The Asian Presidents Forum (APF) 2025, organized by the Trade Promotion Council of India (TPCI) and the Indian Federation of Culinary Associations (IFCA) under the aegis of Worldchefs, concluded successfully alongside Indusfood 2025. Held in Greater Noida and New Delhi from January 6 to 11, this six-day event celebrated the rich culinary traditions of India while fostering international collaboration and innovation in the food and beverage industry.
A Grand Opening and Cultural Exchange
The event commenced with a warm welcome dinner for international delegates, showcasing India’s legendary hospitality and diverse culinary heritage. Delegates experienced Indian culture first hand with a visit to the iconic Taj Mahal in Agra, which served as a testament to India’s historical and cultural richness. A royal lunch highlighted the artistry of Indian cuisine, setting the stage for the week-long celebration of culinary excellence.
The Indusfood 2025 Inauguration
On January 8, the grand inauguration of Indusfood 2025 took place at the India Expo Mart in Greater Noida. Shri Chirag Paswan, Hon’ble Minister of Food Processing Industries, and Baba Ramdev, Indian Yoga Guru and Business Leader, presided over the event. Shri Chirag Paswan emphasized the importance of India’s diverse culinary traditions and their potential to bring people together. Baba Ramdev highlighted the connection between India’s culinary heritage and its cultural and spiritual values, stressing the global relevance of India’s food culture. Their inspiring addresses set a visionary tone for the forum, emphasizing sustainability, innovation, and global collaboration.
Key Initiatives and Discussions
Throughout the event, various initiatives and sessions underscored IFCA and TPCI’s commitment to advancing the culinary landscape. The closed-door interactions brought together eminent chefs, industry leaders, and policymakers to discuss the future of the hospitality and food sectors. Topics such as sustainable practices, skill development, and preserving culinary heritage were central to these discussions, reflecting a collective vision for making India a global culinary hub.
IFCA’s Pioneering Programs
Chef Vijaya Baskaran, IFCA General Secretary, presented the association’s multifaceted initiatives that bridge the gap between academia and industry. Programs addressing food wastage, nutrition, sustainability, research, innovation, and digital transformation were highlighted. These efforts, combined with IFCA’s focus on branding, communications, and community welfare, underscore its role as a leader in the culinary arts and food ecosystem.
The launch of the International Indian Centre for Culinary Leadership (IICCL) was a landmark moment. Spearheaded by Chef Manjit Gill, the initiative aims to empower chefs globally by promoting Indian culinary traditions through training, skill development, and leadership opportunities. The IICCL will foster collaboration between Indian and international chefs, further enhancing India’s global culinary footprint.
Tech Innovation with IFCA Communities
IFCA also unveiled its tech platform, IFCA Communities, designed to create a vibrant ecosystem for chefs, culinary leaders, consultants, and enthusiasts. This platform leverages technology to connect members, promote IFCA’s activities, and provide exposure to emerging trends and innovations. By integrating advanced tools, the platform offers networking opportunities, professional development resources, and support for policy advocacy, ensuring continuous growth in the culinary industry.
Global Culinary Exchange
A highlight of the forum was the live cooking demonstrations, where chefs from around the world showcased diverse techniques and flavors. Ingredients were meticulously arranged to encourage creativity and collaboration, resulting in unique dishes that reflected the fusion of culinary traditions. This vibrant exchange fostered innovation and strengthened ties among culinary professionals.
Social Responsibility and Education
The CSR initiative, Chefs Beyond Borders, saw chefs prepare meals for 200 underprivileged children, embodying the culinary community’s commitment to inclusivity and service. Additionally, Chef Khandsuren Natsang from Mongolia announced a scholarship for a promising culinary student, promoting cross-cultural learning and nurturing young talent.
Thought Leadership and Collaboration
Prominent culinary leaders participated in the Asian Presidents Forum Meeting, where they discussed best practices and initiatives to advance the culinary profession globally. Special attention was given to promoting regional cuisines, as highlighted by Shri Indra Hang Subba, Member of Parliament from Sikkim, who emphasized Sikkim’s culinary heritage.
Expert panels delved into pressing topics such as the balance between authenticity and innovation, the role of robotics in the culinary world, and future trends in 2047. These discussions offered valuable insights into the evolving culinary landscape, emphasizing sustainability, technological advancements, and the integration of local and global elements.
Cultural Immersion and Finale
Delegates explored Delhi’s iconic landmarks, including the National Museum, India Gate, and Akshardham Temple, blending cultural enrichment with exquisite dining experiences at renowned restaurants. This immersive journey highlighted India’s hospitality and culinary artistry, leaving delegates with lasting memories.
Impact and Legacy
The Asian Presidents Forum 2025 and Indusfood 2025 successfully positioned India as a global culinary hub. By fostering international collaboration, promoting India’s culinary heritage, and embracing innovation, the event set new benchmarks for excellence in hospitality and food. The initiatives launched during the forum have created a legacy that will drive the culinary industry forward, strengthening India’s role in the global food ecosystem and celebrating the unifying power of food.
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