Chef Tariq Jacob Rego is the professional Chef at the Academy of Pastry and Culinary Arts. He holds a B.Sc. in Hospitality and Hotel Administration from IHMCTAN, Mumbai. He has over 10 years of experience working in the hospitality industry.

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How does your curriculum ensure the best practice in the industry?

Our curriculum is meticulously crafted to bridge the gap between classroom learning and real-world industry expectations. We prioritize practical skills – our Diploma program boasts a record-breaking 1440 hours of hands-on training, which no other institute in India offers. This focus continues with our recently launched Degree program, offering a Tourism Science degree alongside a whopping 2880 hours of practical training and multiple internship opportunities. Furthermore, our faculty comprises experienced chefs from diverse backgrounds, each bringing their unique expertise and teaching styles to the table. This ensures students receive holistic exposure to various industry practices and perspectives, preparing them to thrive in any culinary setting.

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

Beyond being a school, APCA is a vibrant Pan-Asian community with campuses across Malaysia, India, and Southeast Asia. Our syllabus blends cutting-edge technology and time-tested techniques to teach not just " good food, but the science and artistry behind it. Our chefs are encouraged to keep learning through regular masterclasses, as well as participating in national and international level competitions. We also host regular visits from international faculty, exposing students to diverse culinary perspectives. Unlike traditional hotel management programs, we focus strongly on building a solid foundation in culinary/ pastry skills. This laser focus sets our students apart, equipping them with the knowledge and techniques to excel in today’s dynamic food industry. I can honestly say that APCA offers a specialized, future-proof education for passionate food enthusiasts.

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

COVID-19 undoubtedly reshaped education: Tech adoption surged and many hybrid learning models emerged. Inequalities were exposed, prompting discussions on assessments and teacher adaptability. For institutions like APCA however, with a strong focus on hands-on culinary and pastry skills, the impact was different. While our theory classes were adapted to online formats, the core of our instruction remained firmly rooted in face-to-face, practical training. This unique approach ensures students receive the essential hands-on experience crucial for success in our industry, even amidst broader educational shifts. Despite this, we recognize the importance of adaptability and continue to explore innovative ways to enhance the learning experience for all our students.

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How is your relationship with the students of your college?

I believe in fostering a friendly yet professional relationship with my students. I remind myself of the impact inspiring teachers had on me and try to emulate them. They were the ones who balanced knowledge with engaging delivery, seamlessly switching between serious or humorous, strict or supportive. I strive to do the same. I know that maintaining discipline and hygiene is crucial in this profession, so I enforce those while remaining understanding of learning curves and inevitable mistakes. This balance seems to resonate with students, as several past graduates stay in touch, seeking guidance or simply sharing career updates. Building these connections is incredibly rewarding, reminding me of the positive impact this role can have.

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

In this industry, we often see people starting full of enthusiasm, but faltering at the first challenge they come across and giving up on their goals. It is also common to encounter chefs who have not updated their skills and knowledge, or believe food myths that can be proven wrong with science. So, for aspiring young minds drawn to this field, I would like to offer two key points. First, embark on this journey only if your heart truly lies here. While the culinary and pastry worlds offer immense rewards, they also demand dedication, a burning passion, and an insatiable hunger to learn and grow. Never stop questioning, exploring, and pushing the boundaries of your knowledge. Secondly, navigate the ever-shifting landscape of food information with a critical eye. Social media is full of fleeting trends, often painting specific ingredients as either villainous or heroic. But we all need to remember that the science of nutrition is rarely so clear-cut. Do not get swept away by fleeting fads or restrictive diets – embrace balance and moderation.

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

Beyond just imparting pastry skills, I must serve as a guide, mentor, and role model for our students. My focus as a chef trainer is to teach students not just to make, but how to think, innovate, and navigate challenges with grace. Our entire team fosters a supportive environment where students overcome anxieties and build confidence and critical thinking skills. In addition, all of us chefs work diligently to plan and update the syllabus, constantly ensuring its relevance to industry trends. As a chef at the academy, I am also a brand ambassador for APCA, and therefore, I participate in promotional activities, conducting demonstrations and engaging with prospective students, sharing my passion and knowledge about APCA’s unique offerings.