New Delhi : The Indian Culinary Forum (ICF) convened its 14th Knowledge Summit at Le Méridien, New Delhi, bringing together culinary professionals, hospitality leaders, educators and industry experts to examine how technological innovation and sustainable practices can shape the future of gastronomy. Centred on the theme “AI Bridging Sustainable Pastures & Culinary Passion”, the summit explored the growing role of artificial intelligence in kitchen operations, the shift towards responsible food systems, and the importance of food safety, education and professional development in preparing the next generation of chefs.
The summit opened with a welcome address by Chef Bharat Alagh, Vice President, Indian Culinary Forum, followed by a keynote address by Mrs. Meena Bhatia, Vice President and General Manager, Le Méridien, New Delhi. The opening addresses set the context for discussions on innovation, sustainability and the evolving priorities of the culinary and hospitality sectors.
The programme featured three panel discussions examining the relationship between digital innovation and culinary heritage, the role of plant-forward gastronomy and zero-waste kitchens, and the importance of food safety, education and industry collaboration in preparing future-ready culinary professionals. The summit was coordinated by Dr. Chef Prem Ram, Joint Secretary, Indian Culinary Forum, who also served as its Convener and Coordinator.
The first panel, “The Digital Kitchen: Balancing AI Automation with Human Passion and Culinary Heritage”, moderated by Ms. Rupreet Jassi, Executive Director, International Institute of Culinary Arts, New Delhi, explored how AI, automation and digital systems are improving kitchen efficiency, inventory management and menu planning while preserving chefs’ creativity and culinary traditions. The panellists included Mr. Ankit Sharma, Global Food Innovation & R&D Director and Chief Culinary Officer, Compass Group; Mr. Sunil Khanna, Principal Consultant, Food Service Design India; Chef Anuj Mathur, Executive Chef, Taj Surajkund Resort & Spa, Delhi NCR; and Mr. Manan Garg, Vice President, Roop Mahal Rice.
Speaking about the summit, Chef Bharat Alagh, Vice President, Indian Culinary Forum, said, “The culinary industry is evolving rapidly, and platforms such as the Knowledge Summit are important for bringing professionals, educators and industry leaders together to exchange ideas and learn from one another. As technology and sustainability increasingly influence professional kitchens, it is essential that chefs remain open to innovation while preserving the skills, traditions and creativity that define our profession.”
The second panel, “Conscious Plates: High-End Plant Gastronomy and the Art of Zero-Waste Kitchens”, moderated by Chef Mayank Chopra, Associate Director – Culinary Studies, Le Cordon Bleu, examined plant-forward cuisine, sustainable sourcing and zero-waste practices, including how regional and underutilised ingredients, plant-based food initiatives and hydroponics can support innovative, environmentally responsible dining. The panellists included Chef Dipender Tiwari, Director – Culinary & Dining, Qutab Entertainment Pvt. Ltd.; Mr. Praveer Shrivastava, Executive Director, Plant Based Foods Industry Association (PBFIA); Vedansh Goyal, Founder, 1.5 Degree; and Mr. Prakrit Sachdeva, Programme and Ecosystem Manager, Kickstarting for Good.
Chef Vivek Saggar, General Secretary, Indian Culinary Forum, said, “The future of the culinary profession depends on how effectively we prepare chefs to respond to changing industry expectations. From adopting new technologies and reducing food waste to strengthening food safety and professional education, the industry needs a practical, collaborative approach. The Knowledge Summit provides an opportunity to discuss these priorities and explore how they can translate into meaningful change across the hospitality sector.”
The third panel, “Responsible Gastronomy: Empowering the Future Chef through Food Safety, Education, Innovation & Opportunity”, moderated by Mr. Jayant Kumar Chauhan, Country Manager – India, Nepal & Bhutan, Confederation of Tourism & Hospitality (CTH), UK, focused on food safety, culinary education, professional standards and industry collaboration to prepare future-ready chefs and strengthen career opportunities. The panellists included Mr. Arjun Datta, Chief Operating Officer, International Institute of Culinary Arts, New Delhi; Ms. Sohani Sachdeva, Director of Marketing, HAKS – Hospitality and Kitchen Solutions; Mr. Suneel Shah, National Sales Manager – Commercial Water Solutions, Pentair (Indian Subcontinent); Chef Shivneet Pohoja, Corporate Chef · Nestle Professional India and Mr. Dr. Pawan Kumar Singh, Deputy Director/CLA, FSSAI -NRO.
The summit’s theme was reflected in the concluding remarks of Dr. Chef Prem Ram, Joint Secretary, Indian Culinary Forum and Convener and Coordinator of the Knowledge Summit, who said, “The theme, ‘AI Bridging Sustainable Pastures & Culinary Passion’, reflects the need to bring technological progress and responsible culinary practices together. Artificial intelligence can support more efficient kitchen operations, while sustainable sourcing, waste reduction and stronger food safety practices can contribute to a more responsible food ecosystem. However, technology must complement, not replace, the chef’s creativity, judgement and passion. The discussions at the summit explored how the industry can move forward while keeping these values at its core.”
The discussions underscored the importance of integrating technological advancement with environmental responsibility and culinary heritage. By bringing together perspectives on AI-enabled kitchens, sustainable gastronomy, food safety and professional education, the summit encouraged dialogue on how the industry can embrace innovation while keeping human skill, creativity and responsible practices at the heart of the culinary experience.
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