For the longest time, I was working tirelessly towards getting into Ivy League colleges, thinking that was my ultimate goal. But somewhere along the way, I realised my true passion lies in food. That’s why I decided to join the summer programme at the Indian School of Hospitality to gain more exposure in this industry and see whether I am rightly fit for it.
From the moment I stepped into their big industrial kitchens, I was amazed by the wide variety of machinery and tools that professional chefs use daily. There were machines I had never seen before, each with a specific purpose that made the process efficient yet creative. During the programme, I received lessons on making food look presentable, something I had never paid attention to before. However, soon I realized that making food presentable was an art in itself. I prepared garnishes using molecular gastronomy techniques, which felt like performing science experiments that ended with edible masterpieces.
One of the most memorable parts of the programme was the pasta food truck challenge where our team had to prepare pasta dishes and attract customers to buy from us. It was a thrilling and insightful experience as it taught me the importance of communication, marketing, teamwork, and quick thinking in real-life food business scenarios. I also got to try different cuisines and learnt how to make beautiful pastries, understanding the patience and precision that go into them. What surprised me was how much I enjoyed the theory classes as well, unlike the usual boring lectures I attend at school. For example, learning the difference between ice cream and gelato; how gelato uses less cream, more milk, and is churned at a slower speed. Actually, preparing them in class made the learning so much more engaging. This entire programme allowed me to make friends who were just as passionate about food as I was, and I felt like I finally found my people.
Overall, the experience at the Indian School of Hospitality strengthened my longing to work in this field. It showed me that food is not just about cooking, it is about creating experiences, memories, and happiness for others. I After the completion of this programme, I was more confident about my choice, ready to work harder towards a career in culinary arts and finally feeling like I was walking down a path where my hard work would truly fulfil me.
