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      ‘Prime AAA locations will remain central to our strategy’: JB Singh, President and CEO, InterGlobe Hotels

      April 3, 2025

      Breaking Barriers and Leading with Excellence: Women in Hospitality

      March 7, 2025

      Indian Hospitality Industry Poised for Continued Growth in 2025

      January 15, 2025

      ‘India’s non-metro cities are at the heart of the country’s hospitality growth, offering immense potential and untapped opportunities’

      October 8, 2024

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      Timbertales Coorg Aims to Become South India’s Top Luxury Resort

      March 6, 2025

      ‘We aim to expand our portfolio to 3,500 keys by 2035’

      March 4, 2025

      Luxury Whisky brand The Dalmore targets India’s growing market for single malts

      May 6, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘India plans to double foreign tourist arrivals to 25 million in the next five years’

      April 14, 2025

      ‘Prime AAA locations will remain central to our strategy’: JB Singh, President and CEO, InterGlobe Hotels

      April 3, 2025

      Culinary Art India 2025: A Celebration of India’s Evolving Hospitality Landscape

      March 7, 2025

      ProWine Mumbai 2024: A Toast to Excellence in Wine and Spirits

      December 4, 2024

      7th AHP Hospitality Excellence Awards Celebrating Innovation, Diversity, and the Future of Hospitality

      July 26, 2024

      IHC-IIHM International Hospitality Day Awards celebrates the Glamorous Hospitality Industry of Mumbai

      July 5, 2024

      ‘Guests today seek an overall experience rather than just good food or stay‘: Chef Satyakumar GV, Executive Chef, Sheraton Hyderabad Hotel

      January 28, 2025

      Young Chefs from 50 Nations to Compete at 11th International Chef Olympiad, Feb 2-8, 2025

      January 28, 2025

      IIHM and IHC Celebrates International Hospitality Day 2024

      April 29, 2024

      Food Trends Predictions for 2024

      November 24, 2023

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      ‘We plan to drive higher RevPAR and occupancy through dynamic pricing, targeted marketing campaigns, and expanding corporate tie-ups’: Manoj Jangid

      March 29, 2025

      ‘Weddings and Room Bookings Drive Significant Revenue Growth’: Anirban Sarkar, General Manager, Radisson Blu Greater Noida

      January 15, 2025

      ‘Weddings and Room Bookings Drive Significant Revenue Growth’: Anirban Sarkar, General Manager, Radisson Blu Greater Noida

      January 15, 2025

      Luxury Hospitality in India: A Market on the Rise

      December 3, 2024

      Redefining Indian hospitality, the TECH way

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      Lone Wolf beer announces major growth strategy, bolsters production capacity to enter new markets

      April 23, 2024
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      Culinary Tourism in India: A Global Perspective

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      M+A+S=H

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      What is the most important part of developing a risk management plan for a hotel?

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      HOTELS, HOSPITALS AND OPPORTUNITIES

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      Role of Facility Management in Experiential Tourism: Shaping Unforgettable Journeys in India

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      SulaFest 2025 Kicks Off Its 14th Edition

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      April 24, 2024

      WIPS-Nashik revived by Govt of Mah, HRAWI applauds the move

      January 23, 2024

      Cellar 33 & Sonarys Celebrate Grower Champagne’s India Debut

      May 9, 2025

      India-UK FTA Spurs Premium Spirits Boom in Hospitality Sector

      May 9, 2025

      Luxury Whisky brand The Dalmore targets India’s growing market for single malts

      May 6, 2025

      Liquor Price Disparities Highlight Flaws in ‘One Nation, One Tax’ Vision

      May 6, 2025

      F&B major FSIPL announces 8 New Products

      October 19, 2022

      The Health Factory startup raised INR 2 crore expanded seed funding

      August 22, 2022

      Sattvik Certifies Indian Beverages Company VARAHI Pvt Ltd

      August 22, 2022

      Cold Chain Storage & Supply to Boost the Consumption of Frozen Poultry

      May 5, 2020

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      UNESCO New Delhi seeks for expression of interest for catering services

      March 19, 2024

      ‘HoReCa Channel Contributes 80-85% of Real Good Chicken’s Revenue’ : Abhay Parnerkar, CEO, Godrej Tyson Foods

