BANGALORE: The Indian Federation of Culinary Associations, (IFCA) is organising the fifth edition of the IFCA national Culinary Conference at Vivanta By Taj from March 22 to 24.
The event is aimed at bringing together more than 600 culinary experts under one roof, where they can share professional, innovative and creative ideas, techniques, expertise with industry related knowledge that can help them raise the bar for the entire industry. The three-day event will feature a sensational experience for the palate, with Indian cuisine from across the country with a strong Karnataka flavour on the lunch.
“The event enables the guests to access industry knowledge on culinary art and provides various philosophies on varied gastronomic delights from across the world through national and international experts in the profession. The Indian chapter has pioneered the formal Chef’s association in the country and we aim to maintain the tradition and take the association forward,” said Chef Manjit Singh Gill, President of IFCA.
President of the World Association of Chefs Societies (WACS)-Chef Gissur Gudmudsen, Chef Ferdinand Metz will be present at the event.
Speaking about the event, Chef Soundararajan, General Secretary IFCA said, “We are excited to bring the IFCA culinary congress to Bengaluru city. The city has produced some great chefs and we are hoping this edition will help us discover some more. Bangaloreans are also foodies so it will be a pleasure to host the event in a city that is appreciative of good cuisine and is open to experimentation. We hope this is as an enjoyable and as a good learning experience for the city as it will be for all chefs attending the conference.”