Chef Sushil Dwarkanath is an acclaimed culinary educator and co-founder of Slurp Culinary Academy in Bengaluru. With over twenty years of experience in hospitality training and culinary education, he has been instrumental in shaping the careers of numerous aspiring chefs. An alumnus of Christ University, Chef Sushil served as the Head of the Department of Hotel Management from 2008 to 2016, where he was pivotal in curriculum development and academic leadership. His passion for hands-on learning led him to co-found Slurp Culinary Academy, which emphasises practical, fast-track programs designed to equip students with real-world culinary skills. Voyager’s World caught up with him for an insightful interview.
Can you share the story behind the inception of Slurp Culinary Academy and its journey to becoming a prominent culinary institution in Bangalore?
Slurp Culinary Academy was born out of realisations during the pandemic. When everyone was confined to their homes and domestic help was unavailable, many people recognised cooking as an essential life skill. However, it was difficult to find short-term professional courses for those interested in learning to cook, either as a hobby or to pivot into a new career. We identified this gap and created a space that offers hands-on, short-term culinary courses in a professional kitchen.
We also observed a growing interest among individuals aspiring to become entrepreneurs in the hospitality space. A short-term course or diploma programme adds value by enhancing their skills and deepening their understanding of the field.
How does the academy integrate traditional Indian culinary arts with contemporary global cooking techniques in its curriculum?
Our curriculum thoughtfully incorporates traditional Indian cuisine — including regional breakfast dishes, classic staples, snacks, and sweets — alongside modern global culinary techniques. We aim to preserve and teach the diversity of India’s culinary heritage while ensuring our students are well-versed in contemporary practices. We’ll soon be launching a six-week certificate programme focused specifically on Regional Indian Cuisine to strengthen this aspect further.
What sets Slurp Culinary Academy apart from other culinary schools in terms of teaching philosophy and student experience?
At SCA, we approach food through a lens of authenticity, culture, and technique. We place significant emphasis on sourcing and using original ingredients, even if that means going the extra mile to procure them. Our six-week programme offers experiences beyond the kitchen — including wine tasting, cheese appreciation, tandoor cooking, and craft beer brewing. We also organise market visits and encourage interaction with vendors to instil sustainable and practical culinary knowledge.
We believe cooking is a vital life skill, and our focus is on teaching techniques rather than simply following recipes. This enables our students to enter any kitchen — professional or personal — with the confidence to create wholesome, flavourful food. We also help individuals preparing to move abroad by equipping them with essential cooking skills for independent living.
In what ways does the academy collaborate with the local hospitality industry to provide students with real-world experience and job placements?
We offer internships to our diploma students and to others who express interest. Beyond this, we engage with the hospitality industry through guest lectures, field visits, and workshops by industry professionals. Most of our students aim to start their own ventures, and our curriculum is tailored to support these entrepreneurial goals with real-world insights and mentorship.
How does the academy stay updated with the latest culinary trends and ensure that students are trained in modern cooking methods and technologies?
Our teaching faculty is deeply involved in consultancy projects, frequent travel, and ongoing research — all of which help them stay informed about the latest culinary trends. However, we firmly believe that mastering the fundamentals is essential for understanding and adapting to future innovations.
We also host expert-led masterclasses on niche cuisines and modern techniques, such as dim sum-making, Indian sweets, and Sri Lankan cuisine, to expose students to diverse culinary perspectives.
How does the academy address evolving dietary preferences and nutritional awareness in its culinary courses?
We make a conscious effort to stay aligned with evolving health trends and dietary preferences. Whether it’s modifying recipes for eggless baking or incorporating plant-based proteins, we adapt while maintaining respect for classic techniques. Our menus reflect dietary awareness, including lactose-free options, alternative sugars, sous vide cooking, and more, ensuring our students are prepared to cater to modern nutritional needs.
Can you share some challenges the academy has faced in the dynamic field of culinary education and how they were overcome?
One of our primary challenges has been visibility — reaching a wider audience has been difficult, and currently, our primary outreach is through social media. Another challenge lies in finding instructors with deep knowledge of micro-regional cuisines who can also teach effectively. While some chefs are incredibly skilled, they may not have the teaching experience needed to deliver a great classroom experience. We continue to work on balancing these aspects.
What future plans or expansions are envisioned for Slurp Culinary Academy to further its mission in culinary arts education?
We plan to introduce more specialised courses, particularly in Indian cuisine, and aim to bring culinary training to school and college levels, recognising the growing interest in the food industry among young people. We’re also exploring partnerships with international institutions for student exchange programmes to broaden our students’ global exposure.