As part of its academic collaboration with BSI Learning Australia, The International Institute of Culinary Arts (IICA), New Delhi recently welcomed renowned Australian hospitality educator Ms. Jo Turner, Trainer & Assessor – BSI Learning Australia, for a week-long engagement with students.

Under this partnership, international faculty members from Australia visit IICA every year to conduct specialised sessions designed to provide students with global learning exposure. This marked Ms. Turner’s second visit to the institute, where she led a series of classroom discussions, practical workshops, and interactive sessions focused on hospitality management and industry practices.

During her sessions, students received insights into several key areas of hospitality operations and workplace management. Topics covered included leading and managing teams, staff rostering, conflict management, budget planning and monitoring, customer service practices, workplace conduct, relationship management, and health and safety procedures.

Speaking about her experience, Ms. Jo Turner said, "It was wonderful to once again interact with the students at IICA. The enthusiasm, curiosity, and passion for hospitality education are truly encouraging. Hospitality today demands not only technical expertise but also strong communication, leadership, and people management skills, and it was rewarding to share these perspectives with the students."

To make learning more practical and engaging, the institute also organised role plays and hands-on activities. These sessions were designed to strengthen communication skills, leadership qualities, teamwork, coordination, and other essential hospitality skills.

Adding a culinary element to the programme, Ms. Turner conducted a demonstration on preparing Pavlova. Students gained practical knowledge about meringue preparation techniques, baking methods, whipping processes, and dessert presentation skills.

Sharing his thoughts, Chef Virender S. Datta, Founder of The International Institute of Culinary Arts (IICA), said, "At IICA, we continue to create opportunities that expose our students to international faculty and global hospitality practices. Ms. Jo Turner's sessions offered valuable learning experiences that combined management education with practical industry understanding, further helping students prepare for global hospitality careers."

The institute also hosted a dedicated interactive session for aspiring students interested in studying hospitality and management in Australia. Participants had the opportunity to directly engage with Ms. Turner and understand international education pathways and career opportunities within the hospitality sector.

IICA has also been recognised by FICCI with a Certificate for Excellence in Creating Employment & Entrepreneurship for its contribution towards entrepreneurship, skill development, and employment generation within the hospitality and culinary industry.

Registrations are currently open for the July '26 batch at IICA's Hauz Khas campus for students interested in pursuing culinary and bakery arts programmes with Australian qualifications. The programme offers opportunities for further studies in Australia while providing practical training under experienced chefs. This year also marks the third successful graduating batch of BSI Learning students from IICA.

Founded in 2005 by Chef Virender S. Datta, who brings more than five decades of international hospitality experience, IICA remains among India’s early institutions to introduce globally benchmarked culinary education. The institute further strengthened its international presence through collaborations with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College in Japan, creating opportunities for faculty exchanges and cross-cultural culinary learning.

DOU Brew Room & Bakehouse has introduced Summer Fields, a specially curated seasonal menu celebrating fresh summer ingredients, lighter textures, and vibrant flavours. The limited-period menu will be available from May 15 to May 31, 2026, across the brand’s outlets in Chennai at DOU Brew Room & Bakehouse and DOU Brew Room & Bakehouse.

Designed as a seasonal culinary showcase, Summer Fields reflects the kitchen’s focus on highlighting summer produce through modern European techniques and thoughtfully layered flavours. The menu brings together ingredients such as watermelon, figs, bay prawns, asparagus, and wild mushrooms, transformed into dishes that are both refreshing and indulgent.

Built around the concept of shared dining, the experience encourages guests to explore multiple plates together, moving seamlessly between salads, soups, pizzas, pasta, and signature mains while discovering contrasting textures and seasonal combinations.

The menu opens with Cool Greens, a selection of salads and chilled soups inspired by the lighter side of summer dining. Highlights include the Bay Prawn and Arugula Salad with mango carpaccio and caramelised walnuts, the Smoked Chicken and Wild Mushroom Salad, and a chilled Cucumber and Celery Soup finished with strawberry gel and yoghurt foam.

The experience then transitions into Entre, a collection of hearty sharing plates crafted for leisurely summer meals. Signature dishes include the Pizza Prosciutto and Grilled Figs with goat cheese and balsamic honey, the Spiced Beer Braised Tiger Prawn served with organic red rice, and Confit Chicken Legs paired with couscous risotto.

Guests can also enjoy comforting handmade pasta preparations such as the Linguine Aglio e Olio featuring homemade pasta, asparagus, and sundried tomato.

With Summer Fields, DOU Brew Room & Bakehouse continues to focus on ingredient-led dining experiences that combine creativity, seasonality, and convivial dining in a relaxed café setting.

Marriott Executive Apartments Hyderabad is offering guests a taste of Tamil Nadu’s rich culinary heritage with a specially curated Madurai Food Pop-Up at its signature dining venue, Mazzo Rooftop Restaurant.

The limited-period culinary showcase celebrates the vibrant flavours, traditional recipes, and street food culture of Madurai, often regarded as one of South India’s most iconic food destinations. Hosted in a serene rooftop setting, the experience blends regional authenticity with contemporary hospitality.

The specially curated menu features a range of signature dishes inspired by traditional Madurai kitchens and local favourites. Guests can savour preparations such as Kola Urundai, Kozhi Kulambu, Vendakkai Mandi, and Kovil Puliyodharai, each reflecting the rustic flavours and bold spice profiles associated with Tamil Nadu cuisine.

The festival also includes dishes like Mor Kulambu, Kozhi Varuval, Kudal Kulambu, Eeral Piratal, and Aattu Kari Kulambu, showcasing the depth and diversity of Madurai’s culinary traditions. One of the highlights of the menu is the much-loved Vandiyur Chicken Biryani, paired with the iconic chilled dessert beverage Jigarthanda.

Set against the elegant poolside ambience of Mazzo Rooftop Restaurant, the food pop-up aims to offer more than just a dining experience by bringing together flavour, nostalgia, and cultural storytelling through food.

The showcase is open until 16th May 2026, from 7:00 PM to 11:00 PM, inviting food lovers and regional cuisine enthusiasts to experience the essence of Madurai in Hyderabad.

Event Details

• Venue: Mazzo Rooftop Restaurant, Marriott Executive Apartments Hyderabad
• Date: Until 16th May 2026
• Time: 7:00 PM – 11:00 PM
• Reservations: +91 9100080131 / +91 9100080130