The International Institute of Culinary Arts (IICA), New Delhi, has signed a landmark Memorandum of Understanding (MoU) with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College, institutions operated by the prestigious Taiwa Gakuen Educational Corporation, Japan. This collaboration marks a significant step in promoting international culinary education and fostering cultural exchange between India and Japan.
The MoU was formalized during an official visit to Kyoto by Arjun S. Datta, Managing Director & COO of IICA, who met with Mikito Tanaka, Vice President of Taiwa Gakuen Educational Corporation, and Ikeda from the New Business and Innovation Promotion Office. Their discussions centered on building a framework for faculty and student exchanges, as well as the co-creation of academic programs that reflect the unique strengths of both institutions.
One of the central outcomes of the MoU is the introduction of an Indian Cuisine Program at Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College. This program will be developed and delivered by the chef faculty of IICA, under the leadership of Chef Virender S. Datta, Founder & Chairman of IICA, who brings with him more than five decades of global hospitality and culinary expertise. At the same time, Kyoto’s chef faculty will work alongside IICA to design a Japanese Cuisine Program in New Delhi, offering Indian students first-hand exposure to authentic Japanese cooking and pastry traditions. Together, these initiatives will enable students and faculty on both sides to immerse themselves in a rich cultural and educational exchange.
Reflecting on the significance of the partnership, Mikito Tanaka noted, “Taiwa Gakuen Educational Inc. is strengthening its global collaboration in preparation for its 100th anniversary, towards 2031. The signing of this MoU with the International Institute of Culinary Arts, New Delhi is extremely significant in that it will accelerate the exchange of food culture and human resources between Kyoto/Japan, and India.”
Echoing the sentiment, Arjun S. Datta shared, “This MoU lays the foundation for meaningful opportunities for students and faculty in both countries.” This landmark beginning not only creates new academic opportunities but also symbolizes a growing culinary bridge between India and Japan, blending India’s diversity of flavors with Japan’s precision and artistry in gastronomy.
