One of the women-only panel moderated by Chef Manisha Bhasin was an eye opener at the ICF's First Knowledge Summit 2018
One of the women-only panel moderated by Chef Manisha Bhasin was an eye opener at the ICF's First Knowledge Summit 2018

Experts debate Future of the Food Industry in India @ First Knowledge Summit 2018 by Indian Culinary Forum

Stakeholders world over are keen on the growth oppurtunity that Indian food & beverages industry possess in the years to come. Lately, ICF Knowledge Summit 2018 organised by Indian Culinary Forum in association with TagTaste as their Knowledge partner on 29th Mar 2018 at Pullman Hotel, Aerocity, Delhi- got hundreds of business leaders, farmers, chefs, nutritionists, consultants, marketers, MNCs and entrepreneurs from across India came together to listen to various industry stalwarts and veterans about their experiences and insights on the industry and various trends. The summit acted as a networking and knowledge exchange for all the members.

Chef Davinder Kumar started the day by giving welcome remarks. Thereafter, Jaspal Singh Sabharwal, co-founder & CEO of TagTaste discussed the modern-day networks and their impact in our lives. He also highlighted how anybody can use these networks for their benefits. This was followed by panel discussions on various topics. In one of the sessions dedicated to farmers, G S Khalon, the pioneer in Citrus Horticulture in India and an advisor at Department of Horticulture, Punjab enlightened the audience about the aspects of citrus fruits, evaluation of new varieties and standardisation of cultural practices for the control of nutrient deficiencies and fruit quality improvement.

One of the women-only panel moderated by Chef Manisha Bhasin highlighted how chefs are getting adept at dealing with the emerging complexities of the F&B industry. They also maintained that the chefs will play an increasingly important role as Generation Z starts to dictate the market dynamics in time to come. The idea is that people are increasingly curious about their food, its ingredients and how it was produced at the farm and by whom. Chefs are uniquely placed to answer these queries from the customerse

Further, Chef Manjit Gill advocated for the cross-cultural collaboration of food and gastronomy. He shared his views on why we should promote Indian cuisines and their richness amongst the chefs as well as the masses in India. He highlighted that the Indian culinary traditions date back in the ancient times and carry through today and they represent the same principles which are found in different cultures around the world.

The panellists shared how distribution channel differs in B2C and B2B model! Here, Anuj Singh, Business Executive Officer at Nestle reflected upon the way forward in the food industry and concluded the day long summit. It was a great day to learn and reflect upon for the industry.

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