EICA Launched to Empower Future Chefs

With the dream of supporting upcoming young chefs, entrepreneurs, and food connoisseurs, the Eastern India Culinary Association (EICA) has recently been formed and registered as a body to support the community. The association aims to be a central hub for culinary professionals across Eastern India, including the Andaman and Nicobar Islands, Arunachal Pradesh, Assam, Bihar, Jharkhand, Manipur, Meghalaya, Mizoram, Nagaland, Odisha, Sikkim, Tripura, and West Bengal.

EICA is an independent, apolitical, non-religious, and voluntary organization of culinary professionals. Its goals include forging stronger bonds between young chefs, hotel organizations, culinary educational institutions, food service providers, food business operators, academicians, and others in the culinary industry, working towards the collective benefit of the industry. The association seeks to facilitate the exchange of ideas, promote cooperation, and raise the standards of culinary arts among chefs in Eastern India. Additionally, EICA aims to empower young chefs and enhance their culinary skills to tap into the vast opportunities available in the hospitality industry, as well as educate them about food safety and hygiene. Promoting regional and local cuisines by providing necessary training and exposure to young chefs is also a key objective.

To benefit chefs and culinary professionals, EICA will conduct seminars, workshops, and skill development programs. The association is also committed to humanitarian causes and supporting the underprivileged through periodic charity events. EICA aims to promote ethics and best practices among chefs and conduct various activities as needed to meet its core objectives. Educational programs will be fostered with seminars, lectures, and demonstrations by professional chefs in the region, encouraging integrity, cooperation, and understanding through public service, student outreach, engaging programs, technological innovation, and real-life experience. Technological innovations through real-life experiences will be developed to inspire the culinary fraternity, and liaison will be maintained with different government sectors like Tourism, Skill Development, Food, Forest, and FSSAI.

EICA's vision includes promoting local cuisine, culinary tourism, and developing local ingredients for global promotion. The association aims to bring together chefs from rural areas of larger states, northeastern small states, and the Andaman & Nicobar Islands, creating an environment where they can confidently showcase their talent globally. Engaging corporate houses to promote sustainable tourism growth and development, and encouraging innovative publications from experienced chefs to share new ideas and modern industry trends, are also part of EICA's mission.

The EICA committee members include President - Abhiru Biswas, Vice President - Sumanta Chakrabarty, General Secretary - Sandeep K Pandey, Joint Secretary - Sunayan Pramanik, Treasurer - Rangonath Mukherjee, Associate Treasurer - Arabinda Seth, and Executive Committee members - Sanjay Kak, Indraneel Bhattacharya, Tapan Louis Biswas, and Aditya Das. The formation of EICA marks a significant step in nurturing and empowering the next generation of culinary professionals in Eastern India.