HBI Staff | Hyderabad 
The Institute of Hotel Management (IHM) Ranchi, in collaboration with the Tourism Department of the Jharkhand government, is organizing a three-day International Chef Conference 2024 from September 25 to 27. Leading up to World Tourism Day, the conference included India’s first traditional food research journey, taking renowned chefs from various cities to the scenic state of Jharkhand for exploration and research.
On September 25, 2024, all chefs departed from IHM Ranchi to Netarhat, where they engaged with the Asur tribal community which is a primitive tribe and on the verge of extinction, learning about their lifestyle and culinary practices. The chefs gathered traditional ingredients from local markets and enjoyed an evening tea with the Asur people at Magnolia Point. On their return, a cultural program was held at Lake View Point, featuring performances of Nagpuri and Oraon Kudukh dance and songs.
On September 26, the chefs prepared and tasted traditional dishes using local ingredients collected from the forests surrounding Netarhat, also during the morning session they tasted the exotic rice tea and Arjun bark tea. This hands-on experience emphasized the importance of traditional culinary practices and the use of indigenous ingredients.
The Summit aims to promote Jharkhand’s rich cultural heritage and culinary diversity by providing a platform for chefs to exchange ideas, techniques, and innovations. It focuses on enhancing awareness of local cuisine and encouraging sustainable culinary practices through various promotional activities.
Dr. Bhupesh Kumar, Principal of IHM, highlighted the conference’s role in preserving Jharkhand’s culinary heritage while promoting local food practices. He emphasized the importance of using traditional ingredients to maintain this rich heritage for future generations.
Notable chefs participating in the Summit are Dr. Chef Parvinder Singh Bali, Chef Gautam Chaudhary, chef Ashish Bhasin, Chef Adit Grover, Chef Nishant Choubey, Chef Nitin Shende, Chef Simran Singh Thapar, Chef Sandeep Pandey, Chef Vijay Kumar Shahi, Dr. Chef Saurabh Sharma, Ms. Pooja Tewari, food photographer.
Dr. Chef Parvinder Singh Bali is currently serving as the Corporate Chef at the Oberoi Centre of Learning and Development, where he plays a significant role in training and development. He has completed Professional Certification Level 2 from the Culinary Institute of America. Chef Bali is one of only three chefs in India to be professionally certified by both the CIA and the American Culinary Federation.
Chef Vijay Kumar Shahi, known for his innovative culinary techniques and deep understanding of global cuisine, has been appointed as the Director of Culinary at the MRS Group after an impressive tenure with the Oberoi Group, particularly at Trident Udaipur and Trident Chennai.
Dr. Chef Saurabh is an HACCP certified chef, author, culinary consultant, and humanitarian. He has also achieved a world record for creating the largest and heaviest “lasagna,” which is recorded in the India Book of Records.
Chef Nishant Choubey, a celebrity chef, serves as a consulting chef for Michelin-plate Indus Bangkok and corporate chef at Senon Group in Tokyo. With over 15 years of experience, he has won a gold medal in culinary arts and represented India at the Global Gourmet Summit in Singapore, as well as at the John Folse Culinary Institute in the United States.
Chef Ashish Bhasin is one of India’s most renowned chefs, recognized with the Top 5 Chef (Hotel) Award in 2018.
Simran Singh Thapar is the Executive Chef at The Leela Palace Bangalore. Over the past few years, Chef Thapar has showcased his culinary expertise at esteemed establishments such as Oberoi Hotels and Resorts, The Rosette Hotels and Resorts, JW Marriott, and Leela Palaces, Hotels and Resorts. In 2021, his culinary skills were acknowledged when he received the prestigious Executive Chef of the Year (Luxury) award from Hotelier India.
Chef Gautam has been honored with the prestigious “Silver Hat Award” by the Indian Culinary Forum. He conceptualized and launched “Tanjore Restaurant and Lounge,” which has been recommended by Michelin. His creation, “The Pink Popadom,” has won various awards and accolades, including recognition as the Best Modern Indian Restaurant by BBC Good Food. Chef Gautam was named “Most Promising Entrepreneur” by The Economic Times for his luxury catering venture, “Gourmet Aura Private Limited,” and was included in Hotelier India’s list of the “Top 10 Chefs” in the country, representing India at the esteemed “Milan Mahotsav” for Indian cuisine.
Chef Ramchandra Oraon is Executive Chef at the Radisson Blu Hotel Ranchi.
Chef Sandeep Pandey is the Secretary of the Eastern India Chef Association.
