{"id":60015,"date":"2026-09-19T13:26:10","date_gmt":"2026-09-19T07:56:10","guid":{"rendered":"https:\/\/financialtelegraph.in\/index.php\/2026\/09\/19\/iica-celebrates-its-41st-convocation-strengthening-industry-partnerships-to-shape-the-future-of-culinary-talent\/"},"modified":"2026-09-19T13:26:10","modified_gmt":"2026-09-19T07:56:10","slug":"iica-celebrates-its-41st-convocation-strengthening-industry-partnerships-to-shape-the-future-of-culinary-talent","status":"publish","type":"post","link":"https:\/\/financialtelegraph.in\/index.php\/2026\/09\/19\/iica-celebrates-its-41st-convocation-strengthening-industry-partnerships-to-shape-the-future-of-culinary-talent\/","title":{"rendered":"IICA Celebrates Its 41st Convocation, Strengthening Industry Partnerships to Shape the Future of Culinary Talent"},"content":{"rendered":"
\n

\"IICA\"<\/p>\n

New Delhi [India], September 19:<\/strong> The\u00a0International Institute of Culinary Arts<\/a>\u00a0(IICA), New Delhi<\/strong>, one of India\u2019s established institutions for professional culinary and patisserie education, celebrated its\u00a041st Convocation<\/strong>, marking the graduation of students from its Culinary and Bakery programmes. Over the past 21 years, IICA has trained and prepared aspiring culinary professionals for careers across the hospitality industry, with more than\u00a04,000 students graduating from the institute to date<\/strong>.<\/p>\n

Through its industry-led approach to education, IICA aims to equip students with the technical knowledge, practical experience and professional discipline required to build successful careers in India and overseas. The ceremony brought together hospitality professionals, chefs, and educators to celebrate the graduating batch\u2019s achievements and discuss the opportunities and challenges shaping the culinary profession.<\/p>\n

The convocation marked another chapter in IICA\u2019s 21-year journey in culinary and pastry education. The programme included diploma distribution, awards recognising culinary and professional achievement, addresses by industry leaders, a conversation between hospitality commentators and a panel discussion on the professional realities facing the next generation of chefs.<\/p>\n

The ceremony commenced with a welcome address by\u00a0Chef Rupreet Jassi, Executive Director, IICA<\/strong>, followed by the Chief Guest and Keynote Address delivered by\u00a0Mr. Kulbhushan Kachru, Chairman, Radisson Hotel Group, Southeast Asia, and President, Hotel Association of India<\/strong>. The programme also included a conversation about the evolution of the hospitality industry, the changing expectations from culinary professionals, and the importance of industry-ready education between\u00a0Mr. Sourish Bhattacharyya<\/strong>\u00a0and\u00a0Mr. Virender S. Datta, Founder & Chairman, IICA<\/strong>, culminating in the launch of the 8th edition of IICA\u2019s magazine,\u00a0IICAonics<\/em>.<\/p>\n

The diploma distribution was followed by the presentation of the awards. The\u00a0Culinary Legend Award<\/strong>\u00a0was presented to\u00a0Chef Davinder Kumar<\/strong>, while the\u00a0Divyajyoti Academy Excellence Award<\/strong>\u00a0was presented to\u00a0Tarun<\/strong>\u00a0from the January 2025 batch of Pastry & Hospitality Management (PHM) and\u00a0Nikhil Sharma<\/strong>\u00a0from the July 2025 batch of PHM.\u00a0The Vivek Singh Datta Academy Excellence Award<\/strong>\u00a0was presented to\u00a0Bhaya Chopra<\/strong>\u00a0from the January 2024 batch of Culinary & Hospitality Management (CHM) and\u00a0Akashdeep Nandi\u00a0<\/strong>from the July 2024 batch of CHM.\u00a0The Mr. Tikku Outstanding Alumni Achiever of the Year Award<\/strong>\u00a0was presented to\u00a0Chef Ved Gautam,<\/strong>\u00a0a Culinary alumnus, Batch of 2015, and currently Brand Chef at FES, and\u00a0Chef Yashasvi A. Gambhir,\u00a0a Bakery alumnus, Batch of 2015, and currently Head of R&D at Burma Burma.\u00a0Mr. Rishabh Jain<\/strong>\u00a0of\u00a0Hospitable Couch<\/strong>\u00a0was also honoured for his contribution to the hospitality industry through podcast conversations with leading chefs and hospitality professionals, creating a platform for industry insights, professional experiences and knowledge exchange.<\/p>\n

Mr. Kulbhushan Kachru, Chairman, Radisson Hotel Group, Southeast Asia, and President, Hotel Association of India, said,<\/strong>\u00a0\u201cTalent may get you noticed, but your character, attitude and consistency will take you forward. IICA has built a strong reputation in the industry, with its graduates being among the top choices for hospitality employers. India currently has around 225,000 branded hotel rooms, and the industry is working towards one million rooms by 2030. This growth will require not just skilled professionals, but future leaders and entrepreneurs. My advice to the graduating students is to stay curious, remain humble, focus on gaining experience rather than chasing titles, and never be afraid to start from the bottom. Remember, we don\u2019t simply prepare food; we create experiences, memories, and connections.\u201d<\/em><\/p>\n

Speaking at the ceremony,\u00a0Chef Virender S. Datta, Founder & Chairman, IICA, said,\u00a0<\/strong>\u201cEvery convocation is a reminder of why we began this journey and the responsibility we carry towards the students who place their trust in us. The culinary profession demands much more than technical skill. It calls for discipline, resilience, curiosity, and the ability to keep learning. As our students graduate today, we hope they carry these values into their professional lives and continue to grow through every experience.\u201d<\/em><\/p>\n

