International Institute of Culinary Arts (IICA) Hosts Insightful Masterclass with Chef Dipender Kumar

The International Institute of Culinary Arts (IICA) recently hosted a masterclass with Chef Dipender Kumar, offering students and culinary enthusiasts an insightful experience into advanced cooking techniques and professional kitchen practices.

Real-world exposure:
Final-year Culinary & Hospitality Management students at IICA’s Hauz Khas campus learned directly from Chef Dipender Kumar, Director of Culinary & Dining at QLA, Mehrauli.

Techniques demonstrated:
Sous-vide chicken breast and smoked watermelon steak, with emphasis on precision cooking, flavor balance, and ingredient-led menu design.

Industry insights:
Chef Virender S. Datta highlighted the importance of discipline, speed, and adaptability in modern kitchens. Chef Dipender Kumar reinforced that great cuisine is intentional, consistent, and rooted in strong foundations.

Student perspective:
Aryan Jha noted how the session bridged classroom learning with industry expectations.

Global pathways:
IICA offers structured training, international collaborations (including Kyoto Culinary Art College, Japan), and academic credit toward degrees from Southern Cross University, opening doors to global careers.

This masterclass is part of IICA’s broader push to align culinary education with evolving hospitality practices, blending technical proficiency, creativity, and international exposure.