DECEMBER 16: OFFSITE AT VEDATYA INSTITUTE, SOHNA (HARYANA)
FROM HEIRLOOMS TO HI-TECH: TRADITIONAL PRODUCE AND COOKING INNOVATIONS
PART A: 10:30 A.M. TO 1 P.M.: COOKERY LEC-DEMS: Interaction between Vedatya Students and members of Young Chefs Forum for Sustainable India.
Cooking with Forgotten Produce: Get Ready to Unlearn
Vipul Gupta, Executive Sous Chef, Andaz Delhi.
Cuisine Without Frontiers
Nishant Choubey, Executive Chef, The Roseate, and Abhishek Gupta, Executive Sous Chef, The Leela Ambience Hotel, Gurgaon.
Sustainable Kitchen Planning
Mohit Balachandran, Country Head, Soda Bottle Opener Wala.
How Cuisines are Reborn: The Lavaash Experience
Megha Kohli, Head Chef, Lavaash
The Future of Haute Cuisine
Priyam Chatterjee, Executive Chef, Qla
New Bar Concepts Rooted in Indian Tradition
Prateek Arora, General Manager, Qla
LUNCH: 1 P.M. TO 2:30 P.M.
PART B: 2:30 P.M. TO 4:10 P.M.
The Chaupal: Farmers Speak Up on Challenges and Opportunities
2:30 P.M. TO 2:35 P.M.:
Welcome Speech by Amit Kapur, Managing Promoter, Vedatya Institute
2:35 P.M. TO 2:45 P.M.:
How Hotel Schools Can Bridge the Gap Between Students and Farms:
Sandeep Munjal, Director, Vedatya Institute.
2:45 P.M. TO 2:55 P.M.:
Why Vedatya Has An Organic Farm and How We Learnt to Become Farmers
Sanjay Sharma, Head, School of Culinary Excellence, Vedatya Institute
2:55 P.M. TO 4:10 P.M.: PANEL DISCUSSION
2:55 P.M. TO 3:05 P.M.: INTRODUCTION
Ajay Rastogi, Foundation for the Contemplation of Nature.
PANELISTS: Sneh Yadav, Tijara Organic Farm; Achintya Anand, KrishiCress; Aparna Rajagopal, Beejom; Preet Singh (Vedatya Alumni), Co-Founder, Societé Naturelle; Gajendra Singh, 4S; Satpal Chahar, Basmati Fairtrade, Kaithal (Haryana); Arun Kadian, Farmer, Jhajjar District; Kapil Yadav, Farmer, Sohna District; Akhil Kapoor, Convivium Leader, Slow Food India (Delhi Chapter); Abhishek Gupta, Executive Sous Chef, The Leela Ambience Gurgaon; Vipul Gupta, Executive Sous Chef, Andaz Delhi.
MODERATOR: Ajay Rastogi.
