Chef Priyanka S. is a Professional Chef at the Academy of Pastry and Culinary Arts, Bangalore. Her educational pathway in the Culinary Arts began at the International Institute of Hotel Management, Bangalore followed by an enriching year at The Oberoi, Gurgaon where she served as a Commis. Her journey continued as she was selected for the esteemed Management Trainee Program at The Oberoi Cantre of Learning and Development, culminating in her role as a Sous Chef with a focus on pastries at The Trident Bandra Kurla, Mumbai. Over the past two years, she has had the privilege of sharing her knowledge and passion for culinary arts with aspiring chefs.

Academy of Pastry and Culinary Arts

How does the curriculum of your institute ensure the best practice of the industry?

Our institute’s curriculum is crafted with precision and clarity, making the art of pastry and baking accessible to all. We emphasize foundational skills through comprehensive practical sessions. Each week, we focus on specific topics to avoid confusion and ensure that our students gain a thorough understanding of each concept. This structured approach allows our students to progress confidently in their culinary journey.

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

There’s a rich tapestry of continuous learning and professional development behind the scenes at our institute that many may not be aware of. Our faculty members have regular training to stay abreast of the latest culinary techniques and trends. This commitment to professional growth includes opportunities to train with globally renowned chefs, enrich our teaching practices and curriculum, ensuring our students receive an education that’s both current and comprehensive.

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

The Covid-19 pandemic has undeniably transformed the landscape of culinary education. It highlighted the potential for adaptability and innovation within our sector. The rise of home bakers seeking professional refinement led to a significant shift towards online learning platforms. This transition not only broadened our reach but also connected us with the global culinary community, allowing for an exchange of ideas and practices that were previously unimaginable.

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How is your relationship with the students of your college?

My relationship with the students is one of mutual respect and shared enthusiasm for the culinary arts. The students of today bring a wealth of knowledge and exposure, constantly challenging the status quo and encouraging innovation in our teaching methods. Our classroom environment is vibrant and interactive, yet when it comes to culinary excellence, the focus is paramount. Our role extends beyond teaching; we serve as mentors, offering guidance and support to our students throughout their culinary journey and beyond, ensuring a lasting bond that goes beyond their tenure at the academy.

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

The field can be challenging, but it becomes enjoyable once you grasp it. Set clear goals and envision your professional development. Dedicate yourself, exert effort, and aim high. The industry offers extensive exposure to diverse individuals worldwide, fostering continuous learning. Prioritize both professional and personal well-being equally.

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

As faculty members at the institute, we undertake various responsibilities, with a primary focus on delivering high-quality education to our students. We approach all students as industry newcomers, ensuring equal opportunities for everyone. Beyond teaching, we actively stay updated on industry standards and trends, aiming to prepare our graduating students seamlessly for the professional realm.