The main component of a healthy environment for self esteem is that it needs be nurturing. It should provide unconditional warmth.
Chef Umesh armed with a culinary expertise of 32 years in the hospitality field and 04 year in hospitality education; Chef foresees a sharp learning curve in his career graph. He look forward to making positive and creative contributions, combining my passion & strategic thinking with a 360 degree approach towards internal & external stakeholders.”
Specializes in Western cuisine, as a result of his travelling and absorbing the cuisines of different places, he has picked up a lot of cooking techniques, ingredients from each and every place that he has worked and brought about some element of his own creativity to that cuisine. He loves to put the element of surprise in his dishes.
An Alumni of IHM PUSA New Delhi with an industry experience of more than 22 years as Chef in leading hotels in India & abroad covering all major sections of the kitchen like Regional Indian, Asian, European Cuisine & Bakery Confectionary. Has an experience of teaching for more than 15 years in various catering colleges in India.
Has lived to love standards in quality & performance especially in finer nuances of global cuisine, laying emphasis on minute professional details for students in academics. To impart the culinary skills to all level of students with high standards of professional technique in proper discipline & decorum.
With a B.Sc. in Hospitality & Hotel Administration from IHM Bhopal & a Masters in Travel & Tourism Management from IGNOU, he started his career with Andaz - A concept by Hyatt as a trainee. He gained rich insight & experience working with Praxis Services – Gurugram as a Reservation Sales Associate for the ITC group of Hotels Room Reservations. He is an assistant Professor at the institute.
Started his career with country inn and Suites and Park Plaza in New Delhi and later as CDP in “The Suryaa, New Delhi. He has expertise in Western cuisines, specializing in Italian, Spanish, French and Mexican. He depicts a very good knowledge of Medditerean cuisine and Western regional cuisine. He is an enthusiast of Arabian and Oriental cuisine and manages
Mr Ankit Mishra is the Assistant Registrar of the institute. He is a professor of research, technical and tourism subjects at IHM-RIG forthe last eleven years. He is educated aBachelor’s in Hotel and Tourism Management, a Master of Tourism Management, an M.Tech from GBU, an MBA in HR from Himalaya University and pursuing a PhD in Underwater Communication from a state university He is serving as an academic counsellor, examination centre superintendent and Coordinator of IGNOU University in the institute since 2013.
He had served as Network Engineer at SSB Realtech Project Ltd and a visiting faculty at different IHMs. He has one national and five International research publications. He is awarded "Excellent in Education" and Best Faculty award in the field of Tourism.
Worked in Indian cuisine specializing in Indian curry, tandoor, halwai, and south Indian as well as in garde manger, and butchery also. also, have very good knowledge of Indian coastal cuisine and Indian regional cuisine. also got the opportunity to gain experience in continental and oriental cuisine. Presently holding a position as an assistant professor in food production.