BENGALURU, India — Slurp Culinary Academy, based in Bengaluru, is redefining culinary education in India with fast-track experiential learning programs designed to empower aspiring chefs with essential skills and creativity, without the extended commitment typical of traditional culinary schools. Founded on the principle of accessible, high-quality education, Slurp offers short-term, certified courses that cater to individuals looking to switch careers, acquire new life skills, or prepare for global culinary opportunities.
Slurp’s curriculum spans foundational skills, such as knife techniques and basic baking, to advanced culinary mastery, covering eight diverse cuisines. Courses are crafted for a broad audience, including career changers, culinary enthusiasts, and those aspiring to join professional kitchens domestically and internationally. With options ranging from a 6-week intensive to a 6-month comprehensive diploma program and a 4-week Saturday and Sunday Weekender course for working professionals, Slurp Academy ensures flexible yet rigorous training for students at various skill levels.
“Our goal is to make quality culinary education accessible and transformative,” said Chef Sarabjeet Singh, Co-founder and Head of Marketing at Slurp Culinary Academy. “We’ve built a hands-on learning environment where students gain practical skills while fostering creativity, preparing them for a competitive culinary landscape without the cost and time of a traditional degree.”
SCA’s curriculum emphasizes sustainability, teaching students to incorporate local and seasonal ingredients as part of their culinary practice. This approach reduces the academy’s carbon footprint and instills in future chefs a commitment to supporting local producers and embracing seasonal diversity in ingredients.
The academy’s innovative teaching methodologies are led by experienced instructors who bring diverse backgrounds from top hotels and culinary institutions. The team encourages students to apply traditional techniques while innovating with flavors and presentation, inspiring them to approach the culinary arts as a creative and evolving discipline.
Beyond training, SCA’s impact is reflected in the success of its alumni, many of whom have gone on to open their own businesses. Notable success stories include Subbu Gokarna, founder of a South Indian café in Dharamshala, and Rachel Lama, who is launching FOMOMO, a Momo & Chinese restaurant in Bangalore’s Indiranagar, with her father. Another graduate, Arun Kumar, has introduced JV Crispy Crunch, a quick-serve snack outlet in JP Nagar, Bangalore.
Initiatives at SCA include an exciting partnership with the prestigious UK-based certification board City & Guilds, which will further enhance the academy’s standards in culinary education. SCA also recently launched its inaugural 6-month diploma program, marking a significant expansion in its offerings.
For aspiring chefs, Slurp Culinary Academy encourages continuous learning and adaptation to the ever-evolving culinary world. “There’s always more to learn,” Chef Singh advises future students. “Stay open-minded, embrace new experiences, and never stop exploring the art of cooking.”
