Too many cooks are believed to spoil the broth. But at the Chefs Association of Five Rivers, chefs will be looking forward to brain storm on how to focus on the culinary crafts of Punjab.
To offer a platform to budding chefs, encourage healthy competition among restauranteurs and aid the exchange of ideas and expertise among the chefs in Chandigarh and Punjab, Chefs Association of Five Rivers (CAFR) has been formed.
The announcement of the formation of CAFR was made at the recently held Global Culinary Exchange Forum organised by Indian Federation of Culinary Associations (IFCA) headed by chef Manjit Gill in New Delhi.
The newly formed Chefs Association of Five Rivers has also been recognised by the World Association of Chefs Societies (WACS) headquartered in Paris.
A well-known chef from the region and food educationist, Navdeep Sharma will lead CAFR as its president. “The chefs from the region have for long felt a need for a professional association that would give a platform to them to exchange ideas and expertise. The profession is growing and we also need to channelise the energies of the talent pool we have,” said Sharma, principal, Food Craft Institute, Hoshiarpur, and Institute of Hotel Management in Bhatinda.
Joining him is another expert chef Sanjiv Verma who runs one of Chandigarh’s oldest Indian restaurant, Pashtun. “The vision of the association is to bring everyone’s expertise under one roof and also give a fillip to regional food tourism and revive old traditional recipes,” said Verma adding that CAFR will work to promote all-round culinary interest and excellence among the community.
Apart from fine-dining restaurants, Chandigarh today is house to outlets offering a range of cuisines. The growth in the food and hospitality industry isn’t restricted to the city. Five-star hotels and restaurants are mushrooming all over Punjab and hotel management institutes are churning out new talents.
For starters, the Chefs Association of Five Rivers will offer membership for chefs from Punjab and Chandigarh. Plans are also there to include professionals from Himachal Pradesh and Jammu & Kashmir in due course of time.
Apart from chefs working in the hotel industry in the region, CAFR will also bring under its wing chefs from educational institutions. “We intend to conduct workshops on a regular basis and also recognise the talent of the chefs via awards and culinary contests,” said Sharma.
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