Padma Shri Dr. Pushpesh Pant, Indian Academician, Food Historian & Critic, said,\u00a0<\/strong>\u201cA chef is not just a chef; someone like VS Datta is a magician who can conjure up things and realise your dreams. What I have learnt from his life, without being either an aspiring chef or a hotelier, is that there are lessons for life. His journey makes you realise that you set your own goals and raise your plans higher. As you go around in life and face challenges, there will always be moments when life treats you differently, and what matters is how you cope with misfortune and draw your own lessons from it.\u201d<\/em><\/strong><\/em><\/p>\n

The ceremony included an address by\u00a0Mr. Varun Khosla, Managing Director, DSS Group<\/strong>, a hospitality organisation with international operations that creates professional opportunities for chefs across global markets.\u00a0The programme also included addresses by\u00a0Padma Shri Dr. Pushpesh Pant, Indian Academician, Food Historian & Critic; Chef Davinder Kumar, President, Indian Culinary Forum, Vice President, Food & Beverage, and Executive Chef, Le M\u00e9ridien, New Delhi; and Dr. Rajesh Pankaj, Senior Director \u2013 Education & Skills, FICCI<\/strong>.<\/p>\n

\n
\"IICA<\/figure>\n<\/div>\n

Distinguished embassy representatives in attendance included\u00a0Ms. Basak Onsal Demir<\/strong>, Counsellor for Culture and Tourism, Embassy of Turkey;\u00a0Mr. Roy Positigo<\/strong>, Trade Specialist, Peru in India; and\u00a0Mr. Jose Galvez Agurto<\/strong>, Senior Trade, Tourism & Investment Commissioner, Embassy of Peru.\u00a0Faraz Hassan<\/strong>, COO, Origami, was also present at the ceremony.<\/p>\n

A key highlight of the convocation was the panel discussion titled\u00a0\u201cTempering the Future: Cultivating Resilience and Realism in India\u2019s Next-Gen Chefs.\u201d<\/strong>\u00a0Moderated by\u00a0Mr. Arjun Singh Datta<\/strong>, the discussion brought together\u00a0Chef Sachin Kaushal,<\/strong>\u00a0Chef de Cuisine, The Claridges, New Delhi;\u00a0Chef Depinder Tiwari<\/strong>, Director \u2013 Culinary & Dining, QLA;\u00a0Chef Gokhan Kesen,<\/strong>\u00a08th Generation Ottoman Empire Chef and Consultant \u2013\u00a0Turkish Cuisine<\/strong>; and\u00a0Chef Yashasvi A. Gambhir<\/strong>, Head of R&D, Burma Burma.<\/p>\n

The panel examined the qualities required to build a lasting career in the culinary profession, including resilience, discipline, adaptability and an understanding of the realities of professional kitchens. Drawing from their experience in hotel operations, restaurant entrepreneurship and culinary research, the panellists discussed how young chefs can approach the industry with ambition while developing a realistic understanding of its demands.<\/p>\n

IICA also highlighted its recently signed\u00a0Memorandum of Understanding with DSS Group<\/strong>, under which the institute will provide culinary training to chefs associated with the group. The partnership will focus on preparing chefs for professional opportunities overseas and strengthening the connection between culinary education, international hospitality operations and industry requirements.<\/p>\n

The event was supported by\u00a0KAI India<\/a>\u00a0and Livpure<\/strong>\u00a0as the\u00a0Gifting Partners<\/strong>, and\u00a0Mister Tikku<\/strong>\u00a0as the\u00a0Rewarding Excellence Partner<\/strong>. Their support reflected IICA\u2019s continued engagement with industry stakeholders and its efforts to support excellence in culinary education.<\/p>\n

Under the leadership of\u00a0Chef Virender S. Datta<\/strong>, a hospitality veteran with over five decades of experience, and\u00a0Mr. Arjun S. Datta<\/strong>, who has been instrumental in driving IICA\u2019s international growth and strategic expansion, the institute has continued to develop its professional culinary education offering.<\/p>\n

Founded in 2005, IICA offers programmes in Culinary and Patisserie Arts that combine international culinary standards with India\u2019s diverse food traditions. Recognised by the\u00a0Tourism & Hospitality Skill Council of India<\/strong>, the institute\u2019s affiliations with\u00a0City & Guilds, UK; the World Association of Chefs\u2019 Societies (WACS), Paris; and BSI Learning Australia<\/strong>\u00a0support international learning and career pathways for students.<\/p>\n

In 2025, IICA was honoured with the\u00a0FICCI Higher Education Excellence Award<\/strong>\u00a0for\u00a0\u201cExcellence in Creating Employment & Entrepreneurship (Private)\u201d<\/em>\u00a0and was named\u00a0Best Culinary Institute in India<\/em>\u00a0at the\u00a0Food Connoisseurs India Awards<\/strong>.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

New Delhi [India], September 19: The\u00a0International Institute of Culinary Arts\u00a0(IICA), New Delhi, one of India\u2019s established institutions for professional culinary and patisserie education, celebrated its\u00a041st Convocation, marking the graduation of … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":60016,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[477],"class_list":["post-60015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-education","tag-education","entry"],"_links":{"self":[{"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/posts\/60015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/comments?post=60015"}],"version-history":[{"count":0,"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/posts\/60015\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/media\/60016"}],"wp:attachment":[{"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/media?parent=60015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/categories?post=60015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/financialtelegraph.in\/index.php\/wp-json\/wp\/v2\/tags?post=60015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}