Chennai-based Soundararajan P, Corporate Executive Chef at Mahindra Resorts and Holidays, India, and Sanjay Thakur, Chef at Etihad Airways, called their mission Project Triyagyoni…Read more

Chef Soundararajan receives Honorary Doctorate

Chef Soundar received honorary doctorate

Honorary Doctorate

Chennai-based Soundararajan P, Corporate Executive Chef at Mahindra Resorts and Holidays, India, and Sanjay Thakur, Chef at Etihad Airways, called their mission Project Triyagyoni…Read more

Chef Soundararajan receives Honorary Doctorate

Chef Soundar received honorary doctorate

Honorary Doctorate

Indian team wins ‘Special plate prize’, at the Bocuse d’Or Asia Pacific 2018, popularly known as Chef Olympics!

Indian team wins at Bocus'd'Or 2018

By Express News Service

CHENNAI: We have created history,” says Chef P Soundararajan talking about team India winning the ‘Special plate prize’, at the recently concluded Bocuse d’Or Asia Pacific 2018, popularly known as Chef Olympics. “For the first time, a team from India has won the award and it’s a very prestigious moment,” says the general secretary of Indian Federation of Culinary Associations (IFCA).

The four-member team — Soundararajan P, Ranjit Debnath, Abhijit Saha and Aheer Biswas — out-shined other nations in the special platter round. “Before the competition, we announced a national selection across the country. The best chefs from the country took part in it and we shortlisted the participants. Abhijit trained the candidates… the dishes that had to be made on the day of the competition were practiced close to 30 times,” shares Soundararajan, whose team competed against 12 countries including Australia, China, Indonesia, Japan, Malaysia and New Zealand…Read more

Indian team wins ‘Special plate prize’, at the Bocuse d’Or Asia Pacific 2018, popularly known as Chef Olympics!

Indian team wins at Bocus'd'Or 2018

By Express News Service

CHENNAI: We have created history,” says Chef P Soundararajan talking about team India winning the ‘Special plate prize’, at the recently concluded Bocuse d’Or Asia Pacific 2018, popularly known as Chef Olympics. “For the first time, a team from India has won the award and it’s a very prestigious moment,” says the general secretary of Indian Federation of Culinary Associations (IFCA).

The four-member team — Soundararajan P, Ranjit Debnath, Abhijit Saha and Aheer Biswas — out-shined other nations in the special platter round. “Before the competition, we announced a national selection across the country. The best chefs from the country took part in it and we shortlisted the participants. Abhijit trained the candidates… the dishes that had to be made on the day of the competition were practiced close to 30 times,” shares Soundararajan, whose team competed against 12 countries including Australia, China, Indonesia, Japan, Malaysia and New Zealand…Read more

Dr. Chef Soundararajan, receives Honorary Lifetime Membership in the World Chefs organization.

Chef Soundararajan has been honoured with Honorary Life Membership by the World Association of Chefs SocietiesWorld Chefs is the global authority on food and is a recognised organisation serving over 10 million chefs from 99 National Member countries.

“When I chose to become a chef, the profession did not have the kind of recognition it today has and deserves. Indian culinary heritage is extremely rich and has a lot to offer to the world of culinary professionals. However, until recently, it had not received the global recognition it deserves.

My efforts in this space are towards creating platforms for Indian culinary professionals to learn and share their vast knowledge with each other and display their expertise in the global arena. My work with the Indian Federation of Culinary Associations (IFCA), a national body for culinary professionals, and South India Culinary Association (SICA), has contributed towards creating platforms for chefs from across the country to come together and mutually benefit from each other’s rich knowledge.” …Read more

Chef Soundararajan becomes World Chefs Lifetime Member

Dr. Chef Soundararajan, receives Honorary Lifetime Membership in the World Chefs organization.

Chef Soundararajan becomes World Chefs Lifetime Member

Chef Soundararajan has been honoured with Honorary Life Membership by the World Association of Chefs SocietiesWorld Chefs is the global authority on food and is a recognised organisation serving over 10 million chefs from 99 National Member countries.

“When I chose to become a chef, the profession did not have the kind of recognition it today has and deserves. Indian culinary heritage is extremely rich and has a lot to offer to the world of culinary professionals. However, until recently, it had not received the global recognition it deserves.

