An 18-year-old girl who obtained 99.5% in ISC (class XII) wants to become a pastry chef and has chosen to take training in the hotel industry.
Sameeksha S. Kumar from Delhi New Town Public School said that “it is not grades but skills and passion that should decide a person’s career.”
Teachers at all schools said students now made unusual course choices, unlike a few years ago when engineering, medicine or business were most in demand.
In recent years, the top performers have decided to branch out into textile design, jewelry design, film studies, sports management and hospitality, they said.
Sameeksha, who has been cooking from Class VII, said she felt “at home in the kitchen”.
âWhen I got my result, a lot of people were skeptical about my decision to choose the hotel business. My career choice has nothing to do with my grades because that’s what I wanted to do for a long time. No percentage will determine your passion, âsaid the humanities student.
âIf you want to provide for the needs of others, then hospitality is definitely for you. When I go to a restaurant and a waiter comes to our table with food, I don’t see him as serving me but as providing for me.
She was speaking during a âHospitalityâ webinar. The passion of champions! ‘ organized by the IIHM on Monday on Hospitality as a Career Alternative.
Speaking on the occasion, hospitality professional and author David Foskett from London said that a pastry chef should ideally be comfortable with the arts and science.
âOf all the trades and know-how in the culinary world, pastry making and baking are the most scientific. It is also the greatest art form we have in the culinary world. To be a pastry chef is to be a qualified practitioner. Having the scientific knowledge of things like fermentation, emulsification and the science of sugar, the science of chocolate … and then the artistic merit … If you are a baker you have … all this scientific knowledge, all of that skill, but you are an artist, âhe said.
He said pastry chefs can make a lot of money because they are artists and “many pastry chefs around the world earn more than executive chefs.”
IIHM president Suborno Bose said the hospitality industry had resumed recruiting. “We are very optimistic,” he said.
âFood isn’t just about making food, it’s about using technology, e-commerceâ¦ how you can monetize, how you can get commercial value from your food business. I think that’s the great thing that’s going on in the pandemic and that’s what we’re going to be teaching our students, âhe said.
“It’s not just about creating … Our mantra over the past 10 years has been the art and commerce of the hospitality industry … where we teach our students about product and revenue,” did he declare.
Celebrity chefs Ranveer Brar and Shaun Kenworthy shared their perspectives during the webinar.
Several schools have noted a change in the career paths chosen by some of their top students.
âIt’s not exclusive now. Previously, students followed the traditional path which is no longer true. There have been some better pursuing home science and it has nothing to do with grades, âsaid Devi Kar, principal of Modern High School for Girls.
âThe students have become more assertive and the parents have become more open,â said Seema Sapru, Principal of Heritage School.
âBefore, the students decided to study something, but after a few years they decided it wasn’t their calling and changed. But that has changed now and they are making unconventional choices, âshe said.
Teachers said parents are no longer very “strict and parochial” and students are getting both freedom and recognition.
“The students are now more privileged because the parents give them a lot of freedom … There are students who study, receive an allowance and support themselves,” said Rupkatha Sarkar, director of La MartiniÃ¨re pour filles.