KB Kachru, Chairman – South Asia, Radisson Hotel Group and President of the Hotel Association of India (HAI) has said that while the hospitality jobs are known to be “highly demanding” with less work-life balance, it creates more space for better career growth and opportunities for people who are passionate and committed. He said that it is always character, attitude and consistency that make good hospitality leaders. Kachru was addressing the 41st Convocation of International Institute of Culinary Arts (IICA) in Delhi.
Sharing his own long professional journey as a hotelier, Kachru said that what is most important in the hospitality profession, especially in the professional kitchen, is how one performs and that too consistently in “pressure situations” on the shop-floor.
“While talent might help you get noticed in your position, consistent performance in pressure situations is what takes you forward in your career,” Kachru observed.
He advised students not to get enamoured by glamour and get distracted. Instead of chasing titles from the beginning, the focus should be in gaining proper knowledge, skill and experience about the profession.
Talking about career opportunities awaiting the new graduates, Kachru said that the country would require a million hotel rooms by 2030. He also talked about the acceptance that new and disruptive F&B concepts are receiving in the F&B marketplace of India, with spending power of Indian consumers growing at a rapid pace.
The convocation marked another chapter in IICA’s 21-year journey in culinary and pastry education. The programme included diploma distribution, awards recognising culinary and professional achievement, addresses by industry leaders, a conversation between hospitality commentators and a panel discussion on the professional realities facing the next generation of chefs.
“The culinary profession demands much more than technical skill. It calls for discipline, resilience, curiosity and the ability to keep learning. As our students graduate today, we hope they carry these values into their professional lives and continue to grow through every experience,” said Virender S Datta, Chairman, IICA.
Addressing students, Pushpesh Pant, acclaimed food historian and critic, has urged students to use their knowledge and skills to be creative and at the same time break and make their own rules in the kitchen.
Over the past 21 years, IICA has trained and prepared culinary professionals for careers across the hospitality industry, with more than 4,000 students graduating from the institute to date.
