IFCA With MCA Showcases Indian Food In Mauritius

EH&C Staff - Mauritius

In a first ever exchange programme between the Indian Federation of Chefs Associations (IFCA) and Mauritius Chefs Association (MCA), the two National Culinary Apex bodies organised an Indian food festival in Mauritius recently.

A four-member team represented IFCA at Mauritius for a two-fold programme that included training and promotion. Chef Debraj Bhaumik from Mahindra Holidays and chef Rajesh Radhakrishnan from The Park conducted three training courses of three days each for various professionals in Mauritius. Participants of the training were multinational executive chefs to chef de parties of various five-star hotels and resorts in Mauritius.

Says chef Mougam Pareatumbee, general secretary of MCA, "The training was well received by participating chefs and it was a great experience to have chefs from India. Looking at the kind of response and interest generated from our chefs at Mauritius, we look forward to organising the next level of advanced training in Indian food, which will build upon the strong base of the Indian culinary art, we had this year."

The programme was conceptualised during a meeting between chef M S Gill president, IFCA, chef Mougam Pareatumbee and chef P Soundararajan, general secretary, IFCA, India.

The Indian Food Promotion, organised at Hotel Paul Et Virginie, at Grand Gaube, Mauritius saw chef Seetharam and chef Rasheed from GRT Grand, Chennai create veritable feast of the best of Indian foods.

"After the resounding success of Indian food in Mauritius we plan to have more such international exchange programmes, that will help our chefs to gain international exposure and also help to popularise ethnic Indian cuisine," concluded chef Soundararajan.