      August 30, 2023

      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      ‘We are planning to raise around INR 25 cr within 8-10 months’ : Krunal Oza, Founder & CEO of Hustlers Hospitality

      September 2, 2022

      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

      February 2, 2025

      Roastery Coffee House : More than just a place to dine

      June 14, 2024

      Glocal Junction: Lifting modern Indian cuisine to new heights

      January 10, 2023

      Little Italy Hyderabad: An Italian gastronomic paradise nestled amidst Jubilee Hills

      December 7, 2022

      ‘Shoyu’ Brings Modern Asian Flavors to Hyderabad

      March 7, 2025

      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

      February 2, 2025

      Firewater Neo Bar and Kitchen Sparks Culinary Magic in the Financial District

      February 2, 2025

      Roastery Coffee House : More than just a place to dine

      June 14, 2024

      Kolkata Orders Rooftop Restaurants Closed After Hotel Fire

      May 8, 2025

      Yi Jing at ITC Kohenur Offers a Culinary Escape with New Summer Menu

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      18% GST on Meals in Specified Hotels Elevates Dining and Event Costs

      April 14, 2025

      Clara Beach Haven Opens in Goa, Blending Art, Elegance, and Culinary Excellence

      April 7, 2025
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      Association of Hospitality Professionals Announces the Seventh Edition of Hospitality Challenge 2024

      June 28, 2024

      IIHM and Mayfair Hotels & Resorts Forge Strategic Partnership with MoU Signing

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      ‘We focus on equipping students with essential skills‘

      May 6, 2024

      IIHM and IHC Celebrates International Hospitality Day 2024

      April 29, 2024

      Hyatt India collaborates with CII & EHL to launch Vocational Training across its properties in Delhi, NCR and Lucknow

      July 25, 2024

      Association of Hospitality Professionals Announces the Seventh Edition of Hospitality Challenge 2024

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      ‘We focus on equipping students with essential skills‘

      May 6, 2024

      Apeejay Institute of Hospitality celebrates the graduation of the class of 2024

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      Le Cordon Bleu Gurugram Unveils Advanced Hospitality Training Facilities

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      ‘We focus on equipping students with essential skills‘

      May 6, 2024

      Apeejay Institute of Hospitality celebrates the graduation of the class of 2024

      April 4, 2024

      IHM Ranchi and Art of Living Partner for Youth Empowerment

      April 16, 2025

      ISH Hosts Distin-GU-ISH-ED 2025, Celebrates Culinary Excellence

      March 26, 2025

      Le Cordon Bleu Gurugram Unveils Advanced Hospitality Training Facilities

      March 20, 2025

      IIHM Initiative to Revolutionise Hospitality Education with AI Integration

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      HPMF Inaugurates 14th Annual Convention with Grand Ceremony in Lucknow

      September 27, 2024

      HPMF Joins Governing Body of Tourism and Hospitality Skill Council

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      HPMF to celebrate 14th Anniversary with Awards in Lucknow and Ayodhya Dham

      June 7, 2024

      ‘Addressing the gap between industry demand and workforce skills is a critical challenge’

      May 14, 2024

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      Hafele Introduces India’s First One Touch Cabinet Mechanism

      January 30, 2024

      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      Celebrated Chef Anton Mosimann Awarded with Swiss Culinary Merit of Honor

      July 25, 2021

      HRAWI organises FSSAI’s latest FoSTaC Programme in Mumbai

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      HRAWI organises Fire Marshals Training Programme

      April 17, 2019

      HRAWI organises fire safety training for hotels & restaurants in Mumbai

      March 20, 2019

      Hyatt and Quimera Energy Efficiency wins the AEE’s Western Europe Region Energy Project Award 2018

      November 9, 2018

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      GRAFF Unveils the Futurismo Collection for the Kitchen

      September 16, 2023

      EssEmm Corporation launches Cosmos Nut Butter Grinder

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      Keventer Agro to Launch Food Range in Partnership with Disney India

      March 11, 2022

      HPMF Signs Landmark MOU with WineGAI

      March 30, 2025

      HPMF and ICF Join Forces to Transform India’s Hospitality Sector

      March 7, 2025

      ‘Addressing the gap between industry demand and workforce skills is a critical challenge’

