In recent years, educational institutes for baking and culinary arts have gained increasing relevance across India, with a growing number of individuals seeking hands-on, skill-based training instead of long-term hotel management degrees. Whether driven by a desire to start a food venture, pursue a creative passion, or simply become more self-reliant in the kitchen, today’s learners are looking for practical, immersive, and accessible culinary education.

These institutes now serve a diverse audience, from aspiring chefs and entrepreneurs to food bloggers and working professionals on a sabbatical. Amid this evolving landscape, Slurp Culinary Academy has emerged as a unique and impactful player in Bangalore’s food education scene. Founded by Chef Sushil Dwarkanath, who brings over 25 years of teaching experience, including two decades at Christ University’s Department of Hotel Management, where he also served as Head of Department, Slurp Culinary Academy was built on the belief that cooking is a life skill, not just a career path.

The inspiration behind Slurp stemmed from witnessing a common pattern: individuals opening cafés, restaurants, and food startups without foundational culinary knowledge. While consultants and chefs may help initially, many business owners find themselves unprepared to independently sustain or grow their ventures. Recognizing this gap, Chef Sushil along with Chef Sarabjeet Singh and Chef Faseeulla envisioned a school where anyone over 18, regardless of background, could learn real-world cooking skills in a short, intensive format.

Slurp Culinary Academy launched with a six-week Food & Cooking Certificate Program, followed by a more in depth six-month Diploma in Culinary Arts. Both programs emphasize hands-on experience, covering global cuisines, kitchen techniques, food science, and entrepreneurial skills. Importantly, the courses are designed to be inclusive and accessible, welcoming hobbyists, career changers, and future food preneurs alike. Today, it stands out for making culinary education practical, meaningful, and empowering, preparing students not just to cook, but to thrive in today’s dynamic food landscape.

Where Teaching Meets Real-World Cooking

Unlike many institutes led solely by chefs or business professionals, the team brings decades of classroom experience, allowing them to effectively mentor a wide range of learners, from complete novices to budding culinary professionals. Their focus isn’t on

polished appearances or rigid formalities but on genuine, hands-on cooking. Students are taught techniques rather than just recipes, empowering them to adapt and create independently in the kitchen.

The learning experience at Slurp Culinary Academy is immersive and designed to connect students with the full spectrum of food culture. Beyond the kitchen, the curriculum includes market visits, vendor interactions, wine and beer appreciation sessions, and cheese tasting workshops, giving students a comprehensive understanding of the culinary world that goes far beyond textbooks or online videos.

It currently offers a six-week Food & Cooking Certificate Program tailored for beginners and food enthusiasts, and a six-month Diploma in Culinary Arts for those looking to pursue cooking more seriously or as a profession. Students come from all walks of life, including IT professionals, lawyers, designers, and pilots. Many begin with the short course and, inspired by their experience, transition to the diploma program to deepen their skills and explore new culinary possibilities.

At Slurp Culinary Academy, I take students through nine global cuisines, including French, Italian, Spanish, Thai, Chinese, Vietnamese, Malaysian, Indonesian, & Mexican

“At Slurp Culinary Academy, I take students through nine global cuisines, French, Italian, Spanish, Thai, Chinese, Vietnamese, Malaysian, Indonesian, and Mexican. We also explore bakery, burgers, plated desserts, and international presentations. But it’s not just about recipes; I emphasize understanding ingredients, like telling Japanese, Chinese, and Korean soy sauces apart, or using sushi rice correctly. We add real-world experiences: market visits, cheese workshops, beer and wine classes, and restaurant outings, so students gain practical, cultural, and sustainable perspectives on food and cooking”, shares Chef Sushil.

Redefining Culinary Education Through Passion & Purpose

Slurp Culinary Academy’s philosophy centers around teaching foundational methods and techniques, such as emulsification or fermentation, that empower students to cook intuitively across cuisines. Rather than memorizing recipes, students learn to understand ingredients, flavor profiles, and create their own versions of dishes using local substitutions when necessary. The learning environment is designed to foster experimentation, collaboration, and cultural exploration, transforming food into a living, shared language.

Despite its strong vision, Slurp Culinary Academy faces unique challenges. One major hurdle is visibility; unlike restaurants that can leverage influencer marketing, a culinary school builds credibility slowly through word of mouth and alumni success. Social perceptions of cooking, especially in North India where it’s often gendered or undervalued, also present cultural barriers. Time constraints within short programs add to the complexity, pushing the team to constantly refine their curriculum for maximum impact.

However, the academy’s hands-on, immersive approach, including market visits, cheese and beverage workshops, and experiential dining, continues to resonate with learners. Slurp Culinary Academy’s commitment to meaningful, practical culinary education has created a supportive and growing community of students and alumni who value not just the skills they gain, but the philosophy they inherit.

In an evolving food landscape, Slurp Culinary Academy is not just teaching people how to cook, it’s changing the way they think about food, skill-building, and self expression through the culinary arts. It has collaborated with local artisans, breweries like Arbor Brewing Co., and cheesemakers such as Nari & Kage. They’ve been featured by food bloggers, journalists, and YouTubers who sought deeper culinary insight. Many of these creators credit Slurp Culinary Academy’s training for elevating their content beyond simple reviews to more meaningful storytelling. The academy is now developing a Food Research & Content Creation Program for aspiring food influencers, while also exploring online modules and pop-up workshops to expand their educational reach.