TTT NEWS NETWORK
KOLKATA | 17 OCTOBER 2026
The Institute of Hotel Management, Taratala Kolkata, Ministry of Tourism Government of India in collaboration with the National Council for Hotel Management and Catering Technology (NCHMCT), Noida, successfully organised a three-day Faculty Development Programme (FDP) on “Culinary Innovations, Plating Trends, Food Photography & Molecular Gastronomy for Culinary Educators” from 13 to 15 October 2026 at IHM Taratala Kolkata.
The programme brought together distinguished culinary professionals, hospitality industry experts and participants from the field of culinary education for an intensive learning experience encompassing contemporary culinary techniques, food safety, innovative presentation, molecular gastronomy, food photography and intellectual property rights. Combining expert-led sessions, practical demonstrations, hands-on activities and cultural experiences, the initiative sought to strengthen the professional competencies of culinary educators and promote the integration of emerging culinary trends into hospitality education.
The three-day programme also showcased the Institute’s commitment to modern culinary infrastructure, industry–academia collaboration and the preservation of Bengal’s distinctive gastronomic heritage. Day 1: Inauguration, Molecular Gastronomy and Contemporary Culinary Techniques 13 October 2026 The programme commenced with an inaugural ceremony started with an address by Principal, IHM Taratala Kolkata, Mr. Raja Sadhukhan, the Head of Department Rooms Division, Ms. Sudipta Saha Gure and Chef Trainer Pinaki Ray. This was followed by the felicitation of Chef Pinaki Ray while the participants were accorded a traditional Bengali welcome, reflecting the cultural ethos and hospitality traditions of the region. Dr. Priyadarshan Lakhawat, Director (Academics), NCHMCT, Noida, joined the inaugural proceedings virtually and addressed the gathering.
His participation highlighted the importance of continuous professional development, knowledge exchange and the adoption of contemporary practices in culinary education. The technical programme began with an introductory session by Chef Pinaki Ray on molecular gastronomy and the principal themes of the FDP. Chef Pinaki Ray is a distinguished culinary professional with approximately 33 years of experience in the hospitality industry. An alumnus of IHM Taratala Kolkata, Batch of 1993, he has held senior culinary positions at renowned international hotels, including Marina Bay Sands, JW Marriott South Beach and Raffles Hotel. Currently based in Singapore, he brings extensive expertise in Indian and Asian cuisines, menu planning, kitchen operations and culinary consultancy. His international experience provided participants with valuable insights into evolving culinary practices and their relevance to professional training.
A major milestone of the first day was the demonstration of the Institute’s newly developed state-of-the-art show kitchen, a first-of-its-kind initiative at IHM Taratala Kolkata. The facility attracted considerable enthusiasm from participants and highlighted the Institute’s efforts to strengthen practical learning through contemporary culinary infrastructure. The post-lunch sessions featured demonstrations by Chef Pinaki Ray and Chef Sushanta Sengupta, covering the preparation of fancy coral tuile, cold smoking, hot smoking and confit chicken. The sessions offered practical exposure to modern cooking methods, innovative textures and creative food presentation. Chef Sushanta Sengupta is an accomplished culinary expert, entrepreneur and alumnus of IHM Taratala Kolkata, Batch of 1993. Following his professional training at The Taj, Delhi, and his tenure as Senior Sous Chef at Zen, The Park, Kolkata, he co-founded Savourites Hospitality Pvt. Ltd. in 1998. He has been instrumental in establishing several successful restaurant ventures, including the iconic 6 Ballygunge Place, The Wall and Ramanee. His expertise spans Bengali, North Indian, Continental, South Indian and Oriental cuisines. In addition to his entrepreneurial achievements, he is a familiar face in the media and a committed mentor to aspiring culinary professionals. The day concluded with high tea featuring traditional Bengali favourites, including jhal muri and tele bhaja. Participants subsequently experienced the culinary heritage of Bengal during a traditional Bengali dinner at 6 Ballygunge Place, further enriching the programme’s gastronomic and cultural dimensions. Day 2: Food Safety, Modern Plating and Hands-on Molecular Gastronomy 14 October 2026 The second day focused on the scientific, technical and aesthetic dimensions of contemporary culinary practice.
The proceedings began with a session on Food Safety Standards conducted by Prof. Dr. Deborshi De, Scientist & Social Entrepreneur NLRP, Fostac-FSSAI, highlighting the significance of food safety, hygiene and adherence to established standards in professional kitchen operations. The session reinforced the role of safe food-handling practices in maintaining quality, consistency and consumer confidence in the hospitality industry. Participants subsequently explored modern plating techniques, with particular emphasis on the use of negative space, focal points, colour combinations and visual balance. The session demonstrated how thoughtful composition and presentation can enhance the visual appeal of a dish and contribute to the overall dining experience. It also highlighted the growing importance of presentation skills in contemporary culinary practice and hospitality training.
