Testimony of an International Master Diploma in Culinary Arts and Patisserie Student (April 2023 Batch)

His journey into the world of culinary arts has been nothing short of transformative. After completing his bachelor's degree in law and working as a lawyer for a year, he realized that his true passion lay in the culinary arts.

Determined to follow his heart and pursue a career in cooking, he made the decision to enroll in the Indian Culinary Academy in Bangalore.

From the moment he stepped into the academy, he knew he had made the right choice. The academy provided a comprehensive curriculum that covered a wide range of culinary techniques, both traditional and contemporary. The hands-on approach to learning allowed him to develop his skills in the kitchen, and the guidance of experienced instructors was invaluable in honing his techniques.

One of the key reasons he chose the Indian Culinary Academy was the opportunity to pursue an internship abroad. The academy has an excellent network of international affiliations, providing students with the chance to gain exposure to diverse culinary traditions and techniques. He was thrilled at the prospect of working in a professional kitchen abroad, learning from renowned chefs, and experiencing different culinary cultures firsthand.

During his time at the academy, he had the opportunity to participate in various workshops, competitions, and culinary events. These experiences not only allowed him to showcase his skills but also helped him build confidence and resilience in a high-pressure culinary environment. The academy's emphasis on teamwork and collaboration was particularly valuable, as it prepared him for the challenges he would face in a professional kitchen.

The Indian Culinary Academy in Bangalore secured the top championship trophy at the Cate Fete 2023, the All India Inter College Competition hosted by the Army Institute of Hotel Management in Bangalore.

Mercimek Corbasi

Mati with Garlic Yogurt Sauce and Onion Caviar

Patlican Salad Served with Lemon Balm Gel, Gram Flour Sponge, Dolmades, Parsley & Parmesan Dust

Hunkar Begendi Served with Lamb Aubergine Roll-Up, Accompanied by Beetroot Hummus, Muhammara, Lemon Balm Gel, and Thick Yogurt Sauce

Firin Sutlac Entremet with Fig Compote and Orange Gel. These delectable dishes were skillfully crafted by a Dual Degree in International Culinary Arts Student specializing in Turkish Cuisine.

Isomalt pulled and blown sugar art is an integral component of the curriculum for the dual degree in International Culinary Arts at the Indian Culinary Academy. Our students are uniquely equipped with this artistic skill, setting them apart in competitions. The mastery of this rare sugar art is imparted by seasoned pastry chefs at our Bangalore-based Indian Culinary Academy. Witness a glimpse of a student showcasing their proficiency in this skill - the proof of the pudding lies in experiencing it firsthand.

Why does the Indian Culinary Academy in Bangalore prioritize sending its students for paid internships and job placements abroad, as opposed to relying on local opportunities?

The Indian Culinary Academy in Bangalore strategically opts for sending its students on paid internships and job placements abroad rather than relying solely on local opportunities. This approach is rooted in the evolving preferences of contemporary students who seek a balance between substantial working hours and commensurate compensation for the culinary and hospitality skills they've honed.
The students' inclination towards working 9 to 10 hours daily is complemented by a desire for fair remuneration, with expectations of well-deserved payments, stipends, and salaries, particularly when engaging in overtime. Additionally, students prioritize receiving respectful treatment from hotel staff during their internships, seeking an environment that values and nurtures their skills.
Furthermore, students are motivated to enhance their culinary and hospitality proficiency rather than being relegated to mundane tasks. The Indian Culinary Academy recognizes these aspirations and capitalizes on international opportunities to fulfill them. Students are directed towards countries such as France, Hong Kong, Mauritius, Malaysia, Maldives, UAE, New Zealand, Spain, and the USA for their internships and job placements.
The decision to go abroad is multifaceted, aiming not only to provide lucrative opportunities but also to expose students to diverse cultures, languages, and cuisines. This global exposure equips them to navigate the complexities of the international hospitality industry, fostering a well-rounded skill set. For more information, individuals can reach out to the training and placement cell at talents@indianculinaryacademy.com

To attract more youths, the hotel industry should prioritize fostering dignity and respect among staff, especially with Gen Z . It's time to leave behind any outdated cultural norms that don't uphold these values.