Indian Federation of Culinary Associations (IFCA) is a nodal body of culinary professionals in India and is an independent, apolitical, non-religious and voluntary organization of culinary professionals. IFCA is a recognized national member of the World Association of Chefs Societies, WACS.

It is the nodal agency of India's regional culinary associations - the Indian Culinary Forum (ICF), the South India Culinary Association (SICA) and the Western India Culinary Association (WICA).

IFCA aims at bringing together the elite among culinary professionals in order to:

• Create and maintain bonds of friendship and foster professional co-operation and mutual understanding.
• Promote cooking, cuisines, recipes and quality products and technical know-how.
• Enable improvement in the professional standards within the industry through effective training and recruitment.
• Lay emphasis on communication and exchange of ideas and its role in development of the industry.
• Promote professional exchanges of personnel, scholarships, international culinary competitions and bursaries.
• Liaise with various related professional bodies and institutes in enabling training course apprenticeship schemes and related vocational links.
• Promote, foster and encourage the culinary art and related studies.
• To increase membership through education and professional advancement.

To make the objectives of IFCA possible it is necessary to:

• Have open lines of communication for free exchange of ideas.
• To provide opportunities of education for professional development as well as individual progress.
• To give all members the support and guidance they require and direct them towards opportunities.
• To promote safety and hygiene standards with regards to all food and water supply.
• To promote integrity and innovation.

Indian Federation of Culinary Associations (IFCA) was created with the modus operandi of enabling development of the culinary profession. The primary focus of IFCA is the promotion of the culinary profession through various exchanges and innovations.

IFCA aims at setting up more local chapters throughout the nation and include as many chefs into the IFCA family.

IFCA is looking at promoting culinary knowledge and propagating various kinds of foods and bringing to the forefront obscure culinary styles and practices. IFCA also hopes to develop an ever-expanding culinary network forging a tight culinary bond between the chefs. The mission to promote food and food traditions and related fields is a multi-pronged process inciting change and progress at various levels. From education and training to competitions and challenges IFCA is looking at forging a highly qualified, multi-skilled professional body.

The aim of IFCA includes industry interfacing, professional networking, internationalisation of Indian food, talent spotting, good practices, development guidelines, fulfillment of social obligations and collaboration with educational institutions, student bodies and faculty.

Our mission also includes contributing towards the betterment of society by conducting charity events that would help the underprivileged. IFCA also strive towards promoting activity for the benefit of the federation, the members and society.

Director General of Ministry of Tourism, Government of India, New Delhi certified that the Indian Federation of Culinary Associations is the nodal body of the country representing all the culinary associations of India.

Ministry of tourism certified that IFCA is representative of all the culinary professionals and chefs of the country and is recognised by the Ministry.

"WACS, the global authority on food" The World Association of Chefs' Societies or WACS in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of WACS. Today, this global body has 72 official chefs associations as members, with three that just joined at the 31st World Congress in March. The biennial congress is a hallmark tradition of WACS and has been organised in over 20 cities across the world throughout its illustrious 74-year history, WACS is managed by an elected presidential body consisting of the WACS president, vice president, treasurer, secretary general and ambassador honorary president, as well as a board of continental directors that look after the regions of Asia, Europe, Africa, the Pacific and the Americas. A separate committee manages all culinary competition-related affairs.

Mission Statement of WACS

The World Association of Chefs' Societies (W.A.C.S.) is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, W.A.C.S represents a global voice on all issues related to the culinary profession.

As an IFCA Regional Associations Member, you will receive the following benefits:

• Automatic membership in the World Association of Chefs Societies.
• Discounted registration fees at IFCA regional, national and international conferences and trade shows.
• The IFCA operates the Comprehensive Certification Program for professional chefs and it is a great privilege to gain the IFCA Certificate for Certified Master Chef and Master Pastry Chef.
• Opportunity to compete in various culinary competitions throughout the year. IFCA-approved competitions have garnered a place of prestige among the culinary fraternity and will subsequently help the member to participate in the World Best culinary challenge.
• Discounted rates for IFCA?s innovative online learning solution.
• Complimentary subscription to IFCA?s publications mailed to the address provided by the chef.
• Scholarship opportunities for both culinary students and professional chefs seeking to further their education.
• Special discounts on products and services from IFCA partners.
• ccess to IFCA?s resources at www.ifca.info Becoming a member of the IFCA Regional Associations affords members the luxury of a full array of IFCA benefits regardless of region (within the country).

