Draft:Indian Federation of Culinary Arts

A. Overview of IFCA
The Indian Federation of Culinary Association (IFCA) undefined is an organisation that serves as the apex body representing culinary professionals across India. Founded with the vision of fostering culinary excellence and promoting the rich culinary heritage of India.

Through its various initiatives, including workshops, competitions, and collaborations with industry stakeholders, IFCA empowers chefs, celebrates diversity in Indian cuisine, and contributes to the growth and development of the culinary arts in India.

B. Mission and objectives
The mission of IFCA is to uphold the profession's general interests, foster stronger ties between professionals in the culinary arts.

The organisation aims to:


 * Provide a forum for culinary professionals to network, share knowledge, and collaborate on industry initiatives.
 * Organise culinary competitions, workshops, and educational programs to nurture talent and enhance skills.
 * Preserve and promote the diverse culinary heritage of India, celebrating regional cuisines and culinary traditions.
 * Advocate for the advancement of culinary education and training, supporting the development of future generations of chefs.

II. Milestones and key development:
Over the years, IFCA has achieved numerous milestones and key developments, including the establishment of regional chapters, the launch of prestigious culinary competitions, and the implementation of educational programs and workshops aimed at skill development and professional growth.

The Asia Pacific Forum of the World Association of Chefs Societies is conducted annually, while the World Culinary Congress is held every two years. IFCA is the global representative of India at both events.

A. Nodal members
IFCA operates through a network of nodal members, comprising leading culinary professionals and industry experts from across India. These nodal members play a crucial role in coordinating activities, organising events, and representing the interests of their respective regions within the organisation.


 * Chef Manjeet Gill - founder & president
 * Chef Vijayabaskaran - General secretary
 * Chef Madhusudan Gupta - Treasurer


 * Chef Sheetharam Prasad - Vice president
 * Late Dr Chef Soundararajan Paliniappan - Founder

A. Culinary competitions and events
In 2015, IFCA was a part of the “12th Annual Chef’s award” ceremony held by the Indian Chefs Forum, representing itself as an apex body, where they were a part of the jury members alongside World Association of Chefs Society (WACS) and presented the awards to the winners of the test organised.

IFCA organised the International Chefs Conference which is held annually. At the 9th International Chefs Conference-2023 organised by IFCA and supported by the Ministry of Agriculture & Farmers Welfare, Shri Kailash Chaudhary highlighted millets' nutritional value and their potential as India's staple diet. He mentioned the Prime Minister's vision to position India as the 'Global Hub for Millets' and the UN's acceptance of the International Year of Millets (IYM) 2023 proposal. Secretary, Ministry of Agriculture and Farmers Welfare, Shri Manoj Ahuja, emphasised millets' role in boosting farmers' incomes. The conference focused on creating inclusive local organic food systems.

On International Chef Day 2023, industry leaders addressed concerns about talent shortage in the culinary field, particularly exacerbated by the Covid-19 crisis. WorldChefs chose 'Growing Great Chefs' as the theme to address this challenge by inspiring and motivating the younger generation to pursue culinary careers. Chef Vijay Bhaskaran, general secretary of the Indian Federation of Culinary Associations (IFCA), emphasised the need to collaborate with culinary schools and young chefs to replenish the talent pool. The Covid-19 crisis highlighted the industry's vulnerability to talent loss from other sectors, underscoring the urgency of nurturing a steady supply of skilled professionals to drive industry growth.

B. Educational programs and workshops
IFCA conducts educational programs, workshops, and training sessions aimed at enhancing culinary skills, promoting best practices, and fostering professional development among its members.

IFCA helps set up the first Kaushal College in the state Ranchi   by introducing tools such as CAD and 3D printing softwares that enhance the skill development of the attending students corresponding to the actual objective of the institute.

C. Industry partnerships and collaborations
IFCA collaborates with leading hospitality organisations, culinary schools, and industry stakeholders to promote excellence in the culinary arts. Through strategic partnerships and collaborations, IFCA works to create opportunities for learning, networking, and career advancement within the culinary industry. 

The International Sushi Training workshop, a collaborative effort between the Indian Federation of Culinary Associations (IFCA) and the Japan External Trade Organization (JETRO), took place in New Delhi and Virajpet. Over 60 chefs from various regions of India participated in this distinctive training workshop.

A. Awards and recognitions
Recognized for its exceptional contributions to the advancement of culinary professionals in India, IFCA was honoured with a diploma by the World Association of Chefs' Societies (WACS). This prestigious accolade celebrates the organisation's dedication and commitment to enhancing the culinary landscape in the region.

B. Contributions to the culinary industry
Amidst the vibrant atmosphere of the 8th International Chefs’ Conference held on October 4 organised by IFCA, the unveiling of the new FSSAI logo marked a significant milestone. Attended by key figures from the food sector, industry associations, renowned chefs, and nutrition experts, the event served as a platform to introduce the emblem that embodies the Food Safety and Standards Authority of India's (FSSAI) renewed commitment to food safety and quality. Among the conference's key highlights was the imperative to eradicate the use of trans fats in food products, underscoring the collective effort towards promoting healthier dietary practices.. The organisation's efforts have helped to raise the profile of Indian cuisine on the global stage and strengthen the reputation of Indian chefs worldwide.