Over the last decade, plant-based culinary education has taken a multi-pronged approach to also include entrepreneurship, innovation and sustainability in addition to just cooking. As the world shifts towards more sustainable and ethical food choices, the demand for plant-based cuisine is at an all-time high.
With India boasting remarkable cultural diversity and a delectable food palette to choose from, the possibilities for innovation and growth in the plant-based industry are limitless.
Here’s how the Indian cuisine and culinary education is empowering promising chefs to become successful plant-based entrepreneurs:
A Culinary Awakening
Forget everything you thought you knew about culinary school. At the Institute of Hotel Management, Catering Technology & Applied Nutrition (IHMCTAN), students are embarking on a culinary journey like no other.
With programs like “Plant-Based Gastronomy” and “Sustainable Culinary Arts,” IHMCTAN is empowering aspiring chefs to explore the endless possibilities of plant-based cuisine. From farm-to-table restaurants to eco-friendly catering services, IHMCTAN grads are pioneering a new era of Indian dining.
Plant-Based Culinary Education
As consumers increasingly seek out plant-based alternatives, there is a growing need for skilled culinary professionals who can create delicious, innovative and nutritious plant-based dishes. Recognizing this demand, culinary schools and institutes around the world are expanding their offerings to include plant-based culinary education.
These programs go beyond traditional culinary training, teaching students how to work with plant-based ingredients, develop creative recipes and understand the nutritional aspects of plant-based cooking.
For instance, the Indian Institute of Hotel Management (IIHM) has a robust curriculum that provides the perfect combination of traditional Indian cooking techniques and modern culinary innovation which will definitely help young chefs to hone the art of plant-based cooking and entrepreneurship.
Entrepreneurial Focus
A lot of chefs can create delicious plant-based cuisines. But how does that experience in the kitchen translate to the end-consumer in the real world?
This is where the Plant-Based Culinary Internship program at the Indian Institute of Culinary Arts (IICA) makes its mark. What puts this plant-based culinary program in a league of its own is the entrepreneurial focus. In addition to teaching culinary skills, this programs also provide students with the business acumen and entrepreneurial mindset needed to succeed in the incredibly competitive food industry.
Students learn about menu development, food cost management, marketing strategies, and how to launch and run their own plant-based businesses.
Moreover, placements at top restaurants, hotels and food startups ensures that IICA students gain hands-on experience in every aspect of the culinary industry. From sourcing local ingredients to creating innovative plant-based dishes, they’re preparing for success in India’s thriving food scene.
Innovation and Creativity
Plant-based cuisine is all about innovation and creativity, and plant-based culinary education reflects this ethos.
At the International Institute of Culinary Sciences (IICS), students are encouraged to experiment with new ingredients, techniques and flavour profiles to reimagine what plant-based food can be while still respecting the traditions and values of our culture.
From vegan versions of classic Indian dishes like butter chicken and paneer tikka to innovative plant-based desserts, IICS graduates are doing a great job in leading India towards a healthier and sustainable future.
Sustainability and Ethics
Another key aspect of plant-based culinary education is a focus on sustainability and ethics. Students learn about the environmental and ethical implications of food choices and how plant-based cuisine can help address issues such as climate change and animal welfare.
At the Indian Institute of Plant-Based Cooking (IIPBC), students learn about the importance of sustainable agriculture and ethical farming practices. They also explore innovative ways to minimise food waste and maximise resource efficiency in the kitchen
By incorporating principles of sustainability and ethics into their culinary education, students are equipped to make conscious and informed decisions in their careers as culinary professionals and entrepreneurs.
Success Stories
From foodies to renowned chefs in the world, everybody swears by the name and unique style of Chef Manish Mehrotra. He is the Culinary Director of Indian Accent Restaurants in Delhi, Mumbai and New York ;and at Comorin, Gurugram. After graduating from IIHM, he has went on to become one of India’s most acclaimed chefs, known globally for his innovative take on traditional Indian cuisine.
Another great inspiration for all the culinary fanatics is Chef Romy Gill, the founder of Romy’s Kitchen. With a passion for plant-based cooking and a commitment to sustainability, she’s inspiring a new generation of Indian chefs to embrace the power of plants.
