Hard work yields rewards, especially in an industry witnessing constant growth and a persistent demand for highly skilled and experienced hospitality professionals.
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Working in different countries provides students with a broader perspective and exposure to diverse cultures, which is valuable in the hospitality industry.Resilience is key—weathering challenges while upholding service standards. Above all, it's a passion for growth that keeps the industry moving forward, embracing innovation and striving for constant improvement.We in our Institute are also trying to build a work culture for our students, where we invite the industry for weekend jobs for our students. This initiative called "Weekend Skilling" was well received this year and 70 of our students were selected.Do not ever run after money when you are starting your career. Remember that whatever is taught to you during your academic days, those are very basic and just to create a strong base. With the expertise of your academic learning, you cannot become a Master Chef and cannot claim a high salary. Hence it is your responsibility to work under various Chefs and to learn and when you are learning you cannot run after money.Passion and commitment is the only key, Self motivation and setting up goals of self, and to constantly work towards your goals is the mantra.For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning.I advocate for the formalization of overtime compensation. This would not only reward employees for their additional efforts but also hold managers accountable for extending work hours unnecessarily. In the long term, this could lead to reduced attrition rates, increased employee motivation, and ultimately, an enhanced guest experience
Success is no accident. It is hard work, perseverance, learning, studying, sacrifice and most of all, love of what you are doing or learning to do. You need to be patient. Slowly and steadily the whole thing will be built.A lot of negative messaging has gone into the market about the hospitality industry and hospitality career. Hotels have to change their working environment that has usually been portrayed to be taxing and demanding throughout the year. The concepts of work-life balance, competitive pay package and defined work hours would definitely help the industry in attracting and eventually retaining the talented workforce.I had conducted one survey among the Hospitality Management students in Bangalore, to identify the student’s perception on their industrial training. It was a shocking result for us that 48.34 % of students had opined that their training was only in banquets and they were not able to learn anything other than shifting of tables and other fixtures from one place to another and very long working hours.
This year I complete 20 years as a Dean of Hotel Management. My journey has been a testimony of my resilience, adaptability and love for the hospitality industry.
Overview of APCA and Journey so far?
APCA is an esteemed group of Professional Culinary & Pastry Schools with a Pan-Asian presence in Singapore, Malaysia, Philippines, Indonesia, Delhi NCR, Mumbai and Bengaluru. Our journey started in 2010 with the flagship school in Malaysia and we are evaluating new possibilities to increase our footsteps .We are the largest and one of the most awarded Pastry Schools in Asia.
How has hospitality education changed post pandemic- Are students still looking at it as a career ?
Ideally there is more keen interest in the Culinary and Pastry arts as almost every one realized that home chefs/ bakers did manage to survive by establishing home business during the covid times and now the business is back with a vengeance and there is a heightened demand of chefs.
Our courses are both for food enthusiasts, home bakers and people who are looking to learn it professionally and either establish their own bakery/ restaurants or work for large hotel chains.
Hospitality education is back on track at the same level as pre pandemic and we are in the process of expanding our geographic presence as APCA is getting heightened queries for tie ups and new academy proposals from all over. We are currently Looking for more opening in Middle East and Certain cities in India
Does the Academy develop its own curriculum? If so, How does it differ from other Academy
APCA develops its own curriculum keeping in mind the ways that the buddying chefs need to be taught the basics of cooking followed by traditional / authentic recipes and then to keep up with the trends of world cuisines. We have our course curriculum divided into 3 stages – basic/ intermediate and advanced and each stage build on the previous stage through upskilling , theory classes and hand on practices. Our curriculum is not only delivered in the classroom setting, our chefs give a live demo at the beginning of the day and then supervise our all chef students as they practice the cooking in our lab kitchens and then they have the recorded demo of the dish along with the written recipe available to them through APCA Chefonline learning platform for an ease of access 24/7 , 365
Also we have course curriculum structured by the various different world cuisines and by the masterchef series and we also have specially curated course curriculum for Master chef series that gets conducted as a part of Asia Patry Forum in Malaysia once every year by award winning chefs from across the globe.
What are your thoughts on cloud kitchen and struggle faced in India Market ?
We understand the cloud kitchen challenges / struggles faced in India are as follows
• Standardized production
• High attrition of cooks/chefs
• New cuisines ideas
• Sustainable cooking - Waste management/Apt menu planning
• Demand for food festivals and special events
• Develop skill pathway – generic and specific
• Lack of bulk cooking mechanized equipment and delivery infrastructure
What we are offering at APCA
• Menu planning & recipes standardization
• Skill development for high potential chefs/staff
• Support your Learning & Development agenda
• Develop and deliver hybrid skilling model
• Introduce in-demand diets like Keto, Vegan
• Sustainable cooking practices
• Support in planning and organizing events and festivals
• Online platform to follow recipes, track progress and utilization
What is a buffet style approach to learning ?
