French cooking schools fuel fine-dining dreams of India’s young chefs
Fiercely proud of its culinary traditions, India is increasingly open to foreign influences, with French cooking schools attracting students eager to make their mark on the country’s growing fine-dining sector. “Ten or 15 years ago, there were far fewer young people dreaming of becoming chefs,” said Aabhas Jain, director of bakery and pastry training at Ecole Ducasse, a French culinary school…
India's burgeoning interest in fine dining and high-end culinary careers has led many young chefs to seek education abroad, particularly in French cooking schools. Aabhas Jain, director of bakery and pastry training at Ecole Ducasse, notes that "today's students have greater ambitions in this profession" due to the influence of social media. The rise of a middle class and increased travel has fueled the demand for top-tier hospitality workers in the world's most populous country.
Saurav Chhabra, head of French hotel school Vatel's Indian campus, confirms the abundance of job opportunities, emphasizing that "employers’ expectations are very high, particularly in five-star hotel chains." In response to this growing demand, France is considering opening vocational schools in India, such as in the former French colonial port city of Puducherry.
Ecole Ducasse currently hosts over 600 students, mostly from affluent backgrounds, while Vatel has around 120 students, many from modest backgrounds. Indian chefs, including those with overseas experience, teach a range of cuisines, from Indian and European to Mediterranean and Asian, as well as bakery and pastry-making. Siddhant Marwah, a final-year student at Ecole Ducasse, joined to learn "French techniques that represent the quintessence of culinary expertise."
Marwah, inspired by the opportunity to travel and connect with people, dreams of opening his own restaurant in India. Amitabh Sukhwal, a 18-year-old student at Vatel, plans to pursue a master’s degree in France after completing his education in India. He aspires to open a hotel in his home country upon returning from his study abroad experience.
While many students interviewed by Agence France-Presse plan to stay in India after completing their culinary education, the influence of French cooking schools is undeniable. Shikha Gupta, a chef who teaches at Vatel, notes that "many women have chosen to enter the culinary profession" over the past decade, resulting in near parity between male and female students.
Anusha Nagia, a new student at Ecole Ducasse, hopes to open a restaurant in India and potentially achieve a Michelin star, possibly by incorporating fusion cuisine, which is gaining popularity.
Written by urgent.news from South China Morning Post's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
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