Eastern India Culinary Association hosted the first edition of Culinary Kaizens at IHM Kolkata.
Kolkata, November 15 (MExN): The Eastern India Culinary Association (EICA) hosted the first edition of Culinary Kaizens at IHM Kolkata, an exclusive event dedicated to celebrating the art of culinary innovation.
Held at IHM Taratala, the event brought together industry leaders, culinary experts, and aspiring chefs to share insights and inspire excellence in the culinary arts.
The event was graced by esteemed guests, including Nandini Chakravorty, IAS, Principal Secretary, Tourism Department, and Government of West Bengal, as the chief guest, and Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), as the guest of honour.
The Eastern India Culinary Association (EICA) a dedicated organization committed to supporting and advancing the culinary industry in Eastern India. Representing a wide geographic area, including the Andaman and Nicobar Islands, and the states of Assam, Arunachal Pradesh, Bihar, Jharkhand, Manipur, Meghalaya, Mizoram, Nagaland, Odisha, Sikkim, Tripura, and West Bengal, EICA aims to foster growth and innovation in the regional culinary landscape. EICA is now officially recognized and affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs Societies.
In his address, Abhiru Biswas, President of EICA, expressed his gratitude, stating, “We are thrilled with the overwhelming response to our inaugural Culinary Kaizens event. Our goal was to create a platform for culinary innovation and excellence, and we're delighted to have achieved that. Very soon, we intend to be a member of the Indian Federation of Culinary Associations (IFCA), which will further our commitment to promoting culinary excellence.”
