The Indian Culinary Forum (ICF) successfully hosted the 13th edition of the Knowledge Summit at The Ashok, New Delhi, uniting leading chefs, academicians, wellness experts, entrepreneurs, and hospitality professionals under the theme “Tradition to Technology: Strategies for Success in the Culinary World.” Organised as part of the International Chefs Day celebrations and the lead-up to the annual Chef Awards, the summit once again reinforced ICF’s commitment to fostering education, innovation, and collaboration within the culinary fraternity.
The day commenced with registration and networking, followed by a welcome address by Chef Bharat Alagh, Vice President, ICF, who underlined the importance of knowledge exchange and the power of professional collaboration in strengthening India’s culinary identity. Delivering the keynote address, Chief Guest Prof. (Dr.) Sanjay Srivastava, Vice Chancellor of Manav Rachna University, emphasised how academic institutions must adapt to a changing global environment, producing chefs who are not only skilled artisans but also innovators, entrepreneurs, and thought leaders ready to meet international standards of excellence.
Chef Davinder Kumar, President of the Indian Culinary Forum, said,
“The Knowledge Summit has evolved into a platform that connects ideas, innovation, and inspiration. As we stand at the crossroads of tradition and technology, it becomes crucial for culinary professionals to embrace both. Technology should not be viewed as a replacement for creativity, but as a catalyst that enhances our ability to innovate and elevate the dining experience. Through forums like this, we are shaping a generation of chefs who will define the future of Indian cuisine on a global scale.”
The first panel discussion, “Health and Wellness: Palates to Plates,” explored the dynamic relationship between nutrition, sustainability, and modern culinary practices evolving connection between nutrition, sustainability, and culinary practice. The Panel was moderated by P.N. Jairam, and the experts included Dr. Shikha Nehru Sharma, Chef Vaibhav Soni, Pallavi Upadhyaya, and Pranav Mishr,a who discussed key topics like mindful eating, traditional grains resurgence, and designing menus with a focus on wellness. The discussion underscored that chefs today have a responsibility to create appealing and tasteful food that nourishes the body while supporting environmental sustainability and ethical sourcing.
The second panel discussion, “Education and Learning: Unlocking Opportunities,” brought together distinguished voices from academia and industry. The panel was moderated by Dr. Ritika Singh and the experts include Amit Kumar Saxena, Rakesh Garg, Sonia Mohindra, and Jayant Chauhan. The speakers addressed the evolving nature of hospitality education, the importance of practical learning, and the integration of global culinary standards into Indian institutions. They emphasised the need to bridge academia and industry, ensuring that students graduate not only with theoretical knowledge but with the confidence to lead and innovate in real-world kitchens.
Commenting on the future of culinary education, Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, said, “Education remains the cornerstone of professional excellence. Our goal is to ensure that every aspiring chef understands the full spectrum of the industry—from mastering techniques to adopting digital tools. The future chef will be a hybrid professional—creative, analytical, and adaptable. Platforms like the Knowledge Summit bridge the gap between academia and industry, encouraging dialogue that keeps our profession evolving and relevant.”
The final session, “Advancing Technology: From Theory to Reality,” focused on how technological innovation is transforming the professional kitchen landscape. The session was moderated by Alok Dubey, and the experts included Sohani Sachdeva, Suneel Shah, Arnab Mukharji, Shankar Kumar, who explored topics such as automation, AI-driven kitchen systems, smart culinary tools, and sustainability-focused equipment. The discussion highlighted how technology, when intelligently integrated, can enhance precision, efficiency, and creativity without diluting the human touch that defines culinary artistry.
Vote of thanks was extended by Dr. Chef Prem Ram, Convener of the summit, who expressed gratitude to the speakers, sponsors, partners, and delegates for contributing to a day of meaningful discourse and exchange. Chef Prem emphasized on how Technology is reshaping food preparation, eating habits, and culinary experiences. This year’s summit was hosted at The Ashok, New Delhi, with the support of India Tourism Development Corporation (ITDC) and Hotel Ashok as the Exclusive Hospitality Partner.
