Jammu Sept 13: School of Hospitality and Tourism Management (SHTM), University of Jammu today commenced a three-day Tourism, Heritage and Culinary fest “Rangsutra 2017 – Expressions of Incredible India”.
Sh. Rajesh Gupta, MLA Jammu East was the Chief Guest and Chef Sanjay Raina, celebrity chef and MD Melability, The Flavour of Kashmir was the Guest of Honor for the inaugural ceremony.
The event was attended by the culinary experts from national level institutions, students of various schools, colleges including the MBA (HT) and BBA (HM) students of SHTM.
Sh. Rajesh Gupta, in his address appreciated the efforts of School of Hospitality and Tourism Management, University of Jammu for making this event an annual feature with this being fourth in the series. He emphasized that India is known for its unique diversity and therefore stressed upon the relevance of this fest which can enable students to become sensitive towards the unique cultural aspects of our region. He said that there is a strong need for professionals in the hospitality and tourism sector of the state and therefore education in this sector should be promoted at all levels. He Congratulated Prof. Parikshat Singh Manhas, Director, School of Hospitality and Tourism Management and his team for the commendable job they are doing by imparting quality education in this field.
Chef Sanjay Raina, while addressing the audience emphasized on the concept of promoting culture and sustainability through regional cuisines. He said that the world is receptive to experience local taste and technology can be leveraged to reach the global market.
Chef Sanjeev Verma, Vice President, Chef Association of Five Rivers (CAFR) in his remarks said that professional training is an integral part of education and that there are immense opportunities in the hospitality sector all across the country.
Prof. Keshav Sharma, Dean Academic Affairs & Dean, Faculty of Business Studies said that University of Jammu is committed to promote hospitality and tourism education and that SHTM through its industry academia interface can emerge as an international level educational institute.
Earlier Prof. Parikshat Singh Manhas, Director, SHTM and Event Coordinator in his welcome address said that the event has been conceptualized to promote, preserve and popularize tourism, rich culture and heritage of Jammu and Kashmir and India at large. He expressed his gratitude to all the distinguished chefs coming from different parts of the country and especially the members of Chef Associations of Five Rivers.
Prof. Parikshat Singh Manhas further emphasized on the role and responsible behavior of the various stakeholders to protect our culture and heritage for the wider interest of the society.
Prof. Deepak Raj Gupta, the Event Advisor in his concluding remarks highlighted the diversity of Indian culture and its importance in promoting tourism worldwide.
Dr. Anil Gupta, Senior Assistant Professor was the Deputy Coordinator and Dr. Suvidha Khanna, Assistant Professor was the Organising Secretary of the event.
Later, during the day a seminar on Sustainability of Food Practices was organized in collaboration with Chef Association of Five Rivers wherein various Chef’s presented their papers discussing the emerging trends.
For students two competitive events were also held namely “Chajja Sajawat” – Where culture meets creativity and “Riyasati Zaika” – Videshi Banawat Desi Sajawat- A Fusion Cooking Competition. Mr. Pawandeep Singh Mehta from Cashmir Innovative Crafts, Mr. Kirpal Singh from Mubarak Mandi Heritage Complex and Prof. Parmeshwari Sharma from Department of Hindi, University of Jammu were the adjudicators for the Chajja Sajawat. While Chef Jaswinder Singh from, UIHMT, Panjab University Chandigarh; Chef Vishwadeep Bali, Chef Himanshu Malik, and Dr. Sarika Manahas from Department of Home Science, University of Jammu were the judges for the fusion cooking competition.