BEST WISHES FROM
-Tanisha Saxena
Over the past decade, the role of a chef has transcended the traditional confines of the kitchen. Today, chefs in India are no longer just the maestros behind fine-dining menus; they are entrepreneurs, educators, innovators, and cultural ambassadors. Their roles have become more nuanced and multi-dimensional, reflecting the broader evolution of India’s food industry. Fine dining has given way to experience-based dining, and the modern chef is at the heart of this transformation, with organizations like the Indian Culinary Forum (ICF) playing a pivotal role.
The Shift from Kitchen to Culture
Once considered the behind-the-scenes force of a restaurant, chefs now often step into the spotlight, playing key roles in conceptualizing dining experiences. Chef Davinder Kumar, President of the Indian Culinary Forum, explain, “Today, chefs are not just confined to the kitchen; their roles have evolved significantly over the years. They are no longer the behind-the-scenes players but have become the frontliners, often interacting with guests in the restaurant. A great example of this is when a chef skillfully finishes a dish right in front of the guests—perhaps by flaming it with rum or brandy before serving, or by pouring a sauce over a dessert table-side. These experiences add a theatrical element to dining.”
One of the key components of modern dining is storytelling. It’s no longer just about the dish itself; it’s about the story behind it. Chef Davinder highlights, “For instance, if a chef uses a special mustard variety like tansundi in a fish dish, they might share with the guest that it was sourced from a specific farm in Punjab, highlighting its unique flavor. This personal narrative about the ingredients, such as the subtle notes of fresh muskmelon or mace grown in their own backyard, creates a sense of curiosity and engages the customer on a deeper level.”
Furthermore, many chefs today are particularly focused on using local and fresh produce, especially in fine dining. While cuisines like Japanese require certain authentic ingredients to preserve their integrity, there’s a growing emphasis on using local ingredients where possible. The same principle applies to Indian food prepared abroad, such as in Japan, where local ingredients are paired with traditional Indian techniques to ensure authenticity.
This focus on experience has further led to chefs expanding their skillsets beyond traditional culinary boundaries. Chefs are now involved in menu development, interior design consultations, and even interactions with guests to provide a holistic experience. “We are expected to know more than just cooking; we need to have a sense of art, design, psychology, and, of course, customer service.
Understanding every facet of hotel operations, from the kitchen to management—is what companies like Marriott and others are seeking today. It’s not just about excelling in one department, but having a broad and adaptable skill set,” Chef Bharat Alagh, Joint Secretary of ICF, adds.
How The Indian Culinary Forum is a catalyst for change
A dazzling evening of culinary brilliance unfolded at the 21st Annual Chef Awards, hosted by the Indian Culinary Forum (ICF) at the Hotel Ashok in New Delhi. This grand event, held in celebration of International Chefs Day, gathered an elite assembly of master chefs and industry veterans, all coming together to acknowledge the artistry and dedication that defines the culinary world.
The Chef Awards by the Indian Culinary Forum (ICF) are among India’s most prestigious culinary accolades, honoring the exceptional contributions of chefs and elevating the reputation of Indian cuisine worldwide. These awards not only celebrate individual achievements but also serve as a catalyst for inspiring chefs to pursue excellence in their craft and bring international prestige to Indian cuisine. As the oldest association formed in 1987 dedicated to representing professional chefs in India, the ICF plays a pivotal role in recognizing and promoting culinary excellence.
Chef Vinod Kumar Bhatti, treasurer of ICF highlights its influence: “The ICF has always been a catalyst for change. During the pandemic, when many were losing their jobs, the ICF stepped in to offer virtual cooking classes. This not only allowed people to learn but also provided a positive distraction during challenging times.”
Beyond its educational initiatives, the ICF has become a vital communication hub for the food and beverage (F&B) and HoReCa (Hotel, Restaurant, and Catering) industries. Chef Kumar recalls how, a decade ago, organizing a specialized menu for an event would have required the chefs to handle everything themselves due to the lack of communication between different regions. “Now, with platforms like the ICF portal and WhatsApp groups, we can instantly reach out to chefs across the country. If I need a Himachali chef for an event in Delhi, I can simply put the word out, and the right person will know.”
The ICF’s role in connecting chefs, promoting local cuisine, and advocating for the industry has made it a critical force in India’s culinary revolution. As chefs continue to step into new roles—as innovators, educators, and cultural icons—the ICF remains a driving force, ensuring that Indian cuisine not only evolves but thrives on the global stage.
Chef Bhatti emphasizes the importance of going back to basics: “These days, young chefs are drawn to the quick fame of social media, but that’s short-lived. It’s crucial to understand every aspect of the craft.
Through its collaborations with culinary institutions and hands-on learning experiences—like factory visits to witness how essential ingredients are made—the ICF is ensuring that the next generation of chefs has a deep-rooted understanding of their craft.”
Chef Lalit Mohan, Executive member of ICF tells, “The Indian Culinary Forum (ICF) serves as a vital nexus within the food and beverage (F&B) industry, acting as a unified voice for chefs and fostering communication between various sectors of the industry. It provides a platform for chefs to share their insights, observations, and demands, ensuring that their perspectives are heard by key players such as manufacturing units and suppliers. This collective representation strengthens the influence of chefs in shaping industry standards and practices. The ICF’s role underscores the importance of collaboration in the F&B sector, where a united voice can drive meaningful change and innovation.”
Chef Mohan emphasizes that the Indian Culinary Forum (ICF) stands at the forefront of culinary competitions, which celebrate and elevate the craft of cooking. These events go beyond mere contests—they serve as a platform where chefs showcase their skills, creativity, and culinary innovation. By organizing national and international competitions, the ICF not only promotes excellence in the kitchen but also fosters a spirit of continuous learning and professional growth among chefs. These competitions honor traditional techniques while encouraging experimentation with new ingredients and methods, thereby advancing the culinary landscape and inspiring the next generation of chefs.
Chef Anirudh Sethi, executive member, ICF, observes that the growing trend of direct interaction between chefs and guests has significantly benefited the hospitality industry. By engaging with diners, chefs are able to receive immediate feedback on the dishes they prepare, creating a more personal dining experience and allowing for real-time adjustments to both service and menu offerings. This direct communication fosters a deeper connection between the culinary team and patrons, often leading to enhanced customer satisfaction and loyalty.
“Today, For restaurant operators, this dynamic can translate into valuable data points that inform decision-making on staffing, ingredient sourcing, and service strategies, ultimately driving profitability and operational efficiency. Additionally, building a strong rapport between chefs and guests can lead to word-of-mouth referrals and increased engagement, further amplifying the restaurant’s reach and reputation in the market,” says Chef Sethi.
