Author: admin

-B Swaminathan (publisherchefbharath@gmail.com) Bluechip Hospitality Services (BHS) specializes in the supply of commercial induction cooking equipment which covers all kitchen needs of a hospitality unit be it a hotel, restaurant, resort, caterer’s professional team. The company is coming up with new solutions for the kitchen segment. In an exclusive chat with Chef Bharath, Gopalakrishnan B, Managing Partner of the BHS, speaks on how his products and solutions address the key demands of the hospitality sector. Edited excerpts. What are the ways, kitchen equipment are evolving and how they are addressing the pain points of the customers? Today the key role…

-CB News Desk (publisherchefbharath@gmail.com) Ahmedabad: Accor has launched Grand Mercure in Gujarat’s Gandhi Nagar, the first hotel outside South India. The new property is launched in GIFT City, India’s first ‘Intelligent and Green Infrastructure’. Grand Mercure Gandhinagar GIFT City features 151 well-equipped guestrooms. The nine-floor hotel, amidst GIFT City, is built to cater to the demands of seasoned frequent travellers looking for quality accommodation and admirers of the inventive homegrown interior. Keeping the state’s rich cultural, historical, culinary and geographical dimensions a topmost priority, the hotel incorporates local touchpoints to all its premium services, food, accommodation, and healthy lifestyle options.…

-Advertisement (publisherchefbharath@gmail.com) Harkin Global Solutions Pvt Ltd (HGS) is an eCommerce startup specializing in the segment of Small Home Kitchen Appliances has launched opportunities for paid-internships for C-School students for a period of 2 months. The interns will have to design and develop ‘Recipe Content’ for one of its leading brands – GEEK RoboCook, Electric Pressure Cooker. Other responsibilities will include but not limited to: Research Recipes across the World which are compatible with Geek RoboCook Prepare a listing of India specific recipes Segregate Categorywise (Soup, Starter, Main Course, Dessert) listing Prepare the Recipe with Geek RoboCook (in HGS offices)…

-CB news Desk (publisherchefbharath@gmail.com) New Delhi : The Indian Culinary Forum (ICF) has recently hosted the 7th Chef Summit as part of India’s biggest culinary awards, the 16th Annual Chef Awards in New Delhi. The summit was inaugurated by Chef Davinder Kumar, President Indian Culinary Forum, Tarun Thakral (Ex. Director, Le Meridien), Rohit Bhatia (Chairman & CEO of RIG Group of Institutions) and Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Committee.   The theme of this year’s summit was ‘Future of Banqueting – Food and Beverages, Economics and Sustainability’. The summit witnessed participation of aspiring chefs, hotel-management…

-CB News Desk (publisherchefbharath@gmail.com) Bengaluru: Tulita Ahara (Sanskrit meaning for ‘Balanced-Diet’), the company behind India’s first Food-as-a-Service brand, NuTy, offers authentic HomeStyle ready-meals through its omnichannel outlets across the city. Today, the company announced its target full coverage of Bengaluru with 500 Omni retail outlets by March 2020. Its brand, NuTy (abbreviated from ‘Nutritious and Tasty’) currently has a presence in 163 outlets in Bangalore and has served over more than 2 lakhs meals since its expansion a few months ago. NuTy creates micro food-entrepreneurs and tech-enables them to serve customers through their proprietary WhatsApp based e-commerce platform and food-delivery…

– CB News Desk (publisherchefbharath@gmail.com) Mumbai: Noir, a dessert cafe finessed with artisanal craft by Chef Manish Khanna, the perfect combination of classic and modern flavours, opens their 2nd outpost in Malad, inside the newly opened Alfredo’s, after their successful launch in Juhu. Noir offers a list of artisanal coffees, ice-cream and desserts with a surprise element of decadence that pair well – think cookies, cupcakes, teacakes and biscottis. Both Noir and your childhood favourite, Brownie Point come to you from the affable Chef Manish Khanna. He plates every dessert with the element of luxury, where sitting pretty are warm…

B Swaminathan (publisherchefbharath@gmail.com) Rich Graviss Products is a joint venture between Rich Products Corporation (USA) and Graviss Food Solutions. The launch of Rich’s Whip Topping in 1996 sparked a revolution in the Indian bakery industry; as it was the first-ever dairy-free whip topping of the country. Since then, Rich’s has evolved to support the market growth and become the largest selling brand of whip topping in the country. Today, Rich’s produces a wide range of products for both the bakery as well as the foodservice channels. The company caters to more than 18000 customers across all the states and union…

-CB News Desk (publisherchefbharath@gmail.com) Chennai: TTK Prestige has recently launched durable and scratch-resistant stone series cookware. A press release from the company says, “The festive season has descended upon us and food is set to play an important in the celebrations.  Allow TTK Prestige to take away the stress this year with the launch of their stone series cookware. Convenience and durability are what this new series is all about. The range comprises a frying pan, a tawa, saucepan with lid and a long handle kadai with lid.”, it reads. The release also claims that the tough cookware is built…

-Parvinder Bali I wanted to be a neurosurgeon and one year of engineering and drop it because of the terrorism issues in Kashmir valley. Entering this industry was an accident. I entered hotel management to get one year of buffer time to prepare for my medicine. However, I realized that even today, after 27 years in the industry, what I cut on the table is different. Being born in a family of Army personnel, I would say rather than choosing the industry, it is the industry that chose us. I lost my ego the day when I was given a…

B Swaminathan (publisherchefbharath@gmail.com) Nagpur: One of the key highlights of the Orange City Literature Festival, was the fire-chat session between P Soundarajan, Gen Secretary of Indian Federation of Culinary Associations and Chef Ravishankar Mishra, Dean, GH Raisoni School of Hotel Management. In his session, P Soundarajan on the initiatives taken by Government bringing the Chefs into their initiatives to make the citizens eat right. Addressing the participants, majorly from the C-Schools, he said, “You [the culinary students] are going to implement eating right habits to others. In close to 40 years of my experience, we [chefs] have not learned what…