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The Master Workshop on Sustainable Culinary & Plant-Based Cooking was a powerful experience where our students explored the future of food — blending purpose, innovation, and sustainability.

We were privileged to learn from pioneers like Ms. Shreya Ghodawat – Sustainability Strategist, Climate Activist & SCC India Ambassador; Mr. Shantanu Dhangar – Co-Founder, Prot; Mr. Abhinav Sinha, PhD – Vice President, Strategy, GoodDot; Mr. Aravindan – Founder, Vijay Sweets and Green Rabbit Events and Caterers; and Ms. Pranjuli Garg – Co-founder & CTO, ProPlant Foods Pvt. Ltd.

Adding immense industry depth and practical insight were hospitality leaders from ibis Hotels: Mr. Kiron Nair – Cluster General Manager; Mr. Mohan Anada Rao – Operations Manager; Chef Anuj Gushain – Head Chef, ibis Pune Viman Nagar; Chef Juhi Kaur – Head Chef, ibis Pune Hinjewadi; Ms. Neha Pant – Learning & Development Manager, ibis Pune Hotels & ibis Nashik; Mr. Prathamesh Panchal – T&C Manager; Mr. Sachin Yadav – Assistant Manager T&C; along with Chef Roshan, Chef Pradeep, and Chef Santosh.

Their knowledge, passion, and commitment to sustainability have sparked new perspectives in our students — shaping them into future-ready hospitality leaders.

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