Plan for a spicy career abroad in Hospital Management
Updated on Sep 22, 2017 - 10:32 a.m. IST by Harshita Das

If you wish to excel in your culinary skills, do explore a slew of opportunities abroad. Careers360 tells you why should choose to make a career in Hospital Management. Read the article to know more on the institutes offering the course abroad.

Ritu Dalmia of ‘DIVA’ pointed out some of the positives of working as a chef outside India. “The positives of working in foreign countries are the availability of excellent ingredients and a professional approach with people you work with across the spectrum,” she said. After running a successful restaurant, Vama in London, the self-made chef and restaurateur, Dalmia today is all set to open an Indian restaurant ‘Cittamani’ in Milan in September. The Indian ‘Diva’ co-owner has acumen for Italian cuisine. This exemplifies that Indian chefs have travelled across countries to mark their presence on the culinary map, globally. Besides Dalmia, there is a list of famous chefs who have made names abroad. We all know Sanjeev Kapoor, the ‘Khana Khazana’ show master for his culinary expertise. In 2015, Kapoor opened his restaurant chain ‘The Yellow Chilli’ in Muscat. The other names are the award-winning Michelin star chef Vikas Khanna, running a restaurant Junooon in New York, Ranveer Brar owning a fine Franco-Asian restaurant in Boston, US who have showcased their cooking talent across world. So, if you plan to embark on a similar culinary journey then step in to be a part of the booming hospitality industry abroad.


Booming Industry

The hospitality industry can be divided into two sectors that is Culinary Arts and Hotel Management. Culinary Arts deals with the cooking aspect while the Hotel Management imparts training on management and operational part of restaurants and hotels. The scope in both the areas is manifold abroad. Data USA, a comprehensive website and visualization engine of public US government data, shows estimated job growth of chefs and head cooks at 8.9 percent (10-year projection). Meanwhile, media reports too suggest that despite restaurants booming in Britain, there is a shortage of chefs. This in turn arises demand for professionals, seeking a career in this field. Graduates with right skills can choose to work as a chef or catering manager in the hospitality sector. Besides the conventional scope in hotels, resorts and restaurants, a line of opportunities are being offered in cruise, casinos, air-line catering, hospitals and gala events like olympics, international summits. The average annual salary for chefs in the US is $40,630 whereas the average pay in the UK ranges between £17,093 - £35,599 annually for chefs.


Entering the industry

The hospitality industry includes lodging, spa, food and beverage, travel, events, and more. If you are looking to break into the hospitality industry, you also need to be aware of the two sides-the culinary and the operational side. If you are looking to break into the hospitality industry, there are some keys that will help open the door into the industry, including education, experience, and skills. Once you figure out your choice, you can undertake a relevant program to master in the field.


Top schools

A string of renowned institutes outside India offer programmes in Hospitality Management. The School of Hotel Administration at Cornell University US is one of them. It offers undergraduate, master of management in hospitality, MS & PhD programs. The other popular hotel management institutes are Ecole Hoteliere de Lausanne (EHL) , Switzerland; Les Roches International School of Hotel Management, Switzerland; Hotelschool The Hague, Netherlands; Vatel International Business School Hotel and Tourism Management, France; Oxford School of Hospitality Management, the Oxford Brookes University, Britain to name a few. Almost all the institutes offer undergraduate, postgraduate programmes to prepare aspirants for a successful management career in the international hospitality, events and tourism industry. Dalmia advises that there has never been a better time to be a Chef. “There is a demand where there are Indian restaurants opening. So stay passionate, have fun, keep an open mind and keep learning.”



Haute cuisine is booming in Europe

Carlos Diez de la Lastra,

CEO, Les Roches Marbella Internatioanl School of Hotel Managment, Switzerland


Q. Is there a demand for Chefs in Europe?

A. Absolutely. The rise of haute cuisine has led many young people to seek their professional future in this field. This has generated great interest in higher education in gastronomy and demand has grown by more than 30 percent, according to consulting firm KPMG. Furthermore, the World Tourism Organisation of the United Nations (UNWTO) points out in its annual report that, of the millions of international tourists who have visited Spain in record numbers during recent years, 12.3 percent were attracted by its gastronomy. And, on a larger scale, the hospitality industry (tourism, hotels and catering) will generate more than 90 million new jobs in the next decade.


Q. Could you elucidate the reason behind increase in demand for Chefs?

A. Haute cuisine is gaining unprecedented recognition due to the rapid spread of social networks and through television programmes. The incredible audience figures and the level of participation reflect an unprecedented interest. And most importantly, by becoming a social phenomenon, gastronomy supported the creation of new business models, entrepreneurship and job opportunities. University education has contributed to the professionalisation of the sector and new disciplines and profiles are being created for restaurant managers, floor managers, purchasing managers, researchers or food industry professionals, among others.


Q. How is the opportunity for graduates trained in Indian institutes in Europe?

A. While Indian institutes are not yet broadly recognised worldwide, the Indian cuisine certainly is, and Indian professionals who are beginning to ply their trade abroad are generating a lot of interest. Here, it is worth highlighting the case of the famous chef Atul Kochhar, the first Indian chef to receive a Michelin star, which he earned during his tenure as Head Chef at the Tamarind restaurant in London. A self-made man, Kochhar not only has restaurants in the UK, Ireland, Madrid and Dubai, but has also become a British television star and, coincidentally, has opened a pop-up restaurant in the Cotton House Hotel in Barcelona. He is a role model for many young Indians who are looking for career opportunities in culinary arts.


Q. How does Les Roches train its students to make them job-ready?

A. Les Roches’ leading position is the result of a lot of hard work over 62 years. The industry particularly values our graduates, who are trained according to the unique Swiss education model based on the cornerstones of internationality, entrepreneurship, innovation, discipline, humility and responsibility. Across all our campuses, students from 70-100 different countries live together and complete professional internships with the world’s leading hotels and hospitality-related establishments. Based on data from December 2016, each student on our Marbella campus had an average of five job offers on graduation day.

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