India Chefs summit: Avoiding food waste
International Chefs Day was marked by a glittering grand banquet at the Le Meridien New Delhi in India with an awards function to honor the achievers. It was also an opportunity at the chefs summit and the awards event to raise some very important issues on which the industry leaders spoke.
Davinder Kumar of Indian Culinary Forum (ICF), which organized the event, called for focus on sustainability and avoiding food waste.
Anil Bhandari, the organizing body chief and industry veteran, noted that while people hosting banquets were ready to pay any amount, wasting food was not acceptable and must be avoided. The guests should be given new ideas and themes, he said, adding that return on investment in banquets was high.
The chief guest at the summit, Tarun Thakral of the Le Meridien, cautioned the chefs of rapid technological advances driven by huge investments in artificial intelligence on a global level.
Some speakers said the day is not far when caterers will be invited to hold banquets at hotels.
Amitabha Kant, CEO, NITI Ayog, who gave away the awards, said that chefs in India must stick to what India has best and not copy or imitate others. Regional cuisine will get its rightful place, said Kant, who has spent many years in the tourism industry.