Culinary academy

At The Heart of It All

Chef Sarabjeet Singh

Slurp Culinary Academy: Coming from a Punjabi family that’s settled in Bangalore, with all its cosmopolitan influences, food has meant everything to me. From the food at home, which is still on top of my daily menu, to the streets of the city with the variety on offer, from the vegetarian excellence in every bylane of Jayanagar to the meaty, mouth-watering delicacies of Shivaji Nagar and all the way down to the humble honey cake in select Iyengar bakeries, I have spent a lifetime trying to define what food means to me.

At Slurp Studio, I have had the fortune of interacting with thousands of students, from four-year-old children to college students, hotshot IT professionals, tourists in town for a weekend, homemakers, home entrepreneurs, gourmets, gluttons, and everything in between, I have found that the cliche holds true: ‘it’s not the destination, but the journey that matters.’

Food is a communal activity, it brings us all together and the process of taking a bunch of raw ingredients and cutting, slicing, boiling, grating, frying, and cooking them into something memorable has driven us forward for centuries. My parents carry the flavours of Punjab in their souls and whether my daughter ever goes to Punjab or not, she will take those flavours with her. The process of cooking for and with someone makes you a part of their story, forever. 

While I was working the grill at the Coconut Point Resort in Miami, I had the chance to meet and learn from my colleagues who came from all over the world. Learning about their food taught me about their language, their language taught me their culture, and their culture showed me their true personality. I feel a bit American, a bit British, part Jamaican, part Italian and I’m sure that I made my new friends feel a bit like a Sardarji who grew up in South India and speaks Kannada as well as he speaks Punjabi and now speaks Patois and hints of Arabic.

Food opened several doors for me and with the launch of Slurp Culinary Academy, I want to do the same for everyone who decides to walk through ours. Teaching people about food and watching them innovate to create something new has been one of life’s simple pleasures and now, with support from the man who taught me the basics, Chef Sushil Dwarkanath, and one of my closest friends Chef Faseeulla Saifulla, I look forward to this new chapter, where we’ll take everything we’ve learned at Slurp Studio over the last 10 years to another level. 

Welcome to Slurp Culinary Academy!


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Knife Cuts

From Slice to Dice: Mastering the Art of Professional Culinary Knife Cuts with Basic Techniques

In the realm of professional cooking, the knife is not just a tool; it’s an extension of the chef’s skill and precision. The ability to transform ingredients through expert knife cuts is a fundamental technique that sets apart amateurs from the culinary artisans. At Slurp Culinary Academy, we understand the significance of mastering this art. Let’s delve into the world of knife cuts, exploring basic techniques that every aspiring chef should embrace to elevate their culinary prowess. The Foundation: Knife Selection and Safety Before delving into the intricate techniques of knife cuts, selecting the right knife and ensuring safety are paramount. A chef’s knife is the workhorse of the kitchen, with its broad blade and sharp edge making it versatile for various cuts. Proper handling and grip are crucial to avoid accidents, and regular knife maintenance, including sharpening and honing, guarantees the best performance. The Classic Slice: A Fundamental Skill The slice is the most basic yet vital knife cut, forming the foundation for many other techniques. Achieving uniform thickness is key to even cooking and aesthetic presentation. At Slurp Culinary Academy, students are taught to adopt a fluid motion, allowing the blade to glide through ingredients with minimal effort. Whether slicing vegetables for salads or meats for entrées, mastering this technique enhances a chef’s efficiency and precision. The Precise Dice: Unlocking Consistency Dicing is a technique that turns ingredients into perfectly uniform cubes. It’s not just about aesthetics; even size ensures even cooking and a harmonious blend of flavours in dishes. We emphasise the use of the “claw grip” for safety, enabling the fingertips to guide the knife while keeping them tucked away from the blade. Students are taught to make even, parallel cuts before turning the ingredient and dicing perpendicular to create a uniform dice. The Julienne: Adding Finesse Julienne cuts, thin strips resembling matchsticks, add finesse to salads, stir-fries, and garnishes. Achieving the right thickness requires precise control over the blade’s angle and pressure. At Slurp Culinary Academy, students are encouraged to start with flat surfaces to ensure stability and make steady, controlled cuts for consistent results. The Chiffonade: Graceful Cut The chiffonade is a technique used to create delicate ribbons of leafy greens and herbs. It’s a graceful cut that enhances the presentation of dishes. Folding leaves before cutting them into thin strips results in beautiful, wispy ribbons that lend elegance to salads, garnishes, and pasta dishes. The Brunoise: A Miniature Marvel For intricate garnishes and delicate flavours, the brunoise cut transforms ingredients into tiny cubes that pack a visual and culinary punch. Precision and patience are essential, as each cube is a testament to a chef’s attention to detail. Slurp Culinary Academy focuses on starting with uniformly sized sticks before making precise crosscuts to achieve the desired brunoise. For intricate garnishes and delicate flavours, the brunoise cut transforms ingredients into tiny cubes that pack a visual and culinary punch. Precision and patience are essential, as each cube is a testament to a chef’s attention to detail. Slurp Culinary Academy focuses on starting with uniformly sized sticks before making precise crosscuts to achieve the desired brunoise. Mastering the art of professional culinary knife cuts is a transformative journey that elevates a chef’s skills to new heights. At Slurp Culinary Academy, we recognize the profound impact that these basic techniques have on culinary creations. From the foundation of a well-executed slice to the finesse of a chiffonade, each cut is a brushstroke on the canvas of gastronomy. Aspiring chefs who embrace these techniques not only enhance their efficiency and precision but also demonstrate their dedication to culinary excellence that goes beyond taste, encompassing presentation, safety, and the artistry of the culinary craft.

