The Indian Federation of Culinary Associations (IFCA), the only association of culinary professionals recognized by the Ministry of Tourism, Government of India as a nodal body of Culinary Professionals representing Chefs of India, recently accredited NIPS School of Hotel Management.
Bent on developing culinary profession and to portray Indian cuisine on the global platform, IFCA was formed, hoping to promote culinary knowledge and propagate various kinds of cuisines and to bring obscure culinary styles and practices to the forefront. IFCA aims to connect culinary professionals across India and globally and promotes goodwill by setting high ethical standards. IFCA also aims to build a community of emerging culinary enthusiasts, encouraging them to connect with the industry at large.
IFCA represents India globally in culinary events like – World Culinary Congress, Asia Pacific Forum of the World Association of Chefs Societies, World Pastry Challenge, Bocuse d’Or Global Competition, World Culinary Olympics, and so on.
IFCA is also a recognized national member of the World Association of Chefs Societies (WACS).
The IFCA Young Chefs Association of India, a platform for all Indian Chefs aged 18–27 years old, provides opportunities for Young Chefs around India to connect and share with each other to promote and educate about the hospitality industry.
The accreditation by IFCA will help the students of NIPS by paving new opportunities to advance their careers. The workshops, training sessions, conferences, workshops, symposiums will empower the students to better their skills and exchange information over a large network.
The students will be learning from and will be mentored by chefs from all across the world, helping them to keep abreast of the global village. This will help them to be placed internationally.
Regional and national level culinary competitions sculpt way for recognition amongst contemporaries.
Social values are also emphasised on by supporting the underprivileged by conducting charity events.
This accreditation will serve as a vehicle to be placed and recognised on the culinary map.