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20th October is marked as the ‘International Chefs’ Day’ and celebrated all around the globe. Maintaining its tradition, COTHM in association with Chefs’ Association of Pakistan (CAP) and World Chefs, Paris, organized the International Chefs Day event at New Garden Town Lahore to express universal brotherhood and solidarity with the community of chefs serving the hospitality industry internationally. The event and its colorful activities corresponded with the theme of the year ‘Healthy Food for the Future’ which also included the balloon releasing ceremony and cake cutting jointly by the chefs.
The chefs, food experts and hospitality professionals from all over Pakistan attended the event to demonstrate their harmony with international fraternity of chefs. An exciting competition on the theme of ‘Healthy Food for the Future’ was organized.
Professional services of senior chefs were acknowledged. Ahmad Shafiq, Secretary General of the Chefs’ Association of Pakistan, who is also an internationally-recognized hospitality educator, delivered the welcome address and lauded the valuable contributions of the chefs to the hospitality industry locally and internationally.
‘Showcasing of Pakistani Cuisine at the international level is one of the top agenda items of COTHM and Chefs’ Association of Pakistan (CAP). We have more than 60% youth in Pakistan, which, COTHM is focused at turning into a human capital by imparting employable skills and enabling them to meet the industry needs globally’, he further remarked.
Zubair Khan, Chief Patron of the Chefs’ Association of Pakistan, said ‘we are proud of Pakistani chefs who are putting in the best of their efforts and talent to serve the hospitality industry not just locally but also globally. Pakistan is blessed with enormous talent in the shape of the youth but we need to nurture and showcase it in front of the world’ he said.
New members were also selected for inclusion in the National Culinary Team of Pakistan.
The event was attended by the executive members and corporate members of CAP, professionals from the HORECA sector, notables from the civil society, journalists and students of culinary arts.
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