By Reetika Gill, Gurgaon-based Chef at Curry Singh Kitchen
Each year on 20 October, we celebrate International Chefs Day. In 2004, esteemed Chef Dr. Bill Gallagher at Worldchefs – the World Association of Chefs Societies – created this day to celebrate the culinary profession and remember chefs’ duty to pass on knowledge and culinary skills to future generations and act as role models.
Over the last few years, Worldchefs and Nestlé Professional have especially highlighted the importance of healthy eating. In this spirit – to show how food affects our bodies, what different foods do for us and why we need them – this years’ International Chefs Day campaign theme was:
The theme has encouraged chefs and restaurants across the world to host healthy eating workshops for children in their local communities. Watch some interviews where chefs talk about the activities they organised for last year’s International Chefs Day here.
One restaurant that championed this year’s International Chefs Day was the Gurgaon-based restaurant Curry Singh Kitchen. Chef Manjit, president of the Indian Federation of Culinary Associations (IFCA), and Reetika Gill, who runs Curry Singh Kitchen, made the «How Healthy Food Works» motto a running theme in a series of outreach initiatives.
On 19 October, on the eve of International Chefs Day, Curry Singh Kitchen and Cuisine Digest – India’s first knowledge Magazine for chefs – welcomed a group of cyclists led by Chef Parvinder Singh Bali. In the early morning hours, Chef Manjit addressed the group and highlighted chefs’ crucial role in leading initiatives around healthy food. After some refreshments, the cyclists rode off towards Jaipur in the Indian state Rajasthan, another 275 kilometres away.
On 20 October, Chef Reetika brought the Delhi chefs’ community together to celebrate International Chefs Day with children from the Haryana Welfare Centre for Persons with Speech and Hearing Impairment. Chef Manjit, Mrs Sharanjit Kaur, President of the Welfare Centre and Dr. Rajbir Singh, Vice-Chancellor of the MDU University Rohtak spoke about the value of healthy eating. The guests encouraged the children to consider the culinary profession despite their impairments. During the event, a hearing and speech impaired chef from the ITC group addressed the children and spoke about his personal journey. Curry Singh Kitchen will continue to hold regular sessions at the Welfare Centre to promote healthy and sustainable eating, and to introduce the children to topics such as biodiversity, Zero Hunger, Zero Waste, food safety and plant-based food.
Participate in International Chefs Day activities and host a «How Healthy Food Works» workshop. Download the toolkit with instructions and materials here.
Sign-up to the Chefs’ Manifesto at www.chefsmanifesto.com and champion delicious, diverse ingredients in your restaurants & menus
Advocate for #biodiversity, #plant-based ingredients, #local & #seasonal food, #healthy diets and #nutritious food on International Chefs Day, World Food Day, Sustainable Gastronomy Day or WorldHealthDay