      May 14, 2024

      Global Revenue Forum 2023 to host Opportunity 2023

      January 12, 2023
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    Home » ‘We need to really upgrade our Hospitality education’ : Chef Vivek Saggar, General Secretary, Indian Culinary Forum
    Chef's Corner

    ‘We need to really upgrade our Hospitality education’ : Chef Vivek Saggar, General Secretary, Indian Culinary Forum

    Asmita MukherjeeBy Asmita MukherjeeNovember 8, 2022No Comments4 Mins Read
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    According to Chef Vivek Saggar, General Secretary, Indian Culinary Forum the major challenge that the industry is facing of talent, as hospitality is not the most preferred career choice nowadays. In a recent conversation with Asmita Mukherjee, Saggar pressed upon the fact that hospitality education needs to be revamped and upgraded.

    According to you, what was the need behind the Indian Culinary forum and the awards associated with it?

    The Indian Culinary Forum (ICF) is the peak industry body representing Indian professional chefs, cooks, apprentices & culinary students. At Indian Culinary Forum, we strengthen the cooperation among chefs and all culinary professionals. ICF enables in enhancing and developing the skills of culinary trade. Our aim is to improve culinary skills of all the chefs and bring them together to share their knowledge with each other. We provide a networking platform by organizing industry events.

    Everybody needs motivation in life to succeed and recognition for the excellent work done by them. The Chefs’ Awards were organized for the sole purpose of encouraging young and talented chefs to come forward and showcase their culinary skills and be recognised for creating and innovating new dishes.

    And how the event has managed to fulfill it?

    It was a successful event and was attended by the veterans of the Hospitality industry. With each passing year there has been an increase in the number of participating chefs and we have been able to reach a wider audience.  We have been successful in building a global image and recognition. Every year the ICF Awards are getting bigger and grander and our Indian culinary cuisines are now being globally recognised. We have raised the Indian Culinary Skills at par with International Standards. Each and every chef innovates and creates delicious dishes. This year as well we have received an overwhelming response. And each and every participating chef has surprised us with their extraordinary culinary skills.

    What challenges in the culinary profession do you foresee in the next decade?

    The major challenge that we are facing is of talent as hospitality is not the most preferred career choice. We need to really upgrade our Hospitality education by establishing new and modern labs, offering lucrative packages to new chefs. Chefs are the backbone of the hospitality industry. Without good food this industry cannot survive, but we need to do more for our chefs so that more and more students aspire to become chefs.

    Another challenge that we will see in the coming decade is how to reduce cost of operations. We need to cater to global audience but the cost of importing food ingredients is way too high. We need to look for alternative food ingredients that are locally produced, which will give much better taste due to their freshness as compared to imported ingredients which are not fresh. We also need to upgrade our culinary skills and be ready to witness major changes that will be witnessed in the culinary sector. We have to be ready to sustain ourselves by constantly improving our skills.

    As an industry stalwart, how would you train people to manage the quality and authenticity of the cooked food?

    We need to give training on various aspects of food quality checks. And it is not only the sole responsibility of the chefs who cook the food but of the entire team. The quality check starts from the procurement of the ingredients, their quality and freshness, nutritional value, etc. Proper training has to be imparted on these to document the ingredients with date of purchase along with expiry date, storage requirement, description and composition. The foods are required to be stored at certain temperatures that have to be kept in mind, because food items get spoilt very easily. All the chefs should follow the standard recipe of cooking as it allows a restaurant to create that perfect dish with the right flavours every time it is being cooked.

    One has to set up proper food quality standards in the restaurants as this ensures food safety and no guest will ever send the food back. The kitchen should be highly cleaned and sanitized, even the glasses, dinnerware, cutlery should be thoroughly cleaned and germ free. Visual presentations also have to be checked before sending the dish out.

    We need to follow strict guidelines to maintain good quality food.

    How will events such as ICF helps the budding chefs of the future?

    ICF provides a platform to budding chefs to come forward show their culinary skills. It helps them to hone their skills and learn from the industry veterans. The event will encourage young people to join the industry. We also tie-up with government organizations like the tourism department of India as a skill partner to promote and contribute to the Government’s skill India Mission by providing the right platform.

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    • Asmita Mukherjee
      Asmita Mukherjee

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    ‘We need Chef Vivek Saggar General Secretary Hospitality education Indian Culinary Forum really upgrade
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