The Indian Culinary Forum organised the twelfth edition of its prestigious Knowledge Summit at The Ashok, New Delhi, as part of the celebrations for International Chefs Day and the 21st Annual Chef Awards. The summit featured an exciting lineup of discussions and panels, where industry leaders gathered to explore the future of the culinary world and the crucial role of technology in shaping its path forward.This year’s summit, graced by Jyoti Mayal, chairperson of the Tourism & Hospitality Skill Council as the Chief Guest, centred on the theme of “Technological Advancement in the Culinary World.” It addressed critical topics such as the integration of technology in professional kitchens, its impact on evolving culinary entrepreneurship, and the balance between innovation and preserving food heritage. The summit served as a platform for students, aspiring chefs, and industry experts to engage and learn from one another.Speaking at the summit, Davinder Kumar, president of the Indian Culinary Forum, said, “Technology is transforming how we approach food and cooking. It is not only streamlining operations but also enhancing creativity in the kitchen. We are now able to focus more on innovation and the art of cooking while using technology to manage the complexities behind the scenes. From automation in food preparation to advanced techniques in presentation, technology is empowering chefs like never before. It is an exciting time for culinary professionals to explore new possibilities and elevate the dining experience.”The summit featured three insightful sessions, each addressing a unique aspect of how technology is revolutionising the culinary world. The first session focused on the evolving role of technology in professional kitchens was moderated by Urvi Khanna, head of innovation and development at QDS Hospitality. This session featured Ganesh Bagler, associate professor at the Infosys Centre for Artificial Intelligence, IIIT – Delhi; Sandeep Supkar, director food & beverage, Five Iron Golf; Dhaval Ajmera, executive chef at Nestlé Professional; and Nitin Shankar Nagrale, founder and general secretary of HPMF, and CEO of QualityNZ. The discussion centred on the impact of advanced technologies like AI, automation, and data analytics in professional kitchens, highlighting how these innovations enhance efficiency, creativity, and food management practices. Vivek Saggar, general secretary of the Indian Culinary Forum, said, “As we move forward, it is essential that we strike the right balance between innovation and tradition. Technology offers incredible opportunities for growth and experimentation, but we must also ensure that our culinary heritage remains intact. This summit is a testament to that balance. By embracing technology, we can enhance efficiency and sustainability in the kitchen while honouring the timeless techniques that define our culinary identity.”The second session, Culinary Entrepreneurship – Then and Now: Working with Technology, was moderated by P N Jairam, management consultant from Washington DC. Panellists included chefs Ashish Bhasin, Nishant Choubey and Sugandha Saxena; Ritika Singh, director and officiating dean at the School of Culinary and Hotel Management, Manav Rachna International Institute of Research and Studies. They explored how technology is transforming culinary entrepreneurship, discussing the evolution of business models, the significance of social media in brand growth, and the integration of online delivery systems in restaurant operations.The final session, Using Technology While Maintaining Food History to Create Win-Win Situations, was moderated by Arjun S Datta, MD & COO of the International Institute of Culinary Arts, New Delhi. Speakers included Priyadarshan Lakhawat, director (academics) of NCHMCT; chefs Deepak Shirur, Akshay K Malhotra, and Saurabh Rane. This panel focused on the balance between embracing technological advancements and preserving culinary heritage, discussing strategies for innovating while honouring traditional cooking methods and recipes. Each session provided valuable insights into the evolving relationship between technology and the culinary arts, emphasising the importance of maintaining a balance between innovation and tradition. A vote of thanks was extended by Prem Ram, highlighting the contributions of all participants and organisers towards the success of the summit.
Published On Oct 19, 2024 at 04:00 PM IST
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