LAHORE: Chefs’ Association of Pakistan Secretary-General Ahmad Shafiq addressed the International Chefs’ Day 2020 and placed an emphasis on the need for Pakistanis to develop healthy eating habits.
Shafiq, an internationally recognised hospitality educator, delivered the welcome address and lauded the valuable contributions of the chefs to the hospitality industry locally and internationally.
The event was celebrated in Lahore on Tuesday by the College of Tourism and Hotel Management (COTHM) in collaboration with Chefs’ Association of Pakistan (CAP) and World Chefs’ Paris at Garden Town.
Shafiq said that showcasing Pakistani cuisine at the international arena is our top priority.
“We need to pledge today that we would work together to make Pakistan’s cuisine famous internationally that would also portray Pakistan’s good and healthy image internationally,” he said.
“We have more than 60 per cent youth in Pakistan, which we are focused at turning into human capital by imparting employable skills and enabling them to meet the industry needs globally,” he added.
Agreeing with him, Senior Vice President Waqar Ilyas Khan said that global competitiveness is at stake after Covid-19 we have to prepare ourselves for that.
Khan added that they were proud of Pakistani chefs who were putting in the best of their efforts to serve the hospitality industry.
“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.
The event was organised to express universal brotherhood with the community of chefs serving the hospitality industry internationally.
The three-course meal competition was organised for upcoming chefs, in which 30 young chefs participated in the form of teams of three members each.
Executive Chef Tipu Imran told Profit that these young chefs were tasked to prepare a three-course meal comprising of appetizers, a salad and a healthy main course.
Imran added that these young chefs are not only preparing healthy food but they are also telling the judges and participants about the nutritional values of each of the items they have prepared.
Talking to Profit, a team of young chefs comprising Chefs Masood Abdali, Sami Rehman and Tabish Kareem shared that in appetizers they prepared deviled eggs with Avocado Cream, in salads they made cucumber ring salad with lemon vinaigrette dressing and in main course they cooked crispy peanuts fish with sweet and chilli sauce.
These dishes have nutritional values of 410, 171 and 228 calories respectively. Their dishes were liked by the participants because of the presentation.
The event was attended by senior and junior chefs from across the country, hotel and restaurant consultants, hotel and restaurant owners, catering companies, new members of culinary arts and people from different walks of life.
New members were also selected for inclusion in the National Culinary Team of Pakistan.