APCAchefoneline,com is the best example of buffet style learning approach – we have our courses well structured and any chef student / learner can pick up the courses they need either as a short course or a long duration coupled with weekend classes , long duration courses at the academies and having a chef on call for clarifying their doubts
Hard work yields rewards, especially in an industry witnessing constant growth and a persistent demand for highly skilled and experienced hospitality professionals.
Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.
In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.The industry needs to now understand the changing needs of the new generation; Hotels have to change the internal working environment that has usually been projected to be stressful and is treated as an excuse for harsh communication and limited respect.
Read MoreRead MoreThe hospitality industry is highly customer-focused, and success often lies in providing exceptional service and creating memorable experiences. By embodying these qualities and continuously striving for excellence, you can position yourself for success in this dynamic industry
Working for 18 years in this industry has been a roller-coaster ride for Chef Dias. He has worked in a variety of trying job conditions facing labour scarcity, job stress and dealing with the complexities of working alongside colleagues from over 46 different nationalities.
How did it all start? Share your culinary journey with us
Watching a baker in action can lead one to perceive baking as an art form, with the baker as the artist who combines a variety of flavors, textures, and aesthetics to create edible masterpieces.
An art form, yes, but according to Chef Playton Dias, who is a faculty at the Goa-based Kamaxi College of Culinary Arts (KCCA) Bakery & Pastry section and the person in-charge of shaping the careers of young bakers for the future, to become a good baker, one needs to know a little bit about number crunching too.
What are your earliest memories of the kitchens you worked in
He smiles as he recalls how he lived to relish his childhood dreams of becoming a chef on a cruise ship.
“I had big dreams as a child. I always imagined myself working on a cruise ship,” says Dias who hails from Rivona village, a tiny, but picturesque hamlet in South Goa.
After completing his studies and plying his trade as a chef at various starred hotels in Goa, Chef Dias embarked on a journey aboard on one of the many luxurious cruise liners operated by Princess Cruises, sailing along the US coastline and living his childhood fantasy to the fullest.
His drive to reach the top is what enabled him to persevere in the face of adversity. There have been good times too, as he was able to travel to multiple countries and forge friendships across the globe.
Name chefs, you find amazing or chefs’ work you admire
He holds great respect for Chef Andrej Brzeskot, a noted Corporate Pastry Chef. He spent a significant amount of time working as an Executive Pastry Bakery Chef with Chef Brzeskot at Princess Cruises. As a mentor, Chef Brzeskot has earned his admiration due to his work ethic and willingness to impart his knowledge to colleagues. He has gained valuable insights from Chef Brzeskot, particularly in areas such as chocolate art, entremets, and flavor matching.
Your favorite ingredient is…
Dias states that his preferred ingredient is dark chocolate. He explains that dark chocolate has a more intricate flavor profile than milk chocolate due to its lower sugar content, which can improve the taste of baked goods.
Dias believes that maintaining a healthy relationship with food is crucial for one's overall well-being, and dark chocolate can be a part of that balanced approach. Moreover, consuming dark chocolate has been associated with decreased stress levels and enhanced brain function. It's essential to remember that indulging in a chocolate treat should not lead to feelings of guilt or stress, and maintaining a positive and balanced attitude is key to a healthy relationship with food.
After several years of sailing the seas, Chef Dias decided to return to Goa and spend his days imparting knowledge to youngsters wanting to make a career in the global culinary industry at the KCCA.
“Teaching skills and techniques to the students here at KCCA gives me immense satisfaction. I see myself in these young students as they work towards learning the skills which will make them leading chefs of tomorrow, " says Chef Dias.
What according to you does it take to become a successful chef?
He went on to talk about the four essential skills that a baker needs to adapt to for a successful career, which are patience, organizational skills, stress management, and the use of mathematics. "It may be surprising that I mentioned maths!', he says and quickly adds, "The use of maths and fraction conversion helps immensely while measuring ingredients."
Referencing his time as a pastry chef on a luxury cruise liner, Chef Playton stresses the importance of adaptability in this industry.
There are several difficulties one could run into in the kitchen on a ship, he says and there is always a need to work around challenging circumstances and come up with adequate solutions.
“Being a baker can be rewarding, but it also requires a lot of effort, making problem-solving abilities crucial,” Dias says.
What books should every chef read?
