1997 : SICA was established in Chennai to promote excellence in the field of food production. It soon emerged as a platform that interfaces with various government and non-governmental organisations to promote and develop the chef community and is totally committed to providing professional help in conducting quality seminars and workshops.

November 2000 : SICA, in partnership with Nestle, conducted the Young Star Chef of the Year Award. This event was conducted to showcase the culinary talent of talented young chefs who needed a platform to exhibit their art and also to encourage innovative culinary creations.

September 2001 : SICA, in partnership with Nestle, conducted the 2nd Young Nestle Star Chef contest to showcase individual skills, techniques and styles, and also to provide international exposure to members.

October 2002 : SICA conducted a live cooking contest on 17th October at the Vels Institute of Hotel Management and on 24th October an exhibition contest for all culinary professionals attached to Hotel GRT Grand Days, Pondy Bazaar, Chennai. The main objective was to motivate the chefs and to strengthen their relationship through competition and interaction.

July 2003 : IFCA was launched nationally, representing the Indian Culinary Forum (ICF) South India Culinary Association (SICA) and Western Indian Culinary Association (WICA). Formation of such forums also led to various discussions and debates highlighting the need to improve food standards.

October 2003 : IFCA hosted the first Chef’s Congress in New Delhi to showcase talent and promote knowledge.

February 2004 : SICA conducted a Chef & Child culinary extravaganza. The event offered a rare opportunity for visitors to savour the delectable creations of 20 reputed chefs from the city’s premier hotels. The proceedings from the event went directly to the Hope Foundation, an affiliate of Hope Worldwide. The fund helped Hope set up a rehabilitation home for abandoned HIV/AIDS-affected women and children and to meet their physical and emotional needs.

March 2004 : IFCA was admitted to WACS, indeed a success. The hard work of all members enabled the Indian tricolor fly high at the WACS World Congress. The milestone was achieved thanks to the continuous support of the government, as well as various hospitality and educational institutions.

June 2004 : To enable exchange of ideas and to promote Goodwill, a Chef Means Business seminar was held at the Le Royal Meridian, Chennai, in association with Express Hotelier & Caterer.

October 2004 : SICA launched its Junior Forum to educate and impart knowledge to hotel management students.

October 2004 : To contribute to the welfare of society, SICA celebrated International Chefs Day with Siragu Montessori School by contributing food and clothes. In association with SICA some of the hotel management colleges celebrated International Chefs Day.

October 2004 : Representative members from SICA represented India through IFCA at WACS in the Culinary Olympics, in Erfurt Germany. The first International Chefs Day celebrated by the WACS Board saw IFCA presenting a memento as a symbol of India’s participation to Dr. Bill Gallagher, the chef instrumental in getting recognition world over for International Chefs Day.

2004 : The Bangalore Chapter of SICA was formed at the Acharya Institute of Hotel Management.

2004 : After the tsunami on 26th December, the SICA team provided rehabilitation and support to the Suyam Charitable Trust as part of its social responsibility.

2005 : Chefs represented SICA, Chennai at Mauritius during a two-fold program that included training and promotion. The exchange programs helped to popularise ethnic Indian Cuisine in Mauritius.

2005 : SICA supported the Chennai Culinary Institute (Winners Bakery). The Culinary Institute of India (CCI) is a cookery school to train school dropouts from the underprivileged sections of society in bakery production. The Chennai Corporation also has a programme called Training in Vocational Excellence for the same students. The Institute conducts paid courses for the affluent and uses the proceeds to train underprivileged women free of cost to help themselves earn their livelihood.

October 2005 : The 2nd National Culinary Conference was held in Chennai.

2005 : Chefs visited the Sri Lanka Chef’s Guild (CGL) and chefs from both countries agreed to mutually promote the profession in their respective countries. As a first step, it was decided to conduct a three-day world-class pastry workshop in South India soon in January 2007.

2005 : The members represented SICA at the Asia Pacific Forum held at the Gold Coast Island in Australia during the first week of September. The visit helped SICA gain international exposure.

November 2005 : For the first time, chefs of SICA went as judges to the Celebration of International Chef’s Day in Mauritius

January 2005 : A Chef Seminar titled Passion To Become a Chef was conducted and the IFCA Junior Forum was launched.

2005 : The IFCA Junior Forum was launched in Coimbatoreat the VLB Janakiammal College of Arts and Science.

January 2006 : Chef Amuthupadai was inaugurated. SICA members visit an orphanage every month where gourmet meals are prepared and served. The children or inmates enjoy a gourmet meal that is usually served in a five star hotel. In an effort to serve society, Chef Amudhupadai targets various homes for the under-privileged. The programme gets leading hotels in Chennai to participate.

February2005 : SICA conducted the Chef Nallaamudhu Ethnic Cuisine competition at Trichy’s Jennys Academy of Hotel Management to showcase Tamil Nadu cuisine.

October 2005 : SICA celebrated Chefs Day with the Maitree Special School for Mentally Retarded Children in Tambaram. SICA members spent time with them and presented physiotherapy equipment the children could use, and distributed food to old-age homes.

March 2006 : Chefs represented India at the 33rd World Congress in New Zealand to showcase and present Indian food.

April 2006 : SICA members participated at Food Hotel Asia as well as a judging seminar in Singapore.

5th edition of SICA Culinary Competition & Exhibition 2018

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