Forethought India | Culinary Arts

Forethought India is building the largest society for Culinary Arts in India. World renowned Renowned Chef from Gates Hospitality will be educators along side industry experts for this society. With its wide range of services and featuring 1000+ students from prestigious institutions from all over India, this society is a open for all and free medium of growth, networking and mutual learning. It is part of Forethought India's larger initiative to bridge the gap between Indian students and world renowned professors and industry experts by eliminating administrative limitations through our platform.

(Free for all students)

Why should you join this society?

Updates on exclusive courses with Letter of Recommendation from world's top professors in interactive classroom

Updates on Online Internship opportunities to work under top professor from world's top universities.

Updates on new talk sessions with world renowned professors from world's top college.

* Available with certificate

Common interactive chat forums for easy interaction, help and doubt solving

About Session | Culinary Arts

Forethought India has hosted an online talk session in Culinary Arts in India. World Renowned Chef from Gates Hospitality have shared their knowledge in this session.

Topic: New generation inside of the Kitchen and mentality, Culinary Arts within Hospitality, Knowing your ingredients, hospitality and art of food

Speakers for the talk session

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João Garcia

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Meraas Group Head Chef F&B with an international career spanning over 15yrs within the Culinary and Michelin Star restaurant, experienced with delivering operational controls and menu innovation.
My career in the culinary world starts back on my 15th, working in the most prestigious places in Lisbon. I open the first Westin in Portugal, working as a Demi-chef in the pre-opening team. After a couple of years learning and developing myself I accepted the challenge to be Sous Chef of a Michelin Start restaurant Eleven in Lisbon. In UAE I had the role of Executive Chef of La Cantine and now the Group Head Chef of Meraas Holding.
During all this process I always had the wish to learn more and this took me to USA to the Culinary Institute of America and to the Alain Ducasse school in Paris.
Today in Meraas I’m in-charge of the grow of QSR concepts, Casual and Premium restaurants, developing menus, implementation of standards, hire of chefs, procurement, contracts and relationship with the stakeholders. With my experience I’m able to deal large culinary teams, controlling food COS and manning of the BOH teams.

- João Garcia

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Head Chef at Gates Hospitality

Experiences

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