Indian Federation of Culinary Associations (IFCA) organised the first National Chefs Convention (NYCC) 2016 on August 29-30, 2016 at Radisson Blu, New Delhi. More than 500 young chefs from all across the country participated in the two-day convention. The convention was inaugurated by Kenko Sone, Minister (Economic and Development), Embassy of Japan; Nakul Anand, executive director, ITC; K B Kachru, chairman, Emeritus and principal advisor, South Asia, Carlson Rezidor Hotel Group; Master chef Hirotoshi Ogawa, director/secretary general, All Japan Sushi Association (AJSA). Other dignitaries included Chef John Sloane, vice president, World Association of Chefs Societies (WACS); Chef Thomas A Gulger, continental director, Africa and the Middle East, WACS. Representing IFCA were Chef Manjit Singh Gill, president IFCA; Chef Soundararajan Palanippan, general secretary, IFCA; Chef Vijay Bhaskaran, vice president, IFCA and Chef Sabyasachi Gorai, president, Young Chefs Association of India.

Speaking to Food & Hospitality World about the concept, Gill informed, “The whole idea of the convention is to build the gap between young chefs and their seniors. We wanted to bring the future generation of chefs under one roof to gain knowledge about their industry. Here they have the chance to interact with the senior chefs and be part of various discussion. We had expected around 250-300 registrations, but are happy to see the great response.”

Chef Palanippan added, “We have to concentrate on young chefs to help them develop new skills. The two days triggered motivation among the young chefs. This is the first ever global convention to bring the young chefs and their seniors under one roof for knowledge sharing.” Chef Gorai who is heading the Young Chefs Association in India, mentioned, “The response has been overwhelming. There was great energy at the venue and one can could the eagerness among the particpants to learn.”

Commenting on the initiative by IFCA, Sloane, remarked, “It is a great step to motivate the upcoming talent and guide them about the profession. The interactive session would help students to gain knowledge and ask their queries.” The two day convention witnessed discussions on topics like a chef’s journey, the slow food movement, food for mind, body and soul etc. There were live sushi demonstrations followed by a sushi competition among the young chefs the next day.