The three-day conference, Nov 1-3, is being organised at the Culinary Institute of America (CIA) at Greystone in Napa Valley, California. Besides the US and India, chefs from nearly a dozen countries, such as China, Japan, Korea, Thailand, Vietnam, Singapore, Malaysia and Indonesia will present their especial country cuisines.
From India, Nimmy Paul, a resident of Kerala, and Abhijit Saha, a chef from Bangalore's Park Hotel will join an elite group of 60 chefs from around the world at the event.
Incidentally, this will be the second time Nimmy would participate in the prestigious event. Earlier, she took part in the 2004 event. Speaking to IANS, Nimmy said she is thrilled at the opportunity for the second time. 'This year, I have got more cooking sessions to handle, which includes a presentation on 'Appam' and other cuisines from Kerala. Then, there is a session on 'biriyanis', chicken roast and the traditional Kerala stew,' said Nimmy.
Professionals that are taking part in the event include 600 senior chefs, restaurant operators, university professionals, food service managers, food & beverage directors of hotels, educators and other professionals.
Nimmy said like last time, she would carry all her basic utensils and essential ingredients for making mouth-watering dishes at the event. During her first trip, she became an instant hit when she prepared the 'Appam'. People had made long queues to get a taste of her food.
Over the years, culinary writers, food experts and chefs, visited her home in Kerala to learn and write about her cooking techniques. She also conducts cooking classes for tourists at home.