If you become a member of any one of the following listed regional association you are considerable automatically a member of IFCA (Indian Federation of Culinary Associations) and WACS (World Association of Chefs' Societies). All members will be recognized globally.

The List of Regional Association:

• South India Culinary Association (Chennai)-Southern Region.
• Western India Culinary Association (Mumbai) Western Region.
• Indian Culinary Forum (Central India and based in Delhi) Central Region.
• Eastern India Culinary Association (Kolkata) Eastern Region And various regional chapters like Andhra Pradesh Culinary association (Hyderabad), Goa Chapter, Karnataka chapter and Kerala Chapter of SICA.

Corporate chefs/Executive chefs/Sous chefs/Junior sous chef/Kitchen executives/ Sr.Chef de partie/Chef de partie or similar designations. From the educational establishments Principals, Head of the Departments, Professors and Lecturers.

The new members are requested to visit our website www.ifca.info for applying online. Fill the forms send it online and also take a print out of the same attach it to 2 recent color passport size photographs along with demand draft or at par Cheque for 2 years membership. Subscription fees of Rs.900 should be made in favor of respective association like South India Culinary Assocation, Indian Culinary Forum etc. (Please refer respective pages in our website for correct names). Cash is not accepted.

For any clarification write to IFCA Secretariat:
Indian Federation of Culinary Associations
No 537/146 TTK Road, Alwarpet, Chennai-600018
Contact Person: Prabu.M
Mobile Number: 09840556060
Email ID:ifca2005@gmail.com

Yes, students pursuing second year of the diploma/ degree in culinary arts/hotel management/ catering technology who are planning to pursue their career in culinary trade can become members of IFCA junior forum. Interested students can contact their principals for further details.

Membership in an IFCA regional association is an excellent way to network with professionals in your area, meet local vendors, participate in IFCA regional competitions and community outreach initiatives and gain access to educational programmes and materials.

Yes, it offers WACS approved certification programme (for more information visit our website). The IFCA Certification is a symbol of professionalism as well as a guide by which any culinarian can shape his/her career. Culinary certification requires a combination of education, practical testing and work experience. Becoming certified provides verification and gives potential employers the confidence and surety of knowledge, skill and quality work ethics. IFCA will operate the Comprehensive Certification Program for chefs in India.

The formation of the Indian Culinary Federation (ICF), a northern regional association of culinary professionals in 1987, resulted in the formation of the South Indian Culinary Association (SICA) 10 years later. SICA in turn, served as the inspiration for the Western Indian Culinary Association (WICA).

A co-coordinated effort by these three associations gave birth to the Indian Federation of Culinary Associations (IFCA). IFCA embraced and brought together all three organisations, based on common objectives of development of cuisine, contributing to society, recognition of the profession and belonging of a global culinary network.

March 2004 was a historical milestone that has changed the face of the culinary profession in India, when the IFCA was successfully admitted into the WACS. When Chef Gill and Chef Soundarajarajan had the privilege of presenting India's membership application for the 31st World Congress, it gave a new dimension to culinary development in India. Largely due to the continuous, unwavering support of Government organisations, hospitality and educational institutions, sponsors, members and everyone associated with the Culinary Associations.

A few of our successes include:

