Job Opportunities After Courses From Reputed Culinary Skills Centres

According to data from JLL’s Hotel Momentum India, the hospitality sector in the country witnessed a growth of 100.3 per cent year on year in revenue per available room in the last quarter of 2021. This points to a bounce…

What Collaboration Between Skills Agencies & Culinary Institutes Mean For Job Prospects

With 65 per cent of its population below 35 years of age, India presents a great opportunity for countries with ageing or declining populations to harness its workforce. But a skill gap has been found which requires to be addressed,…

How Culinary Partnerships Help Close Industry Gaps

According to the latest India Skills Report, only half of the total youth in India is employable with 75 per cent of all companies in the survey indicating a skill gap. As industry needs evolve, the country is falling further…

How To Communicate Effectively With Difficult Superiors

Not everyone is blessed with the perfect boss. More often than not, there is always one superior who ticks you off or negatively affects your day. This doesn’t mean you have to quit your job only to find another bad…

Getting A Culinary Internship During Summer Break

As a college student, summer break is often viewed as a welcome interval between gruelling semesters. While getting some respite is worthwhile, you can improve your chances of being hired at the end of your course by getting a culinary…

5 Unusual Culinary Profession

Getting a degree or certificate from a good culinary institute does not mean you have to follow the norm and work at five-star hotels or on luxury cruises. The world is your oyster. You can turn to entrepreneurship or work…

Why You Should Learn To Cook Goan Food

Goa is well-known for its culinary heritage. However, most culinary institutes focus on broad range cuisine – Indian, Continental, Asian, etc to be able to cover more ground in a shorter span of time.  However, thanks to its unique origins,…

The Art of Garde Manger

Back before the dawn of refrigeration, preservation of food included pickling, curing and air-drying. Other foods needed to be kept and served cold, stored in a cellar cooler than the kitchen. Chefs were employed solely to manage this section i.e…

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