My efforts in this space are towards creating platforms for Indian culinary professionals to learn and share their vast knowledge with each other and display their expertise in the global arena. My work with the Indian Federation of Culinary Associations (IFCA), a national body for culinary professionals, and South India Culinary Association (SICA), has contributed towards creating platforms for chefs from across the country to come together and mutually benefit from each other’s rich knowledge.” …Read more

News Coverage of Dr. Chef Soundararajan’s Book ‘The Essential Culinary Guide’

Chef Soundararajan's book The Essential Culinary Guide

Attempting a definitive rule book for cooks in this climate is a daunting task. Fortunately Chef Soundararajan isn’t easily intimidated. General Secretary of IFCA (the Indian Federation of Culinary Associations) and an enthusiastic member of the World Association of Cooks, he’s the Corporate Executive Chef of Mahindra Holidays and Resorts. And now, he’s also the author of The Essential Culinary Guide: Back to Basics.

Inspired by his mentor, Roger Moncourt, a French chef introduced to the Ashok ITDC hotel by Jawaharlal Nehru, who always carried a notebook listing recipe technique in two lines, Chef Soundararajan began collecting recipes. After decades in the hospitality industry, about five years ago Chef Soundararajan decided it was time to pass on all that he had learned so far, and started to organise his information. “I had about 3,000 techniques in all.” He was finally ready to write his book…Read more

News Coverage of Dr. Chef Soundararajan’s Book ‘The Essential Culinary Guide’

Chef Soundararajan's book The Essential Culinary Guide

Attempting a definitive rule book for cooks in this climate is a daunting task. Fortunately Chef Soundararajan isn’t easily intimidated. General Secretary of IFCA (the Indian Federation of Culinary Associations) and an enthusiastic member of the World Association of Cooks, he’s the Corporate Executive Chef of Mahindra Holidays and Resorts. And now, he’s also the author of The Essential Culinary Guide: Back to Basics.

Inspired by his mentor, Roger Moncourt, a French chef introduced to the Ashok ITDC hotel by Jawaharlal Nehru, who always carried a notebook listing recipe technique in two lines, Chef Soundararajan began collecting recipes. After decades in the hospitality industry, about five years ago Chef Soundararajan decided it was time to pass on all that he had learned so far, and started to organise his information. “I had about 3,000 techniques in all.” He was finally ready to write his book…Read more

Dr. Chef Soundararajan receives the Best Chef of the Year special award for 2006-2007 by the Ministry of Tourism, Government of India.

Chef Soundararajan is the first Indian to present Indian ethnic cuisine at the Culinary Institute of America in New York and has introduced the World Association of Chefs Societies (WACS) chef certification in India. One of his first key assignments was at the Asian Games Catering, which catered over 6000 athletes a day. He was also part of the successful catering team that catered the first ever-prestigious Non – Aligned meet and CHOGM, churning out World cuisine for the International delegates. During the initial days of his career, he worked under the most respected Chef J M Chaudhuri, a Chef Administrator of par excellence.

Follow Chef Soundararajan

Dr. Chef Soundararajan receives the Best Chef of the Year special award for 2006-2007 by the Ministry of Tourism, Government of India.

Chef Soundararajan is the first Indian to present Indian ethnic cuisine at the Culinary Institute of America in New York and has introduced the World Association of Chefs Societies (WACS) chef certification in India. One of his first key assignments was at the Asian Games Catering, which catered over 6000 athletes a day. He was also part of the successful catering team that catered the first ever-prestigious Non – Aligned meet and CHOGM, churning out World cuisine for the International delegates. During the initial days of his career, he worked under the most respected Chef J M Chaudhuri, a Chef Administrator of par excellence.

Follow Chef Soundararajan

Dr Chef Soundar @ Thanthi TV Show ‘Samayal Gurukulam’

Dr. Chef Soundararajan, interviewed by India’s Leading National News Channel NDTV 

Chef Soundararajan speaks about his most popular book “The Essential Culinary Guide”

Dr. Chef Soundararajan, interviewed by India’s Leading National News Channel NDTV 

Chef Soundararajan speaks about his most popular book “The Essential Culinary Guide”

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