A typical day for Chef Debrup Mitra, Director of Culinary at Marriott Resort Palm Jumeirah Dubai, is a whirlwind. His day starts early, from morning briefings where department heads align on the day’s goals to making rounds through the hotel’s restaurants later. But being the Director of Culinary also means that the end of his day is always unpredictable.

As the visionary behind The Culinary Diplomacy Project, Lauren has revolutionized how food can be used as a diplomatic tool. Her initiatives have led to impactful partnerships with organizations like the National Governors Association, helping U.S. governors highlight their state’s cultural heritage through food.

In fields like Culinary Arts, where hands-on training is of the utmost importance, it’ is crucial to have access to technology and tools widely used in the industry. This ensures that learning is both application-focused and outcome-driven and aligning with the real-world needs of the aspiring chefs, professionals, and the industry. Choosing the right culinary school is a pivotal as it can help shape your career trajectory in the culinary arts. At the International Centre for Culinary Arts (ICCA) Dubai, we recognize this importance and are committed to providing an unparalleled learning experience.

Chef Alain Hostert, a Culinary Educator at Ecole d’Hôtellerie et du Tourisme du Luxembourg (EHTL) and a Worldchefs-certified international judge has made it his mission to guide the next generation of chefs. His biggest lesson? The importance of respect—for oneself, others, and the craft.

Have you ever marvelled at the skills of a master chef as they transform simple ingredients into culinary masterpieces or been delighted by the seamless service at a fine-dining restaurant? The secret behind these skilled hands and exceptional expertise, finesse, and flair often lies in an educational approach known as Technical and Vocational Education and Training, or TVET.