Celebrating The International Chefs Day, the Indian Federation of Culinary

Associations -IFCA (Southern Region) had a day-long conference with 150 chefs

from South India to put across the most salient points of “GO GREEN WITH

CHEFS” on October 20th 2010.All chefs jointly resolve to contribute towards

containing global warming with the message of Eat local Food „grown by our own'

is healthier and tastier, Focus on slow food -Traditional food that is good, clean and

fair, Save energy. Segregate waste, and recycle.

Message from Chef Manjit Singh Gill,President,

Indian Federation of Culinary Associations-IFCA

The IFCA Southern region (SICA) celebrated

International Chef‟s Day with activities and seminars

on the theme „Go Green‟. Leading Chefs from South

India got together to discuss how they could

implement more environment-friendly practices in

their daily times in order to maximize productivity with

minimum damage to the planet.

I would like to extend my heartfelt wishes to all the

chefs world over a great future .Our chefs from India

have utilised the day to discuss the various ways

which can help the world and have taken

responsibility towards fighting hunger on October 20

International Chef's Day.

Message from Chef Soundararajan, General

Secretary,IFCA.

We are very glad to celebrate our International chefs day

in the first Ecotel hotel & having eco sensitivity concept

in south India -The Rain Tree, Chennai. I would like to

extend my heartiest salutations to WACS board to select

such an excellent theme. We like to kick start this theme

during the International chefs day. IFCA can play a lead

role in spreading the news for establishing newer

benchmarks (Go Green with Chefs) in various operations

with a view on minimizing global warming.

During this year we would like to spread our wings to create more

awareness in slow food, organic food , green table and awareness in saving

energy and saving water. Chefs will find new ideas through innovation and

creativity to achieve these objectives.

Message from Chef Jugesh Arora, President,

South India Culinary Association and Corporate

Chef, The Raintree Group of Hotels.

Chefs as a community could be the single largest

stakeholders in the war against global warming.

“Organic food, adoption of new techniques in cooking,

minimization of wastage of water, other natural

resources and cooked items are some initiatives that

the chefs can work to, in their quest for containing

global warming. Besides, these serve to pare the

losses and enhance profitability of the hotels.

Earlier welcoming the delegates to this congregation, Mr Manish Dayya,

General Manager, Hotel The Raintree, Anna Salai, stated that hotels had a large

role to play in creating awareness on eco-sensitivity apart from ensuring

conservation of resources, not only with their own patrons but also in the

community where they operate from. Hotels are probably among the few

institutions that use up energy and other natural resources, 24×7, 365 days a

year each year during their lifespan.

Consequently the need to maintain eco-sensitivity on the top of the minds of

the various stakeholders poses an enormous challenge to hotels … something

which almost the entire industry have risen to and addressed in substantial

form. However, more remains to be achieved and I am certain that the hotels

will work more assiduously in this direction” he summed up.

Chef Soundararajan, General Secretary, IFCA outlined the role of as also the

details of International Chefs Day and the program “Go Green With Chefs”.

Chef Soundararajan declared that IFCA members‟ support to this initiative has

been reflected in the large turnout of members participating in this event.

“Together with the hotel managements, IFCA can play a lead role in

establishing newer benchmarks in various operations with a view on

minimizing global warming” he said.

Mrs. Nina Reddy, the Managing Director of Hotel Savera greeted all

chefs and the dignitaries. Chefs in the hotel are the most important

personnel and cooking has to come from the heart and that is unique

with the chef. She also praised the IFCA and SICA for doing lot of

activities for the chefs .

In his address as the Guest of Honor, Shri M Murali, MD, Sri Krishna Sweets

lauded IFCA and other member organizations as also their members for this very

welcome initiative. “Pundits declare that the next world war, if any, will be fought

to ensure rights over water and other natural resource. Even docile nations the

world over are quietly creating hurdles in sharing waters with their neighbors,

particularly from transnational rivers. Hence the purpose of this conference to get

maximum value for resources and save on ecological front could not have been

more appropriate” he opined.

Chef Soundararajan, General Secretary

of IFCA addressed the participants and

honored the guests and briefed more

about IFCA. His dream is to expand the

association to a Global network

connection. Around 10000 members

are already registered in IFCA from

various associations.

