Chef Kashish Batra is the Chef-Instructor at Academy of Pastry and Culinary Arts. He was graduated from Delhi Public School, R.K. Puram in 2016. Being an all encompassing undergraduate programme which emphasizes on-the-job training, he specialized in Kitchen Operations at The Oberoi Udaivilas, Udaipur from 2016 to 2019. Post completion, he pursued his post graduate diploma as a Kitchen Management associate at the Oberoi Center of Learning and Development (OCLD) after which he was posted as a Sous Chef in Bakery and Pastry at Trident Bandra Kurla, Mumbai.

Academy of Pastry and Culinary Arts

What is your philosophy of leadership? How would you describe your leadership style?

I personally would not generalize my philosophy of leadership as I feel it is “transformational” and constantly evolving as per the environment. However, there are certain principles I strongly believe in which may or may not be derived from different styles of leadership. I believe in not just being a leader, but a coach which enables me to empower my students and form a relationship with them which allows for open communication and the ability to provide adequate guidance.

How does the curriculum of your institute ensure the best practice of industry?

The Curriculum at APCA is highly comprehensive as it 95% hands on which not only allows students to learn the best practices, but also integrate them within their personality through constant practice and guidance by their mentors. The division of the course structure into different modules is done in a way where every important aspect is covered-be it maintaining high hygiene standards, precise measurements of ingredients, effective communication in the kitchen, or staying updated on food safety regulations. We also believe in teaching our students to work with the best possible ingredients available to be able to create products of the highest quality.

What do you think should be the University’s top priority over the next ten years?

Over the next decade, the top priority should be to change the perception of the masses to view cooking not just as a hobby, but something that one can pursue as a full time career. It is not just a priority, but also a social responsibility to lead by example and educate the upcoming generations of the possibilities and opportunities that the industry has to offer.

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What do you see as University’s greatest strengths?

The greatest strength at APCA is our ability to perpetually evolve and inculcate global culinary trends while staying true to our basics at the same time. The openness and willingness to be a dynamic institution enables us to easily adapt to technological advancements in the industry which helps our curriculum reflect current pastry trends.

What are some of the major changes that Covid-19 has bought in the education sector according to you?

The COVID-19 pandemic has accelerated the growth of online learning platforms which has greatly impacted some sectors of education, if not all- culinary being the greatest. Culinary schools have introduced virtual cooking classes which in a way has affected the traditional learning experience that a live kitchen has to offer. However, the silver lining was the increased emphasis on food safety and hygiene practices in the kitchen to align with concerns related to the pandemic.

Any suggestions/ messages that you would like to give to the current youth?

My only suggestions would be to embrace resilience and view success as something that is a journey and not something that comes instantly. Also for budding chefs, the necessity to value indigenous produce and inculcate sustainable practices in order for it to go hand in hand with passion is key to creating a positive change in the industry.