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HOW TO GET AHEAD well as attracting new customers.
Taking part in the Curry Life Food Festival is a great way for chefs to improve their knowledge and skills The Curry Life Food Festival, which showcases some of the UK’s favourite curry dishes alongside the best of British regional cuisine, is taking place in October in Dhaka, Bangladesh. It gives participants the chance to learn new skills, share recipes and gather tips from a range of experts. It’s an inspiring educational, culinary and cultural experience and this year’s UK delegation will be led by Dominic Chapman, chef/patron at The Beehive in White Waltham, and former head chef for Heston Blumenthal.
Halesowen and attended the festival in 2017, when it was held at the Hyatt Regency Chandigarh in India. He said being part of the event is a great way to promote yourself and your restaurant, and it has helped to boost Spice Fusion’s reputation among its customer base, as
Learning curve Curry Life spoke to former participants to find out what they learnt when they took part, and why it’s a mustattend event. Kayum Ali is the owner and executive chef at Spice Fusion in
Keith Vaz, Karen Buck and few other MP's were present at the Dhaka Festival in 2008
“I went to one festival in India and I have also attended a few other Curry Life seminars and workshops,” he says. “It has given me a real confidence boost as well as teaching me some new skills. It does involve being away for a few days but it’s definitely been worth it for me.” For Abul Monsur, chef at Taj Cuisine in Walderslade, attending the festival was also a memorable experience. He was part of the 2016 event, which took place at the ITC Maurya in New Delhi in India. “You can share some of your own ideas with the chefs in the country you are visiting as well as gain some new ones that you can use in your restaurant when you return,” he says. “You are learning every day in a fast-paced environment and it’s really exciting to find out about new trends and to see first-hand what others in the industry are doing.” Monsur adds that sharing knowledge and recipes can be a great way to improve as a chef, not just on a professional level, but a personal one too and being immersed in live cooking demonstrations is a fun way to learn.
www.currylife.uk
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