Media Release

Mangaluru, Oct 30: Nitte Institute of Hospitality Services (NIHS), a constituent college of Nitte University, is happy to announce a groundbreaking event, the chefs conclave on 'Culinary Nexus 2024: Tasting Tomorrow' dedicated to exploring the future of food, sustainability and innovative culinary practices. Set to take place on November 8 at the college campus at Padil, Mangaluru, the event will gather the brightest minds and most respected voices in the culinary industry for a day of insightful discussions, live demonstrations and networking opportunities.

This year’s theme, 'Sustainable Gastronomy & Future Foods', reflects the growing need for environmentally responsible food practices. The conclave will spotlight topics like plant-based cuisine, alternative ingredients and waste reduction techniques that help build a sustainable future for food.

One of the highlights of Culinary Nexus 2024 will be the presence of Dr Chef Manjit Singh Gill, Dr Chef Parvinder Singh Bali and Chef Sheetharam Prashad as keynote speakers. With a combined expertise spanning decades, these luminaries have each contributed to the evolution of gastronomy, particularly in promoting sustainability and ethical food practices.

The event is designed to serve as a platform for chefs, food enthusiasts, hoteliers, and hospitality students who are eager to deepen their understanding of sustainable gastronomy. Through carefully curated sessions and interactive demonstrations, attendees will gain firsthand knowledge of how leading chefs incorporate local, organic ingredients and innovative cooking techniques to produce sustainable, high-quality cuisine.

The key topics that will be covered are:

Farm-to-table: The path to a sustainable future, which deals with farm-to-table movement and its impact on the environment, economy and health.

The role of indigenous ingredients in modern gastronomy, that will help discover how local ingredients can add unique flavors and sustainability benefits to modern dishes.

Zero-waste kitchens: strategies for reducing food waste, to explore practices that minimize waste through mindful sourcing, preparation and disposal.

Plant-based innovations: the future of culinary arts, that will highlight the latest trends in plant-based cuisine and how chefs integrate these elements into diverse menus.

The event promises something for everyone, with a balance of expert-led talks and hands-on demonstrations where participants can experience the transformative potential of sustainable gastronomy.