The Indian School of Hospitality (ISH) announced Embell-ISH-ED, a unique initiative to raise awareness on sustainability, reusing, and repurposing.
The endeavour was unveiled during the International Chefs Day celebration at the ISH campus in Gurugram. The occasion witnessed the presence of over 300 participants, in addition to students, enthusiastically engaging in numerous activities and competitions.
Moreover, 80 celebrated chefs from leading brands across the country took part in the event, demonstrating their culinary skills and guiding students via interactive workshops.
‘’We are extremely proud of our students, faculty, and guests for their dedication and imagination in making this event a grand success. Through Embell-ISH-ED we aim to make a substantial difference in the lives of individuals from marginalised sections while also educating our students and community on the significance of sustainable practices. The initiative truly embodies the ethos of ISH, where education fuses compassion and innovation,’’ said Kunal Vasudeva, Co-Founder and Managing Director of the Indian School of Hospitality.
The celebration kicked off with engaging activities that showcased culinary and creative talents. Chef Babu Nagarajan’s US Poultry Master Class offered insights into poultry preparation and sustainable cooking. Frost & Fun, a cupcake decorating competition led by Chefs Shikha, Prabnoor, and Shrishti, highlighted participants’ pastry skills.
In A Taste of Nostalgia, aspiring chefs, supported by Chef Aabir, Ira, and Yogesh, prepared beloved traditional dishes, impressing judges Anuradha Agnihotri and Chef Aryan. The Mister Tikku Prize of Rs 25,000 was awarded to Shreya Jaggi for her exceptional performance and entrepreneurial spirit.
Adventure unfolded in the Treasure Hunt for Chefs, coordinated by Chef Sana Khan, Pranav, and Siddhima. The event also featured Moulding Magic, a pottery workshop with Chef Piyush and Harshita, and Colours of Imagination, a painting competition celebrating artistic expression and teamwork.
“The multifarious range of activities and competitions underscored the spirit and dedication to excellence that we cultivate at ISH. We are delighted to see the chef and student community coming together to support such noble causes, make a lasting impact across communities, and drive positive change. The entire event was meticulously curated and executed by our talented Semester 5 culinary students. We also owe a huge thanks to our incredible sponsor partners, without whom none of this would have been possible,” said Chef Zubin D’souza, Dean of Culinary Studies at Indian School of Hospitality.
The evening festivities began with the Costume Carnival, a lively fancy-dress event judged by Usha Nair and Deepak Sharma. ISH’s dedication to sustainability shone through with the Best Out of Waste competition, featuring creative items from recycled materials, along with eco-friendly decor, food, and artwork.
As night fell, the Jam Session and Diwali Mela & DJ Celebration energized everyone with music, dance, and delicious treats from student-run stalls. The mela also provided a platform for small businesses, while all event profits went to ISH’s Hunger Project, which supports food aid for migrant families. ISH’s street-food brand, Peck-ISH, contributed additional profits to this cause, bolstered by support from brands like Nestle, Balmer Lawrie, and Sharp Sight Eye Clinics.
