FHW Staff – Mumbai

The South India Culinary Association (SICA) is organising its 4th edition of SICA Culinary Competition and Exhibition 2016 from September 15 to 17, 2016 at the Chennai Trade Centre, Chennai, on the sidelines of the regional edition of AAHAR International Food Fair 2016, Chennai. This event is supported by  India Trade Promotion Organisation (ITPO) and  Tamil Nadu Trade Promotion Organisation (TNTPO).

This three – day event will be attended by top chefs from India and overseas. The jury panels for the various events of the competition also comprises industry experts from India and abroad. It is an effective platform for young chefs and aspiring culinary professionals to improve their culinary abilities and take their careers to the next level.

Along with showcasing of skills, the event also includes several seminars, live demonstrations and presentations, facilitated by top chefs which would offer participants invaluable insights and learning.

To kick off the main competition and exhibition, SICA conducted a three-day workshop on Pastry & Hot Plate Presentation, recently, to help budding chefs perfect the art. The workshop was led by the renowned Chef Dimuthu Kumarasinghe of Sri Lanka and his team member Chef Thushanga Nirmal.

The primary objective of the SICA Culinary Competition and Exhibition 2016 is to establish a professional platform where culinary professionals in the sub-continent region can display their individual and collective skills, creative talent, learn and share best practices, partner and network in a collaborative environment.

SICA is a fraternity of culinary professionals representing the finest hotels, restaurants and culinary institutions in South India. SICA was founded in August 1998 in Chennai by chefs from reputed hotels. It is an independent, apolitical, voluntary and non-profitable body of culinary professionals from varied backgrounds and specialties. SICA is a proud member of IFCA and World Association of Chefs Societies (WACS). SICA has organised numerous events in the past with wide scale participation to drive all round awareness and excellence in the culinary profession.