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.
October 2004 was a memorable time, on the occasion of the first International Chef's Day, when WACS celebrated an evening at Erfurt. Although IFCA has not participated in the Culinary Olympics, we believe in the spirit of the whole movement. Our journey towards participation in the Culinary Olympics, perhaps ten years hence or even sooner, has begun.
The formation of the Bangalore Chapter of IFCA recently and its successful launch at IHM Bangalore in South India has further strengthened IFCA. We have witnessed several culinary contests since 1989 under the aegis of the ICF. Culinary Olympics under SICA and WICA and charity events, national seminars and culinary presentations of the ICF, WICA, SICA and IFCA are just some of what has arisen out of this initiative. Nations, which have strong professional bodies have developed phenomenally well in all aspects of the profession.
Our Chef & Child Brand... charity events conducted consecutively in the prominent regions have contributed significantly to the development of underprivileged children while showcasing the social responsibility of culinary professionals. There is still a long way to go and it is important for us to understand that a harmonious initiative of the professional bodies can do wonders to promote the profession and contribute to the development of cuisine. 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 I had the privilege of presenting India's membership application for the 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.
We have also launched the Junior Forum in Chennai and Mumbai and we were proud to celebrate International Chef's Day, as a full member of the WACS for the first time on 20th October 2004. This contribution of the Catering Institutes is a feather in the cap of IFCA and has brought in laurels from the International Culinary Community. IFCA has also opened the door for international friendship and exchange through its various joint programmes with the Mauritian Chef's Association.
The coming together of chefs from Kerala and Goa has created new chapters for the Federation. The newly formed Andhra Pradesh Chef's Association and the yet-to-be-formed federation in the east will make us even stronger. We are growing at an active pace and we are confident that our membership will grow multi fold.
Activities planned for the future include:
IFCA - Southern Region (Report for the six months)
- The last of Chef Amudhupadai
- Chefs display skill at The Great Indian Culinary Challenge
- IFCA General Secretary addresses PRSI, Chennai Chapter members
- The chef gave the following advice to the audience:
- Welcomgroup Graduate School conducts food-and-fun event
- Culinary challenge for students
- Eastern India Culinary Association launched
- Culinary Excellence Challenge in New Delhi
- Chef Michel Gaillot comes calling
- IFCA - Southern Region chefs supports International Soy Food Exhibition
