EDUCATION PARTNER

CUISINE POWERED BY

CULINARY TOURISM PARTNER
SPECIAL PARTNER
NATIONAL TOURISM PARTNER
HOSPITALITY PARTNER

ASSOCIATE PARTNERS

SPEAKERS & PANELISTS

Gissur Gudmundsen WACS President

Cornelia Elizabeth Volino
Projects Manager
San Francisco’s Bar Tartine
Gissur Gudmundsen WACS President

Chef Uwe Micheel
Director of Kitchens,President
Radisson Blu Hotel, Dubai Deira Creek,Emirates Culinary Guild
Gissur Gudmundsen WACS President

Willment Leong
Designation
Description
Gissur Gudmundsen WACS President

Chef Thomas A. Gugler
Executive Master Chef
Baskana Tesekkür
Gissur Gudmundsen WACS President

Chef Lars Charas
Program Manager Feed the Planet
World Chefs/ Wacs
Gissur Gudmundsen WACS President

Mr.Kiruba Shankar
Digital Entrepreneur, Author, Teacher
Business Blogging Pvt Ltd / F5ive Technologies / Verdure Books
Gissur Gudmundsen WACS President

Chef Rick Stephen
Designation
Description
Gissur Gudmundsen WACS President

Chef John Clancy
Chairman
WACS Education Committee
Gissur Gudmundsen WACS President

Chef Christopher Koetke
Designation
Description
Gissur Gudmundsen WACS President

Marcel Parker
Independent Director and Chief Mentor
IKYA Human Capital Solutions Ltd
Gissur Gudmundsen WACS President

Chef Manisha Bhasin
Senior Executive Chef at ITC Maurya
Description
Gissur Gudmundsen WACS President

Vir Sanghvi
Designation
Description
Gissur Gudmundsen WACS President

Chef Cortney Burns
Designation
Description
Gissur Gudmundsen WACS President

Chef Fabio Antonini
Designation
Description
Gissur Gudmundsen WACS President

John Sloane
Designation
Description
Gissur Gudmundsen WACS President

Inderjit Bajaj
Managing Director
Global Environmental Health Services
Gissur Gudmundsen WACS President

Vikram Cotah
Designation
Description
Gissur Gudmundsen WACS President

Dr Narendra Gupta
Director of Satya Medical Centre
Medical Officer Under Delhi Government Administration.
Gissur Gudmundsen WACS President

Chef Manjit Singh Gill
Designation
Description
Gissur Gudmundsen WACS President

Chef Soundararajan
Designation
Description
Gissur Gudmundsen WACS President

Name
Designation
Description
Gissur Gudmundsen WACS President

Name
Designation
Description
Gissur Gudmundsen WACS President

Name
Designation
Description
Gissur Gudmundsen WACS President

Name
Designation
Description
Gissur Gudmundsen WACS President

Name
Designation
Description

WORKSHOPS

Gissur Gudmundsen WACS President

Chef Tarek Ibrahim
Corporate Executive Chef for Meat and Livestock Australia
Workshops Topic:
Gissur Gudmundsen WACS President

Saagarika
Director - Human Resources for METRO Cash and Carry India
Modern Culinary Trends and Metro's Contribution to the Growth
Gissur Gudmundsen WACS President

Chef Hirotoshi Ogawa
Director General-AJSA Sushi Skill Institute
Workshops Topic:
Gissur Gudmundsen WACS President

Name:
Designation:
Workshops Topic:
Gissur Gudmundsen WACS President

Name:
Designation:
Workshop Topic:
Gissur Gudmundsen WACS President

Name:
Designation:
Workshops Topic:
Gissur Gudmundsen WACS President

Name
Designation
Workshops Topic:
Gissur Gudmundsen WACS President

Name:
Designation:
Workshops Topic:
Gissur Gudmundsen WACS President

Name
Designation
Workshops Topic:
Gissur Gudmundsen WACS President

Name:
Designation:
Workshops Topic:

VENUE

ITC GRAND CHOLA, CHENNAI, INDIA.

