Details about the 26th May, Sunday event:
- 3 Sessions
- 9 Speakers
- Patna food walk with Anubhav Sapra
- Live Show of Bihari Cuisines.
Food Conference May 2024
Details about the 26th May, Sunday event:
Inauguration by Chief Guest, Dr. S. Siddharth and followed by his speech
Chef J.P. Singh
Dr. Rana Singh
Chef Manish Mehrotra
Speakers :
Chef Manish Mehrotra - Awarded #1 Chef in India by Culinary Culture Co
Chef JP Singh – Chef Culinaire, Bukhara, ITC Maurya
Dr. Rana Singh – Director, CIMP (Moderator)
Arpita Aditi
Chef Rachna Prasad
Aditya
Speakers :
Arpita Aditi – Founder & CEO, Dil Foods
Rachna Prasad – Founder, Ambrosia Kitchen
Aditya – Lecturer, Culinary Enthusiast
Inauguration by Chief Guest, Dr. S. Siddharth and followed by his speech
Dr. N. Vijaya Lakshmi
Chef J.P. Singh
Dr. Rana Singh
Anubhav Sapra
Speakers :
Arpita Aditi – Founder & CEO, Dil Foods
Rachna Prasad – Founder, Ambrosia Kitchen
Aditya – Lecturer, Culinary Enthusiast
Food Conference 2024
Chef Culinaire, Bukhara, ITC Maurya, New Delhi
Chef J.P.Singh of ITC Maurya has had the privilege of delighting visiting dignitaries from all over the world with his prowess in Indian Cuisine and literally having them eat out of his hands! An expert in Indian Cuisine, Chef J.P as he is called lovingly, honed his skills from the Institute of Hotel Management,Dadar, Mumbai and further enhanced this knowledge in his chosen specialization from Institute of Hotel Management Catering Technology & Applied Nutrition, Dadar,Mumbai.
He joined the ITC - Welcomgroup in 1981 as a Demi Chef De Partie. And thereafter went to Welcomgroup Maurya, Patna as Executive Chef for three years,held several key positions before heading the kitchen at Bukhara, ITC Maurya in 1991.
Chef J.P. has widely traveled across the globe promoting and educating people on the popular Bukhara cuisine in countries like New Zealand, Belgium, United Kingdom, Germany, Switzerland, Singapore, Hong Kong, Colombia, Ecuador, U.S.A., Coasta Rica, Venezuela & Panama.
Chef JP has personally catered to numerous Head of States / Premiers like Bill Clinton, George Bush, Barak Obama, Donald Trump,David Cameron, Tony Blair, Teresa May (UK PM), Lee Hsien Loong (S’pore PM), John P. Kay (Former New Zealand PM). He has demonstrated his culinary skills at CIA, California & received tremendous appreciation. Not surprising that Chef JP been profiled in the 1st Edition of IWWC (International Who’s Who of the Chefs) amongst the “Greatest Chefs of the World “ . He has major contributions in recognition of Bukhara as amongst Asia’s 50 best restaurants till 2016. Bukhara has been chosen as “Foodie Top 100 Restaurants Worldwide” in 2016. Represented India amongst 14 Great Indian Chefs at International Culinary Congress, “,San Sebastián Gastronomika”,2017 at Spain. Recently, Bukhara has been selected as “Amongst best restaurants in the world” by Conde Nast traveler USA. He has been on several panels as guest speaker for ‘National Indian Restaurants Congress’ & FSSAI / Codex CCI on culinary heritage of India. He has also been voted as ‘Favorite Chef in India’ by Outlook Traveler readers. Recently, he has been voted as amongst the Top 5 Chefs in India by FOOD FOOD awards and Hotelier India magazine. He has also received “Lifetime Achievement Award” at the Top Chef Award function. He has been responsible for the sensory evaluation of Dal Bukhara for ‘Kitchens of India’ products.
Highly skilled and knowledgeable, Chef JP has a very soft and pleasant demeanor that appeals to his guests-from VVIP’s to the regular Bukhara lovers. Chef JP is a journalist’s delight given his media savvy nature. He is fond of music and reading when not cooking or experimenting with Indian food. Chef JP’s favourite food is one cooked by his wife!
CHEF
Indian Accent offers an inventive approach to Indian cuisine. Its path breaking menu has been designed by Chef Manish Mehrotra. He reinterprets nostalgic Indian dishes with an openness towards global techniques and influences. Manish has been called the most exciting modern Indian chef in the world today and was awarded #1 Chef in India by Culinary Culture Co.
Having started his career in Mumbai as part of Ananda Solomon's team at the Thai Pavilion of the Taj Hotels, he joined Old World Hospitality in 2000 and has been with the company ever since.
Manish is passionate about his craft, his knowledge of ingredients and their origins is immense. He is an inspiration to aspiring young chefs today.
He lives in New Delhi with his daughter. Manish enjoys watching movies, cricket matches and cooking for his daughter, Adah, who is a foodie and loves prawns.
Manish is an enthusiastic reader & has a collection of more than 1200 Cookbooks from across the globe.
