Student Volunteers Learn the Ropes

KOCHI:
Besides showcasing the choicest cuisines from 15 nations on the ancient maritime tradeway, the ongoing Spice Route Culinary Festival serves as an
introduction to best practices and prowess in the kitchen for the next generation of Indian chefs.
Around 34 young chefs-in-training from the Food Craft Institute (FCI), Kalamassery and the Institute of Hotel Management and Catering Technology (IHMCT) at Kovalam are volunteering as guides and assistants to the international chefs.
From helping the chefs source fresh ingredients from the local markets on Saturday through to plating the final dishes for the international cooking competition on Sunday, the students have been learning at their assigned chef team’s side.
“It has been like an internship. I learned how to translate the skills taught to us into a real professional kitchen. I wish to take part in more such valuable experiences,” said Peter Deepak, an FCI student, who helped out a team from the Netherlands.
Rohan Tonpe, an IHMCT student volunteering with the Malaysia team, echoed the sentiment. “The experience of working together in a kitchen from internationally renowned chefs has motivated me. I want to represent India on the big stage one day like these chefs are representing their countries,” he said.
Anandhu Gopal, who was co-ordinating the student volunteers, said, “The stress of working against the clock and seeing the techniques used in the kitchen has been good preparation for when we audition for placements in the industry.”
Voicing appreciation for the volunteers’ efforts, Iranian chef Samira Janatdoust said, “They were very helpful in the kitchen. I’m sure they picked up a few tricks from working with professionals that will help them in their careers.”