Kikkoman's Culinary Revolution: Elevating Chinese Cuisine Excellence in India

Kikkoman Corporation is launching the Kikkoman Centre for Chinese Cuisine (KCC) to promote culinary excellence in India, focusing on Chinese cuisine. The KCC will provide education, nurture talent, and elevate culinary quality through an online platform, events, and a certification system.

Kikkoman Corporation has announced the establishment of the Kikkoman Centre for Chinese Cuisine (KCC), a strategic initiative aimed at promoting culinary excellence in India through collaboration with key figures in India's culinary community. The move is set to enrich the country's existing love for Chinese cuisine and nurture future culinary leaders.

Operating without a physical base, the KCC will utilize an online platform and host multiple events to overcome the lack of standardization in Indo-Chinese cuisine. Founding members, including industry leaders like Manjit Gill, Joel Huang, and Kabir Advani, are committed to ushering in a new era in the Indian Chinese culinary scene.

The KCC's mission entails providing educational resources, identifying and fostering up-and-coming chefs, and instituting a certification system to ensure culinary excellence. Activities include launching a website, hosting forums and workshops, and introducing chef certifications. With Chef Ryosuke Tamura's expert guidance, the KCC aims to invigorate and elevate the quality of Indian Chinese cuisine globally.

(With inputs from agencies.)