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TCA celebrates 7th anniversary
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Thursday, 09 July, 2026, 13 : 00 PM [IST]
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Our Bureau, Mumbai
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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, at Taj Deccan, Hyderabad, under the inspiring theme ‘Safe Food – Safe Nation’.
The landmark event brings 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 was graced by eminent personalities including 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, Hugo Cauvet, director, Alliance Française of Hyderabad, and 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.
Loreau said, “When I arrived two years ago, my first event in Hyderabad was to see Chef Hamel. So, the Bureau of France, it is a branch of the French Consulate. 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, organised 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”.
Cauvet 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 organise 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 organise some masterclass, some exchange with students. We organised some nice dinner as well with TAJ group. Thank you everyone for accepting to organise 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”.
Amey 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. 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."
Lamba said, “It 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.”
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