The theme of the Conclave is \u201cRoots to Robots \u2013 The Evolution of Culinary Craft\u201d<\/strong><\/em><\/li>\n<\/ul>\nHyderabad<\/strong>,\u00a023rd\u00a0May 2025<\/strong>: The\u00a0prestigious\u00a06th<\/sup>\u00a0Anniversary & Culinary Conclave 2025<\/strong>, hosted by the\u00a0Telangana Chefs Association\u00a0<\/strong>(TCA), was inaugurated by\u00a0Chef Manjit Singh Gill<\/strong>, President, Indian Federation of Culinary Associations (IFCA) today at\u00a0The Park, Hyderabad. This landmark event, themed\u00a0\u201cRoots to Robots \u2013 The Evolution of Culinary Craft,\u201d\u00a0<\/strong>brought together a vibrant confluence of India\u2019s top chefs, global dignitaries, academicians, industry partners, and passionate culinary students.\u00a0Guests of Honor\u00a0<\/strong>Chef Vijayabaskaran<\/strong>, General Secretary, IFCA;\u00a0<\/strong>Chef MS Gupta<\/strong>, Treasurer, IFCA Presidium;\u00a0<\/strong>Chef Sudhir Sibal<\/strong>, Board Member, IFCA Presidium;\u00a0<\/strong>Chef Dharmendra Lamba<\/strong>, President, Telangana Chefs Association (TCA);\u00a0Chef Vimal Dhar<\/strong>, President, Royal Rajasthan Chefs Association;\u00a0Chef Nimish Bhatia<\/strong>, Indian Cuisine Custodian;\u00a0Mr Kamal Krishnan<\/strong>, Strategic Marketer and Brand Leader &\u00a0Ms Maud Miquau<\/strong>, Director Alliance Francaise;\u00a0graced the occasion.\u00a0A dynamic panel discussion on\u00a0\u201cAI \u2013 Ruin or Rule the Kitchen?\u201d<\/strong>\u00a0sparked engaging conversations on the balance between embracing cutting-edge technology like AI and robotics, while preserving the deep-rooted culinary wisdom of the past. The conclave also served as a key platform for showcasing emerging talent from Hotel Management and Culinary Arts institutions across Telangana, particularly spotlighting students from Tier-2 cities.<\/p>\n\n
Reinforcing its commitment to nurturing the next generation of chefs, TCA conducted the\u00a0Telangana Culinary League 2.0<\/strong>\u00a0across the state. The competition gave aspiring chefs a platform to showcase their creativity and skill.\u00a0Regency College of Culinary Arts and Hotel Management<\/strong>\u00a0emerged as the\u00a0Overall Champion, earning accolades for innovation and excellence.<\/p>\n\n
The conclave featured an inspiring lineup of keynote sessions including “Future Kitchens”\u00a0by Chef Nimish Bhatia; “Rise of Regional Cuisine”\u00a0by Chef Mandaar; “Beyond Biryani”\u00a0by Begum Fatima Shahanaaz; “Food from Telangana Homes”\u00a0by Mrs. Radamma; “Social Media & Chef Branding”\u00a0by Chef Jerson Fernandez”; Chef Wellness & Mindfulness”\u00a0by Mr. Jiteesh Mogli.<\/p>\n
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Speaking on the occasion\u00a0Chef Manjit Singh Gill<\/strong>, said,\u00a0this Association was formed to preserve the rich culinary traditions of this vibrant region, to bring innovation and excellence to every kitchen, every plate and every guest\u2019s experience. Today, we celebrate the stories, the sweat, the passion and the progress that brought us here. Through our hands the wisdom of our ancestors lives on and through innovation we shape the future of food. Local cuisine is a powerful tool to promote tourism. Let\u2019s remember our kitchens are not just places for cooking, they are our classrooms, temples, in that we pass our knowledge, uphold dignity and forge new ideas. Let us cook\u00a0 with our knowledge, our skills and passion. Our cuisine is our unique identity, let us protect and elevate it together.\u00a0\u00a0\u00a0<\/em><\/p>\n\n
This event is more than a celebration\u2014it\u2019s a movement toward building a future-ready culinary community, deeply rooted in tradition, yet boldly embracing innovation and global responsibility,\u00a0<\/em>says\u00a0Chef Dharmendra Lamba<\/strong>, President, TCA.<\/p>\n\n
In a heartwarming gesture,\u00a0TCA felicitated the\u00a0Youngistan Organization\u00a0<\/strong>and\u00a0Regency College<\/strong>\u00a0for their impactful\u00a0life skills training programs conducted for children in Government safe homes. This initiative, focused on\u00a0culinary empowerment and was hailed as a shining example of social responsibility within the hospitality industry.<\/p>\n\n
Adding a vibrant cultural touch, hospitality college students from across Telangana delivered lively performances that enthralled the audience. The evening concluded with an\u00a0Awards Ceremony\u00a0honouring\u00a0Culinary Mentors and celebrating the winners of the\u00a0TCA Culinary League, rounding off a day of inspiration, learning, and camaraderie.<\/p>\n
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Leading industry exhibitors including\u00a0Monin, Goldee, Chefmate, Damati Foods, Spreaders, GHA, Excellent, Agromach, and others showcased innovative products and services. A standout moment was the\u00a0live culinary performance\u00a0by\u00a0Chef Sanjeev Kumar Patra, drawing keen interest from both students and professionals.<\/p>\n
Featured Article<\/p>\n","protected":false},"excerpt":{"rendered":"
The theme of the Conclave is \u201cRoots to Robots \u2013 The Evolution of Culinary Craft\u201d Hyderabad,\u00a023rd\u00a0May 2025: The\u00a0prestigious\u00a06th\u00a0Anniversary & Culinary Conclave 2025, hosted by the\u00a0Telangana Chefs Association\u00a0(TCA), was inaugurated by\u00a0Chef Manjit Singh Gill, President, Indian Federation of Culinary Associations (IFCA) today at\u00a0The Park, Hyderabad. This landmark event, themed\u00a0\u201cRoots to Robots \u2013 The Evolution of Culinary …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[131],"tags":[28809,28808],"class_list":["post-40664","post","type-post","status-publish","format-standard","","category-regional","tag-chef-manjit-singh-gill","tag-telangana-chefs-association"],"yoast_head":"\n
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