Go Green with Chefs - International Chefs day

2. Celebrating The International Chefs Day, the Indian Federation of Culinary
Associations -IFCA (Southern Region) had a day-long conference with 150 chefs
from South India to put across the most salient points of “GO GREEN WITH
CHEFS” on October 20th 2010.All chefs jointly resolve to contribute towards
containing global warming with the message of Eat local Food „grown by our own'
is healthier and tastier, Focus on slow food -Traditional food that is good, clean and
fair, Save energy. Segregate waste, and recycle.

3. Message from Chef Manjit Singh Gill,President,
Indian Federation of Culinary Associations-IFCA
The IFCA Southern region (SICA) celebrated
International Chef‟s Day with activities and seminars
on the theme „Go Green‟. Leading Chefs from South
India got together to discuss how they could
implement more environment-friendly practices in
their daily times in order to maximize productivity with
minimum damage to the planet.
I would like to extend my heartfelt wishes to all the
chefs world over a great future .Our chefs from India
have utilised the day to discuss the various ways
which can help the world and have taken
responsibility towards fighting hunger on October 20
International Chef's Day.

4. Message from Chef Soundararajan, General
Secretary,IFCA.
We are very glad to celebrate our International chefs day
in the first Ecotel hotel & having eco sensitivity concept
in south India -The Rain Tree, Chennai. I would like to
extend my heartiest salutations to WACS board to select
such an excellent theme. We like to kick start this theme
during the International chefs day. IFCA can play a lead
role in spreading the news for establishing newer
benchmarks (Go Green with Chefs) in various operations
with a view on minimizing global warming.
During this year we would like to spread our wings to create more
awareness in slow food, organic food , green table and awareness in saving
energy and saving water. Chefs will find new ideas through innovation and
creativity to achieve these objectives.

5. Message from Chef Jugesh Arora, President,
South India Culinary Association and Corporate
Chef, The Raintree Group of Hotels.
Chefs as a community could be the single largest
stakeholders in the war against global warming.
“Organic food, adoption of new techniques in cooking,
minimization of wastage of water, other natural
resources and cooked items are some initiatives that
the chefs can work to, in their quest for containing
global warming. Besides, these serve to pare the
losses and enhance profitability of the hotels.

6. Earlier welcoming the delegates to this congregation, Mr Manish Dayya,
General Manager, Hotel The Raintree, Anna Salai, stated that hotels had a large
role to play in creating awareness on eco-sensitivity apart from ensuring
conservation of resources, not only with their own patrons but also in the
community where they operate from. Hotels are probably among the few
institutions that use up energy and other natural resources, 24×7, 365 days a
year each year during their lifespan.

7. Consequently the need to maintain eco-sensitivity on the top of the minds of
the various stakeholders poses an enormous challenge to hotels … something
which almost the entire industry have risen to and addressed in substantial
form. However, more remains to be achieved and I am certain that the hotels
will work more assiduously in this direction” he summed up.

8. Chef Soundararajan, General Secretary, IFCA outlined the role of as also the
details of International Chefs Day and the program “Go Green With Chefs”.
Chef Soundararajan declared that IFCA members‟ support to this initiative has
been reflected in the large turnout of members participating in this event.
“Together with the hotel managements, IFCA can play a lead role in
establishing newer benchmarks in various operations with a view on
minimizing global warming” he said.

9. Mrs. Nina Reddy, the Managing Director of Hotel Savera greeted all
chefs and the dignitaries. Chefs in the hotel are the most important
personnel and cooking has to come from the heart and that is unique
with the chef. She also praised the IFCA and SICA for doing lot of
activities for the chefs .

10. In his address as the Guest of Honor, Shri M Murali, MD, Sri Krishna Sweets
lauded IFCA and other member organizations as also their members for this very
welcome initiative. “Pundits declare that the next world war, if any, will be fought
to ensure rights over water and other natural resource. Even docile nations the
world over are quietly creating hurdles in sharing waters with their neighbors,
particularly from transnational rivers. Hence the purpose of this conference to get
maximum value for resources and save on ecological front could not have been
more appropriate” he opined.

11. Chef Soundararajan, General Secretary
of IFCA addressed the participants and
honored the guests and briefed more
about IFCA. His dream is to expand the
association to a Global network
connection. Around 10000 members
are already registered in IFCA from
various associations.

