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Indian Culinary Forum is a leading culinary association in India that actively engages in representing the culinary industry in India in both domestic and global markets. With 2021 getting over, ChefBharath.com interacted with a few of their association members to know their pulse on what they would like to predict on the culinary trends in the next year.
Government-owned IHMs should Change Syllabus- Vivek Saggar
In the coming year, skills would take the center stage. There would be a huge demand for skills across the verticals. I personally feel that chefs should re-work on acquiring new skills and multi-tasking is highly expected from the chefs. For example, cloud kitchen demands more technical aspects which the chefs should be aware of. I have huge concerns about the standard of the syllabus from the government-owned Institutes of Hotel Management (IHM). Being in the Skill council for the hospitality sector, training many rural and urban students, I can see the students from the private hospitality schools outshine the ones who are getting graduated from the government-owned institutions.
Chefs should procure local ingredients Mahendra Kumar
Two things I noticed during this pandemic. The whole world was looking closely at our food. On the other hand, the shelf lives of the food products are anticipated to be higher. I personally appeal to my fellow chefs to try to source Indian foods, ingredients and support local foods. Moving forward, I anticipate, Indian food will have a huge demand from the globe. For the students in culinary education, my suggestion would be to go hyper-local and research local foods. In India, every deep pocket has food that is native to that particular region.
Expand your specialization region: Sireesh Saxena
Today every business owner is looking at cost-cutting and chefs are likely to be an expert on various cuisines. Gone are the days where a chef could say he/she is an expert in Tandoor and have no knowledge of Indian cuisine. Now, a chef specializing in Mexican is also expected to have knowledge of Italian cuisine. With the entry of modern industrial equipment, the chefs are expected to keep updated on the skills and latest technologies.
Start Knowing The nutritious value of what you make: Vinod Bhati
The recent notification from the government mandating the mention of nutritional value is an additional burden for the chefs. However, it is good that everyone will be able to understand the nutritional value rather than just cooking. I would recommend the chefs to start adopting the same at the earliest so that when the rule is in place, the chefs would be able to be in a better position when the rule is implemented fully.
