The Telangana Chefs Association (TCA), affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs' Societies (Worldchefs), celebrated its 7th anniversary with the 'Safe Food – Safe Nation' Conclave at Taj Deccan, Hyderabad. The event brought together renowned chefs, hospitality professionals, government dignitaries, healthcare experts, academicians, students, and food entrepreneurs to highlight the importance of food safety, sustainability, and culinary excellence.

The celebrations began with an inaugural address by Chef Amey Marathe, President of the Telangana Chefs Association, who welcomed the guests and outlined the association's vision of strengthening the culinary profession while promoting food safety as a shared national responsibility.

The conclave was attended by Mr. Pascal Loreau, Head of the Bureau de France; Chef Vijayabaskaran, General Secretary of IFCA; Chef Dharmender Lamba, Founder President of TCA; Mr. Hugo Cauvet, Director of Alliance Française of Hyderabad; and Mr. Arnab Gupta, General Manager, Taj Deccan, Hyderabad. During the event, the association also presented its annual report, showcasing its achievements, training programmes, competitions, CSR initiatives, and professional development activities over the past year.

Speaking at the event, Mr. Pascal Loreau highlighted the growing collaboration between France and Telangana in tourism and gastronomy while expressing his appreciation for Hyderabad's rich culinary culture.

Mr. Hugo Cauvet spoke about the long-standing partnership between Telangana and the city of Bordeaux, noting that culinary exchanges, gastronomy, and wine-related collaborations have become some of the most successful initiatives under the cooperation agreement.

Congratulating the association on its milestone, Chef Vijayabaskaran praised TCA's growth over the past seven years and emphasised the importance of making Indian cuisine more globally recognised. He also stressed that food safety should never be compromised, adding that while presentation is important, it holds little value if food is not safe for consumption. He encouraged industry stakeholders to focus equally on education and compliance to strengthen food safety standards.

Addressing the gathering, Chef Amey Marathe underlined that every meal served represents an act of trust between consumers and the culinary community. He reaffirmed the association's five-year commitment to the 'Safe Food – Safe Nation' mission and announced plans to work closely with organisations such as GHMC and FSSAI to strengthen food safety awareness and industry best practices across Telangana.

Chef Dharmender Lamba, Founder President of TCA, urged chefs to wear the chef's coat with pride and responsibility, describing it as a symbol of trust and professionalism. Chef Naveen Nagraj, General Secretary of TCA, highlighted the association's efforts in raising culinary standards while supporting education, skill development, and social responsibility across the hospitality sector.

One of the key moments of the conclave was the 'Safe Food – Safe Nation' Oath, administered by Chef Vijayabaskaran. Chefs, educators, hospitality professionals, students, and dignitaries pledged to uphold the highest standards of food hygiene, nutrition, quality, and public health.

The event also featured a series of technical sessions by leading national and international experts. Chef Garima Arora addressed participants virtually on food safety in Michelin-star restaurants, while Dr. Chef Rajeev Goyal discussed Indian gastronomy and its impact on human health. Chef Takamasa Osawa from Japan shared insights into the global popularity of Biryani, and Dr. Naveen Polavarapu from Yashoda Hospitals spoke about food and waterborne diseases. Additional sessions by Ms. Rabia Jaffar and Shika Singh focused on leadership, storytelling, communication, and public speaking.

A major highlight of the celebrations was the signing and exchange of Memorandums of Understanding (MoUs) with organisations including the Greater Hyderabad Municipal Corporation (GHMC), Telangana State Biodiversity Board, Telangana Forest Department, and Telangana Tourism. These partnerships aim to promote safe food practices, biodiversity conservation, culinary tourism, sustainable gastronomy, and community engagement across the state.

The conclave also hosted an expert panel discussion on 'Safe Food – Safe Nation', bringing together chefs, healthcare professionals, and food safety experts to discuss nutrition, sustainability, food standards, and the future of responsible gastronomy in India.

As part of its commitment to social responsibility, the Telangana Chefs Association recognised organisations and individuals contributing to skill development and hospitality training for underprivileged youth. Community leaders and child nutrition advocates were also honoured during the event.

The association officially released the TCA Magazine, featuring culinary innovations, research, industry insights, and the association's achievements. Several awards were presented during the celebrations, including the Telangana Culinary Unsung Heroes Awards, Culinary Guiding Star Awards, and TCA Academic Contribution Awards, recognising excellence across the culinary and hospitality education sectors.

The evening concluded with a high-level panel discussion on 'Food Safety & Future', attended by Shri Jayesh Ranjan, IAS, industry leaders, and senior chefs. The session explored emerging trends in food safety, technology, sustainability, and hospitality, followed by the 7th Anniversary cake-cutting ceremony, networking dinner, and interactions among chefs, educators, hospitality professionals, and international delegates.