TRAVEL AND ACCOMMODATION GUIDE

ITINERARY

FridaySaturdaySunday

Time
Program
Duration
Speaker/Chef

08:00 to 09:30 a.m
Registration

10:15 to 11:15 a.m
House in order

10:15 to 11:15 a.m
Lighting of the Lamp

10:15 to 11:15 a.m
Welcome address
15min
Chef Madhu Sudan Gupta

10:15 to 11:15 a.m
Curtain Raiser
15min
Chef Soundararajan

10:15 to 11:15 a.m
Inaugural address
15min
WACS

10:15 to 11:15 a.m
Presidential Address
15min
Chef Manjit Singh Gill

10:15 to 11:15 a.m
Installation of new IFCA Honorary members
15min
Chef Manjit Singh Gill and
Chef Soundararajan

10:15 to 11:15 a.m
International Friendship memorabilia

11:15 to 11:45 a.m
Continental Coffee Break

11:50 to 12:05 p.m
Junior Development
15min
Chef Uwe Micheel

12:10 to 12:25 p.m
Modern Culinary Procurement
15min
Kanishka Mazumdar

12:30 to 12:50 p.m
Sustainability 101: Global issues with local solutions and why it is so critical for foodservice.
20min
Chef Chris Koetke

12:55 to 01:00 p.m
Chefs Unlimited
5min
Zubin Mehta

01:00 to 02:00 p.m
Metro Lunch break

02:00 to 02:15 p.m
How to drive world culinary education
15min
Chef John Clancy

02:20 to 02:25 p.m
DAWAAT
5min

02:30 to 02:45 p.m
Canadian Culinary Insights, Trends, Diversity and Sharing- Cornelia Volino will offer Insights into the culinary profession in Canada as well as food and industry Trends for 2015.
15min
Chef Cornelia Volino

02:50 to 02:55 p.m
VKL
5min

03:00 to 03:20 p.m
To diet or Not to diet;the question for a serious foodie.
20min
Sheela Krishnaswamy,
Chef Manjit Singh Gill,
Dr. Supriya Gupta

03:25 to 03:40 p.m
Knowing what we eat: From chefs kitchen to consumers plate considering nutrition, taste and process of food.
15min
Dr. Narendra Gupta

03:40 to 04:05 p.m
Continental Coffee Break
5min

04:05 to 04:10 p.m
Cremica
5min
Akshay Bector

04:15 to 04:35 p.m
Karnataka Tourism
10min
V.R. Venkatadri

04:40 to 04:55 p.m
How chefs can use social media to improve leardership in the fraternity
15min
Kiruba Shankar

05:00 to 05:10p.m
Ajinomoto
10min
Priya

05:15 to 05:35 p.m
Feeding the World: The mission is to help chefs throughout the world with professional challenges they face
10min
Chef Lars Charas

05:40 to 05:50 p.m
WCWB profile summary / who we are/ what we do/ Objectives and mission / past event summary- Diminishing the Borders and uniting Culinary Fraternity
10min
Chef Willment Leong

05:55 to 06:05 p.m
Healthy trends in the Future menus- Understanding the Taste, trends and tendencies that have been influencing the consumers of today and tomorrow
10min
Vikram Cotah



Time
Program
Duration
Speaker/Chef

09:30 to 09:45 a.m
International Culinary Inspirations: While the world continuously gets smaller, there is still so much more local ideas, ingredients, and culinary traditions to discover
15min
Chef Chris Koetke

09:50 to 10:00 a.m
RICH'S Contemporary Trends in Western Cakes and Desserts made easy
10min
Priya

10:05 to 10:50 a.m
Group Photo Session

10:05 to 10:50 a.m
IFCA- Vision for the future and initiatives

10:05 to 10:50 a.m
Audit report of 2013-2015
45min
Chef Soundararajan

10:05 to 10:50 a.m
International chefs Day felicitation

10:05 to 10:50 a.m
IFCA Professional Certification

10:50 to 11:15 a.m
Diabliss Tea break

11:15 to 12:05 p.m
JETRO: Witnessing the art of Sushi, from the masters themlves. Acquiring the nuances of Sushi to build skill in chefs
50min
Chef Hirotoshi Ogawa

12:10 to 12:20 p.m
Radiant Heat Cooking
10min
Mr. Hari Rao

12:25 to 12:40 p.m
METRO
15min
Saagarika Ghoshal

12:45 to 1:00 p.m
Food Safety and Challenges for the Chefs
15min
Mr. Inderjit Bajaj

01:00 to 02:00 p.m
Jetro Lunch break

02:00 to 02:10 p.m
Global Culinary presentation techniques: Capturing the the tast into a visual treat
10min
Chef Rick Stephen