Chef Baranidharan, Corporate Executive Chef of Custom

Culinary wished all participants. He highlighted HB- Santiago

program.Products such as Zafran, Whisk and Serve were

introduced to all participants.

Chef Vijaya Baskaran, Vice President of SICA & The Executive Chef

of Le Meridien Bangalore has done a pilot program on Nutrition for

Mathru School of Blind. They also agreed that they would visit the

school regularly and train the staff at the school to adopt new

recipes that provide healthy wholesome food.

Mr. Naveen Kumar, General Manager

from R & D Centre of Pepsico India

warned everyone about Cardio Vascular

Disease (CVD). He also mentioned that

around 17.5 million people die because

of CVD. High Cholesterol in the blood

leads to plaque information. Oats ranks

6th in the cereal production. High Fiber

and Fatty fish reduces cholesterol.

Quaker oats has the highest amount of

soluble fiber, Vitamin E, B. Dietry

Fiber reduces cholesterol and it also

reduces risk of coronary heart disease.

Ms. Vanya Orr from The Earth Trust,

NGO, Ooty gave an awareness about

the importance of collective

responsibility for the earth with the

climate change and also added that

there is no way it can be reversed.

We have been rapidly developing a

culture which is exclusively centered

on profit and self. It is absolutely vital

that somehow we can summon the

mind shifting not only for ourselves

but the communities around us.

She also added that we get everything from earth and we should

know to preserve and not destruct or destroy. One should start

involving the local community in growing and processing the organic

produce and also showcase Indian cuisine on the Global platform,

promote culinary knowledge and promote the status of the chefs.

175 chefs and culinary professionals from more than 60 organisations

participated in the event which was covered by most of the media

Mr. Amjad Hussain, Director of the Rain

Tree differentiated between the ordinary

and the extra ordinary eco system.

Rain Tree is the first Ecotel hotel in

Chennai. The eco sensitivity concept

looks at solid waste management, water

conservation method, energy

conservation, waste segregation

procedure, waste reduction procedure,

water conservation methods,

environment commitment and so on.

Padmashri R M Vasagam, eminent

scientist spoke about what is GO Green

and its impact on the community from his

point of view. Also spoke about Energy

Efficiency in accommodation. Further he

said that hotels play a vital role in energy

consuming, high contribution to climate

change and global warming

He also discussed about designing to meet national, regional or international

green building criteria, adoption of energy efficient products, target to meet some

of the energy need through renewable energy options and green technologies.

Further Go Green programme helps to procure vegetables and fruits from near

by farmers to reduce transportation, to organize farming, natural lighting to be

made part of design, CFL and air scrubbers for boilers chimneys.

M B Nirmal, Founder of Exnora International and innovator highlighted

more on Global warming, tree planting, Human rights, gardening,

Terrace farming, Health hygiene and many other activities that can

benefit in improving the society. His motto is Think Globally - Act Locally

and Do Domestically.

Mr. Kiran Hazari, Senior General

Manager of Sales – Richs gave a

briefing about his company. Richs

is an International brand and a

world class product who believe

more in innovations. Most of the

leading hotels use the product.

Dr R Kishore Kumar, from St John

International Residential School was asked

to talk about the Art of Mentoring. He

congratulated the organiser for bringing out

the hidden people that is chefs from all

over the state. He pointed out similarity

with the teachers and chefs. He also

suggested that the International Chefs Day

should be celebrated in an open lawn so

that more people will get an opportunity to

participate.

According to him, a great chef should have an inner satisfaction and

inner attitude.

Golden Hat awardees for the year 2010 received Golden Hat Memento,

Citation and a 22Ct Gold medal Chef Abhijit and Chef Babu receiving the

Golden Hat award

IFCA Humanitarian Award 2009 & SICA Award of Excellence 2010

were also presented during the Award ceremony

In the concluding session, Chef Soundararajan highlighted more on the

forth coming activities like nutrition program, Certification Program. He

invited the younger generation to come forward to communicate, gain

more knowledge. Also added that the recognition of quality culinary

program will be a great exposure for the organisation. He also

explained about the WACS , its mission and its future projects

Create

Healthy living

Thank You