will have the opportunity to hear Chef John Sloane, Vice-President F&B at Galaxy Macau and Vice-President at World Association of Chef Societies (WACS); Chef Thomas Guggler, Corporate Director of Kitchens, Executive Master Chef, Arabian Food Supplies, Member of WACS; Chef Andy Cuthbert, Chairman Worldchefs Congress 2016 and Chairman of the Young Chefs Global Development team for Worldchefs; Chef Hirotoshi Ogawa, International Sushi Expert; Chef Manjit Gill, Corporate Chef ITC Hotels, President, IFCA; and Dr Chef Soundararajan, Corporate Chef, Mahindra Holidays & Resorts; General Secretary, IFCA.
Chef Gill told BW Hotelier that he was most interested to see the young delegates attend the event. “We will have all the best young talent that India has to offer. It will be a great gathering of minds for thefuture of cuisine in our country,” he added.
Other than the sessions, the two day event will also have a National Sushi Championship under the supervision of Chef Hirotoshi Ogawa. TheNational Sushi Championship will select two winner, one of whom will represent India at the World Sushi Cup – International Championship 2017 in Japan. This competition would be open to all members, Chef Saby added, saying since this was about representing India in the world stage, he was expecting a high level of competition.
Those eligible to attend the seminar would be members of the Young Chef’s Association of India, or any chef between the ages of 18 to 27, including those still studying culinary arts or even working in an academic capacity in the industry.
Delegates have to pay a fee of Rs. 2500 plus taxes to attend the two-day event.
For details and to register go to: http://ifca.info/form/register.html
BW Reporters
Bikramjit Ray is Executive Editor of BW Hotelier.
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