Deep Mehta – HM’20
Hello my name is Deep Mehta & I am from Hospitality Management Batch of 2020 and I am currently the student council president of Symbiosis School of Culinary Arts. Talking about my experience in SSCA I think it is a near to perfect university anyone could ever study at. During our first year, we were at our homes due to COVID but we had so many interactive sessions with faculty not only regarding our studies but we also had various guest lectures that were way too interesting. After completing my first year in COVID I finally got the chance to see the college and attend it offline for which I was much excited. The overall experience was very good as after joining SSCA I saw a growth in my personality, my confidence level which I think will help me in my future.
Talking about my future plans, I have received an offer letter from James Cook University Australia & I am headed for an MBA in Hospitality and Tourism Management after which I would love to be a part of the industry.
Parth Arora – CA’20
When I joined the college, all I had was a dream and an insatiable thirst for knowledge. I would constantly annoy my instructors with questions, so much so that I became famous because of it. Since then, the knowledge that has been provided to me by the chefs, and the experience I got from my internship, have been the most important experiences of my life as a chef. The way I understand even the miniscule details about food, I find solutions to problems, have creative and innovative ideas, and have an overall understanding of how everything works, surprises even me. I'm surprised with myself on how far I have come in a span of 3 years -after college, my plan is not currently set in stone. But I have shortlisted some restaurants where I want to work, some chefs I want to work with. In the beginning of the first year, I wanted to specialise in Japanese cuisine only.
But over time, I fell in love with Italian cuisine as well. So, it's impossible for me to separate from either, and I plan to specialise in both my batch is very unique. We have people all over the personality spectrum. We have people who are immensely dedicated to the industry, who live and breathe for food, to create art with that food. We also have people who are doing all this just for the sake of a degree, who have no appreciation for food and what all it takes to make it. So, I've seen a lot of colours over a span of 3 years.
Dissertation is one of the most unique final year project I've ever seen in any college. The way we're directly thrown into the industry and have to do everything from budgeting and marketing to making the food and serving it, is an extreme and immensely helpful experience. I'm 100% sure that this experience will toughen up as needed, for the actual industry.
Omkar B – CA’20
We formally started our course on 6th Aug 2020, it was the early COVID times and we had online classes for a year. We were all sceptical about how would we perform in the kitchen. Our practical classes began in the 2nd half 2021 and we did 3 months back-to-back practical classes and we started our internship immediately after and back to college again after just a 2-week break, over a 2 months’ vacation. We did struggle a lot but it was very educational in a sense that now we can work any type of situation while working and learning at the same time. It was an unconventional education and I would like to be believe it has taught us more. Interning during the COVID times with stricter Food and health regulations was a huge bonus for us professionally. We were given more opportunities to work as a commie rather than an intern, pandemic Bonus! Coming back to our final year, we all are confident and efficient in the kitchen and a lot more aware and skilled. I have planned on applying for the 1-yr Traineeship program in the US, which would provide me time to implement my knowledge and skills gained over the last 3 years, while working and making a living. I do have a few business plans ready for the longer run, that comes after I gain some experience working in the industry. I am more than happy to work with my colleagues and be the best at what we do. All we are focused on is to work the dissertation to a success and make some unforgettable memories before we leave our alma mater.
Dyuti Kuchu CA’20
An established institution, Symbiosis School of Culinary Arts (SSCA), provides its students with a thorough culinary education. The institution, which is situated in Pune, India, has cutting-edge amenities and a staff of knowledgeable instructors that are passionate about what they do and committed to assisting students in honing their culinary arts abilities. The SSCA curriculum aims to expose students to a variety of cuisines and culinary traditions from across the world while also giving them a firm foundation in culinary skills and concepts.
The school's emphasis on practical instruction enables students to obtain first-hand experience in the kitchen while using materials and tools that are often utilised in the field. This hands-on approach helps students gain self-assurance and a thorough grasp of the culinary arts, putting them in the best possible position to succeed in the food sector. Focusing on sustainability and moral behaviour in the food sector is one distinctive feature of SSCA. The school includes these ideals into its curriculum because it understands the benefits of ethical sourcing and minimising food waste. Moreover, the school has solid industry links and gives students chances to network and learn about many career routes in the culinary sector. Overall, Symbiosis School of Culinary Arts is a top institution for students interested in a career in the culinary arts. It provides a thorough curriculum that stresses practical learning, a variety of cuisines and culinary traditions, sustainability, and ethical behaviours in the food business.
SSCA is a fantastic option for aspiring chefs who are devoted to quality and want to have a good influence on the food industry because of its combination of knowledgeable teachers, cutting-edge facilities, and an emphasis on sustainability. SSCA is a leading institution for the culinary arts in India and abroad, and it has plenty to offer both novice and seasoned cooks.
SSCA is a great option if you're searching for a cooking school that offers a well-rounded curriculum with an emphasis on sustainability and practical training. The school is perfect because of its dedication to ethical procedures and responsible sourcing, which distinguish it from other culinary colleges. Since the first day I joined, I have learned a great deal via experience. We had anticipated significant hardship and a significant backlog as a result of COVID, yet the college not only helped us make up for what we missed but also strengthened my talents and helped me improve my weaknesses.
The College personnel, both teaching and non-teaching, are the finest mentors I have had in my life, and they are the ones I will remember throughout my path. I've never felt stuck. They have been the friendliest, and the professors are the sort that challenge me and make sure I finish the proper way.
