The state’s first Goan Chef Conclave is here

The Goan food industry will have a new concept to look forward to through the Goan Chefs Conclave that will be held at Vivanta by Taj – Fort Aguada on July 19, 2016. Organised by the Goan Culinary Club, the day-long event will include sessions by different professionals related to the food industry. Right from home cooks to chefs, psychology of food to how to take food to the next digital level, the event will cover every aspect of food. It will be an interesting take on food by different professionals. Each session will be of 40 minutes while demonstrations will be for 25-30 minutes.
“Each one has a story to tell in this unique storyline. Three chefs, Chef Sadik Khan from Wasabi, Chef Jeneva Talwar from Artful Baker and Chef Gurpreet Singh Gehdu from Punjab Grills, will be using Goan masalas to marry the ingredients from outside Goa with a twist to their own cuisines using Goan flavours. Dr Arjita Kumari will present a session on understanding psychology and food,” says Odette Mascarenhas, President of Goan Culinary Club.
Other sessions will include Chef Mrunal Dhamaskar and Chef Urbano Do Rego speaking about Goan cuisine while Sangam Dungat of Voltaire restaurant will show how Hindu Goan food is prepared using monsoon heritage vegetables. Nolan Mascarenhas will speak about food photography and the importance of social networking for chefs.
A panel of historians including Fatima Gracias, Amita Salatry, Anjali Walawalkar and Odette will discuss the history of Goan food.
Another interesting facet of the Conclave will be the use of basic and obvious ingredients like the Kokum flower. Home chef and homemaker Shipra from Gurgaon has been specially sourced by Odette to explain how a simple ingredient can be fused with Goan dishes. “These are home cooks who can cook better than a chef and have come on par with the food that the chefs provide. Shipra uses the kokum flower as a spice agent in her cooking, especially in a Sindhi kadi where it is married with drumsticks and kokum. She will showcase a few methods of using this ingredients,” adds Odette.
The event will be coordinated by Event Bazaar run by Sunita Rodriguez, the secretary of Goan Culinary Club. “The Goan Culinary Club, as part of its agenda, plans to have knowledge based and festival based concepts twice a year. This was put into action about a month back. I knew that this was the first of its kind conclave in Goa, but recently, I met a person from the culinary circle in Pune and he mentioned that this is something new in India. Though I am a bit skeptical on how it will work out, there is a lot of scope for the changing food scene in Goa. There are many tourists who come to enjoy the traditional food in Goa and it should continue but we should also venture around new areas of food,” says Odette.
The Goan Culinary Club comprises 11 members including Odette, the President of the club, Joe Mascarenhas, Vice President, Consultant chefs, Chef Urbano Do Rego and Chef Peter Fernandes, Treasurer Michael Mascarenhas of Flying Dolphins, Calangute and Activity Director Nolan Mascarenhas. “We have 40 members in the club and all are active throughout the year. This is the fourth year of the club and every year we explore new concepts. So far, over 60 executive chefs and restaurant owners have registered to get on the networking, learning and bonding platform,” says Odette.
(The Goan Chefs Conclave 2016 will be held on July 19, 2016, from 9am to 6pm at Vivanta by Taj – Fort Aguada)