The current employment is around 5.8 million and is expected to be close to 28.7 million by 2020.
Indian Culinary Forum (ICF) organised 6th Chef Summit on the occasion of 15th Annual Chef Awards on 4th October 2018 at Hotel Leela Ambience Gurugram.
ICF is working strongly to promote young chef and chef as a profession over the years.
“Today chefs are given a brighter role than the F&B Managers. It’s a privilege to be a chef as in French Chef means boss or a leader. Chef’s should keep Quality as their prime focus while doing up the food. They need to be smart in terms of revenue/profit sq ft planning”, said Rajeev Kaul, President, The Leela Palaces, Hotels & Resorts who also spoke about the opportunity to make India the Cuisine Capital of the world as India has the maximum number of curries and cuisines in the world.
Organised under the leadership of Anil Bhandari, Chairman, Organising Committee ICF, and Chef Davinder Kumar, President ICF, present at the occasion were Celebrity Chef Sabyasachi Gorai, Chef M.S. Gill, President IFCA, Celebrity Chef Rakesh Sethi and Chef Sudhir Sibal, former Vice-president ITDC, Chef Gautam Chaudhry, Chef Ashish Bhasin, Chef Arun Chopra.
Anil Bhandari, in his inaugural address thanked the participants, panellists and the ministry for the support provided all these years to Indian Culinary Forum. “Chefs are not only kitchen masters but are artist, scientist, and financial analyst. This industry (chefs fraternity) is 23 times bigger than the bollywood industry. The growth of the Food & Beverage Industry and its contribution to the revenue in the organized sector, was valued at over Rs. Rs 309,110 crore in 2016, a growth of 7.7% since 2013, and is likely to be Rs. 500,000 crore by 2020. The current employment is around 5.8 million and is expected to be close to 28.7 million by 2020.”
The chefs also discussed that we need to make India a Global Culinary Destination and document our traditional ethnic, regional cuisines; authenticate and teach these cuisines at our Catering Institutes; hold Food Festivals across world; work out marketing plans and promote India as a Culinary Destination; organise Cuisine Tours in India where foreign guests have a great experience and remember the food they were served.
“It’s great to see the passion among the young talents these days. 6th Chef Summit brings in all the industry experts together and give a platform to discuss on the important aspects of the F&B industry,” added Chef Gautam Chaudhry, M.D. Demiurgic Hospitality.