The sizzling aroma of mixed Paella and tradition meen kolumbu filled the auditorium where students and faculty gathered in large numbers to celebrate International Chefs Day at SRM Institute of Science and Technology, Kattankulathur campus.
The chief guest for the event, Spanish Chef Antonio Garcia De Q Sanchez, who is the Executive Sous Chef of The Diplomatic Club, Doha Qatar taught students how to make Spain’s traditional dish Paella. Guest of honour, Dr. Chef Damu, President of SICA and Food Consultant ignited the taste buds of the youngsters with his mouthwatering fish curry made in earthenware.
A Spanish culinary workshop and fruit mixing ceremony was the highlight of the two-day event, held on 17 and 18 of October, organized by SRM Institute of Hotel Management in comradeship with South India Chefs Association. The institute has been celebrating International Chefs Day for the past 20 years.
Over 35 chefs from 15 hotels taught students in the form of workshops, conferences, and live demonstrations. The theme of the event was “How healthy food works” and a panel discussion on “Consider Food as Medicine rather Medicine as Food” was also held.
Speaking on the occasion, Chef Damu told students to make use of this conference and learn something from experts. “This is a great opportunity and a good platform to learn and grow.”
A pledge on transforming India by 2022 into a healthy nation was taken by all. Students from 10 different schools participated in the conference along with the hotel management colleges like IHM Chennai, SPARK Catering College Tirupathur, ASAN Memorial Institute of Hotel Management, JENNEYS Academy of Hotel Management College, Bhakthi Institute of Culinary Arts, Chennai. The event concluded with a fruit mixing ceremony for the Christmas cake. This is has been organized by the institute for the 20th year. Twenty-six students from different city colleges were presented with the Best Preparation award for their culinary skills.
Dr. N. Sethuraman, the Registrar of SRMIST, Dr T P Ganesan, Pro Vice Chancellor (Planning and Development) SRMIST, Dr Chef Soundararajan, General Secretary – IFCA, Corporate Executive Chef, Mahindra Holidays and Resorts Indian Ltd, Chef Sheetharam Prasad N, Corporate Executive Chef, GRT Hotels and Resorts and Dr D Antony Ashok Kumar, Director SRM IHM were present. The vote of thanks was proposed by Vice Principal SRM IHM, Lalitha Shri.