The Goan Culinary Club, co-founded by Odette and Joe Mascarenhas and its
members organised the 2nd edition of the Goan Chefs Conclave 2017 on August 9,
2017 with the concept of providing the ‘red carpet’ of recognition to chefs
this year in true Hollywood style. The culinary extravaganza had all the
ingredients for networking, knowledge sharing and of course, the right amount
of Goan masala. The event took place at Planet Hollywood, Utorda.
The Goan Chefs Conclave 2017 entailed
workshops, featuring Chef Vikramjit Roy (Speciality Restaurants Pvt Ltd), Chef
Zafar Ali (Executive Chef at The Leela Palace Bangalore), Chef Sherap (Taj West
End, Bangalore) and Chef Ajoy Kanojia (Delta Nutritives Pvt Ltd).
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The two panel discussions had moderators Chef Sunit Sharma,
Executive Chef, Cidade de Goa and Chef Hrudananda Behera, Executive Chef, Fort
Aguada, interact with Goa’s chefs and stand alone proprietors. Chef Sunit
moderated the discussion ‘Is Goa really providing ‘authentic’ cuisines from its
kitchens?’ whereas Executive Chef Hrudananda Behera moderated the discussion
‘The word ‘man power’ is grossly defined. Are our kitchens really powered by
the staff?’.
There
were also sessions with Hyderabadi Biryanis’ Sankalp Vishnu, The Chivas
Brothers’ brand ambassador Paul O’Connor, Pernod Ricard Wine makers’ ambassador
Alexandre Barre, food and travel photojournalist Nolan Mascarenhas and Jo’s
Spicy Act with Joanne DaCunha, who sang about the history of the Vindalho.
