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Cook for a cause

This week, Mumbai and Delhi will see nine Michelin-starred chefs from across the globe come together for a cause. Creative Services Support Group (CSSG), a charity organisation to provide opportunities to underprivileged youngsters within creative sectors, was founded by Anand Kapoor three years ago.

While the dinners are by invitation only, a book by last year’s participating Michelin-starred chefs will be launched on October 5 and will be available at all leading bookstores across the country.


Francis Atkins plating the pre-dessert course last year

Starting September 27, CSSG 2013 Summit — Food and Art Edition will be held to raise funds for the underprivileged children.

“Once underprivileged children turn 18, there is not much an NGO can do for them. CSSG attempts to support them by teaching them a trade in the creative sectors, such as cooking, which would enable them to stand on their own feet,” explains Kapoor.

The chefs have created their dishes inspired from artists such as Claude Monet and Vincent Van Gogh. “We don’t want charity to be a depressing procedure.

Thus, we thought of hosting a series of events including the dinners prepared by Michelin-starred chefs the event has been organised by corporate sponsors.

“The NGO has posted many children in professional kitchens, where they are training to become chefs,” explains Kapoor, adding that the events include master classes that are priced at R5,000, a direct donation for their cause.

The NGO got in touch with Michelin-starred chefs from all across the globe, sharing their idea and were able to rope in more-than-eager chefs. Each chef has prepared a dish based on the work of art that has inspired them.

Post event, the NGO, which has been donated several pieces of art, will auction them in the UK at Christie’s next month. Some of the highlights of the event includes Foodscapes by food artist Carl Warner.

Alyn Williams, head chef at Alyn Williams at The Berkeley who is taking part in the charity event, says, “I have chosen dishes that represent what we do at my restaurant in London. We have a nice Slow-cooked Pork Shoulder Dish with Pineapple-spiced Nepalese temur pepper and a Teriyaki-glazed Short Rib.

It has a bit of an oriental flavour. Even though my techniques are based around classic French, it’s important for me to use flavours from around the world.

But the most interesting dish that I am doing is a Tandoori scallop with onion bhajee!”

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