The Young Chefs Association of India (YCAI), part of the Indian Federation of Culinary Associations (IFCA) organises two-day event with global names open to all its members as well as those from the ages of 18 to 27, who are in the culinary line, from students to chefs and instructors.
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The VP Sales and Marketing of Mayfair Hotels, Bjorn Noel Deniese tells us about the group's very unique take on hospitality from their fortress in the east.
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Vikramjit Singh, President of Lemon Tree Hotels on how it all started for him and the push to get bigger.
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Dimitri Klein on his unique property, the Dune Eco Village and Spa, developed on 35 acres of barren land where he built 15 bungalows, in the outskirts of Pondicherry,
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Dr Ramesh Kapur, CMD, Radisson Blu Plaza Delhi, and recently anointed Carlson Fellow shares the lessons he has learnt during his eventful transition from structural engineer and real estate developer to seasoned hotelier
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Jagan Lacsher speaks to us about running a hotel, which has a specific India-centric focus when it comes to its wedding and MICE business.
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The CEO Session at HAI's South Asian Hoteliers' Conclave 2016 discussed how the industry was doing and felt that it would take at least a couple more years to be able to feel the push from the high GDP and really begin the upswing in the industry. GST was also a major talking point since the sector is so highly taxed at present.
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Chef Mathur publishes book titled Culinary Economics in which he speaks extensively on the various ways a food business can become more streamlined and profitable. Mathur has devised 11 control points in the business where costs can be reduced.
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