CAFR, Chitkara University organise third Chefs Conclave & Awards

The Chefs Association of Five Rivers (CAFR), in association with Chitkara University has organised the annual CAFR 3rd Chefs Conclave & Awards with the theme, "Sapta Sindhu". Celebrity chefs from all over the country participated in the event.

The event was hosted by Chitkara University with the intention to express its acknowledgment and support to chefs and entrepreneurs, who have made consistent efforts to put the Indian cuisine on the world culinary map. Many dignitaries at the event said that it is an excellent opportunity to show support and appreciation for the culinary fraternity.

CAFR is a nodal body comprising of chefs, food historians, food scientists, food writers, educationists and researches from all across North India, under the aegis of Indian Federation of Culinary Associations (IFCA), and is a proud member of World Association of Chefs Societies (WACS). Visionary, chef Manjit S Gill, chef Tej Razdan, chef Sanjiv Verma and chef Navdeep Sharma founded this association, which now has 1000 members from across North India.

CAFR 's main objective is to develop a 'sustainable environment' for food producers and consumers through workshops, conclaves, culinary exchange programs, food discussions, food events, culinary tours, etc. The Association also aims at developing individual skills and knowledge groups where chefs can connect, share and learn.

Dr. Madhu Chitkara, Vice Chancellor of Chitkara University, said, "We are happy to have hosted CAFR's 3rd Chefs Conclave today. It was an excellent opportunity for our students to interact with accomplished chefs. We have once again showcased the prowess of Chitkara University to host such events for the benefit of the culinary industry, entrepreneurs and students."

Chef Tej Razdan and chef Sanjeev Verma at the conclave elaborated, "We aim at bringing to life the culture and food practices of undivided Punjab (from 1800 A.D. to 1950 A.D.)."

He added, "The Conclave will begin with a panel discussion with eminent chefs and food historians discussing the journey of food, ethnic equipment and cooking practices of the yesteryears, the lost recipes and the origin of modern-day Punjabi cuisine. There will be special emphasis on the discussion around this going forward.

The second-panel discussion - Chefs Vs Bloggers, brought up important points about digital media marketing practices, and how the industry and chefs can benefit from it. The event ended with an awards ceremony that recognised various efforts of the culinary fraternity.