Institute of Hotel & Tourism Management Maharshi Dayanand University (MDU), Rohtak, recently organised a national seminar on Culinary Services & Hospitality to mark International Chefs Day.
According to the company release, Prof. Daleep Singh, dean of colleges, MDU, Rohtak, welcomed around 250 delegates from across the country.
Dr Ashish Dahiya, associate professor, hotel & tourism management, MDU, and who was the organising secretary for the seminar, highlighted the significance of the day. Dahiya delivered a presentation on Indigenous Food. He said, “We should recognise the important role, which the chefs play in our societies. Chefs have the responsibility to lead the way when it comes to the use of ingredients in a sensible and responsible manner. Since the International Chefs Day inauguration in 2004 by World Association of Chefs’ Societies, many events have taken place around the world to benefit charitable organisations and disadvantaged communities, which highlights that Chefs are caring people and has worked to improve their image. This year, WACS made the decision to focus our attention for International Chefs Day to raise awareness on Sustainable Cuisine.”
Ashok Agrawal, ex-executive officer, National Council of Hotel Management, ministry of tourism, Government of India, and former principal, IHM, Lajpat Nagar, Delhi, shared the international perspective and current trends of requirement to aspiring chefs on the day. He elaborated on his international exposure and focussed on strengthening and promotion of Indian food.
Chef Sanjeev Jaiswal, the guest of honour for the day, and chef-de-cuisine, from Hyatt Regency, New Delhi, highlighted indigenous food and sustainable culinary practices. In his address, Jaiswal focussed on contemporary food trends, culinary challenges in mass catering and sharpening your skills for trade. Current trends on innovative use of colour and texture, usage of ingredients and reduction of waste were also addressed.
