International Chefs Day - 2017

International Chefs Day falls every year on October 20. This international observance is considered to be a professional day of all chefs around the world. The holiday was established under initiative of World Association of Chef's Societies in 2004.

Celebration of International Chefs Day usually includes culinary contests that are organized in many big cities. The chefs of leading restaurants come to the contest and show their skills through live cooking sessions.

The chefs associations may organize special activities and events that involve children and young people. Chefs visit orphanages or kindergartens, where they teach children cooking and also explain the importance of healthy food. Young people get to learn more about the profession and valuable lessons at the workshops, organized by prominent chefs.

Every chefs association tries to organize eventful programs, that elevate the image of this profession, popularize professional culinary art among people. Also raise public awareness of the importance of healthy and balanced food, as well as issues pertaining to it’s wastage.

We at the Apeejay Institute Hospitality organized a Walkathon for Chefs this year. Joining them were the other colleagues, and students or chefs in the making. They had a great time amidst the beauty of nature. It was aimed at promoting health and wellness among the fraternity. On reaching back, they had a sumptuous breakfast at the institute and then attended a workshop on Food safety and nutrition.

I had the privilege to be the master of ceremonies, the workshop started with an address by the principal Mr. Bhuvan G M. He emphasized on the expanding role of professional chefs and how it was important to be updated and be relevant in the fast changing times.

Chef Kapil Kumar and Chef Amrita Prabhudesai took the participants through the evolving culinary trends. They also spoke about the evolution of the profession from its humble beginnings; to now it being a very skilled and respected trade.

The guest speaker at the event was Ms. Vanitha Sridhar, a Hygienist by profession.  She holds a Masters in Food Technology and in Quality Management from BITS Pilani and is a certified ISO 22000 and CIEH Level 3. She conducts training programs for students and hospitality industry professionals in Hygiene and Quality Assurance.

The session was very informative and well received by all present. The information provided was useful not only for the young chefs but everyone in the audience as it was connected with every consumer’s life.

The programme concluded with a video prepared by the third year students Jay Tamakuwala and Vikrant Gawade. The celebrations and discussions continued through lunch as it was the Chef’s Day, good food had to be a part of it!

A recipe has no soul, you as the cook must bring soul to the recipe.

May the chefs keep bringing soul to the recipes and keep the gourmet enticing for the rest of us to keep enjoying delectable food. To chefs cooking is not a passion, it is their life. I know many of them; friends, colleagues and my own Chef Professors and trainers. I also know the kind of passion that they exude. It’s not just picking up a knife and entering the kitchen. A great chef carries his heart and soul up his sleeve and into the kitchen, generally called his den. Are they any lesser than the wild cats? If you have been inside a hotel kitchen, you’ll know where I come from. The working brigade is as enticing as the food itself!