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SICA, the South Indian Culinary Association, the fraternity of culinary professionals representing finest hotels, restaurants and culinary institutions in south India, will host an evening of entertainment, 'Chef & Child', February 28, when leading chefs of the city will come together for the benefit of underprivileged children to provide a fund-raising dinner. Hope Worldwide will benefit from the proceeds.

The event will help strengthen enormously the relationship between the various chefs across the industry, instil appreciation for social welfare issues amongst important members of the public and serve as a platform for organisations to contribute effectively towards social welfare, said its general secretary P Soundararajan.

In line with its objective and synchronising its commitment towards the welfare of society as contained in the objectives of the WACS - the world body - SICA, in association with IFCA, is creating this charity gourmet meal.

The hallmark of the evening will be a culinary extravaganza from the leading chefs of Chennai. The proceeds of the culinary spread exhibited by 25 of Chennai's most renowned chefs would go to Hope Foundation and will also help in developing the culinary profession with the mission to put Chennai on the international gourmet map.

Hope is an international charity organisation founded in 1991 for the rehabilitation of women and children and is recognised by the UN. Hope started the first children's village in south India for the rehabilitation of children, said SICA president Ramesh Javvaji.

'Chef & Child' promises to be an entertaining evening with music, a fashion parade by models and choreographed dance performances and a comedy show to add colour and gaiety to the evening, SICA vice-president R Bennet said.

Venue: Vels Institute of Hotel Management, Pallavaram, Chennai.
Date: February 28

SICA

SICA was founded in August 1998 in Chennai by the chefs of the reputed hotels. It is an independent, apolitical, voluntary and non-profitable professional body of culinary professionals from varied backgrounds and specialties. Currently, it has over 100 members and is a growing association. It is affiliated to IFCA, the nodal body of culinary associations in India. It is looking for affiliation with the World Association of Cooks Societies, the apex body of the culinary professionals the world over, pointed out joint secretary Seetharam Prasad.

A SICA Golden Hat trophy is proposed to be presented to the best chef who will be selected by an accreditation jury from among the SICA members, Seetharam added.

The main objectives of the association are to promote goodwill, contribute to the welfare of society, friendship to exchange ideas and spread cooperation, to raise the standards of the culinary trade, development of the art of fine cooking and to promote local cuisine, added treasurer Mohana Krishnan.

RR