About the Event
It was indeed a privilege to host eminent chefs, TV anchors, food historians and F&B professionals at the culinary round table discussion.
The objective behind organizing the round table discussion is to engage with culinary leaders to discuss and seek inputs and opinions on a range of aspects driving change in the culinary context of the industry. The focus of the discussion was on slow food, sustainable culinary practices and the future of farm to fork. The discussion brought issues and challenges faced by the industry and are being documented in the form of a white paper, which will be shared with all the participants.
Vedatya's endeavor is to work closely with industry leaders and take a lead in terms of initiating research and live projects that can build momentum in terms pushing the agenda of sustainable culinary practices and also bring regional/traditional food center stage. The session was moderated by Prof. Sandeep Munjal and Chef Sanjay Sharma.
Some of the prominent names who participated in the discussion include; Chef Manjit Singh Gill, Prof. Pushpesh Pant, Chef Bakshish Dean, Chef Rajdeep Kapoor, Chef Y B Mathur, Chef S Zacharia, Chef Ajay Sood & Chef Sunil Soni. The participants appreciated the initiative taken by Vedatya in offering a platform to drive innovation and thought leadership in the culinary domain. The ‘slow food’ inspired menu with wine prepared through a student led initiative served for lunch offered a befitting setting, for the event.
We thank all the participants for their valuable contribution and look forward to continue to work closely with industry in a collaborative way