Passion to Profession: My Journey with Italian Cuisine and Culinary Education
As a chef working at SSCANS — part of Symbiosis Culinary Arts and Nutritional Sciences, known among the best culinary schools in India and a leading culinary arts college in Pune offering B.Sc in Hospitality Management and Culinary Arts Courses in Pune — as an Assistant Chef Instructor with over 10 years of 5-star hotel experience, I completed my hospitality program at a reputed culinary institute in India. I joined hotel management because of my love for Italian cuisine and my desire to become a professional Italian chef. Initially, I believed Italian cuisine was only about pastas and pizzas, but I soon realized how vast it truly is after entering the hotel industry. Although known for its simplicity, Italian cuisine requires strong technical understanding. During my first industry exposure, one of the most surprising lessons was discovering that there are over 400 pasta shapes, each with a specific cooking technique.
My early experience with fresh dough preparations and classic Italian sauces helped me understand that technique is the true foundation of Italian cooking and comes only through practice and experience.
Some of the key technical learnings that shaped my journey include
- Understanding dough hydration
- Knowing the correct resting time
- Mastering proper sauce emulsification
- Cooking pasta al dente (to bite)
The most important thing that I have learned is that Italian cuisine is known for its fresh ingredients, which taught me respect for ingredients. Importantly in Italian cuisine, the ingredient should be the hero of the dish rather than adding extra seasonings. Because of this approach, it changed my mindset and encouraged me to prioritise ingredient quality — an essential philosophy taught in professional culinary arts courses and chef courses across leading culinary arts institutes in India.
Grasping Italian cuisine in the Indian market strengthened my understanding by using locally available ingredients while following the core Italian principles. Working in India, I often faced challenges with limitations in sourcing traditional Italian ingredients. Instead of compromising on dishes, I focused more on knowing the principles behind them, such as balance of flavours, respect for ingredients, correct techniques, and simplicity in presentation. This process taught me flexibility without losing my culinary identity and also encouraged students — especially those pursuing chef courses in India and diploma in culinary arts programs — to think like chefs rather than simply follow recipes.
As my work advanced and I moved into culinary instruction at SSCANS Pune, a recognized Culinary Arts Institute in Pune and part of Symbiosis Hospitality Management education, Italian cuisine became more than just a professional specialty — it became a strong foundation for my teaching philosophy. Today, I use Italian cuisine to help students enrolled in Culinary Arts Degree in Pune programs, Hospitality Management Courses in Pune, and culinary courses in India master essential culinary skills through structured learning and practical exposure.
Key areas I focus on while teaching include
- Knife skills and precision cutting techniques
- Sauce balance and flavour development
- Pasta methods and proper cooking techniques
- Seasoning control and taste balance
- Kitchen discipline and professional workflow
Through practical sessions and live demonstrations, I encourage students to develop
- Accuracy in execution
- Patience during preparation
- Consistency in results
These qualities form the core of Italian cooking and help students build strong professional habits in the kitchen — essential skills developed in the Best Culinary Arts School in Pune and Top Culinary School in Pune offering culinary arts courses and B.Sc in Hotel Management programs.
Italian food has made me a better chef and a passionate teacher who wants to help young chefs become confident and responsible professionals. In every practical session, my focus is not only on teaching students how to cook but also on helping them build confidence in their abilities and develop respect for food. I encourage them to make mistakes, learn from them, and understand that the actual culinary process requires patience and dedication. One of the most satisfying things in my teaching journey is watching students grow in confidence, from making their first pasta dough to preparing a complete Italian dish. I want my students to leave the kitchen with passion, creativity, and a hunger for learning — qualities nurtured through structured culinary arts education and professional chef courses.
The kitchen is not only a place to learn skills but a space where character is forged through discipline, patience, and belief in oneself. My role is simply to guide young chefs to embrace the journey, respect the craft, and grow into professionals who carry authenticity and lifelong learning within them — a philosophy deeply aligned with modern culinary arts in India education.
Chef Sanket Vatni
Asst. Chef Instructor, SSCANS Pune