India-France partnership finds flavour in cuisine
The Telangana Chefs Association celebrated its seventh anniversary with a focus on food safety and international culinary collaboration. The event highlighted potential partnerships between India and France in the tourism and hospitality sectors.
Why it matters
Culinary diplomacy serves as a soft-power tool to strengthen international relations and promote cross-cultural tourism.
With a focus on food safety and international culinary collaboration, the Telangana Chefs Association (TCA), affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs’ Societies (Worldchefs), celebrated its seventh anniversary in Hyderabad on Friday under the theme ‘Safe Food – Safe Nation’, bringing together leading chefs, hospitality professionals, diplomats, academicians and industry stakeholders to promote safe food practices and strengthen global culinary exchanges.
The event was graced by eminent personalities including Pascal Loreau, head of the Bureau de France; Hugo Cauvet, director, Alliance Française of Hyderabad; Vijayabaskaran, general secretary of IFCA; Dharmender Lamba, founder president, Telangana Chefs Association among others.
Get smarter about the news
Sign up free for a feed built around what you actually care about, Dive Deeper research on any story, and the full text of every article.
Create free accountAlready have an account? Sign in