Chef Manoj Joshi is the Head of the Department of Food Production at The Lalit Suri Hospitality School. He is an alumnus of SRM IHM Chennai and has also completed his Master’s in Hotel Management. He is a research scholar and currently pursuing his Ph.D. in Hotel Management from Dev Bhoomi Uttarakhand University. He has an enriched experience of more than 13 years in teaching and Trade. He specializes in Indian Cuisine. He was awarded the Best Assistant Professor of Food Production by Swami Vivekanand Educational Foundation. Initially, he started his career with Le Meridien, Coimbatore then moved to academics and worked with prominent colleges in North India.

The Lalit Suri HospitalitySchool

What would you like people to know about your hospitality school they may not know?

The strength of our college undeniably lies in our exceptional infrastructure. Our excellent laboratories are furnished with useful equipment, ensuring that students gain invaluable real-world exposure and hands-on training. This brilliant experience not only boosts their confidence but also equips them with the skills to excel in any professional environment.

What do you see as the University’s greatest strengths?

Our most valuable asset undoubtedly is our team of highly skilled professionals, each having extensive industry experience. It is these dedicated individuals who not only lay the foundation but also serve as mentors by providing invaluable guidance to students aspiring to forge successful careers in the field of hospitality at our institution. Their expertise has grown their learning experience and is nurturing the talents of our students. 

How do you try to bring in a practical approach towards subjects and how do students get practical experience from studying the subject?

By combining theory with practical experience, culinary education aims to produce chefs who are both knowledgeable and skilled in their craft. The balance of learning the foundational theories of cooking and actually applying them in real-world scenarios is crucial for a holistic culinary education. We impart these skills by demonstrating various recipes, students are usually given the opportunity to replicate the dish or technique on their own. They get opportunities to compete with other institutions which help them to refine their skills and sharpen their competitive skills.

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What are some of the major changes that COVID-19 has brought in this sector according to you?

Due to the pandemic, chefs are more focussing on the hygiene part during the food preparation. Already chefs were more concerned about hygiene part but after the pandemic, some new standards were introduced like frequent washing and sanitizing hands and wearing masks during food preparation. On the Academic part after the pandemic, the teacher or facilitator and pupils both are frequently utilizing the internet sources for their day-to-day activities which is quite useful and has now become another mode of teaching among them.

How is your relationship with the students of your college?

As pedagogy radically differs from intermediate pedagogy, students entering institutes after 12th grade have various expectations and methods, so it is our responsibility to meet their expectations. While giving lectures or conducting practical sessions, I always assume the role of facilitator, forging close bonds with my students.

What are the most important functions in the role that you play in your institute?

My main responsibility as head chef is to give aspiring chefs the proper exposure and training to help them hone their talents. I have to empower them with all the qualities that a chef needs to succeed in their career. We do provide industrial exposure before they actually enter the real world.

Any suggestions/messages that you would like to give to the current youth?

I will request youngsters, who are interested in making a career out of this field, should stick to it and keep learning new things. The scope of this profession has widened in view of new cuisines and food development. Cookery shows at national and international levels have received a considerable amount of promotion over the last five years. One can actually make a good living out of this profession. Being patient, resolute, and focused are essential qualities for chefs to possess. Anyone who adheres to these basic rules will undoubtedly succeed in their career.