Daijiworld Media Network - Udupi (HB)

Udupi, Nov 10: Chef Manjit Singh Gill president, Indian Federation of Culinary Associations and senior corporate chef, ITC Hotels spoke at the press conference on Wednesday November 9 at Fortune Inn Valley, Manipal here.

Addressing media persons, Manjit Singh said, "We want to bridge the gap between young chefs and the top most. Indian culture can be seen from the kitchen to every hotel. One must understand the history of foreign food culture and its diversity. These workshops will help them to direct and place the students on the right path. More and more students are getting attracted towards the field of hotel management as it is a service industry. Career opportunities for hotel management graduates are increasing as food production and research develop."

He also added that many universities have been providing education with a syllabus. Hence, career scope and salary are also increasing. Today's youth choose fashion as a permanent job.

Chef Bhaskaran speaking at the International Chef Day press meet said, "The present trend has changed. Parents would now like their children to grow as good chefs unlike earlier times when children were encouraged to be doctors and engineers. Hotel management students must not choose this field blindly. It is one of the greatest professions of satisfying customers without much stress involved."

Chef Vikram Cotch addressed the press meet.

As many as 900 students participated in the programme. They served traditional Indian food.

Students were educated on profession, management, customer service, and the science of food. There was also a special workshop organized for them.

Also present were the principal and vice principal of WGSHA (Welcomgroup Graduate School of Hotel Administration), professor Parvadhavardhini Gopalakrishnan and chef Thirugnanasambantham K respectively, Dr chef Soundararajan Palaniappan general secretary, Indian Federation of Culinary Associations corporate executive chef, Mahindra Holidays & Resort India Ltd.