India-France partnership finds flavour in cuisine

With a focus on food safety and international culinary collaboration, the Telangana Chefs Association (TCA), affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs’ Societies (Worldchefs), celebrated its seventh anniversary in Hyderabad on Friday under the theme ‘Safe Food – Safe Nation’, bringing together leading chefs, hospitality professionals, diplomats, academicians and industry stakeholders to promote safe food practices and strengthen global culinary exchanges.

The event was graced by eminent personalities including Pascal Loreau, head of the Bureau de France; Hugo Cauvet, director, Alliance Française of Hyderabad; Vijayabaskaran, general secretary of IFCA; Dharmender Lamba, founder president, Telangana Chefs Association among others.

Mr. Pascal Loreau recalled his interaction with Telangana Tourism Minister Jupally Krishna Rao on cooperation between Hyderabad and different towns in France, like Bordeaux, with culinary as a common factor. He said food brings people together and is also an area where countries can engage in promoting tourism. Apart from technology, other areas that can connect the countries for cooperation are tourism and culinary exchanges.

Mr. Hugo Cauvet said some chefs from France were in Hyderabad last year to organise a masterclass and exchange ideas with students. The event brings together renowned chefs, hospitality professionals, government dignitaries, international delegates, healthcare experts, academicians, hotel industry leaders, and food entrepreneurs.