The second half of the day was dedicated to an intensive, hands-on session on molecular gastronomy conducted by Chef Pinaki Ray. Participants engaged with innovative culinary applications, including caviar spherification and foaming techniques, gaining practical insights into the scientific principles behind these methods and their potential applications in modern cuisine. The experiential format enabled participants to move beyond theoretical understanding and explore how innovative techniques can be incorporated into culinary demonstrations, classroom instruction and professional kitchen environments.
Adding a distinctly Bengali flavour to the day, the high tea arrangements featured a specially organised traditional Bengali phuchka stall, offering participants a familiar street-food experience within the FDP setting. The day concluded with a dinner and show-round at ITC Royal Bengal, Kolkata. The visit offered participants an opportunity to experience the scale, ambience and hospitality standards of a leading luxury hotel, complementing the programme’s technical sessions with an industry-oriented perspective. Day 3: Innovation, Incubation and Patenting, Food Photography, Bengali Gastronomy and the Black Box Challenge 15 October 2026 The concluding day brought together intellectual property awareness, visual communication, culinary creativity and industry engagement. The academic proceedings included a session on Patents and Innovations by Chef Silajit Ghosh, Senior Faculty Member, IHM Taratala Kolkata, focusing on the relevance of intellectual property rights and the protection of original ideas in the context of culinary development and innovation. The session encouraged participants to recognise the importance of originality, research and the responsible development of new culinary concepts. A dedicated session on food photography techniques and principles introduced participants to the fundamentals of visual storytelling through food. The session addressed essential considerations in composition, lighting, styling and presentation, highlighting the role of food photography in digital communication, hospitality marketing and contemporary culinary education. A significant cultural highlight of the day was “Durga Pujo’r Mohabhoj”, a celebration of Bengal’s rich festive and gastronomic traditions.
The occasion featured the inauguration of a specially curated Durga art installation, followed by a Durga Puja-themed lunch. The initiative brought together culinary heritage, artistic expression and the spirit of Durga Puja, reinforcing the relationship between regional culture and gastronomy. The programme also featured the Black Box Challenge, a contemporary culinary trend challenge designed to encourage creative thinking, adaptability, technical competence and innovation. The challenge provided an engaging platform for participants to apply their culinary knowledge and explore inventive approaches to food preparation and presentation. The three-day programme culminated in a valedictory session marking the successful conclusion of the three-day programme, bringing together the academic, technical, cultural and experiential dimensions of the FDP. Dr. Priyadarshan Lakhawat, Director (Academics), NCHMCT, attended the meeting virtually and addressed the gathering adding further prestige to the closing ceremony. The Faculty Development Programme provided a comprehensive platform for culinary educators to engage with emerging trends, exchange professional knowledge and explore new approaches to teaching and learning. The integration of scientific techniques, contemporary plating, food safety, intellectual property awareness and food photography reflected the increasingly multidisciplinary nature of modern culinary education.
The programme also demonstrated the value of combining technical learning with practical exposure, industry engagement and cultural immersion. The participation of experienced chefs and senior hospitality professionals enriched the learning environment, while the Institute’s new show kitchen represented an important milestone in strengthening its practical training infrastructure. Through this collaborative initiative with NCHMCT, Noida, IHM Taratala Kolkata reaffirmed its commitment to excellence in hospitality education, continuous faculty development, culinary innovation and the preservation and promotion of India’s diverse gastronomic traditions.
The successful completion of the three-day programme marks another step towards fostering a new generation of culinary educators equipped to integrate contemporary knowledge, industry expectations and creative practices into hospitality training. Mr. Raja Sadhukhan, Principal IHM Taratala Kolkata thanked Shri Gyan Bhushan, IES, Senior Economic Advisor (Tourism) and CEO NCHMCT, Dr Priyadarshan Lakhawat, Director (Academics), NCHMCT, Principals of all attending IHMs, Participants, Faculty Members, Staff of IHM Taratala Kolkata and last but not the least the students of IHM Taratala Kolkata for making the programme a grand success. Organising Institution: Institute of Hotel Management, Taratala Kolkata Collaborating Organisation: National Council for Hotel Management and Catering Technology (NCHMCT), Noida Programme Dates: 13–15 October 2026 Venue: IHM Taratala Kolkata, West Bengal
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