Cookbooks are a valuable source of knowledge that contains diverse information on ingredients, techniques, and ways to combine flavors. They also provide an understanding of the cultural and historical importance of different cuisines, making them a valuable resource for budding chefs. By learning from the experiences of successful chefs, young aspirants can enhance their craft and gain a deeper understanding. Chef Playton recommends several books, including all the editions of 'Professional Baking’ by Wayne Gisslen, ‘The Professional Pastry Chef’ by Bo Friberg, and ‘Making Dough’ by Russell van Kraayenburg, to help budding chefs improve their skills.
Keeping himself updated with the latest baking trends has helped Chef Playton to keep abreast of the ever-evolving food industry. There is always a demand for chefs, especially bakery chefs. Many are also venturing into starting their own entrepreneurial ventures and skilled chefs are the need of the hour.
What advice would you give to a young culinary student?
Dias urges his students to "learn with zeal and push their limits.”. He advises young talent to make notes about all the tricks they learn along the way which will come in handy in the future, perhaps when they jot down their own book of recipes.
"Avoid the use of machines as much as possible as it will allow one to learn and perfect the handcrafting of all products. Finally, every little recipe you put together deserves to have its own place in your personal recipe book,” he says.
Hard work yields rewards, especially in an industry witnessing constant growth and a persistent demand for highly skilled and experienced hospitality professionals.
Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.According to research around 22% Indian hospitality students quit industrial training for the reason of high working hours and many more factors. Maintaining healthy working environment is biggest challenge for hotel management personnel.
Read MoreSince Hospitality is a people-oriented industry one needs to work with and through people-Mr.Gladvin Rego
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Consistent, dedicated hard work. An open mind to explore new opportunities and deal with every difficult situation with a learning approach will take you to success path.
Anuradha Khot
Editor: Tell us about your journey. How did it all start?
1991 hospitality was still hotel management and catering technology. We studied for a diploma in those days. The national catering council was set up and degree courses started. It was an upstream struggle, firstly hotels being very limited and male-dominated and secondly, I was a diploma holder vying for a position against the degree holders. Our campus interview gave me a chance to display my worth and got selected at the Taj President, Mumbai designated as a hotel operations trainee. The appointment itself was so fulfilling that the remuneration did not matter.
After 12 glorious years at the Taj with every day being an upward learning curve and bosses who offered opportunities to enhance my skills and knowledge, I decided to explore the housekeeping world outside of the hotel industry. That took me on the journey of facility management, fine dining restaurant chain, project management, client management to name a few. I was lucky to step into the field of academics and also earned a certification from Lausanne Hospitality Consulting, Switzerland. From then on began my journey as a Certified Facilitator. Designing facilitation programs across the three domains of learning ie; cognitive, affective, and psychomotor gave me the edge to explore facilitation in manufacturing, mining, IT with the healthcare and hospitality industry.
Editor: What do you think it takes to succeed in this industry?
Consistent, dedicated hard work. An open mind to explore new opportunities and deal with every difficult situation with a learning approach.
Editor: What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?
Communication skills are of prime importance.
Any candidate has to display a service attitude through thought, words, and deeds. These are observable in the CV and during the interview.
Last but not least - prompt and alert approach to any situation.
Editor: What is the single factor that got you your promotion?
There is never a single factor responsible for success. Every department in hospitality demands a set of attributes. Each situation calls on these attributes. Sharpening your saw keeps one at the top of the game. The top four that helped me through the journey are an eye for detail, prompt communication, patience, and a genuine smile.
Editor: What are some of the trends you see impacting the hospitality industry?
Hospitality today has overlapped with retail, logistics, and the IT industry. Survival now depends on developing interfaces with these industries. The challenge here is to overcome the limitations of the interfaces so as not to lose the width and the depth of hospitality. While some factors have eased out processes like the documentation and forecasting of customer needs, the pricing of the services which is more open now, retaining the flavor of customized service is more challenging. Anticipating and catering to customer demands is the core of hospitality which has to be preserved.
Editor: Two things you would like to change in the industry.
Hospitality in itself is a very dynamic industry. It keeps changing itself and that is exciting.
Editor: What is your favorite question for a candidate interview and why?
'Tell me something about yourself is a question that helps to assess the attributes required for the industry and the department. It brings out the natural personality of the candidate.
The pivotal turn came in 2011 when I assumed the role of Head Housekeeper at Denis Private Island in Seychelles, marking a significant milestone in my career. Throughout my journey, I’ve had the privilege of spearheading the opening of three notable pre-opening projects, encompassing housekeeping and laundry management. These ventures spanned across two international locations and one in India, each adding a distinctive chapter to my professional repertoire.
To succeed in the hotel industry first you have to be passionate and stubborn. Believe in yourself, just focus on your goal with consistency. 
I am thankful to Mr. Leo Baekeland for inventing plastic, but I would really like to see world without plastic.everything hospitality
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