International Chefs’ Day is an annual event. This international observance is considered to be a symbolic day for every chef around the world. The objective of International Chefs’ Day is to create awareness about healthy food, promote Culinary Industry of Pakistan and
acknowledge the noble profession. In collaboration with Shangrila Foods, College of Tourism & Hotel Management (COTHM) Karachi Campus celebrated International Chefs Day on October 20’ 2020 at Marriot Hotel, Karachi.
This year COTHM Karachi organized different activities such as; cake cutting ceremony, skill showcasing, chefs walk, distribution of certificates and medals to the industrial chefs and young participants of the event. The event began with the arrival of the guests at 11:00, followed by a brief introduction to Chef’s Day. At 11:45, the attendees participated in the symbolic “Chef’s Walk” inside the hotel premises, followed by a “Skills showcasing” session. Afterwards, there were be several award ceremonies and speeches delivered by the industry professionals, which also included the announcement of National Culinary Team of Pakistan. Lunch was served at 3:15, five minutes after the “Cake Cutting” ceremony at 3:10, after which the marvelous event came to an end.
Addressing the media, event Executive Director of COTHM KARACHI Mr. Sabir Ahmed stated that “we at COTHM Karachi are aiming to promote and groom not only internationally recognized Chef and Travel & Tourism and Hotel Management studies but also to promote Pakistani Cuisine in the international market. We as a leading hospitality school of Pakistan is continuously acting as a bridge between hotel and food industry and the young generation of Pakistan to adopt new ideas in Pakistani cuisine and make them familiar worldwide. We are working for the betterment of youth and creating various career choices, so they became the asset of Pakistan here and abroad”.
Chefs from across the board appreciated the efforts of COTHM Karachi for providing them a platform for the celebration of International Chefs’ day. They all expressed their gratitude
for the event and acknowledgment and looked forward to the next COTHM event.
