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Namaste 2020: Global Utsava of Indian Soft Power

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Sat 05 Sep 2020

5:30 PM - 7:00 PM

Curry and Beyond

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Namaste 2020: Global Utsava of Indian Soft Power

Curry and Beyond

September 05, 2020, Saturday | 05:30 - 07:00 PM IST

India has the oldest recipes, etched in temple walls, in manuscripts and now alive and well in big and small cities all over the world. A gastronomical delight, India has a combined knowledge of the molecular action of food with its sensory appeal. With seasonal and locally sourced ingredients and environmentally conscious dishes, Indian food has set a benchmark for chefs’ world over.

Moderator: Shri. Hari Kiran Vadlamani – Founder, Indic Academy

Chair: Mr. Nicolas Beaumont, Senior VP, Sustainable Development, Michelin Group (France) – Sustainable
Gastronomy and Indian Practices

Panelists:

  • Mr. Toine Hoeksel (The Netherlands), Senior Culinary Director, Marriott International, Asia Pacific  –
    Myriad Flavours and Fragrance of the Indian Platter
  • Shri. Srijith Gopinathan, Michelin star chef (USA) – Creating Cal-Indian Cuisine
  • Shri. Vijaya Baskaran, Vice President,, Indian Federation of Culinary Association - Indian Hospitality Industry and Training of World class Chefs.

 

Speakers
speaker

Shri. Hari Kiran Vadlamani

Founder, Indic Academy

Shri. Hari Kiran Vadlamani is the Founder of Indic Academy. Hari Kiran is an investor, activist, seeker and an aspiring artist.

speaker

Mr. Nicolas Beaumont

Senior VP, Sustainable Development, Michelin Group (France)

Mr. Nicolas is in charge of sustainable Development for the Michelin Group. He lived in Chennai with his family (wife and 2 children) for five years and they all discovered Indian culture which has changed their holistic vision of the world ever since.

speaker

Mr. Toine Hoeksel

Senior Culinary Director, Marriott International, Asia Pacific

Toine Hoeksel is Senior Director Culinary, Marriott International, Asia Pacific. Toine’s vision to drive the reputation for F&B in Asia Pacific for Marriott is to ‘go local’, ensure responsible and sustainable sourcing of ingredients, as well as developing talent through Executive Chef Workshops in the Asia Pacific region to encourage creative thinking and synergy of Marriott International artisans. He has also opened numerous properties during his tenure with Marriott in India, such as JW Marriott Sahar Mumbai, The Ritz-Carlton, Bangalore and recently The Ritz-Carlton, Pune.

speaker

Shri. Srijith Gopinathan

Michelin Star chef (USA)

Srijith Gopinathan, Executive Chef of San Francisco’s Campton Place is only one of two Indian chefs to retain his two Michelin stars and the only one in the US. His imaginative Cal-Indian cuisine twins the abundance of Californian produce with the spices and recipes of India. As a child, he grew up being influenced by the exotic spices of Southern India that filled the air of his childhood home. After graduating from the Culinary Institute of America, Chef Srijith worked in the illustrious kitchen of Raymond Blanc and Gary Jones at the Michelin two-starred Belmond Le Manoir aux Quat’ Saisons in England, where he honed his extensive repertoire of classical European techniques.

speaker

Shri Vijaya Baskaran

Vice President, Indian Federation of Culinary Associations

Chef Vijaya Baskaran is an alumnus of Sainik School and gold medalist from Institute of Hotel Management and Catering Technology, Chennai. He is the Vice President of Indian Federation of Culinary Associations. Presently he is the Cuisine Consultant for Olam International a leading Agri and Food Business company, Global Innovation center based in Bangalore, and Co- founder and Director of Everything Recycles Ltd, a socially responsible, innovative start up. He is featured in Books – 25 of India’s biggest chefs by Dr Sagrika Ghoshal, 50 master chefs by Saffron Media and is Brand ambassador for Metro Wholesale. He is actively involved in organizing IFCA’s culinary congress and other events over the years. He also represented India in Asia Pacific forum of Chefs in Bangkok and Gold Coast and was Judge at Bocuse d’or at Shanghai. He is also the recipient of IFCA National Culinary Award 2012, IFCA Culinary Leadership Award, IFCA Chef of the Year and Golden Hat award from South India Culinary Association. He has around 4 decades of experience as chef in leading hotel companies, Ashok Group of Hotel, Taj group of Hotels, Starwood Hotels and Marriott Hotels. His career involved catering at Asian Games, Nonaligned Summit for Heads of Government, Commonwealth Heads of state, Aero shows, PM Narendra Modi.