Telangana Chefs Association Celebrates 7th Anniversary with the Theme Safe Food – Safe Nation
Hyderabad : The Telangana Chefs Association (TCA), affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs’ Societies (Worldchefs), celebrated Telangana Chefs Association 7th Anniversary and Safe Food – Safe Nation Conclave, today at Taj Deccan, Hyderabad, under the inspiring theme “Safe Food – Safe Nation.”
The landmark event bring together renowned chefs, hospitality professionals, government dignitaries, international delegates, healthcare experts, academicians, hotel industry leaders, culinary students, and food entrepreneurs to reinforce the importance of food safety, culinary excellence, sustainability, and professional development.
The celebrations commenced with an inaugural session led by Chef Amey Marathe, President of the Telangana Chefs Association, welcomed the distinguished guests and present the Association’s vision for strengthening the culinary profession while promoting food safety as a national responsibility.
The event graced by eminent personalities including Mr. Pascal Loreau, Head of the Bureau de France; Chef Vijayabaskaran, General Secretary of the Indian Federation of Culinary Associations (IFCA); Chef Dharmender Lamba, Founder President, Telangana Chefs Association, Mr. Hugo Cauvet, Director, Alliance Française of Hyderabad, and Mr. Arnab Gupta, General Manager, Taj Deccan, Hyderabad. The Association also present its Annual Report highlighting the achievements, initiatives, training programmes, competitions, CSR activities, and professional development programmes undertaken during the past year.
Speaking on the occasion Mr. Pascal Loreau, Head of the Bureau de France; “When I arrived two years ago, my first event in Hyderabad was to see Mr. Chef Hamel. So the Bureau of France, it is a branch of the French Consulate. Mr. Hamel and last week, we met the Minister of Tourism, and we were speaking about different cooperation between Hyderabad and maybe different towns in France, as Bordeaux, for example. Bordeaux is a very good example. It is the capital of wine in France. My young colleague, Hugo, organized already a tough event in Hyderabad. So we would like now to continue this kind of tradition. We speak always about high technology, and I would like to express everything. But one day, I said to my boss, we have a very important area, another economic area. It is the tourist, of course, hotel, culinary, and gastronomy. So now I know the gastronomy, the local gastronomy, because I am here since more than two years now. So, I am very happy to discover everything in Hyderabad. It was really a very good mission”.
Mr. Hugo Cauvet, Director, Alliance Française of Hyderabad; said, “It’s been almost two years now that I’m based out of Hyderabad. I could see all the wonderful events and the commitments all the chefs, team members, students of Hyderabad show to the culinary scene. We had the chance to organize a couple of events in the past with the Regency College, with TAJ, with a couple of TCA representatives. We had some chefs who came last February to organize some masterclass, some exchange with students. We organized some nice dinner as well with TAJ group. Thank you everyone for accepting to organize this nice collaboration with us. To remember with everyone what I do here, so I represent the city of Bordeaux, located in the southwest of France. We have a cooperation agreement with Telangana for more than 10 years now. It goes over many, many different topics, but culinary, gastronomy, wine events are maybe some of the most successful cooperation projects we have with Telangana, so we are very grateful to TCA for trusting us, coming in the following months, following years to develop the ties between France and India”.
Chef Amey Marathe, President, TCA; said, “Every day, more than a billion people place their trust in individuals they will never meet—a farmer, a supplier, a manufacturer, a distributor, and finally, a chef. Every meal served is an act of trust, and that trust must never be broken. People often say that chefs cook food. We do much more than that. We protect families, safeguard children, care for travellers, support businesses, and above all, uphold the reputation of our nation. India is rapidly emerging as a global culinary destination, with Indian cuisine winning hearts across the world. I firmly believe that over the next two decades, Indian food will become one of the world’s most influential cuisines. As tourism, hospitality, and the food industry continue to expand, food safety is no longer just an industry concern—it is a national responsibility. Excellence will no longer be judged by taste alone, but by the trust that accompanies every meal served. Today, we are making a five-year commitment to the mission “Save Food, Save Nation.” In pursuit of this vision, we will collaborate with key government organisations, including GHMC, FSSAI, and other stakeholders, to strengthen food safety standards, raise awareness, and promote best practices across the industry. Together, let us ensure that every plate served reflects not only exceptional taste but also uncompromising safety, responsibility, and trust. Because when we save food, we safeguard lives. And when we safeguard lives, we strengthen our nation. Food safety is not merely a professional responsibility—it is a national commitment. Through the theme ‘Safe Food – Safe Nation,’ the Telangana Chefs Association seeks to unite chefs, educators, government agencies, healthcare professionals, hospitality institutions, and industry partners to build a culture of excellence, sustainability, and responsibility. Together, we can position India as a global leader in safe, nutritious, and sustainable food practices.”
