The institute prides itself in offering second the none level of culinary education with a hands on learning & internationally recognized qualification. IICA students are given a combination of classroom lectures & the best industrial exposure to ensure that each student gets the finest work opportunities upon completion of their course.
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When the world was created, you were also created to beautify it.
An ideal course for someone who wishes to learn professional baking and pastry techniques from ou
This is a bakery & pastry program for those who love to bake but wish to learn everything EGG
New Delhi, February 23, 2015: It is certainly every aspiring culinary students desire to learn from the best chefs from across the globe, and IICA students received one such exclusive opportunity to be a part of a training session organized by Le Cordon Bleu, London in New Delhi. Chef Anthony Boyd, who is the Cuisine Master Chef at Le Cordon Bleu in London was invited to New Delhi by the Cordon Bleu counterpart in New Delhi for an awareness building and knowledge sharing workshop of culinary skills by its’ senior faculty member. The training session was organized over two days (23rd and 24th of February 2015) and students from International Institute of Culinary Arts, New Delhi were invited to attend this one of a kind training session by Chef Anthony Boyd Chef Anthony has 20 years of experience in the hospitality industry having worked in London at renowned restaurants such as Chez Bruce. After progressing through the kitchen brigade, Chef Anthony moved to The Square in London’s West End in 1997, working as part of a team that earned the restaurant two Michelin stars. In 1999, Chef Anthony gained the position of Head Chef at The Glasshouse in Richmond, with responsibility for managing and training a brigade of ten chefs. The Glasshouse earned a Michelin star in 2002 with Chef Anthony in command of the kitchen. After 11 successful years, during which time he cooked for the Belgian ambassador to the EU, Chef Anthony moved to the Michelin starred La Trompette in 2010, with control over a kitchen brigade of 14 chefs. Chef Anthony’s culinary knowledge and expertise was called upon by the Young Chef of the Year Competition, who invited him to judge the award between 2004 and 2008. Chef Anthony joined Le Cordon Bleu’s team of Cuisine Teaching Chefs in 2013. The first day of the demonstration included a demonstration by Chef Anthony who demonstrated some very intricate butchery skills and classical recipes such as Roast Leg of Lamb, which the students enjoyed thoroughly. The second day of the demonstration was a patisserie demonstration where students learnt various pastry techniques offered by Chef Anthony Boyd. Both the demonstrations were highly enlightening and all the faculty & students of IICA thoroughly enjoyed being a part of the event. The event was concluded by each IICA Student receiving a signed certificate by Chef Anthony Boyd from le Cordon Bleu; also Chef Anthony Boyd was presented with a Hall Fame Plaque by Mr. Virender S Datta(Founder & Chairman, IICA).
New Delhi, February 21, 2015: For most culinary institutes around the world, it is very normal to share the knowledge of their faculty with aspiring chefs and also become a platform where students can develop skills for the industry. But IICA is certainly not like most institutes around the world, this was re-confirmed when the institute was approached by International TV Host & Celebrity Chef –Bobby Chinn who wanted to shoot for his ongoing show –World Café in India at IICA Campus.In order to follow his unique style of presenting the countries true spirit; Chef Bobby Chinn first wanted to learn authentic Indian Cuisine from one who is an established master in this cuisine, hence Mr. Virender S Datta - founder & chairman, IICA (or Chef Datta as most people in the hospitality industry know him as) was asked to teach Chef Bobby Chinn in one of the two part episodes authentic signatures recipes by Chef Datta. The chosen location of the first episode was shot at the Datta Farms which is owned and managed by Mr. Virender S Datta himself inside a 400 year old haveli where Chef Datta was to share his knowledge with Chef Bobby Chinn, an ideal location to transfer recipes which are centuries old themselves. Chef Datta chose one his favorite recipe for Tandoori Chicken and Mint Chutney and the 8 hour shoot; both – Chef Bobby Chinn and the crew were extremely delighted by the knowledge and experience shared by Chef Datta and the shoot was a great success. The second part of the two part episode was shot at the International Institute of Culinary Arts, New Delhi; which again is founded and managed by Chef Virender S Datta who is currently the Chairman of the institute.About the InstituteLocated in the heart of South Delhi, IICA boasts of state of the art facilities and a platform for any student who wishes to learn culinary arts from professional