Hospitality Talk

Food industry is in revival mode

Post-COVID, food industry is rebuilding itself and must adapt new technologi­es to catch up with the times, opines Chef Devender Kumar, President, Indian Culinary Forum.

- Bryan

FOOD BUSINESS REVIVING

A dish that is easy to create, using local, seasonal foods, is filling and delicious all at once. I believe that following COVID, business is in a revival phase and is resuming. The economy is either as good as 2019 before COVID or much better. So far, everything after COVID is going really well. I anticipate good future, better and better intentions.

UPGRADATIO­N NECESSARY

Of course, during COVID, business came to a complete halt, and the hotel sector was one that was little affected. However, I believe that now is the time for us to catch up because the situation has become normal. We must consider consumer demand, market trends, and of course, the importance of sustainabl­e agricultur­e and given that consumers increasing­ly anticipate eating nutritious cuisine, I believe we must move with the times. Healthrela­ted factors were, of course, far more crucial before COVID. But since COVID, I believe that individual­s have comprehend­ed and come to understand the importance of eating healthily in order to support any kind of community or organizati­on.

So, in my opinion, we must adapt to the times. Upgrades are required. We need to create a cuisine that uses regional and seasonal ingredient­s, offers unique food that people will appreciate, and involves invention, creation, and originalit­y in the future. That is how I see it since I expect business to pick back up quickly.

AWARDS MUST FOR TALENT

The main goal of these awards, which have been given out for more than 19 years, has been to provide a forum for fellow chefs to share expertise, trade ideas and demonstrat­e their culinary prowess. We set up a platform where other Chefs can show off their abilities and get paid for it. Therefore, when you get the chance to demonstrat­e your skill and you are rewarded for it, that is another way to acknowledg­e their talent, achievemen­t and contributi­on.

Therefore, all these accolades serve to stimulate you and serve as a kind of self-evaluation that shows where you stand and where you need to develop. Because our goal is for them to receive rewards that will help them advance in their careers, access more drive and be able to compete at a high level.

 ?? ?? CHEF DEVENDER KUMAR
President,
Indian Culinary Forum
CHEF DEVENDER KUMAR President, Indian Culinary Forum
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