The past few months witnessed change of a different nature within the hospitality sector in India, especially at India’s oldest hospitality institution – The Taj. Few men and women who were part of the strategic workforce of the iconic establishment bowed out with grace and gratitude making way for the young brigade to take over from where they left. Unlike what we witness today, these hospitality professionals did put in (on an average) 35-40 years of continued service at a place which they called their home. Amidst all the farewell, they interestingly had a common thought and wish for the industry – that it should always ‘fare well’ irrespective of the ups and downs. Meeting few of them in person did reflect the passion that they have for the industry till date – the people they worked with, some who groomed them, and the rest who were groomed by them.
Undoubtedly, the world of hospitality has undergone tremendous growth from the 1970s when one of the first batches of the IHM students graduated till today when they retire after years of exemplary service. From telex to high touch world, from trunk calls to 4G, a lot has changed on the tech front. However not much has changed when it comes to people. We are still the same, with the same basic needs and traits and the desire to be treated with respect and care once you enter a hotel premises.
One of the wise men of hospitality mentioned to me that a good hotel or even a good looking hotel is the one that makes you smile from within the moment you step in. It is that abstract feeling of comfort that is priceless. From the fragrance to the fabric, from the tone to the texture, it is all in the DNA of the place.
Our 25th edition of FHW (silver anniversary) is our contribution to this very essence of hospitality, from the hardware to the software. In this special issue, the leading pastry chefs from south India talk about what is being baked in the oven, from healthy bakery products – low calorie, food without particular allergens and also vegan desserts to trends that has given rise to smaller portions packed with new flavours, artistic plating, use of indigenous ingredients that bring about a local flavour, there is seems to be action with an artistic touch. Enjoy the issue of some sweet somethings and of course the show itself. Happy networking.
Reema Lokesh
Editor