For the very first time, Western India Culinary Association (WICA) organised its Chef's Connect Conference at FHW, Mumbai this year, which also saw the launch of the coffee table book 'Çulinary Flavours of Western India'
Studies and Research gave an interesting presentation on 'Managing Change in a VUCA world'. VUCA is an acronym for challenges like volatility, uncertainty, complexity and ambiguity.
PROFITABLE F&B PROGRAMMES
The importance of F&B programmes was the talking point of the Chef's Connect presented by Pillsbury (a brand of General Milss India) at FHW Mumbai 2018. The first panel discussion was on 'How to create relevant and profitable beverage programmes in hotels and restaurants and the changing role of the beverage manager' with leading experts in the industry. The panelists included Sovna Puri, wine and spirits taster and trainer; Pankaj Balachandran, Indian ambassador, Monkey Shoulder; Ritesh Choudhary, director of F&B at the Taj Mahal Palace, Mumbai and Yash Bhanage, partner, O Pedro and The Bombay Canteen.
Speaking about the recently introduced F&B programmes, Bhanage said, “It has now become approachable and accessible. We are now leaving the conventional mocktail programmes behind." Puri observed, “It's not just about how our programmes have changed but even the customer has grown conscious of his/her tastes and health preferences. Having salads is not just cool anymore but having a different menu now satisfies the customer.” From five-star hotels to newly opened restaurants, guests and customers are no longer happy with a set menu but rather prefer a completely customised menu. “The market segment is taken into consideration along with change of seasons and planning accordingly, we create seasonal menus during Christmas and New Year,” said Choudhary.
INCLUSION OF CHEFS
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