Always up to the task

Executive chef of Le Meridien - V Vijaya Baskaran, vice president for South India Culinary Association (SICA) speaks of what to expect this year from both SICA and Indian Federation of Culinary Association (IFCA). By Sayoni Bhaduri

V Vijaya Baskaran

What are the new plans that IFCA has drawn for the current year?

The year ahead is full of excitement. The Bengaluru chapter of IFCA will be again present in a big way at the HospitalityWorld 2009 in June. We have planned programmes such as Cooking with Bangalore Chefs, Meet the Chefs, an exclusive Chefs lounge etc. The forthcoming National Congress of the association will be held at Hyderabad in November 2009 which will bring together all leading chefs, food and beverage professionals and other partners. While on the occasion of International Chef's Day, we plan to be involved in a variety of charity events amongst other activities.

How has the past one year been for the association?

It has been an action packed year with Chennai chefs participating in a big way in the Chennai Sangamam event. We have a dynamic team in place for the Indian Culinary Forum (ICF) and we also a Goa chapter - Culinary Forum of Goa - has now taken wings. Other event such as the IFCA Culinary Challenge in Chennai was also appreciated. Our participation with HospitalityWorld 2008 at KTPO, Bengaluru was also a great success; it was a well attended affair with the cooking show, wine tasting and the Bengaluru AGM.

How do you plan to create more synergies among the different regions of IFCA?

The National Congress is a very good platform for creating a synergy and IFCA president and secretary have taken extreme personal interest to synergise all activities. Our interactive website of IFCA, http://www.ifca.info/ has been a great help when it comes to communicating and coordinating activities amongst various members across the country.

How do you plan to create awareness about the association internationally?

Participation in international events by Indian chefs is of utmost importance to make our presence felt internationally. IFCA has taken initiatives and our members take active part in WACS World Congress, Asia Pacific Forum Meet.

Member chefs have also participated in international competitions last being Euro Asian festival in Russia where our team was awarded the bronze medal. Our aim now is to bring the World Congress of WACS to India, it will place IFCA high up in the world arena.

How has the business for food and beverage been in southern region, keeping in view that recession has hit the hospitality segment in a big way?

Business this year has been very erratic and professionals across the board are going through a difficult phase. It is important to maintain quality; it is the only mantra to survive these tough times. We brave through this and good times are bound to be back. We are already seeing signs of recovery albeit in bits and pieces.

What are the new F&B trends in Bengaluru?

Exciting new places are opening up in the F&B scene in Bengaluru. Restaurants are showcasing new concepts of molecular gastronomy, signature breakfast, oriental gastronomy, even the ever green Indian cuisines are keeping Bengaluru city folks interested and excited. Discerning diners of Bengaluru will continue to explore and chefs in the city are always up to the task.