Your whole idea of visiting a restaurant is a big flop if the food served doesn’t meet the expectation. We have always praised the restaurant for its interior, food, quality, music and service and have seen restaurant owners taking all the praises for the work done; but have you ever thought how much effort a chef put to bring the best on the table. It’s all because of the creativity in the kitchen that a restaurant is all praise.
Ever since its inception by Late Chef Dr. Bill Gallagher in 2004, International Chef's Day has been as much about celebrating people in the culinary profession as promoting the importance of healthy and responsible eating.
“The core concept remains the same, what is being especially highlighted this year is sustainability and continuing to contribute towards a better planet for generations to come,” said Celebrity Chef Ranveer Brar for whom wearing whites is not just a profession, it’s a privilege, a responsibility and the best thing that’s ever happened to him.
There’s no denying that a chef's career has seen and witnessed a lot of diversification. There was once a time when experimenting with new ingredients and flavours was a big thing. And sourcing out all the raw materials used to be such a challenge. And here we are today where any ingredient is may be just a call away. “The new challenge today is to meet our own roots. The sattvik food, the local produce. We diversified so much that we forgot the strength that our country holds, and now that we've started realizing it again, finding those minerals and produce and meeting its demand has become bit of a challenge,” shared Chef Anuj Wadhwan, Chef Partner at Ah! So Yum who on this International Chefs day like to honour the ones who are only neglected and get no praise. “I honour all the mothers, grandmothers and wives who cook without any training and still serve the best. They get no breaks but still continue to cook every single day of their life for the unconditional love they have for their family. Thank you, lovely ladies,” added Wadhwan who before starting his own venture worked with some of the best restaurants like Kheer, Tresind, Olive to name a few.
Sharing a post on his Insta gram page, Celebrity Chef Vicky Ratnani posted, “The theme for this year too is ‘Healthy Food for the Future’. Through this theme, chefs across the world are spreading the message about the impact that the production and consumption of food has on the environment.”
He also added that International Chefs day will also emphasize sustainability and the environment to ensure a healthy planet for future generations.
“Everyone told me pursuing my career as a chef is going to be a tough job. But, seeing my grandmother in kitchen cooking food for 20 members for our family without any complaints and I was wondering it isn’t tough for her then why for me? This was the time I was convinced that this is what drives my interest and makes me happy,” added Chef Tanvi Goswami of Saga who started her career at the age of 18 years and for whom the pride of wearing a Chef Coat was the exact same feeling of an army officer wearing his uniform.
She also mentioned that in her kitchen there were just 2 lady chefs and everyone’s eye was on them. "I was very particular about my roles and responsibility which helped me grow in a positive pattern. And in today’s time I see a lot has changed in hospitality," she pointed proudly as she has 3 lady chef’s working in her kitchen now.
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