The International Institute of Culinary Arts (IICA), New Delhi, marked a historic milestone as it celebrated its 20th Foundation Day and 40th Bi-Annual Convocation, held at Holiday Inn, Aerocity, New Delhi. The event commemorated two decades of excellence in professional culinary education and brought together eminent industry leaders, chefs, educators, alumni, and students to honour the graduating 40th Batch of aspiring chefs.
The ceremony was graced by Chief Guest Dr. Pushpesh Pant, Padma Shri awardee and one of India’s most respected culinary historians, who lauded IICA for its pivotal role in shaping India’s culinary education landscape. Chef Davinder Kumar, Vice President – F&B Production and Executive Chef at Le Meridien, New Delhi, President of the Indian Culinary Forum and an industry icon with over five decades of experience, attended as Guest of Honour. Vikrant Batra, Co-Founder of Café Delhi Heights, one of India’s fastest-expanding restaurant chains, joined as Distinguished Guest and Eminent Speaker. All the dignitaries congratulated the graduating batch and commended IICA’s continued efforts in nurturing future-ready chefs who blend skill, innovation, and cultural understanding.
A major highlight of the event was the panel discussion on “Creating Excellence in Employment and Entrepreneurship at Culinary Institutes with Industry Participation,” moderated by Chef Virender Singh Datta, Founder & Chairman, IICA. The panel featured Chef Suman Sharma (Corporate Chef, Tonino Restaurant), Chef Sudhir Sibal (Board Member, Indian Federation of Culinary Associations – IFCA), Chef Dhruv Oberoi (Executive Chef, Olive Kitchen & Bar), Chef Om Nayak (Co-Founder, The Pasta Bowl Company), and Rocky Mohan (Co-Founder, Chefs’ Pin). The engaging discussion underscored the importance of hard work, continuous learning, and focused skill-building as the cornerstones of professional success. Panelists shared insights on how strong industry-academia collaboration can drive innovation, bridge the skill gap, and nurture a culture of entrepreneurship and self-reliance among aspiring chefs, empowering them to shape India’s evolving culinary landscape.
The convocation also featured an address by Smriti Sharma, Program Manager – South Asia Education, Austrade, who shared insights on India-Australia collaborations in skill development and the expanding global opportunities for young culinary professionals. She also highlighted the unique association between IICA and BSI Learning, Australia, which enables students studying at IICA to earn internationally recognised Australian Qualifications.
Speaking at the ceremony, Chef Virender S. Datta said, “The 40th Convocation and our 20th Foundation Day mark not just an academic milestone, but two decades of building India’s culinary identity. Our students represent the passion, precision, and perseverance that define true chefs. At IICA, we take pride in fostering a culture where creativity meets discipline and where every graduate carries forward the spirit of culinary excellence and integrity.”
Arjun S. Datta, COO & Managing Director, IICA, said, “Reaching our 40th Convocation and completing twenty years is a testament to the vision and teamwork that have driven IICA since its inception. Our focus remains on creating strong pathways for both employment and entrepreneurship — equipping graduates with real-world skills, mentorship, and international exposure to succeed globally and innovate locally.”
The event also celebrated individual achievements and long-standing contributions across the IICA community. Under the Student of the Year Awards, Avnee Garera (PHM, 2024) was honoured with the Divya Jyoti Award and received an IICA Scholarship worth ₹45,000, recognising her exceptional performance and dedication. Amritpreet Singh (ADCA, 2023) was felicitated with the Vivek Singh Dutta Award for his outstanding achievements and commitment to excellence. Both awardees were also presented with a cash prize of ₹25,000 each.
Continuing the spirit of recognition, Chef Ashish Verma (ADCA, 2013), Executive Chef at Masala Synergy, and Chef Shivani Vashisht (Bakery, 2019), Baking Coach and Consultant, were felicitated with the Mister Tikku Star Alumnus Award, each receiving a cash prize of ₹11,000. The awards were presented by Mister Tikku, acknowledging their remarkable achievements and contributions to the culinary field.
In recognition of long-standing service, the ‘Pillars of Strength Award’ was presented to four distinguished faculty members, led by Chef Sumit Gupta, Executive Chef, IICA, for completing 16 years of dedicated service — a testament to their commitment and invaluable contribution to the institute’s growth and success. A Recognition Award was also presented to Lipla Negi for her invaluable commitment and contribution as a senior journalist and editor to the hospitality industry, acknowledging her consistent efforts in highlighting India’s culinary talent and educational advancement.
As part of the celebration, the institute also unveiled the 6th edition of its newsletter, ‘IICAOnics,’ highlighting key academic achievements, industry collaborations, and student success stories that reflect IICA’s continuous growth and innovation over the years. The function concluded with the cutting of a celebration cake specially prepared by the IICA team, marking the culmination of a memorable milestone in the institute’s journey.
The event was supported by its partners — Carna Medical Database Pvt. Ltd. (in association with Tsukuba and House) as the Principal Sponsor, KIC Hotel and Restaurant Equipment Manufacturer as the Knowledge Partner, MainDish.in as the Gifting Partner, and Mister Tikku as the Rewarding Excellence Partner. Their support reflected IICA’s continued collaboration with industry stakeholders and its focus on fostering excellence in culinary education.
