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28 Oct, 2025

CT University Celebrates International Chefs Day 2025 with a Heart-Warming Culinary Outreach at Bal Ghar, Ludhiana

School: School of Hotel Management, Airlines and Tourism

Promoting Healthy Eating, Culinary Creativity, and Community Well-being through a Noble Initiative

The School of Hotel Management and Tourism (SOHMAT), CT University, marked International Chefs Day 2025 with a remarkable social outreach initiative at Bal Ghar, Talwandi, Ludhiana, in collaboration with the Punjab Social Home’s administration.

The event beautifully blended the spirit of culinary art with compassion, education, and community service.

This year’s celebration focused on spreading awareness about balanced nutrition and healthy eating habits among underprivileged children.

The students and chefs of SOHMAT, under the dynamic leadership of Chef Dr. Ashish Raina, Dean, SOHMAT, interacted with the children to educate them about the importance of a nutritious diet and simple, wholesome meals that contribute to overall well-being.

Khichdi – “The International Dish of India”: A Symbol of Unity, Simplicity & Nutrition

The highlight of the day was the preparation and serving of Khichdi with Indian Raita, aptly titled “The International Dish of India”. This dish symbolized unity in diversity, reflecting how simple ingredients can come together to create a nourishing and globally appreciated meal.

The SOHMAT team also prepared a range of fresh, healthy salads, demonstrating that nutritious food can be both delicious and easy to prepare. The children not only relished the food but also participated in discussions about healthy meal choices and balanced diets.

The initiative perfectly aligned with the official theme of International Chefs Day 2025, reinforcing the global message of health, creativity, and community well-being through culinary education.

Dr. Simranjeet Kaur Gill, Pro Vice Chancellor, CT University, commended the initiative, stating,

“This event beautifully exemplifies SOHMAT’s dedication to experiential learning and social responsibility. It’s heartening to see how our students use their skills not just for professional excellence but also for creating meaningful social impact.”

Speaking on the occasion, Chef (Dr.) Ashish Raina shared,

“As culinary professionals, it is our responsibility to spread awareness about healthy eating, especially among children. Through such activities, we aim to inspire the next generation to make mindful food choices while discovering the joy of cooking.”

The celebration of International Chefs Day 2025 at CT University was more than just a culinary event it was a tribute to the power of food as a medium for education, connection, and compassion.

Through initiatives like these, SOHMAT continues to uphold its mission of culinary excellence with a purpose, nurturing chefs who cook with both skill and heart.

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