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…