by Vijaylakshmi
Chef Manjit Singh Gill, president of Indian Federation of Culinary Associations (IFCA) and current chairman of culture and heritage committee of World Association of Chefs Societies (WACS), also known as WorldChefs, has thrown his hat into the prestigious WorldChefs presidency election. The election will be held on the sidelines of the Worldchefs Congress & Expo 2024 which is scheduled between October 20 and 24 in Singapore. If elected, Gill will have the distinction of becoming the first WACS president from the Asian continent.
Gill, who retired as corporate chef of ITC Hotels a few years back, has been an ambassador of Indian cuisines across the world and a mentor for many chefs in the industry.
For WACS presidency for 2024-28, apart from Gill from India, two other candidates are in the race. They are chef Cornelia Volino from Canada, currently working in Saudi Arabia, and chef Andy Cuthbert, an Australian, currently chairman of Emirates Culinary Guild and general manager of Jumeirah Creekside Hotel, Dubai.
WACS affiliates countries and there are 105 countries currently members of the world body. Each country has one vote at the presidential election.
“WACS is a 96-year-old association and India has been a member of the global body since 2004,” said Gill in a telephonic interaction with hoteldealers.in. IFCA represents India in the WorldChefs.
“We have been quite active as a member country and have been contributing a lot for the organisation in every respect,” he added. He is currently the chairperson of the cultural culinary heritage committee of the Worldchefs.
In his capacity as the chairman of the committee, Gill had brought a world summit to India in 2018. “Chefs from 42 countries participated in the world summit of heritage foods held in Amritsar,” he informs.
Talking about the preparedness for the elections, Gill said that the WACS presidency is as prestigious a position as any other international body and involves the same level of professionalism and diplomacy in the run up to the presidency.
Among other goals, he sees it as an opportunity to bring the spotlight on Indian food, its culture and philosophy. His campaign agenda promises to foster inclusivity and collaboration among diverse cultures; promote sustainability in culinary practices; celebrate and preserve global culinary heritage; encourage traditions, technology, innovation and excellence in the culinary arts for wellness; and promote Ayurveda philosophy, fundamentals, and principles that lead to a healthy world.
IFCA has set up a team based in Bengaluru to coordinate Gill’s campaign for presidency recently. “We are quite positive. The response from different member associations is encouraging,” Gill said as he signed off.
