Culinary Academy of India Celebrates 30 Years with 7th World Record Attempt.
The Culinary Academy of India (CAI), Hyderabad, one of India’s premier institutions for professional culinary education, marked a significant milestone by completing 30 years of excellence in shaping culinary professionals for the global hospitality industry.
As part of its long-standing tradition, the academy once again commemorated the festive season of Christmas with an ambitious culinary initiative—its 7th world record attempt. Over the years, CAI has successfully created five world records, including one prestigious Guinness World Record, reflecting its commitment to innovation, teamwork, and culinary excellence.
This year's event promises to be an unforgettable experience, showcasing the richness and diversity of Indian cuisine, while promoting and safeguarding our cultural heritage in line with IFCAs guidelines. Aptly titled as Paramparagata Pakkakala – Cooking with Tradition, the event witnessed more than 150 budding chefs and professional chefs cooking under one roof. Chef Sudhakar N Rao , Director/Principal of the Academy , Chef Akshay Kulkarni, Head of the Department and all the Senior Faculty and Chef Instructors at the academy ensured that the event was executed with precision. The selection of dishes was done over a month and students trained to cook each of this unique dishes.The event featured a spectacular display of culinary skills, innovative dishes, and a unique celebration of Indian cuisine. These dishes were executed using authentic traditional cooking methods, indigenous stoves, and natural fuels, showcasing India’s rich culinary heritage and time-honoured techniques in an era dominated by modern cooking equipment.
In keeping with its mission to recognize and honor excellence within the culinary fraternity, the academy felicitated distinguished chefs who have made significant contributions to the growth of the chef industry. The honoured chefs included Chef Vijay Anand Bakshi, Executive Chef on board the P&O Cruises , Uk a Hyderabad-based culinary professional with almost four decades of experience .Chef Chalapati Rao, Founder of the popular restaurant brand ‘Simply South, Jury Member Master Chef Telugu, and a Leading Culinary Professional with two and Half decades of experie4nce with ITC Hotels. The event also recognized Chef Abhirup Biswas, President of the Eastern India Culinary Association, for his contributions to the culinary profession and his efforts in strengthening regional culinary associations. Special appreciation was extended to individuals working behind the scenes for the successful functioning of IFCA and SICA. Those felicitated included Chef Nageshwaran, Senior Sous Chef and Trainer at GRT Hotels; Mr. Rama Subramanian, who oversees the administrative management of IFCA; and Mr. Himanshu Barola, Strategic Advisor at IFCA, for their continued dedication and support. The celebration reaffirmed the Culinary Academy of India’s commitment to preserving India’s culinary heritage, fostering professional excellence, and inspiring future generations of chefs as it steps into its next decade of achievement.
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