(Brazilian culinary masterclass combines professional knife training with insights into global cuisine)
TTT NEWS NETWORK
BENGALURU | 7 SEPTEMBER 2026
The International Institute of Hotel Management (IIHM) Bangalore, in collaboration with Tramontina and RG Hospitality, hosted ‘The Art of the Blade’, an interactive culinary session that brought professional kitchen practices and Brazilian cuisine into the learning environment. Designed around the theme of precision, performance and professionalism, the programme gave students an opportunity to learn directly from an industry expert.
The one-day masterclass, organised for students of IIHM Bangalore, was conducted by Chef Vijay Bhaskaran, Brand Ambassador for Tramontina. Through live demonstrations and interaction, he took students through professional culinary practices and aspects of Brazilian cuisine while demonstrating the use of Tramontina knives and kitchen tools. The session was hosted by RG Hospitality, founded by hospitality professional Rekha Ghosh.
Dr. Suborno Bose, Chairman and Chief Mentor, International Institute of Hotel Management (IIHM), said, “Hospitality education has to constantly connect students with the professional world. Collaborations such as this enable them to learn from experienced practitioners, engage with industry-standard tools and discover culinary traditions beyond what they encounter in their regular curriculum. This exposure helps broaden their perspective and prepares them for a hospitality industry that is increasingly international and dynamic.”
Getting the Fundamentals Right:
Knife skills assume particular significance for students who want to pursue culinary arts because they form the starting point for more advanced kitchen techniques. Developing these fundamentals early helps aspiring chefs become comfortable with professional equipment before progressing to the complexities of commercial and large-scale kitchen operations.
Ms. Sanchari Chowdhury, Director, IIHM Hotel School, Bangalore & Head- South, said, “Knife skills are the first step for any student who wants to pursue culinary arts professionally. A strong foundation in handling knives correctly is essential before students move on to advanced techniques or work in large-scale kitchens. Through this session, they were able to understand these fundamentals in a professional setting while also gaining an introduction to Brazilian cuisine.”
Professional knife handling formed a key part of the session, covering handling and safety, care and maintenance and appropriate culinary techniques. Students were shown how control, accuracy and consistency contribute to efficient food preparation, while correct maintenance ensures that professional tools remain safe and effective in a demanding kitchen environment.
Brazilian Cuisine Widens the Learning Canvas:
The Brazilian component added a global perspective to the programme. Rather than limiting the interaction to the use of kitchen tools, Chef Vijay Bhaskaran demonstrated how professional techniques come together during the preparation of a distinctive international cuisine. This allowed students to observe the relationship between ingredients, preparation methods, equipment and the final culinary outcome.
For Tramontina, whose portfolio includes knives and professional kitchen equipment, the collaboration provided an opportunity to connect with the hospitality sector through education. For IIHM Bangalore, the association added another industry interface through which students could engage with professionals and understand the equipment and practices they are likely to encounter during their careers. Tramontina is a new collaborative partner for the institute.
The collaboration also aligns with IIHM’s commitment to integrating the United Nations Sustainable Development Goals (SDGs) into its education ecosystem. SDG 17, which focuses on partnerships for the goals, is an important part of this approach, with IIHM collaborating with leading industry partners to strengthen quality education and provide students with meaningful industry exposure. The programme was open to students across IIHM Bangalore, rather than being limited to a particular class, enabling a wider group of aspiring hospitality professionals to participate in the learning experience.
‘The Art of the Blade’ also highlighted the value of partnerships between hospitality education and industry. By bringing Tramontina’s professional kitchen expertise, Chef Vijay Bhaskaran’s culinary experience, RG Hospitality’s industry connects and IIHM Bangalore’s academic environment onto one platform, the initiative offered students a focused experience of how skills, tools and international culinary knowledge come together in professional hospitality.
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