08 Apr 2021
On one of the most important dates in the IICA Calendar; the institute hosted one of its’ Bi-Annual Convocations on 31st March 2021 at The Imperial New Delhi; where it hosted the class of 2021 for its’ their big day!!
The event was covered & featured by one of India’s leading publications- ET Hospitality Times and here is what it said:
Industry experts have asked budding hospitality professionals to be innovative and creative to face the new age challenges in life and career. While one cannot have control over what is happening around him, it is important how one reacts to such situations and finds the way through. The industry experts were speaking at the 2021 Convocation ceremony of the International Institute of Culinary Arts (IICA) last week in Delhi.
In his keynote speech, Rohit Khosla, Executive VP - Operations, Taj Hotels said that strong value systems are quite key for people to excel in their careers. In the hospitality industry, respect for each other, mutual trust, and teamwork are quite critical. People with a good value system can only work in a team and contribute positively to the team. Personal integrity, pioneering spirit, and craving for excellence will help grow up in the career, he added. In the light of the Covid-19 crisis, Khosla said that while we cannot have any control over what is happening around us, what is important is how we react to those situations.
Virender S Datta, Chairman IICA said that today customers expect a lot from the Chefs and therefore, chefs need to be communicative and at the same time have deep knowledge about the food and its ingredients.
The convocation ceremony held at The Imperial New Delhi was attended by Chef Manjit Singh Gill, President, IFCA; Chef Davinder Kumar, President, ICF; Chef Rakesh Sethi, Corporate Chef, Radisson Hotel Group; and Vijay Wanchoo, Sr Executive VP & General Manager, The Imperial New Delhi.
Chef Gill advised students to go beyond recipes. He said that both knowledge and skill are important in cooking. Chef Kumar also urged young chefs to think beyond cooking and kitchen. Passion, perseverance, and hard work are crucial to excel as a chef. Chef Sethi said that Chefs were clueless about what to do when the Covid-19 crisis struck. But the chef community learned and adapted quickly to the new normal.
The entire article is available on the ET Hospitality World website at this Link.
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