chefs with internationally designed programs and globally accepted qualifications.Established in 2005; IICA is India’s first culinary institute to be recognized by City & Guilds UK, World Association of Chefs Societies (WACS), Edexcel UK and Indian Culinary Forum.Over the years, IICA has established itself as one of India’s premier culinary institute and continues to train the most promising chefs of tomorrow. On the day of the shooting at the International institute of culinary arts, new delhi, Chef Bobby Chinn arrived at the institute at 1500hrs with a class full of extremely excited culinary students of the institute who were eagerly waiting to welcome the chef and take every opportunity to interact with him.It certainly was every aspiring chefs dream come true as not only did the entire batch of students at the institute get to learn from their favorite chef, two of the students also assisted the chef in preparing his twist to a classic Indian desert – “Gajjar Ka Halwa”.Needless to say, the shoot was yet again a great success and was concluded with a photograph session with all the students of the institute and distribution of certificates signed by Chef Bobby Chinn and Mr. Virender S Datta.At the end, the institute (IICA) also presented Chef Bobby Chinn with a Hall of Fame Plaque on behalf of the faculty and students of the institute.It is indeed a true pleasure to welcome such highly esteemed and established Chefs who not only draw a lot of excitement but also inspire millions of aspiring chefs across the globe. “Our students have only seen these personalities on TV; but for them to come face to face with them and to get the chance to learn cooking from them is truly a unique experience that many institutions across the world would not have the privilege of, we are very thankful to Chef Bobby Chinn and his team for making this possible.” –Mr. Arjun S Datta (Chief Operating Officer, IICA)“ It was truly a great experience interacting with Chef Bobby Chinn, and to have shared my knowledge and experience with him.” – Mr. Virender S Datta (Chairman, IICA)
Over a period of 3 days i.e 5th,6th
& 7th December,2014, Gurgaon— A global culinary event was hosted ,
Celebrating food from global cuisine.
The Gourmet High Street Event, was celebrated
as an occasion for food and wine lovers.
The event included profusion of activities
Including sampling of recipes, culinary classes conducted by celebrity chefs.
Needless to say, IICA would never miss such an opportunity & to be a part of the 3 daylong events and got an opportunity to work
with the best of chef’s from the industry. The culinary institute that has always supported such great initiatives was a part of the main event as kitchen support partners and sent its’ finest students to work with all the celebrity chefs at the event.
There were 3 main sections of the event which included: The Culinary Grind (Master Classes by Celebrity Chefs), The Sipping Turf (Wine & Spirit Workshops) & the Exhibition; where all the top leading manufacturer & restaurants setup stalls for visitors.
The league of extraordinary chefs with whom the IICA students worked with included Vikas Khanna, Kunal Kapoor, Ranveer Brar, Sara Todd - contestant Master Chef Australia, Chef Saransh Goila, Chef Nishant Choubey, Chef Anahita Dhondia, Chef Kishi Arora, Chef Manish Mehrortra,
"IICA is very lucky to be associated with such great culinary events and being recognized for all the good work which is just not possible without the tremendous hard work of our dedicated team of chefs and students." - Mr. Arjun S Datta (COO, IICA)
The event proved to be a great blatform where the food lovers met their favorite chefs, sampled global recipes and it was quite an educational and interactive event for the people of Delhi-NCR. For many exhibitors showcasing their products from different regions of the world, it was an excellent opportunity to meet their potentional buyers directly and create a brand-awareness.
Master Chef Vikas Khanna also launched his latest book “World Feasts” at the event, which was very well appreciated by all the attendees as well.
“This country loves food. There could be nothing better than being on a common platform with celebrity chefs and bring global flavors together in celebration of food” said Chef Vikas Khanna.
The Organizers;Mr. Pawan & Mrs. Kavneet Sahni who lead the initiative recieved an extreemely good response by one and all, it is said that the young & dynamic duo will return to Gurgaon next year and give all the food lovers of the Millenium City more reasons to celebrate good food & wine.
Students Get First hand Interaction
Interact with such professionals
in the field of hospitality & culinary arts,
I am so thankful for being able to
be a part of this experience,”
said Nitika, Student, IICA
Needless to say, all the students thoroughly enjoyed the event and found it highly educational and also inspiring to come face to face with all their favorite celebrity chefs and cook with them.
Arjun S Datta