Organic produce has been a topic trending not only among the end consumers, but also the chef's fraternity. In the Chef's Knowledge Exchange at the 37th edition of EF&H Expo in Bengaluru, leading chefs discussed the opportunities and challenges associated with adopting organic produce.
The second-panel discussion on the first day of 37th edition of EF&H Expo in Bengaluru marked the presence of renonwned chef's from leading hotels in Bengaluru who gathered to speak on the organic market in Bengaluru.
The esteemed panelists were Chef Abhijit Saha, cofounder, director & chef, Avant-Garde Hospitality, AGH Consulting; Chef Praveen Shetty, executive chef, Conrad Bengaluru; Chef Sandeep Kumar, executive chef, Renaissance Bengaluru Race Course Hotel; Chef Akshraj Jodha, executive chef, ITC Windsor Bengaluru; Chef Antony Ananda Kumar, executive chef, Elior India; Chef Kasiviswanathan, executive chef, Radisson Blu Atria Bengaluru and Chef Uchit Vohra, executive chef, ITC Gardenia.
Chef Saha started the panel discussion opining that organic is a very important part of work and he has been working with it for the past three and a half years. He said, “At our restaurant Fava, which we launched about two and a half years ago, we curated a menu which contains almost 75 per cent organic ingredients.” India today has become one of the most chemically poisoned food cycle countries in the world. The pressure of growing more food to feed more people has increased and as a result of that there has been usage of lot of chemical fertilisers and of course chemical pesticides, he explained.
Chef Saha, also highlighted that the lack of information among farmers regarding the usage of presticides misleads them to believe that the larger the quantity used, the better the yield which is not the truth, and as a result, the whole food cycle gets poisoned. India is one of the oldest civilisations where organic cultivation was something that we started, we need to go back to that, he affirmed.
The panelists agreed that it is unfortunate that the spurt of organic produce has made it more elitist. So only probably 0.05 per cent of the people in the country have access to organic produce.
Bu hikaye Express Food & Hospitality dergisinin July 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Express Food & Hospitality dergisinin July 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Managing A Cost Efficient Kitchen In Times Of Price Volatility
The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.
Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast
Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.
TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS
Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.
Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21
THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.
The demand-supply gap in Indian hospitality industry
At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.
Go for the kill: Saving v/s vendor relationship
Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.
Impact of automated revenue management system using Artificial Intelligence in hotels
It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.
Economic slowdown: Riding out the storm
The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.
Designing experiential spaces
Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.
INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE
VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.