• IFCA Southern region conducted a Chef & Child culinary extravaganza. The event offered a rare opportunity for visitors to savour the delectable creations of 20 reputed chefs from the city?s premier hotels. The proceedings from the event went directly to the Hope Foundation, an affiliate of Hope Worldwide. The fund helped Hope set up a rehabilitation home for abandoned HIV/AIDS-affected women and children and to meet their physical and emotional needs. Chef & Child (A charity event for Hope Foundation).
• IFCA in partnership with Nestle conducted the Young Star Chef of the Year Award. This event was conducted from 2000 to 2002 in Chennai to showcase the culinary talent of talented young chef?s who needed a platform to exhibit their art, and also to encourage innovative culinary creations.
• IFCA honored Chefs with Golden Hat Awards for the recognition of long term served and their contribution towards development of IFCA. (For details visit our website).
• Chef Amuthupadai a year long programme was inaugurated January 2006. Every month members of the IFCA Southern region visited an orphanage where they prepared gourmet meals and served them. The children enjoyed a gourmet meal that is usually served in a five star hotel. In an effort to serve society, Chef Amudhupadai targeted various homes for the under-privileged. All the leading hotels in Chennai participated in this event.
• Organised three National Level Conferences and many regional level conference for culinary professionals in India.
• In the year 2004 IFCA launched its Junior Forum to educate and impart knowledge to hotel management students by organizing seminars.
• IFCA southern region organised Tamil Unavu Thiruvizha- Street Food fare(Jan 2008) in Chennai Sangamam, a seven day event that happened in several venues across the city, attempted to redeem the plethora of cultures and cuisines from the state of Tamil Nadu. Aptly named ?Namma Thiruvizha, Namma Theruvizha?, the event showcased a vibrant range of cultural activities to the general public. ?Tamil Unavu Thiruvizha?, an offshoot of Chennai Sangamam, was a conceptual food festival that brought back some of the most popular dishes of the towns and cities of Tamil Nadu.
• IFCA supported Culinary Art? India ?07 and 08 (The Culinary Excellence Challenge) held at New Delhi.
• The Eastern India Culinary Association was launched in Kolkata in November 2007.
• IFCA - Southern Region chefs supported International Soy Food Exhibition 2007.
• IFCA supported National Council for Hotel Management for its 21st IHM Culinary Challenge and Exhibition.
• IFCA supported Welcomgroup Graduate School Manipal?s Quest 2006
• Chef Nallamudhu, a culinary contest, was conducted at the Jenneys Academy of Tourism and Hotel Management, Trichy. It was jointly organised by IFCA - Southern Region for last 3 years.
• IFCA supported a state-level competition for the traditional, ancient food of Tamil Nadu conducted by Indian Institute of Catering Technology and Hotel Management.
• International Chefs? Day celebration was launched by WACS in the year 2004 on 20th of October to be celebrated every year. It was celebrated for the last three consecutive years across India by hotels and hotel management institutes successfully. Most countries use this day as an opportunity to get together and have some fun but, more importantly, to get involved in a social responsibility initiative in their communities. These are usually food-related charities and the day is used to highlight the plight of the hungry. It?s also a day in which we pay tribute to the families of chefs and to chefs themselves, who sacrifice so much for the profession.

Executive Board Consist of the Following Members:

President
Chef MANJIT SINGH GILL
Corporate Executive Chef

General Secretary
Chef Soundararajan P.
Corporate Executive Chef

Vice President
Chef Deepak Bhatia
Executive Chef

Treasurer
Chef MS Gupta
Corporate Executive Chef

Executive Committee Consist of the Following Members:

• Chef Davinder Kumar, President, Indian Culinary forum.
• Chef Vernon Coelho, President, Western India Culinary Association.
• Chef Jugesh Arora, President, South India Culinary Association.
• Chef Ramesh Javvaji, Presidnt, Eastern India Culinary association.
• Chef Kannan .N, Junior Forum Director, Southern region.
• Chef Manisha Basin, Junior Forum Director, Northern region.
• Chef P.Raman, Patron (Hall of fame 2003).
• Chef SatishArora, Patron (Hall of Fame 2005).

• Organising the executive process of the culinary associations and IFCA
• Driving effective multi-pronged communication.
• Widen the membership base.
• Launch chapters in all regions and cities.
• Encourage the younger generation to take over.
• Make a significant contribution to society.
• Conduct culinary art exhibitions of world-class quality.
• Encourage active participation in culinary events.
• Participate in international exchange programmes.

Let us march towards the new era guided by communication, networking and participation, with the aim of bringing glory to the profession, increasing purpose and providing better value to the entire hospitality industry.

Soundararajan P.
General Secretary - IFCA and Member - WACS Education Committee
Corporate Executive Chef
Mahindra Holidays and Resorts India Ltd
Mahindra Towers, 2nd Floor, 17 / 18 , Patullos Road
Chennai -600002, India