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food waste, and drive transformative
changes in our industry. This summit
serves as a powerful platform to unite
our culinary community and pave
the way for a more responsible and
nourishing world, one delicious meal
at a time.”
The summit featured three
engaging panels, each addressing a
different facet of the culinary world’s
responsibilities in combating global
hunger. The first session, ‘Sustainable
Food Consumption: A Recipe for
Combating Global Hunger,’ was
moderated by Dr Nitin Nagrale,
CEO of Quality NZ and Founder
of the Hospitality Purchasing
Managers Forum. Distinguished
industry veterans, including Diwan
Gautam Anand, A D Singh, Naveen
Dhingra, and Jai Kumar Bhasin,
served as speakers during this
engaging discussion, highlighting
the importance of sustainable
food practices in addressing global
hunger.
The second session, titled ‘Zero
Waste Kitchens: Reinventing
Menus, Procurement, and Guest
Education,’ was moderated by
Mamta Bist, Senior Faculty at IHM
Pusa. This panel explored innovative
approaches to reducing food waste
in kitchens and the significance of
educating guests about responsible
consumption. Esteemed experts
including Chef Harpal Singh Sokhi,
Chef Sanjeeb Ghatak, Chef Vinod
Bhati and Jinraj Adyanthaya shared
their insights into creating eco-
friendly culinary experiences.
The final session, ‘Evolving
Chefs: An Asset to the Food
Business? Decoding Their Role and
Compensation’ was moderated by
Deepak Behl, former Police Officer
and Founder & CEO of Astra
Protection Group & Astra Training
Academy, included influential
figures such as V S Datta, Chef
Rajeev Janveja, Chef Gaurav
Wadhwa, and Aagman Baury. This
panel examined the evolving role of
chefs in the food business and their
compensation structures. It explored
how chefs contribute as valuable
assets in shaping the industry’s
future. The Knowledge Summit was
curated by Dr Chef Prem Ram, Joint
Secretary Indian Culinary Forum. n
9 www.HospitalityBizinDia.com | DecemBer 2023 | Hospitality Biz 17