A New Chapter in Indian Culinary Education

The culinary world thrives on evolution, and India’s National Council for Hotel Management and Catering Technology (NCHMCT) has taken a bold step toward aligning education with international hospitality trends. Following its JNU degree accreditation, NCHMCT has officially introduced a Pan-Asian curriculum into its syllabus, an initiative that places Asian flavors at the heart of modern hospitality training.

At the center of this transformation stands Chef Vaibhav Soni, a Pan-Asian culinary expert with over 15 years of experience across hospitality and FMCG industries. His recent Specialised Thai Cuisine Training for IHM faculty marked not only a practical skill-building session but also a landmark moment in culinary education in India.

This feature explores the depth of this initiative, Chef Soni’s expertise, and the way Pan-Asian cuisine is shaping the future of India’s food and beverage sector.

Chef Vaibhav Soni: The Culinary Expert Behind the Training

To understand the impact of this program, one must first understand the professional journey of Chef Vaibhav Soni. Known in the industry for his authentic Pan-Asian expertise, Chef Soni has worked extensively in luxury hotels, restaurant chains, and FMCG projects, earning a reputation as a culinary innovator who blends authenticity with market adaptability.

With 15+ years of experience, his professional philosophy emphasizes:

• Respecting authentic traditions while catering to modern palates.
• Educating chefs and faculty to spread knowledge beyond kitchens.
• Promoting sustainability and cultural understanding through food.

At the NCHMCT training, his leadership wasn’t just about recipes — it was about transmitting the soul of Thai cuisine and helping faculty understand the broader cultural narrative behind flavors.

The Pan-Asian Curriculum: Why It Matters

The inclusion of a dedicated Pan-Asian module in the NCHMCT curriculum represents a paradigm shift. For decades, Indian hotel management institutes focused largely on European classics and Indian traditional cuisine. While these remain important, the global market has made Pan-Asian dining one of the fastest-growing segments.

Key reasons behind this curriculum change include:

• Global demand: Pan-Asian restaurants dominate fine dining and casual dining markets worldwide.
• Tourism growth: International travelers expect authentic Asian food experiences in India.
• Cultural exchange: Asia is a mosaic of food traditions that enrich India’s culinary identity.
• Career advantage: Chefs trained in Pan-Asian cuisines have a higher demand globally, from Dubai to London, New York to Singapore.

By embedding this into formal training, NCHMCT is ensuring that future chefs graduate with market-ready skills.

The Four S’s of Thai Cuisine: Chef Soni’s Teaching Philosophy

One of the highlights of Chef Vaibhav Soni’s training was his structured yet engaging explanation of the Four S’s of Thai cuisine:

1. Sweet – derived from palm sugar, fruits, and coconut milk.
2. Salty – balanced through fish sauce, soy sauce, and preserved ingredients.
3. Sour – created with lime, tamarind, and citrus fruits.
4. Spicy – ignited by chilies and infused with depth through pastes.

By focusing on this foundation, Chef Soni simplified a complex cuisine into a teachable framework. He reminded participants that every Thai dish is a balancing act, a symphony of flavors where no single element dominates but rather contributes to harmony.

Cultural Influences on Thai Cuisine: Beyond Recipes

Chef Soni emphasized that Thai cuisine is not a static entity but a fusion born from centuries of cultural interaction. His session explored how Thai food carries the imprints of neighboring civilizations:

• Chinese Influence: Wok cooking, stir-frying, and noodles.
• Indian Influence: Curry bases, spices, and layered flavors.
• Burmese Influence: Herbal usage, earthy stews, and slow cooking.
• Malaysian Influence: Coconut milk and tropical fruits shaping curries and desserts.

By presenting Thai cuisine through this historical lens, Chef Soni encouraged faculty to teach students the “why” behind the dish, not just the “how.”

Hands-On Training: Authentic Thai Dishes in Action

The training wasn’t theoretical alone. Chef Vaibhav Soni guided faculty through practical cooking sessions, covering iconic Thai recipes that showcased the range of the cuisine.

Among the highlights:

• Som Tam (Raw Papaya Salad): A refreshing blend of chili, lime, and peanuts.
• Larb Kai (Minced Chicken Salad): A herb-infused protein salad bursting with lime freshness.
• Tom Kha (Coconut Galangal Soup): Creamy yet aromatic, balancing coconut richness with herbal depth.
• Thai Penang Curry: A spicy, nutty curry known for its depth.
• Chicken Krapao: Stir-fried basil chicken, a Thai street food staple.
• Tab Tim Krob: A traditional dessert of water chestnuts in coconut milk.

Each dish was used as a teaching tool to explain cultural significance, flavor profiles, and preparation methods.

Interactive Learning: More Than Just Cooking

What set this program apart was the interactive nature of Chef Soni’s training. Faculty engaged in:

• Tastings – to develop palate recognition.
• Q&A sessions – to break down myths and misconceptions.
• Group discussions – to debate authenticity vs. adaptation.

This approach not only built technical confidence but also encouraged faculty to embrace a storyteller’s role in culinary teaching.

The Impact on Faculty and Future Students

For the 40 IHM faculty members, this training was more than a skill-upgrade session. It equipped them to:

• Teach Pan-Asian cuisines with cultural depth.
• Develop innovative menus for industry collaboration.
• Inspire students with real-world hospitality trends.

The ripple effect of this knowledge transfer is immense. Thousands of hotel management students across India will now receive structured Pan-Asian culinary education, preparing them for both domestic opportunities and international careers.

Chef Vaibhav Soni’s Vision for Culinary Education

Chef Soni views himself not only as a chef but also as a mentor shaping the next generation. His philosophy revolves around three pillars:

1. Authenticity with Adaptation: Maintaining the core of a cuisine while making it relatable to modern diners.
2. Education Beyond Recipes: Teaching culture, history, and philosophy through food.
3. Innovation with Responsibility: Encouraging creativity while respecting sustainability and health.

By infusing these values into NCHMCT’s faculty, Chef Soni is influencing an entire ecosystem of culinary education.

Pan-Asian Cuisine: The Global Trend India Cannot Ignore

The timing of this curriculum update could not be better. Globally, Pan-Asian cuisine has become a dominant force in the F&B sector. From sushi bars in London to Thai street food stalls in Dubai and ramen shops in New York, Asian flavors command attention.

For India, this means:

• Restaurants adopting Pan-Asian menus to attract cosmopolitan diners.
• Hotels including Pan-Asian offerings to appeal to international guests.
• Chefs with Pan-Asian expertise becoming global ambassadors of culinary exchange.

Chef Soni’s session is thus not just academic — it’s directly linked to career growth and market demand.

A Culinary Legacy in the Making

The NCHMCT Pan-Asian curriculum, led by Chef Vaibhav Soni’s specialised training, is more than an educational upgrade — it is a cultural bridge between India and the broader Asian world.

Through his engaging teaching, Chef Soni has shown that Thai cuisine — and Pan-Asian flavors at large — can be taught, appreciated, and practiced with authenticity and confidence. For students, this means entering the industry with skills that set them apart in a competitive market.

As India cements its position in global hospitality, initiatives like this ensure that its chefs are not only participants but leaders in the worldwide culinary dialogue.