International Chefs Day 21 celebrations at regency college of culinary arts

regency college chefs day celebrations

25 years old Regency college of Culinary Arts and Hotel Management affiliated to Osmania University organized a week day celebrations on the occasion of International Chefs Day‘2021. This year Telangana Chefs Association (TCA), Srinivasa Farm, NTR Trust (for blood donation) and a NGO collaborated with Regency college to make this occasion grandeur. A program organized to inculcate the students on ‘’Giving Back’’ to the society a CSR activity.

Throughout the world the past couple of years have been tough on everyone chiefly the hospitality industry and even now as the shadow is slowly being lifted, however Chefs Day ushered back into a dawn.

Globally 20th October commemorated as International Chefs Day. It is one of the most creative professions in the word to reiterate the significance of chefs and culinary art in the field of Hospitality. This year the theme of the International Chefs Day is “Healthy food for the Future”.  It raises awareness about healthy food also to emphasize sustainability to ensure healthy environment for the next generations. 


On 20th October International chefs Day celebrated at Regency College campus, Irramanzil. 150 Regents and the Chefs Team from TCA and Srinivasa farms have joined to educate and encourage students to work efficiently without compromising on food quality.

The President of TCA Chef Dharmendra Lamba congratulated Regency and stated, “Today’s generation children should be taught the healthy food habits for a healthier life in future and also the source of nutritious foods and hygiene aspects of serving foods”. The executive chefs of various hotels opined that inculcating healthy eating organic foods makes a healthy person. The esteemed chefs have participated and given their valuable words to student chefs of Regent.

Regency Principal P.Ramesh Kumar Reddy facilitated guest chefs and conveyed appreciations to TCA members and all the other executive chefs of renowned hotels who have taken part in International Chefs Day celebrations’21 at Regency college. A delicious lunch relished by guest chefs and team Regency.


The following day ie on 21st October ‘2021 blood donation campaign was organized in Regency campus with the support of NTR trust amidst of the covid-19 there was an acute shortage of blood supply especially for the children suffering from Thalaseemia and Hemophilia. Regency principal privileged to handover mementos to guest chefs who had taken their time and participated to make blood donation campaign a grand success.

With an inclination to support and to make a huge difference to the needy 150 student chefs of Regency, members of TCA and professional chefs participated in this drive. 350ml of blood was donated. To reenergize the blood donors a fruity was supplied by NTR trust. Principal of Regency on this occasion places his organization in the forefront and appreciates activities to support the society.

As a series of International Chef Day’21 student chefs of Regency college campaigned PAN India to bring awareness to street food vendors about chef’s profession, hygiene and sanitary ambience in the preparation of food to emphasize sustainability and to ensure healthy environment for the next generations. Regents distributed the food vendors a kit consists of sanitizer, gloves, mask, hair cap, hygiene rule code and a vendor certificate.

On 25th October – a healthy lunch was organized at Govt School, Nampally. TCA joined hands to support ‘Charity Lunch’ by providing raw materials for 300 students. Chefs and gastronomy committee of Regency joined hands to make delicious and organic lunch.

The day begun with welcoming, students involved in the fun filled activities and games conducted by regents and enjoyed thoroughly. They were encouraged by giving gifts in the participation amidst of the event.

The cooking was done on site at t he school premises a healthy and nutritious meal was served. The special dishes are Aloo chana chat, Sweet and sour pasta salad, puri, Aloo 65, chicken curry, rice, curd, double ka meeta, Veg Manchuria, icecream etc. Speeches were given by chefs on healthy food and hygiene and sanitation in the preparation of food.

The grooming standards were maintained in professional manner by regents. Posters and banners were arranged in the Govt school premises. Students of Regency and Govt School participated in cultural. The guests and Principal of Govt School appreciated all the students. The Principal of Regency P.Ramesh Kumar Reddy expressed his happiness for the success of the event. Hundreds of smiles were seen on students and kids. As a part of CSR activity Regency distributed stationery items like pens, pencils, erasers and books to the Govt school students.

Adhering to the guidelines of IFCA (Indian Federation of Culinary Association) and FSSAI (Food Safety and Standards Authority Of India) Regency College of Culinary Arts and Hotel Management celebrated a week series of events in a sumptuous way.