Monthly Archives: February 2015

Avanti Mathur (Chef and Proprietor of Sweet Nothings)

“Working with rescued children and integrating them into mainstream careers through close mentoring and training, the impact is tremendous. I have been working with CSSG closely for close to two years and it is incredible to see the difference they have made in the lives of both the young adults and volunteers.”

Raj Nanda (CEO, Art Equity)

“I am humbled to be part of this great initiative.”

Mark Best (Chef/ Owner Marque Restaurant & Pei Modern)

“India is a country with extremes and to bring together these two dichotomies through food is a worthy venture.”

Sapna Chadha (VP Marketing at American Express)

“The work CSSG does is commendable and much needed in a country like India. I wish them luck in their future initiatives and will always be there to support them.”

Nira Kehar (Chef and Patron at Chez Nini)

“It didn’t take me long to get back to CSSG and request them to make me apart of this meaningful journey and soon enough I was fortunate to be introduced to Shiva, a humble boy, who wanted to work hard and find his place within the hospitality industry. To learn about Shiva’s relentless dedication and passion…

Arun Kumar Tiwari (Creative Head and Owner, Earthen Canvas)

“Without the support of an organisation like CSSG, many of these young men and woman would fall by the way side and be prayed on by the less savoury elements of society.”

Jatin Mallick and Julia Carmen Desa (Chef Proprietors Tres)

“The efforts put in by CSSG in organizing various initiatives for the charity like “Getting Michelin chef’s to India”……are very impressive with unsurpassed efficiency and excellence.”

Mr. Anwarul Haque (Head of Dilse Campaign for Rainbow Homes)

“CSSG provides the young adults in our care a hope for the future and a life filled with dignity, respect, and purpose. It’s crucial that this organization is supported in order to make a better life for the underprivileged.”

Michael WIgnall (Head Chef at Latymer Restaurant, Pennyhill Park Hotel, Surrey)

“It was great to be able to give something back through the work CSSG does as well as experience another culture, new flavours and ingredients. The time there has left an indelible mark on me and inspired me both professionally and personally. I am proud to be part of this change.”

Roger Pizey (Michelin Starred Chef Patisserie at Marco Restaurant and Author)

“It is truly inspiring the work CSSG continues to do and I am honoured to be able to have in some small way helped them achieve their goals.”