DIRECTOR CIMP
DIRECTOR - CIMP, PROFESSOR AND DEAN ACADEMICS, PHD, MBA (GOLD MEDALIST)
Research Areas
Corporate Finance, Securities Analysis and Portfolio Management, Treasury and Forex Management, Strategic Finance, CSR, Financial Modeling
culinary veteran, TV host
A true culinary veteran, Chef Nishant has more than 20 years of experience, and has worked across many fine-dining establishments over the span of his impressive career. The TV host commenced his career at the Oberoi hotel and then worked with Madinat Jumeirah Dubai for three years in specialty restaurants such as Pier chic, Sagreto, and Khayamat. He was also a part of the pre-opening team for Roseate hotels, formerly called Dusit Devarana and Olive bar and kitchen. The gifted chef, who believes in sustainable practices, was chosen to undergo training at John Folse culinary institute, Louisiana.
Chef Nishant is no stranger to the world, being a consulting chef for Michelin Plated Indus (Bangkok), Chefs partner, Sattvik New Delhi, Corporate chef of Seinan Group (Tokyo), Consulting chef for Mesa kitchen and bar, kiss and fly Goa , Cube (Indian kitchen) in Sydney ,Kheer at the Roseate house ,Le Mirch, Kuala lumpur, Rani New jersey, is the Co-Founder of Street Storyss Bangalore (a vegetarian craft kitchen). Alongside winning the Iron Chef Challenge 2018 in Bangkok, Chef Choubey has hosted several successful pop-ups in Japan, Canada, South Africa, Kenya, and Spain on progressive Indian cuisine. Indian cuisine being his forte has allowed him to share his vision on regional Indian food at Michigan and Indianapolis universities within the US. Nishant has also cooked for various well-known figures, the recent one being for the President of Montenegro at a special event. The culinary belief on Jain philosophy resonated at a special affair at Adanis hospitality, adding another feather in the talented chef’s cap.
One of his latest projects titled ‘Tokyo Mitahiwala’, a passion project whose launch has created a unique sensation in the world. Deeply passionate about innovation, Chef Nishant is often found in the kitchen experimenting with recipes & giving them a unique twist.
Director of Culinary Hotel Marine Plaza, Mumbai (Louvre Group of Hotels)
A skilled culinary professional, recognized for a comprehensive knowledge of International & Indian cuisine with an innovative approach to setting the stage for a customized dining experience. Over 2 decades of progressive experience managing the provision of fine dining at different properties, refining the art of cooking, developing impressive menu & preparing culinary dishes influenced by cultural diverse region around the globe.
Chef Kshitiz Shekhar is an expert when it comes to food and his passion for the same is infectious when you meet him. He has worked with reputed International & Indian hotel chains like Intercontinental Hotel Group, Starwood, ITC Hotels & Resorts & Hotel Sahara Star; He is currently working as Director of Culinary with Hotel Marine Plaza, a flagship property of Sarovar Hotels & Resorts (Louvre Group of Hotels).
He has done various shows for Upper crust & Times of India & also featured in a web series on Gemplex- Khane ke Diwaane.
He has completed his qualification from Institute of Hotel Management Catering Technology & Applied Nutrition, Bhubaneswar.
He was instrumental in reopening iconic kebab korner in new avatar at Intercontinental Marine drive & Allamanda terrace, a newly opened roof top restaurant based on progressive Indian Cuisine at Hotel Marine Plaza.
Training being an integral part of his profile, he is constantly guiding and training junior chefs to reach the efficacy in every menu and presentation. Passionate for food, he keeps exploring various new ingredients to create an innovative recipe something that his patrons can vouch for.
A CULINARY STORYTELLER, VLOGGER. FOUNDER OF THE INCREDIBLY POPULAR DELHI FOOD WALKS
Anubhav Sapra is an ardent foodie and a culinary commentator who is on a quest to connect people with food - food that adorns the streets and lanes of a city, flavors that define its soul, food that satiates the masses, food that delights the enthusiasts and food that provides a window to the culture.
After completing his Masters in Political Science from Delhi University followed by a Post-graduate Diploma in Sustainable Rural Development from NIRD, he joined a reputed NGO as a human resource associate and volunteer program coordinator. During these periods of his academic and professional pursuits, he ambled down the streets of Delhi in search of tasty yet affordable food. All those explorations led to the discoveries of street food gems both legendary and not so famous. Eventually, Anubhav got attracted to the enthralling world of street food and delved deeper into its gustatory and socio-cultural aspects. After a thorough recce of the eating scene across the streets of Delhi, he decided to turn his passion into a profession and thus was born Delhi's pioneer food tour company called Delhi Food Walks.
For the past 13 years, he has been acquainting discerning visitors and travelers with the popular flavours and the stories behind them. Today, Anubhav is not just a favorite among the street food fraternity in Delhi but also among the travelers who come to discover the city. He, with his handpicked team of food explorers, have changed the general perception about Delhi’s street food scenario, especially among western travelers. A walk with DFW is much more than just a gustatory tour— it is a rendezvous with Delhi’s complex culinary heritage.
In addition to the curated food walks he and his content team operate a media ecosystem- blog, social media platforms, YouTube channel-that has evolved into one of the most reliable and independent sources of information regarding any city's street foodscape.
A Food Curator & Consultant, Founder Ambrosia Kitchen
Lecturer & Culinary Enthusiast
Aditya, a lecturer by profession and a culinary enthusiast at heart, brings a unique blend of expertise to the table cooked by his grandmothers, mother and aunties. With a penchant for storytelling through food, Aditya has been showcasing the rich and lesser-explored culinary gems of Bihar, celebrating its diversity, culture and heritage.
Food Conference 2024
