Why entrepreneurship and business management should be part of culinary education

IIn India, culinary education has traditionally been synonymous with teaching recipes and techniques. This has produced skilled chefs, but the burgeoning food and beverage (F&B) revolution demands more. The time has come for our educational institutions to develop not just chefs, but culinary innovators and practitioners.

To develop “thinking entrepreneurial chefs,” culinary courses must incorporate strong business education similar to MBA programs. My goal is? To develop human resources who are not only skilled in cooking techniques but also in management.

a novel experience

Today’s culinary enthusiasts aspire to combine their passion for cooking with their enthusiasm for management and entrepreneurship to create innovative culinary experiences. Meeting their aspirations requires an educational model that connects culinary skills with real-world business applications. Although theoretical knowledge is fundamental, it must be complemented by practical experience.

Imagine a culinary institution operating a real-world facility such as a restaurant, QSR, or bakery. The facility is run entirely by students, who apply the skills they learned in the lab to manage the facility, manage profit and loss, and interact directly with customers. This model is about more than just teaching. It immerses students in the very fabric of F&B business.

At the heart of this new educational paradigm is the Innovation and Entrepreneurship Lab. These hubs are more than just classrooms. They are a breeding ground for creativity and business acumen. Here, students conceptualize and develop their culinary ventures while receiving mentorship and connecting with potential investors. It’s where ideas and opportunities meet.

Reflect the marketplace

For culinary education to keep up with the F&B revolution, it must reflect the dynamism of the market. Institutions committed to this leap forward are already making progress, but to truly revolutionize the industry, this model will need to become the norm rather than the exception. We need more innovators and entrepreneurs who can lead and inspire the ever-evolving culinary world.

India’s food and beverage industry is currently valued at over $50 billion and is expected to grow rapidly over the next five to 10 years. This is being driven by a growing middle class, increasing urbanization, and a young population seeking diverse culinary experiences. In this context, the role of culinary education becomes extremely important. By 2030, as more Indians move into the upper income brackets, their culinary preferences will evolve to seek not only quality and variety, but also innovation and sustainability. Demand for professional chefs who can cater to these sophisticated tastes will skyrocket.

To meet this demand, our culinary institution is entrepreneurial, innovative, conversant in culinary and business science, and geared toward a future characterized by creativity, sustainability, and global recognition. We need to evolve to produce chefs who can lead the industry.

The author is the founder and managing director of the Indian School of Hospitality (ISH).