The food industry has retained its importance amidst a scenario where many aspects in other sectors were witnessing changes, said Dr Ravi Pachamoothoo, Pro-Chancellor (Administration) of SRMIST, speaking at the valedictory of the International Chef’s Day, a two-day conference organised by SRM Institute of Hotel Management in association with South India Chef’s Association and Chef’s Table Studio.
Chefs play a crucial role as far as food systems are concerned. “While everything is getting automated, this is also a sector which has lot of scope for development,” said Pachamoothoo. This is also an area where there are bright prospects for entrepreneurship.
Manjit Singh Gill, president, IFCA (Indian Federation of Culinary Associations) said focus was shifting towards nutrition and health in the food industry. Health through good food is the right way amidst the present circumstances, said the eminent chef. There should be a special focus on cultivation and promotion of millets as their consumption offered innumerable health benefits as it has great nutritional values. There are various other positive points with regards to millets, said Gill
Thomas A Gugler, President of World Chef’s, addressing the students of hotel management said the key to a great future lay in one’s own hands. The way to achieve was to work hard with determination with a firm belief in oneself.
Cultivation of millets is good for water, environment and also for the earth, said celebrity chef K. Damodharan, adding that health should be promoted through the food we consume. “There is a way to eat and one should eat healthy food,” said Damodharan who is also the president of SICA.
A book on millets was released during the valedictory function and winners of competitions held prior to the International Chef’s Day Conference were given prizes. Director of SRM Institute of Hotel Management Dr D Antony Ashok Kumar welcomed the gathering. Jugesh Arora, Director, Chef’s Table Studio, Registrar of SRMIST, Dr S Ponnusamy were among those present.
Delighting the enthusiasts
Chef Gugler delighted the culinary enthusiasts with valuable worlds of wisdom at a programme held the morning before the valedictory. There is a good scope to rise to great heights in the profession of hospitality, he said and reminded that going great heights begins with strong basics. “There is a need to strengthen the basics,” he added.
The noted chef asked questions of the audience in the midst of demonstrating the preparation of dishes. He rewarded those who gave correct answers with an apron. One of the questions asked was ‘what is lamb known in French?’ ‘Agneau’ came the reply from one of the members of the audience and he was presented an apron.
India has a wide variety of cuisines, cultures and there can be room for great work if one is creative and thinks out of the box. “Be creative and think new and this will take you to great heights,” Gugler told the students.