“We not only create chefs but much more”- Chef Digvijay Bhosale


Q1. Chef, your education is in hotel management from Goa and London. Chef, please tell us different the hospitality education at both places? 

Chef Digvijay Bhosale:- At the age of 20 I choose hotel management as my career path so I decided to get my education from Goa. As its famous n favorite destination for tourist and it’s also having good hotel chains. There are various types of cuisines n different types of tourist so it helped me too gain my knowledge in culinary. When I started my education I learnt basic education of culinary in my college. After finishing my college I planned to move London for my further education to get my B tech in culinary. When I started studying  I found various types of equipments, machineries and many new techniques of cooking. I learnt lot of new dishes and many cuisines like Spanish, Mexican, Modern European, Italian and continental. I got to know professional skills for modern cookery and modern plating. I got knowledge of HACCP, COHSHH all this knowledge raise the bar of my hygiene, sanitation and culinary skills.

Q2. Chef, you must have learned lot of new techniques in London. How do you apply them in CIHMCT? 

Chef Digvijay Bhosale:- As I mentioned before which new technics I learnt like HACCP, COHSHH, Food safety standards and many more which are still helping me in many ways, and t these techniques I learnt I always apply them in my college CIHMCT in culinary practice and also in theory part so students get idea and knowledge of these techniques which will help them throughout their life and it will help to make work easier.

Q4. Chef, please tell us about CIHMCT. How do you train the aspiring chefs there? What new and unique techniques they learn in your institute? 

Chef Digvijay Bhosale:- After working in many countries I found many Indians colleague working in different department but none from my region which inspired me to come back to my hometown and start a catering institute.  

CIHMCT established in September 2014 under the trust of Sushiladevi shikshan sanstha. The name is given after my great grandmother. We have different courses like BSC in hotel management (3 years degree course) , Diploma in hotel management (1 year), advance course in Continental & Italian  (6months). 

After starting the Institute we gave slogan “WE NOT ONLY CREATE CHEFS BUT MUCH MORE….” We tell students each and every department’s scope for career. We have more students from ruler areas so we not only teach in English but also we use local langue for better understanding. 

At CIHMCT before culinary practical we do discussion and then we decide menu and explain each and everything to students. Every practical includes 5 course menu and every time different cuisine like regional and international cuisine. Every practical we give students budget for grocery and ask them to go market and buy so students get knowledge of market, distributes, different varieties of ingredients & companies. And also they easily follow cost control. 

As I mentioned before HCCAP, COHSHH, and Food safety sanders, hygiene standers and cost control this new technique I teach to students.

Q5. Chef, please tell us what kind of research is conducted before designing a restaurant menu?

Chef Digvijay Bhosale:- These days lot of cuisine and fusion dishes made in restaurants. While planning menu few points should be considered like the concept or theme of the hotel, competitive analysis of variety of menu, price. Always think of which customers you want to target like if your targeting college students then u have to keep fast food items and less price so target customers and know their preferences. Plan according to regional issue like without Jain menu (ginger garlic onion) or fast menu or diet menu. Offer variety of menu to customers. Make menu according to seasonal availability. Give more importance to local and fresh items. Use your culinary experience and check available time cook or order will get let. Less wastage in kitchen  make lot of effect in profit.

Q6.  At CIHMCT, you have made a record of preparing the largest quantity of misal which is recorded in Limca Book of records. Please tell us about it? 

Chef Digvijay Bhosale:- We did a World Record of cooking largest quantity of kolhapuri Misal & serving it which is been recorded in the world records India. We started working on it 25 days before the event our plan was to serve our kolhapuri misal to more than 2500 people. Our whole team started working on every aspect for the event. First we held press conference, advertisement(local news channels, FM, Hoardings) and many more arrangement. But after advertisement we started getting response so we decided to raise the bar of making Kolhapur misal n count gone on 4000+. Event held on 16th Dec.2018 at Rankala Lake. We started cooking early morning and started serving at 9.30am within hour we completed our target. We got huge response and love from kolhapur public. Yes we served 4000+ peoples Amachi famous Kolhapuri Misal.

Q7. It is said that the Indian Royal Cuisine is diminishing in the era of fusion food. What is your take on it? 

Chef Digvijay Bhosale:- Many chefs have started fusion food by using many different techniques, different methods etc. personally I think the royal cuisine is not getting diminished by the fusion food but only its getting modern plating standers, portion sizes and also diet options are involved in this.

Whatever chef many do under the names of fusion personally I believe the quality, the authenticity of food and taste should not be disturb. 

Q8. At CIHMCT you provide scholarships to needy students. Chef, please tell us how your institute changing their lives of such students?

Chef Digvijay Bhosale:- We do provide scholarship to students in many different forms. We particularly provide attention pay attention on students. Who come from defense background or students whose parents are farmers a special discount is given in fees to such students. We found many students who are interested but lack of financial conditions they don’t afford management course so we decided to keep less fees as well as provide scholarship. Many students are desperate to work and make career in hospitality industry. 

But then major problem was student’s food and accommodation so we came up with Earn and Learn facility. We also provide part time jobs and free food and accommodations.  Students also get good salary. And from that they also pay their fees. Also they get job experience and it helps them a lot in their career. We feel proud on our student from so much critical condition they study and now some students working star properties in India and abroad.

Q9. At CIHMCT, a lot of practical project are done. Chef, please tell us how important is practical education in Hospitality Management?

Chef Digvijay Bhosale:- At CIHMCT we more focus on practical’s as we know Hospitality Industry based on practical knowledge. And from this practical’s students will become hospitality professional gain confidence in service industry and shift their mindset to that of hospitality professionals. 

Here, we try to students gain first-hand experience this gives them a rounded view in all competencies and the ability to lead with full understanding of the challenges in each area. It’s really important for the students to go through this practical part in order to identify themselves with their future employee.

Q10. At your institute, the students introduce to finance, accounting, marketing and sales. What is your goal behind introducing multiple skills to the students? 

Chef Digvijay Bhosale:- At CIHMCT, we try to give as possible as knowledge to students. Not only Front office, housekeeping , food production and Food beverages subjects are important but also marketing and sales, accounting, finance and human resource also important. Each subject has different aspects which help student for be better entrepreneur. 

Being a good chef is not only enough but as a chef you need to know what is going in market , new trends, new products, new machinery etc. knowledge of finance help in costing, cost controlling, staff turnover, profit & loss etc. accounting help in keeping track of book records, sales record, investment & profit, loss etc. from this students gain knowledge of overall important things which will help him in his career.