New Delhi: Bringing real-world kitchen expertise into the classroom, the International Institute of Culinary Arts (IICA) hosted an intensive masterclass at its Hauz Khas campus, led by noted culinary expert Chef Dipender Kumar, Director, Culinary & Dining at QLA, Mehrauli. The session was attended by all final year students of the Culinary and Hospitality Management programme, offering them direct exposure to contemporary cooking techniques and evolving dining formats.

The masterclass focused on precision cooking and modern presentation, with Chef Dipender Kumar demonstrating Sous-Vide Chicken Breast and Smoked Watermelon Steak. The session highlighted key techniques such as temperature control, flavour balance, and ingredient-led menu development, along with insights into consistency and efficiency in professional kitchens. The interactive format allowed students to engage directly and better understand real-world kitchen expectations.

Chef Virender S. Datta, Founder, International Institute of Culinary Arts (IICA), said, “Culinary education today has to move in tandem with the industry’s pace of change, where precision, consistency, and innovation are non-negotiable. It is important for students to experience the realities of professional kitchens early in their journey—understanding not just techniques, but the discipline, speed, and thought process that define successful chefs. At IICA, we actively bring industry leaders into the learning environment to ensure our students graduate with both technical proficiency and a strong sense of adaptability required in modern hospitality.”

A professional kitchen runs on discipline as much as it does on creativity. Great cuisine is never accidental — it is the result of intention, repetition, and an unwavering commitment to the guest experience. Techniques like sous-vide are not simply about precision — they are about delivering consistency, every single time, at every scale. But technique alone is never enough. Every element on the plate must have a reason to be there — a flavour it balances, a texture it completes, a story it tells. My advice to young chefs is always the same: build your foundation first, understand the intent behind every decision, and never put something on the plate just because it looks beautiful.” Said Chef Dipender Tiwari, Director of Culinary & Dining, QLA

The workshop is part of IICA’s ongoing industry engagement initiatives aimed at aligning culinary education with current hospitality practices.

Reflecting on the session, a participating student Aryan Jha said, “The masterclass offered valuable exposure beyond classroom learning. Understanding the precision behind techniques like sous-vide and modern plating gave us a clearer perspective on industry expectations.”

For those looking to pursue a career in culinary or bakery arts, registrations are open for the July ’26 batch at IICA’s Hauz Khas campus, offering structured training under experienced chefs with a strong focus on practical learning and industry exposure. The programme also offers international exposure through learning with BSI Australia faculty, delivering global-standard culinary education at IICA. It provides a pathway to an Associate or Degree from Southern Cross University, along with the benefit of earning up to two years of academic credit. The programmes also open pathways to global work opportunities for graduating students.

Founded in 2005 by legendary chef and hospitality industry veteran Chef Virender S. Datta, with over five decades of global experience, IICA is among India’s earliest institutions to introduce internationally benchmarked culinary education. The institute combines structured kitchen training with globally recognised qualifications from City & Guilds (UK) and BSI Learning (Australia), offered exclusively at IICA.

Strengthening its global footprint, IICA has expanded through international collaborations, including a Memorandum of Understanding with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College, Japan, under the Taiwa Gakuen Educational Corporation. The partnership enables faculty and student exchange, joint curriculum development, and cross-cultural culinary pathways between India and Japan.