Chef Dharmender Lamba, Founder President, TCA; said, “Today is a celebration of wearing the chef’s coat. Let us wear it with pride, honour, and a deep sense of responsibility. This coat is more than a uniform—it is a symbol of trust, professionalism, and commitment. Every time we put it on, we must uphold the responsibility entrusted to us by ensuring the highest standards of food safety. The trust placed in us by millions of people is priceless, and it is our duty to protect it with every meal we prepare and serve”.
Chef Naveen Nagraj, General Secretary TCA; said, ‘TCA is a premier culinary body representing professional chefs across Telangana. We elevate culinary standards and foster communities. TCA unites chefs from hotels, restaurants, institutions, catering industry besides committing to education and social responsibility”.
One of the defining moments of the celebrations will be the “Safe Food – Safe Nation” Oath, administered by Chef Vijayabaskaran, where chefs, educators, hospitality professionals, students, and dignitaries pledge their commitment towards maintaining the highest standards of food hygiene, quality, nutrition, and public health, reaffirming the hospitality industry’s responsibility in building a healthier India.
The conference feature a series of technical sessions by internationally acclaimed speakers. Chef Garima Arora, Michelin-starred chef, address participants virtually on food safety in Michelin-star restaurants. Dr. Chef Rajeev Goyal deliver an insightful session on Indian gastronomy and its impact on human health, while Chef Takamasa Osawa from Japan speak on the global popularity and cultural significance of Biryani. Dr. Naveen Polavarapu, Senior Consultant Gastroenterologist and Liver Specialist from Yashoda Hospitals, present on food and waterborne diseases, followed by sessions from Ms. Rabia Jaffar on the power of storytelling in leadership and business, and Shika Singh on effective public speaking and communication.
A major highlight of this year’s celebration will be the announcement and exchange of Memorandums of Understanding (MoUs) with leading Government departments and agencies, including the Greater Hyderabad Municipal Corporation (GHMC), Telangana State Biodiversity Board, Telangana Forest Department, and Telangana Tourism. These collaborations aim to promote safe food practices, biodiversity conservation, sustainable gastronomy, culinary tourism, environmental awareness, and community engagement across Telangana.
An expert panel discussion on “Safe Food – Safe Nation” bring together distinguished chefs, healthcare professionals, and food safety experts to deliberate on food standards, nutrition, public health, sustainability, and the future of responsible gastronomy in India.
The Telangana Chefs Association also showcase its commitment to social responsibility through presentations on CSR initiatives, recognising organisations and individuals who have contributed towards skill development and the training of underprivileged youth in the hospitality sector. Community leaders and child nutrition advocates honoured for their exemplary service.
During the event, the Association officially release the TCA Magazine, documenting the achievements, research, culinary innovations, industry insights, and activities of the Association while serving as a knowledge resource for chefs, hospitality professionals, educators, and students.
The celebrations also recognise excellence in the hospitality profession through several prestigious honours, including the Telangana Culinary Unsung Heroes Awards, recognising chefs who have made remarkable contributions behind the scenes; the Culinary Guiding Star Awards, honouring culinary instructors for their dedication to mentoring future professionals; and the TCA Academic Contribution Awards, recognising principals and heads of hospitality institutions for their outstanding contribution towards hospitality education in Telangana.
The evening session will be graced by Shri Jayesh Ranjan, IAS, along with distinguished chefs and industry leaders, followed by a high-level panel discussion on “Food Safety & Future”, focusing on emerging trends, innovation, technology, sustainability, and policy initiatives shaping the future of India’s hospitality industry. The celebrations conclude with the 7th Anniversary cake-cutting ceremony, networking dinner, and interactions among chefs, educators, industry leaders, and international delegates.
The Telangana Chefs Association invites chefs, hospitality professionals, educators, students, industry partners, policymakers, and members of the media to participate in this landmark celebration and join the movement towards building a healthier, safer, and more sustainable food ecosystem for the nation.
