The South India Culinary Association (SICA) presented a powerhouse workshop series in Chennai, Bengaluru, Hyderabad and Cochin — a focused, high-impact initiative to forge the next generation of international, medal-winning chefs. This intensive program equiped aspiring culinarians with competition-ready techniques, world-class plating artistry and pastry mastery.
World-class Chef Trainers lead the charge: Chef Dimuthu Kumarasinghe — seven-time Culinary Olympic champion and President of the Chefs Guild of Sri Lanka — together with Chefs Ranasingha, Chef Gayan Basnayake, and Chef Kamal Surendrajith spearheaded hands-on, performance-driven training designed to catapult talent onto global podiums.
Padma Shri Chef Damodaran (President, SICA) and Chef Sheetaram Prasad (Secretary, SICA) urge every ambitious chef to seize this career-defining opportunity.
Hyderabad session: Saturday, 16 August 2025 — The Park Hotel — 9:00 AM to 6:00 PM Spearheaded locally by Chef Sudhakar N Rao (VP, Hyderabad chapter) and Chef Vikram Simha (Board member), the event witnessed strong turnout and tangible benefits for both professionals and students. A lot of professional chefs from HIHCA too participated in the event. Celebrity Chef Sanjay Thumma – vah re vah chef , Chef Yadgiri , Chef Ramesh and Chef Kasi Vishwanath ,VP Bengaluru chapter and many more were present to support and learn from the event.
Team Culinary Academy of India and coordinated with the event and ensured that every need is taken care of. They were supported by SICA members, Chef Suresh Kanna & Chef Joseph paul Special thanks to Mr.Ajit Singh Garcha, GM of The Park Hotel, for providing the venue. SICA continues to deliver year-round, transformative programs to uplift and empower the chef fraternity — training champions, one workshop at a time.
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