The college has been a beacon of light in my life and one of the finest decisions I have made to advance my profession.
When getting near to graduation, I realised that culinary arts did not limit my future to only being a chef. I have a lot of potential. I'd like to work as a pastry chef for a few years before continuing my education in the same industry. With industry relationships and 100% placements, I am confident that I will land the perfect job.
As a culinary arts student, I've had the opportunity to work in every aspect of food production, but I believe my heart is in bakery pastry. And helping me improve my talents in it through their specialisation course, which allows you to select your area of interest and work towards honing your skills in it.
Isha Jahagirdar CA-22
“Culinary arts”. How many of you have come across this term before? Is it just cooking? Is it an actual career path? These are a few of the many questions I had when I explored this career option and all it had to offer, and before I took the plunge and decided to immerse myself in this art and industry. I am Isha Jahagirdar, a first-year B.sc Culinary Arts student pursuing my degree from Symbiosis school of culinary arts. SSCA is not only a university but a haven for all things hospitality and food and beverage industry related. It is the powerhouse when it comes to curating the skill sets of students to allow them to build successful careers in this industry. By paying close attention to detail and promoting the saying ‘Practice makes perfect’, SSCA is filled with professionals dedicated to promoting the highest standards that make the hospitality industry the huge live wire that it is today. It would be hard, to sum up, this college in a few words, but all I can say is that it is an experience. With equal weightage to both theory lectures and practical, all concepts are thoroughly covered. The college also keeps up to date with new trends and changes in the industry, by inculcating that into the syllabus; thus allowing us students to keep up with current affairs. All the chefs and teachers are extremely helpful and knowledgeable about not only the concepts being taught but also about the working and ins and outs of the industry. I chose SSCA since it promised to help me not only grow as a chef but also as an individual. The student culture is also amazing, with student involvement in every department from cultural to admissions and from placements to sports. The Culinary Arts course is a three-year bachelor's degree. Which comprises not only cuisine practical but also food and beverage services, gastronomy, entrepreneurship skills and also an in-depth theory about all regions and their dishes. It is a very fulfilling course in terms of the fact that it caters to everyone's tastes and preferences such as bakery, bulk cooking, regional cooking and hot kitchen. By the end of 3 years, a student is fully equipped with all the knowledge to gain success in the industry and build a respectable career. SSCA has a vast and strong alumni association and the chefs also help the students find their footing initially. All in all, it is a very positive and supportive environment for anyone trying to become a chef. Till now my experience has been nothing short of amazing and I wholly believe it will continue to be so till I graduate. So for me, SSCA was the right choice and hence I say “To this odyssey, and many more to come
Shubhankar Dodwad CA -’19
My name is Shubhankar Dodwad and I joined the college for the 2019-22 batch of B.Sc. (Culinary Arts). Back then, this was the only degree course our institute offered. I came from a small town, not knowing much about the professional aspect of our industry. I had just read Tony Bourdain's Kitchen Confidential and I wanted to be in on the 'crazy' kitchen action that he wrote of. Looking back, I'm so glad I chose to get enrolled into SSCA rather than some random HM institute. I knew I wanted to study more about the culinary side of things and drop the rest of the core departments. There were only 3-4 colleges that offered this type of course at that time. So, here I was, all eager to learn about the professional side of making food and serving it up with standards. I do not lie when I say that I learnt something new about it every single day in college. Maybe it also depends upon the students to make the most out of it. I feel I did. Now that I've dabbled into the real world a bit, I can say that our college actually has really great equipment and everyone learning should make the most out of it. It really helps when you step out into the industry. I can't even begin to think about how great the faculty were with us. Whether we wanted to learn something extra or not learn anything at all on a slow, boring day; they did care about us and what we wanted. Not a lot of people get to say that. We learnt so many extra dishes on a specific menu just because we were eager and we asked the chefs. We got to tend to our own sourdough starters, courtesy of Chef Shamal and Chef Pankaj. All in all, my batch tried to make most out of the limited time we had. We do feel injustice at times, because the college really strives to evolve with newer batches, in terms of the syllabus, practicals and extracurricular activities. We see you guys doing new stuff and text each other with jealousy, haha. I would give anything to experience these 3 years of my life again. I am currently working at a Modern European restaurant in North Goa called A Reverie as a Commi. It has been more than 7 months now, and I can say that college helped me pick up the pace at this place. I now handle the Hot Starters section of the kitchen and I'm glad to tell you that I also have a trainee under me. Regarding specialisation, I haven't really pinpointed a single cuisine or department as of now, as I feel this is the time I can explore as much as I can and try to learn as many new things as I can.
Snehal Ahuja – CA
Hi I’m Snehal Ahuja, my journey at SSCA was a Topsy-Turvy ride at first since I wasn’t well versed with all the culinary jargons but the chefs at SSCA changed my whole outlook towards culinary by giving me the best start up possible…Also the market visits, or industrial visit gave us a lot of insight on procurement of grocery. Progressively we got an industrial exposure in our internship as my internship was with St.Regis Mumbai, I gained immense knowledge regarding the various aspects of kitchen. From being a nascent in terms of kitchen to becoming a budding chef with plethora of opportunities and a promising career ahead…SSCA has given a boost to our self-confidence and career goals ahead… Currently I’m working at The Oberoi, Mumbai in the Bakery & Pastry Department as a Commis Chef.