Business France India and Le Cordon Bleu at GD Goenka University, in association with the Consulate General of France in Mumbai, are proud to present the semi-final of the French Patisserie Competition 2025, to be held on May 13 at the Residence of France in Mumbai.
Now in its third edition, this prestigious competition celebrates the art of French pâtisserie and the strong culinary ties between France and India. This year, around 50 professional pastry chefs from Delhi, Mumbai, Bengaluru, Chennai, and Kolkata are competing in the semi-finals from May 13 to 19. The top 16 chefs will advance to the grand finale on June 10, hosted at Le Cordon Bleu Gurugram.
The Mumbai semi-final will be judged by a distinguished panel:
Ekaterina Séré-Charlet, Spouse of the Consul General of France in Mumbai
Vicky Ratnani, award-winning celebrity chef and TV personality
Julia Vadagnini, Trade Officer for Agritech at Business France
Contestants will craft exquisite French desserts using premium French ingredients supplied by sponsors including Dynamic Mixer, Lillet by Pernod Ricard, Paysan Breton, Monin, Président by Lactalis, and St. Dalfour.
The grand finale will conclude with a glittering award ceremony at the French Embassy in Delhi, graced by H.E. Thierry Mathou, Ambassador of France to India. The winner will receive an all-expenses-paid culinary trip to Paris, including a 4-night stay at Pullman Paris La Défense.
To commemorate 70 glorious years of shaping hospitality professionals, IHM Mumbai, popularly known as Dadar Catering College, unveiled its much-anticipated coffee table book titled “Legends of IHM Mumbai – Crafting Legends Since the Last 70 Years”. The grand launch took place at the iconic Taj Mahal Palace Hotel, Mumbai, celebrating the institute’s legacy and remarkable contributions to the hospitality industry.
The book was formally launched by the Honourable Minister of Tourism, Government of Maharashtra, Shambhuraj Desai, in the esteemed presence of celebrity Chef Ranveer Brar, IHM Pusa Principal Kamal Kant Pant, and IHM Mumbai Principal Dr. Nisheeth Srivastava. The event was graced by eminent personalities from the hotel industry and proud alumni of IHM Mumbai, making it a star-studded gathering.
The evening reflected the enduring legacy of IHM Mumbai, celebrating its illustrious alumni whose achievements have brought global recognition to the institute. The occasion was further graced by the presence of esteemed faculty members—past and present—such as S.L. Dhargalkar, A.K. Singh, Sanjeev Kacker, Aileen Sequeira, Jayant Kathe, Neelam Nadkar, Shilpa Madkar, Asit Kumar Mishra, and Francis Thomas, whose mentorship has played a vital role in shaping these legends.
Founded in 1954, IHM Mumbai began as a modest catering college and has grown into one of India’s premier hospitality institutes. It fosters a vibrant environment of growth, creativity, and camaraderie—where students thrive through industry workshops, internships, live projects, and competitions with leading hotel brands.
Ranked among the top hospitality schools in India, IHM Mumbai takes immense pride in its illustrious alumni network that spans the globe. These professionals continue to exemplify the institute’s values of professionalism, innovation, and service excellence, carrying forward its esteemed legacy.
In a groundbreaking move to enhance procurement expertise in the hospitality sector, the Hospitality Purchasing Managers’ Forum (HPMF) has signed a landmark Memorandum of Understanding (MOU) with the Wine Growers Association of India (WineGAI). This strategic collaboration aims to elevate product knowledge, streamline sourcing, and foster direct engagement between hospitality professionals and Indian wine producers.
The MOU, signed today, cements a shared commitment to industry advancement through specialized training, networking opportunities, and procurement optimization for quality wines. By bridging the gap between wine growers and hospitality buyers, this partnership is set to redefine standards in beverage procurement.
Dr. Nitin Nagrale, Founder and General Secretary of HPMF, emphasized the impact of the collaboration: "This partnership with WineGAI is a transformative step for hospitality procurement. By strengthening direct access to wine producers, we aim to enhance industry knowledge, facilitate seamless sourcing, and elevate procurement standards."
Ashwin Rodrigues, Secretary of WineGAI, highlighted the growing significance of India’s wine industry: "With the increasing demand for premium wines in hospitality, this alliance will empower procurement professionals with essential expertise and access to a diverse portfolio of Indian and global wines."
Sunil Kuttan, Project Lead of HPMF Future Vision and Legacy, outlined the operational benefits of the partnership: "This MOU is a pivotal step toward simplifying wine procurement for the hospitality industry. Our focus is on delivering in-depth training, facilitating direct connections with producers, and ensuring seamless access to high-quality wines."
As part of this collaboration, exclusive masterclasses, procurement training programs, networking forums, and market intelligence initiatives will be introduced to equip HPMF members with cutting-edge insights in wine procurement.
The signing event witnessed participation from key industry leaders, stakeholders, and hospitality professionals, marking the beginning of a dynamic and influential partnership that will shape the future of beverage procurement in India’s hospitality sector.
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Dear Readers,
As we transition into the year end, the culinary world is buzzing with excitement, and Better Kitchen is here to capture it all. In this edition, we bring you a rich tapestry of flavors and stories that promise to tantalize your senses and ignite your passion for food.
One of the highlights of this issue is the Better Kitchen Awards, where we celebrate excellence in the culinary world. From innovative chefs to sustainable practices, these awards recognize the best in the industry and inspire others to reach greater heights.
We also had the pleasure of sitting down with Chef Harpal Singh Sokhi, a culinary maestro known for his vibrant personality and delectable dishes. In an exclusive interview, Chef Sokhi shares his culinary journey, from humble beginnings to the success of his venture, Karigari. His insights and passion for food are sure to inspire aspiring chefs and food enthusiasts alike.
In our quest to explore the diversity of Indian cuisine, we delve into the world of Indian Ber. This lesser-known fruit is a powerhouse of nutrients and flavors, making it a must-try for culinary enthusiasts looking to expand their palate.
Safety in food consumption is paramount, and we address this concern with an in-depth look at the safety of sushi. From sourcing to preparation, we examine the measures taken to ensure that this Japanese delicacy is safe for consumption.
Gut health is a topic gaining prominence in the culinary world, and we explore its importance in our article on the subject. Discover how the food we eat impacts our gut health and what steps we can take to maintain a healthy digestive system.
In addition to these exclusive features, we bring you a report on the Indian Culinary Forum Awards, highlighting the achievements of culinary professionals who have made a significant impact on the industry. We also cover the Western India Chefs Association's event, Chef's Connect, where chefs come together to share their knowledge and experiences.
As always, we include our regular features, providing you with the latest news and updates from the world of food and hospitality.
We hope this edition of Better Kitchen leaves you inspired and eager to embark on your culinary adventures.
Happy reading and happy cooking!
Ekta Bhargava
Managing Editor
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