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Why did you choose to study at one of ²ÝÝ®ÉçÇø's collaborative partner institutions, and what attracted you to the course? 

The specific nature of the course that provided an intensive and in-depth focus on the kitchen details made the decision much more sensible and practical. 

What did you enjoy most about your course? 

The industrial training phase and application-based modules in the final year.

Were there any particular course activities you found especially interesting?

Field research and video making, research over the forgotten cuisine in the second year, and the CCDP module work.

"The dynamic and practical research-based format of study makes it very engaging."

Do you have any advice for students who might be interested in this course?

Do not go for the course if you expect a one-way, typical learning system. The dynamic and practical research-based format of study makes it very engaging. To enter this course expecting spoon-feeding would be a mistake.

What's your 'top tip' for making the most of being a student, and what was the most valuable lesson that you learned?

Being present – that's what makes all the difference between you having a memorable student life or not having one at all.

Can you tell us about your life post-graduation?

Although the pandemic has taken its toll on the industry, I have multiple options for pursuing a Master's abroad with a current job as a commis chef at the 5-star Trident BKC, Mumbai.

[Published September 2022]