Food connects people to their culture, Hospitality News, ET HospitalityWorld

(L to R) Bikramjit Ray, editor, ET HospitalityWorld; chef Ranveer Brar, chef Ajay Chopra; chef Kunal Kapoor; chef Varun Inamdar; chef Harpal Singh Sokhi; and chef Saby Gorai at the celebrity chef panel during the first ET HospitalityWorld F&B Summit and Restaurant Nightlife Awards on September 20, 2022 in Delhi NCR.

The ET HospitalityWorld F&B Summit which took place in Delhi NCR on September 20, 2022 at The Leela Ambience Gurugram saw a panel consisting of celebrity chefs coming together to speak about their own experiences and how to use their fame to spread the message of Indian regional cuisine across the country and the globe.

The panel saw chefs Ranveer Brar, Ajay Chopra, Kunal Kapoor, Varun Inamdar, Harpal Singh Sokhi and Saby Gorai in conversation with Bikramjit Ray, editor, ET HospitalityWorld.

Brar said, “Food is not just recipes or a chef doing a 12-hour shift; it’s a huge responsibility of connecting people to culture through the food you cook.”

“We need to reorient ourselves to the term ‘documentation’. We need to understand the responsibility to portray the ‘right’ thing to the audience,” he added.

Celebrity chef and director, Zion Hospitality Pvt Ltd, Ajay Chopra said, “Our cuisine is not just restricted to one dish; we have thousands of flavors, they are complex, they are beautiful and we have to start taking pride in what we do.”

Kunal Kapoor said that, “Food is a celebration; it’s the god’s most amazing blessing that we have right in front of our plates.” He added that when it came to documentation, it was important to ask questions from the people you were learning from because with documentation, came responsibility.

Inamdar said, “Indian food is a vast and emotional subject; it has the strongest memory that stays with you for a long time.”

While Harpal Singh Sokhi simply felt for him food was about happiness, love and emotion. “These few words are where you connect with each other and similarly, it beautifully inter-connects people and cultures,” he said.

Gorai said, “Food takes us back to nostalgia and our childhood memories. Celebrity chefs are the best mouthpiece to bring forth that emotion.” He also felt that a lot of pressure was put on master chefs to ‘invent’ and bring in fusion elements into recipes, so there was a major responsibility that came along with right documentation and right training.


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