Telangana Chefs Association 7th Anniversary

The Telangana Chefs Association 7th Anniversary was celebrated today at Taj Deccan, Hyderabad, under the theme “Safe Food – Safe Nation.” The event brought together chefs, hospitality leaders, government officials, and international delegates to spotlight food safety as a national priority.

In this article, you’ll find the key highlights, speeches, and announcements from the celebration, including new government partnerships and industry awards.

About the Telangana Chefs Association

The Telangana Chefs Association (TCA) is affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs’ Societies (Worldchefs). As a result, TCA connects local culinary professionals to a global network of standards and best practices.

This year’s Telangana Chefs Association 7th Anniversary doubled as a Safe Food – Safe Nation Conclave. Therefore, the event combined celebration with a serious push for food safety awareness across Telangana’s hospitality industry.

Key Highlights from the Celebration

Chef Amey Marathe, President of TCA, opened the event and welcomed distinguished guests. He also presented the Association’s vision for strengthening the culinary profession while treating food safety as a national responsibility.

Notable attendees included:

• Mr. Pascal Loreau — Head of the Bureau de France
• Chef Vijayabaskaran — General Secretary, IFCA
• Chef Dharmender Lamba — Founder President, TCA
• Mr. Hugo Cauvet — Director, Alliance Française of Hyderabad
• Mr. Arnab Gupta — General Manager, Taj Deccan, Hyderabad

Additionally, TCA released its Annual Report, highlighting training programs, competitions, CSR activities, and professional development achievements from the past year.

International Ties: France and Hyderabad’s Culinary Scene

Mr. Pascal Loreau spoke about growing cooperation between Hyderabad and French cities such as Bordeaux, known as France’s wine capital. He noted that tourism, hospitality, and gastronomy represent an important economic area beyond technology.

Meanwhile, Mr. Hugo Cauvet shared that Bordeaux has maintained a cooperation agreement with Telangana for more than 10 years. He explained that culinary and wine events remain among the most successful outcomes of this partnership.

“Safe Food – Safe Nation”: A Five-Year Commitment

Chef Amey Marathe used his address to announce a five-year commitment to the “Save Food, Save Nation” mission. He explained that food safety is no longer just an industry concern — it is now a national responsibility.

To support this goal, TCA will collaborate with key government bodies, including:

• GHMC (Greater Hyderabad Municipal Corporation)
• FSSAI (Food Safety and Standards Authority of India)
• Other regional stakeholders

Consequently, this partnership aims to strengthen food safety standards, raise public awareness, and promote best practices across the hospitality industry.

Chef Dharmender Lamba echoed this sentiment, describing the chef’s coat as a symbol of trust and professionalism. In his words, every chef carries the responsibility of protecting the millions of people who trust their food daily.

The Safe Food – Safe Nation Oath

One defining moment of the celebration was the “Safe Food – Safe Nation” Oath, administered by Chef Vijayabaskaran. Chefs, educators, hospitality professionals, and students pledged their commitment to food hygiene, quality, nutrition, and public health.

In short, this oath reaffirmed the hospitality industry’s broader role in building a healthier India.

Technical Sessions and Expert Speakers

The conclave featured several technical sessions from acclaimed industry voices:

• Chef Garima Arora (Michelin-starred chef) addressed food safety standards in Michelin-star restaurants virtually.
• Dr. Chef Rajeev Goyal discussed Indian gastronomy’s impact on human health.
• Chef Takamasa Osawa (Japan) spoke on Biryani’s global popularity and cultural significance.
• Dr. Naveen Polavarapu, Senior Consultant Gastroenterologist at Yashoda Hospitals, presented on food and waterborne diseases.
• Ms. Rabia Jaffar and Shika Singh led sessions on storytelling, leadership, and public speaking.

Government Partnerships and MoUs

A major highlight of the anniversary was the exchange of Memorandums of Understanding (MoUs) with several government departments, including:

1. Greater Hyderabad Municipal Corporation (GHMC)
2. Telangana State Biodiversity Board
3. Telangana Forest Department
4. Telangana Tourism

These collaborations focus on safe food practices, biodiversity conservation, sustainable gastronomy, and culinary tourism across the state.

Awards and Recognition

The event also honored excellence within the hospitality profession through multiple awards:

• Telangana Culinary Unsung Heroes Awards — recognizing behind-the-scenes contributions
• Culinary Guiding Star Awards — honoring culinary instructors and mentors
• TCA Academic Contribution Awards — recognizing hospitality education leaders in Telangana

Furthermore, the Association released its TCA Magazine, documenting research, culinary innovation, and industry insights for chefs and students alike. You can learn more about TCA’s ongoing initiatives on the Association’s membership page.

Closing Session and Evening Program

The evening session welcomed Shri Jayesh Ranjan, IAS, along with senior chefs and industry leaders. A high-level panel discussion titled “Food Safety & Future” followed, covering emerging trends, innovation, sustainability, and policy direction for India’s hospitality industry.

The celebrations concluded with a cake-cutting ceremony marking the Telangana Chefs Association 7th Anniversary, a networking dinner, and open discussions among chefs, educators, and international delegates.

Conclusion

The Telangana Chefs Association 7th Anniversary was more than a celebration — it was a call to action for the hospitality industry. Through the “Safe Food – Safe Nation” theme, TCA committed to a five-year mission focused on food safety, sustainability, and public trust.

With new government partnerships, international collaborations, and industry awards, this anniversary reinforces Telangana’s growing role in India’s culinary and hospitality landscape.

Want to stay connected with TCA’s initiatives? Reach out to the Telangana Chefs Association for membership, training programs, and upcoming events.

Frequently Asked Questions (FAQ)

Q1: What is the theme of the Telangana Chefs Association 7th Anniversary? The theme is “Safe Food – Safe Nation,” focused on food safety, sustainability, and public health in the hospitality industry.

Q2: Who spoke at the Telangana Chefs Association 7th Anniversary event? Speakers included Chef Amey Marathe, Chef Dharmender Lamba, Mr. Pascal Loreau, Mr. Hugo Cauvet, Chef Vijayabaskaran, and several other industry and government leaders.

Q3: Which government bodies partnered with TCA at this event? TCA announced MoUs with GHMC, the Telangana State Biodiversity Board, the Telangana Forest Department, and Telangana Tourism.

Q4: What awards were presented at the anniversary celebration? Awards included the Telangana Culinary Unsung Heroes Awards, Culinary Guiding Star Awards, and TCA Academic Contribution Awards.