02:10 to 02:30 p.m
Negating Challenges for the Women in the Culinary Industry-identifying the problem and method to face them in the current scenario
20min
Chef Cornelia Volino,
Chef Nita Nagaraj,
Chef Manisha Bhasin,
Chef Cortney Burns and
Chef Salil Fadnis,
Moderated by Saagarika Ghoshal

02:35 to 02:45 p.m
Empowering women in the Industry-Women Forum of IFCA
10min
Chef Manisha Bhasin

02:50 to 02:55 p.m
Del Monte- Food & Beverage Trends for 2015 and beyond
10min
Pawandeep Chadha

03:00 to 03:15 p.m
Essence of Greatness: Paving the path for walking towards becoming a
15min
Chef Charles Carroll

03:20 to 03:35p.m
Slow Food Alliance
15min
Chef Fabio Antonini

03:35 to 04:00 p.m
Electrolux tea break

04:00 to 04:05 p.m
Gift your Organ
5min
Raj Sethia

04:10 to 04:20 p.m
Art & acience come together By Electrolux
10min
Sujata Mahopatra

04:25 to 04:35 p.m
Growing up with food: The evolving story of food in the city of Chennai. Spinning a story of flavours since the past three decades
10min
S. Muthiah

04:40 to 04:45 p.m
Essential word for chefs today
5min
Rajiv Kaul

04:50 to 04:55 p.m
Aishwarya
5min
K Srinivasan

05:00 to 05:15 p.m
How to create an apt environment for nurturing NextGen
15min
Marcel Parker



Time
Program
Duration
Speaker/Chef

09:30 to 09:45 a.m
Tasting Success: How Young chefs should Relishing the Profession and invest energy in appropriate direction.
15min
Chef Charles Carroll

09:50 to 10:05 a.m
Sous-Vide- Technique for cooking evenly while keeping the flavours in place
15min
Mr. Inderjit Bajaj

10:10 to 10:30 a.m
Current Food trends: Understanding the patterns of change
20min
Vir Sanghvi,
Dev Anand,
Saagarika Ghoshal

10:35 to 10:40 a.m
Maxires
5min
Devanand

10:40 to 11:00 a.m
Del-Monte Tea Break

11:00 to 11:05 a.m
Cookathon For Karnataka-Ashoka Foundation
5min
Vishnu Swaminathan and
Satish Venkatachaliah

11:10 to 11:15 a.m
DIABLISS
5min
V.R.Ramanathan

11:20 to 11:30 a.m
Felicitation
10min

11:35 to 11:50 p.m
Cross cultural inspiration at Bar Tartine: At Bar Tartine we draw on flavors from many different places and many different cultures.
15min
Chef Cortney Burns

11:55 to 12:10 p.m
Arabic Food as globally seen : A cuisine that underwent many a mutations and how it is relsihed globally today
15min
Chef Thomas A Gugler

12:15 to 12:20 p.m
Catch Spices
5min
Amit Shukla

12:25 to 12:40 p.m
Sustainability: Handing over the mantle to young chefs
15min
Chef John Sloane

12:45 to 12:50 p.m
Adding value to spices
5min
Amit Satyen

12:55 to 1:10 PM
North: The New Nordic Cuisine of Iceland: Saving Ancient Culinary Traditions Through Contemporary Recipes and Techniques- Iceland is a land of ancient culinary traditions, many that are on the verge of extinction.
15min
Jody Eddy

1:10 to 02:00p.m
Flavours of Karnataka for Lunch break

02:00 to 02:30 p.m
Chef Tarek demonstrates how to prepare Australian lamb cuts
30min
Chef Tarek Ibrahim

02:35 to 02:45 p.m
Learning about cuisine
10min
Chef Ajit Bangera

02:50 to 03:00 p.m
Recipe for making a perfect LinkedIn & Twitter Profile
10min
Sorav Jain

03:05 to 03:15 p.m
Club Mahindra
10min

03:20 to 03:30 p.m
SRM IHM
10min

03:30 to 04:00 p.m
Aishwarya Tea Break

04:00 to 05:45 p.m
Grand Award Ceremony: It is time to honor the stalwarts of the Culinary Industry!
10min
IFCA Presidium

05:45 to 06:00 p.m
Valedictory- Vote of thanks
10min
Chef Vijaya Baskaran