12. Chef Baranidharan, Corporate Executive Chef of Custom
Culinary wished all participants. He highlighted HB- Santiago
program.Products such as Zafran, Whisk and Serve were
introduced to all participants.

13. Chef Vijaya Baskaran, Vice President of SICA & The Executive Chef
of Le Meridien Bangalore has done a pilot program on Nutrition for
Mathru School of Blind. They also agreed that they would visit the
school regularly and train the staff at the school to adopt new
recipes that provide healthy wholesome food.

14. Mr. Naveen Kumar, General Manager
from R & D Centre of Pepsico India
warned everyone about Cardio Vascular
Disease (CVD). He also mentioned that
around 17.5 million people die because
of CVD. High Cholesterol in the blood
leads to plaque information. Oats ranks
6th in the cereal production. High Fiber
and Fatty fish reduces cholesterol.
Quaker oats has the highest amount of
soluble fiber, Vitamin E, B. Dietry
Fiber reduces cholesterol and it also
reduces risk of coronary heart disease.

15. Ms. Vanya Orr from The Earth Trust,
NGO, Ooty gave an awareness about
the importance of collective
responsibility for the earth with the
climate change and also added that
there is no way it can be reversed.
We have been rapidly developing a
culture which is exclusively centered
on profit and self. It is absolutely vital
that somehow we can summon the
mind shifting not only for ourselves
but the communities around us.
She also added that we get everything from earth and we should
know to preserve and not destruct or destroy. One should start
involving the local community in growing and processing the organic
produce and also showcase Indian cuisine on the Global platform,
promote culinary knowledge and promote the status of the chefs.

16. 175 chefs and culinary professionals from more than 60 organisations
participated in the event which was covered by most of the media

17. Mr. Amjad Hussain, Director of the Rain
Tree differentiated between the ordinary
and the extra ordinary eco system.
Rain Tree is the first Ecotel hotel in
Chennai. The eco sensitivity concept
looks at solid waste management, water
conservation method, energy
conservation, waste segregation
procedure, waste reduction procedure,
water conservation methods,
environment commitment and so on.

18. Padmashri R M Vasagam, eminent
scientist spoke about what is GO Green
and its impact on the community from his
point of view. Also spoke about Energy
Efficiency in accommodation. Further he
said that hotels play a vital role in energy
consuming, high contribution to climate
change and global warming
He also discussed about designing to meet national, regional or international
green building criteria, adoption of energy efficient products, target to meet some
of the energy need through renewable energy options and green technologies.
Further Go Green programme helps to procure vegetables and fruits from near
by farmers to reduce transportation, to organize farming, natural lighting to be
made part of design, CFL and air scrubbers for boilers chimneys.

19. M B Nirmal, Founder of Exnora International and innovator highlighted
more on Global warming, tree planting, Human rights, gardening,
Terrace farming, Health hygiene and many other activities that can
benefit in improving the society. His motto is Think Globally - Act Locally
and Do Domestically.

20. Mr. Kiran Hazari, Senior General
Manager of Sales – Richs gave a
briefing about his company. Richs
is an International brand and a
world class product who believe
more in innovations. Most of the
leading hotels use the product.

21. Dr R Kishore Kumar, from St John
International Residential School was asked
to talk about the Art of Mentoring. He
congratulated the organiser for bringing out
the hidden people that is chefs from all
over the state. He pointed out similarity
with the teachers and chefs. He also
suggested that the International Chefs Day
should be celebrated in an open lawn so
that more people will get an opportunity to
participate.
According to him, a great chef should have an inner satisfaction and
inner attitude.

22. Golden Hat awardees for the year 2010 received Golden Hat Memento,
Citation and a 22Ct Gold medal Chef Abhijit and Chef Babu receiving the
Golden Hat award

23. IFCA Humanitarian Award 2009 & SICA Award of Excellence 2010
were also presented during the Award ceremony

24. In the concluding session, Chef Soundararajan highlighted more on the
forth coming activities like nutrition program, Certification Program. He
invited the younger generation to come forward to communicate, gain
more knowledge. Also added that the recognition of quality culinary
program will be a great exposure for the organisation. He also
explained about the WACS , its mission and its future projects

25. Create
Healthy living
Thank You