The Indian Culinary Forum organized the 12th edition of its prestigious Knowledge Summit at The Ashok, New Delhi, as part of the celebrations for International Chefs Day and the 21st Annual Chef Awards. The summit featured an exciting lineup of discussions and panels, where industry leaders gathered to explore the future of the culinary world and the crucial role of technology in shaping its path forward.
This year’s summit, graced by Mrs. Jyoti Mayal, Chairperson of the Tourism & Hospitality Skill Council as the Chief Guest, centered on the theme of “Technological Advancement in the Culinary World.” It addressed critical topics such as the integration of technology in professional kitchens, its impact on evolving culinary entrepreneurship, and the balance between innovation and preserving food heritage. The summit served as a platform for students, aspiring chefs, and industry experts to engage and learn from one another.
Speaking at the summit, Chef Davinder Kumar, President of the Indian Culinary Forum, said, “Technology is transforming how we approach food and cooking. It is not only streamlining operations but also enhancing creativity in the kitchen. We are now able to focus more on innovation and the art of cooking while using technology to manage the complexities behind the scenes. From automation in food preparation to advanced techniques in presentation, technology is empowering chefs like never before. It is an exciting time for culinary professionals to explore new possibilities and elevate the dining experience.”
The summit featured three insightful sessions, each addressing a unique aspect of how technology is revolutionizing the culinary world. The first session focused on the evolving role of technology in professional kitchens, featuring Professor Ganesh Bagler, Chef Sandeep Supkar, Chef Dhaval Ajmera, and Dr. Nitin Shankar Nagrale. The discussion centered on the impact of advanced technologies like AI, automation, and data analytics in professional kitchens, highlighting how these innovations enhance efficiency, creativity, and food management practices.
The second session, Culinary Entrepreneurship – Then and Now: Working with Technology, was moderated by Mr. P N Jairam, Management Consultant from Washington DC. Panelists included Chef Ashish Bhasin, Chef Nishant Choubey, Chef Sugandha Saxena, and Ms. Ritika Singh. They explored how technology is transforming culinary entrepreneurship, discussing the evolution of business models, the significance of social media in brand growth, and the integration of online delivery systems in restaurant operations.
The final session, Using Technology While Maintaining Food History to Create Win-Win Situations, was moderated by Mr. Arjun S Datta, MD & COO of the International Institute of Culinary Arts. Speakers included Dr. Priyadarshan Lakhawat, Chef Deepak Shirur, Chef Akshay K Malhotra, and Chef Saurabh Rane. This panel focused on the balance between embracing technological advancements and preserving culinary heritage.
Each session provided valuable insights into the evolving relationship between technology and the culinary arts, emphasizing the importance of maintaining a balance between innovation and tradition. A vote of thanks was extended by Dr. Chef Prem Ram, highlighting the contributions of all participants and organizers towards the success of the summit.
