Hear from Chef Sambhavi Joshi, Founder, Casarecce Artisanal Pasta and Mansi Ahuja, Founder, AMPRO Marketing, on the latest trends, challenges, and innovations around health food that are shaking up the F&B landscape.
– These extraordinary entrepreneurs get real about their incredible journeys of finding success with their F&B ventures.
– Gain insight into what it takes to carve an identity in such a competitive market and navigate challenges by continually reinventing the wheel.
About Chef Sambhavi Joshi: She embarked on her culinary journey at a young age, training in classical French cuisine at Le Cordon Bleu London. She refined her skills in Michelin-starred kitchens alongside acclaimed chefs like Phil Howard, Marcus Wearing, and Alex Sanchez. Her passion for pasta blossomed during her tenure at Le Cirque, The Leela Palace, New Delhi, where she specialized in fine dining French-Italian cuisine. She was awarded the ‘Bahaman Samandari Scholarship’ by the French Embassy and L’opera for her contributions. As the co-founder of “Casarecce Artisanal Pasta,” she brings her expertise to create handcrafted pastas using Indian grains and traditional techniques.
About Mansi Ahuja: A seasoned marketing professional, she holds an impressive track record in promoting high-value food products across India and the sub-continent region. With over 20 years of experience, she has cultivated strong partnerships with retail chains, hotels, food traders, importers, distributors, and renowned chefs. Currently leading AMPRO Marketing, Mansi focuses on introducing international brands to the Indian market. She collaborates with global entities such as Freshmax, New Zealand, for Kiwifruit and Cherries, and serves as a Trade & Marketing Representative for the World Macadamia Organisation, driving the presence of Macadamia nuts in India.
Important Note: RSVPs will only be accepted through our digital platform (powered by Circle) and confirmed on a first-come-first-serve basis. The capacity for our events/ experiences may vary and admission will be subject to company policy and discretion.
Date: Wednesday, July 26, 7 to 9 pm
