International Chefs Day 2020 e-Conference @ WGSHA

Start Date: October 20, 2020

End Date: October 20, 2020

WGSHA organises International Chefs Day 2020 – e Conference

October 20th is celebrated as International Chefs Day since its inception by late Chef Dr. Bill Gallagher. Chefs around the world are committed to celebrate the noble profession and pass on their knowledge to the next generation.

This year Welcomgroup Graduate School of Hotel Administration (WGSHA) is celebrating 𝙄𝙣𝙩𝙚𝙧𝙣𝙖𝙩𝙞𝙤𝙣𝙖𝙡 𝘾𝙝𝙚𝙛𝙨 𝘿𝙖𝙮 2020 𝙀-𝘾𝙤𝙣𝙛𝙚𝙧𝙚𝙣𝙘𝙚 with a spotlight on women chefs to gain their perspective about culinary industry and educate students about the theme” 𝙃𝙚𝙖𝙡𝙩𝙝𝙮 𝙁𝙤𝙤𝙙 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙁𝙪𝙩𝙪𝙧𝙚"in order to ensure a healthy planet for future generations.

The Keynote address will be delivered by our Chief Guest Chef Manisha Bhasin – Corporate Chef ITC hotels.  Chef Manisha Bhasin is the corporate chef of ITC hotels New Delhi, Vice chairman of the committee of education, World association of Chefs Societies and also the Founding Board Member of Cuisine India society. Despite all the barriers and societal pressures, Chef Manisha beat all the odds and in her words "all it takes is a glaze of hard work with a pinch of dedication and a couple of tablespoons of will power making a perfect recipe for success in the long run". She believes that it is an individual’s passion to excel that eventually makes one achieve their goals. She will give her inputs on “Women leadership in the Culinary Industry”. Her address will be followed by sessions by:

Chef Anahita Gustaspi will speak on “Hospital Hospitality”. Chef Anahita is an alumna of WGSHA from the 15th Course. She has a vast experience in all top hotel brands in India and abroad. She is has 14 years of work experience in the industry, and is now a Chef and menu planner for the Mediclinic City Hospital and Al Jalila Children's Hospital, Dubai. She has a keen interest in Parsi cuisine in addition to all her other specializations.

Chef Niyati Vaid will speak on “A broad spectrum of new opportunities and never heard of careers that have sprung up post Covid”. An alumna of 18th course of WGSHA She completed her Management Training at the Taj Group of Hotels after which started her journey as a Jr. Sous chef there. She trained across five Taj Properties and then moved on to being the co-founder of The Cherry Tree Bakery in December 2010. Currently she is working on another one of her own ventures, Timpano, which stands for casual authentic Italian, a fine Italian food delivery chain.

Chef Kanan Ashar will speak on “The need for multi skilling during this pandemic and changes that IHCL (Taj Group of Hotels) has done to generate revenue". An alumna of 18th course WGSHA she is currently working at The Taj Bengal. Chef Kanan started her journey as a Hotel Operations Management Trainee at The Taj Group of Hotels, where she continued to work as Chef de Partie till 2010. She then moved to The Cherry Tree Bakery in Lucknow, after which, in 2013, she acquired the title of sous chef at The Casa Toscana, an Italian fine-dine. She then went on to work with Lalit Ashok where she was a part of the pre-opening team.

Chef Mrinalinee Majumdar on “The heart of a kitchen”. An alumna of 16th course of WGSHA, Chef Mrinalinee Majumdar graduated with honors from WGSHA in 2010. Having started her Career with the Taj Group of Hotels, in properties in Delhi, Chennai & Kerala, she has maintained her passion for food. Apart from her love for food & being a passionate culinarian, Chef Mrinalinee keeps alive her imagination and art of cooking in her menus. Beyond her formal studies in the culinary academics she draws inspiration on traditional Bengali & Oriental home food cuisine from elders in her family, for the most part her mother and grandmother’s home-style food towards which she has a deep affinity.

Chef Mythrayie Iyer will speak on “Humans of the kitchen”. An alumna of WGSHA from the 1st course of BACA she started her career with ITC Hotels where she was chosen to be a part of the pre-opening team of Restaurant Avartana which instilled in her a sense of responsibility towards procuring seasonal produce, being locavore and finding the suitable technique to bring out the best on a plate. Following this, she worked at the restaurant NOMA under Chef Rene and his team which, she quotes to be a game changer, shifted her outlook on the industry and how work culture and environment could make such a big difference.

Chef Nandheetha Varadaraj will speak on “My thoughts on my career path”. She was the Award winner of the Vikas Khanna Rolling Trophy at WGSHA and runner up of the Chocolate Sculpture Competition at the Ottawa Culinary Festival She has been one of the most commendable alumna of WGSHA. She graduated as the Best Graduating Student of BA Culinary Arts class of 2012-2015 and went on to pursue a Diplôme de Pâtisserie from Le Cordon Bleu Ottawa Culinary Arts Institute. She was a pastry chef and chocolatier at The Stubbe Chocolates, Ottawa, at present she is an Assistant Executive Chef Instructor at Lavonne Academy of Baking Science and Pastry Arts – Bangalore.

Alongside the conference the student council of WGSHA is conducting a series of competitions “Omakase” – “I trust the Chef”. These competitions challenge the student chefs of WGSHA to take part in intriguing competitions like “Chai aur Biskoot” and “Taste of Triads” to name a few. All of these events will be presided by Principal, Chef K. Thiru, and conducted by the able team of faculty and the strength of the college – the students. As always Welcomgroup Graduate School of Hotel Administration takes pride in engaging the students effectively even during difficult times.

More details here