'Maintaining Food Hygiene And Safety Norms Are Essential'
F&B is a serious business, whether you take this business operationally to make profits or feeding the people. Food is something which becomes part of your body, says Manjit Gill Corporate chef at ITC hotels
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On its 3rd F&B conclave and Expo on 19th July at Andaz, Delhi, BW Hotelier announced its partnership with the ICF (Indian Culinary form). Which was followed by the last session of the event, focusing on the New Directions: The Road Ahead for F&B Professionals.
The session moderated by Sourish Bhattacharyya, Consulting Editor, BW Hotelier had some of the eminent personalities in the panel like Manjit Gill, Corporate Chef at ITC hotels, Jaspal Singh Sabharwal, Senior Director, Everstone Capital Advisors, Sudhir Sibal Indian Ambassador to World Chefs Without Borders, Shaju Zachariah, Independent Hospitality Consultant and VP, Indian Culinary Forum (North India), Vinod Bhati Regional & Commercial Manager, Ikea India, Yeshwanth Nag Mocheria, founder The Thick Shake Factory.
On advising the younger chefs trying to enter in the industry, Manjit Gill Corporate chef at ITC hotels, began by saying, “F&B is a serious business, whether you take this business operationally to make profits or feeding the people. Food is something which becomes part of your body. We should have great understanding and knowledge of food and beverages before getting into the business,” he said.
According to Sibal, if the chefs are well trained, know their basics and take care of the safety measures they can work anywhere. “At ICF in Delhi we are training the younger chefs on food safety because this is very important for their future where each outlet will have to have a food safety personnel in their organisation,” he said.
Adding to this Zachariah said, “We today are more aware of health issues and that is why we also conduct classes on safety and food hygiene at our all ICF campuses.”
Summarising the basic economic trend in the F&B industry, Sabharwal, Senior Director said, “Unfortunately the picture of the industry is not very rosy. In India when we invest in such (F&B sector) businesses we look at it from different perspectives, but the generational addition that has been taking place is making the market very evolved.”
Speaking about the opportunities in the industry Mocheria said, “I’m 28 years old and I am also part of the millennial generation, we see a huge opportunity in India in terms of business. Our product is very niche in the entire F&B sector, we have taken milkshake as our product and aspire to be the best at it,” he said.
Bhati concluded the session by speaking about the career options growing faster for F&B professionals, “all the F&B professionals have the human touch and they have more opportunities in other industries related to food. There are many opportunities for them to explore different verticals” he said.