Exquisite Cuisines

A Global Gastronomic Journey: Exploring Top 10 Most Exquisite Cuisines from Around the World

Culinary exploration is a passport to cultural understanding, connecting people through the universal language of food. At Slurp Culinary Academy, we believe that appreciating the diversity of flavors and techniques from around the world is essential for any aspiring chef. Here, we will embark on a tantalizing journey to discover the ten most exquisite cuisines that have shaped the culinary landscape across continents. Indian Cuisine: A Spicy Tapestry Indian cuisine is a celebration of spices and regional diversity. With dishes like butter chicken, biryani, and dosa, the bold flavours and aromatic spices create a tapestry that reflects the country’s rich history and cultural heritage. Italian Cuisine: A Symphony of Simplicity Italian cuisine is synonymous with simplicity and fresh ingredients. From the earthy flavours of pasta and risotto to the elegance of dishes like osso buco, Italian cooking relies on the quality of ingredients and skilful techniques to create unforgettable meals. French Cuisine: Epitome of Elegance French cuisine is renowned for its exquisite refinement and culinary techniques. From the delicate sauces of haute cuisine to the rustic charm of coq au vin, French cooking celebrates the art of presentation and the harmonious pairing of flavours. Chinese Cuisine: Traditionally Innovative Chinese cuisine spans a vast spectrum of regional flavours and cooking styles. From the intricate dim sum of Cantonese cuisine to the bold flavours of Szechuan dishes, Chinese cooking is a blend of tradition and innovation that continues to captivate global palates. Middle Eastern Cuisine: Flavour Fusion Middle Eastern cuisine is a fusion of flavors, influenced by diverse cultures and histories. Dishes like Hummus, Kebabs, and Falafel are emblematic of the region’s culinary identity, marked by the use of aromatic spices and fresh ingredients. Spanish Cuisine: Tapas Time Spanish cuisine is a mosaic of regional specialties that embody the country’s diverse landscapes and history. Tapas, Paella, and Gazpacho showcase the Spanish penchant for communal dining and the celebration of local ingredients. Japanese Cuisine: The Art of Precision Japanese cuisine is an art form that marries tradition with industrial precision. Sushi, Sashimi, and Tempura are just a few examples of dishes that showcase the precision, balance, and aesthetic sensibilities that are central to this culinary tradition. Thai Cuisine: The Symphony of Sweet, Sour, Spicy, and Salty Thai cuisine dances on the palate with a harmonious blend of sweet, sour, spicy, and salty flavours. Dishes like Green curry, pad Thai, and Tom Yum soup showcase the vibrancy of ingredients and the intricate balance that defines Thai cooking. Mexican Cuisine: Fiery and Flavourful Mexican cuisine bursts with vibrant colours and bold flavours. From the warmth of street tacos to the complexity of mole sauces, Mexican dishes pay homage to indigenous ingredients and centuries-old techniques. Korean Cuisine: Fermented Delights and Balanced Tastes Korean cuisine is a harmonious blend of fermented delights and balanced flavours. From the spicy kick of kimchi to the savoury comfort of bibimbap, Korean dishes embrace the concept of “bap” – rice – as the heart of a meal. Embarking on a global gastronomic journey is not just a culinary adventure; it’s a journey that broadens our understanding of cultures, traditions, and the shared joys of food. Slurp Culinary Academy encourages aspiring chefs to explore and appreciate the rich tapestry of flavours, techniques, and stories that have shaped these exquisite cuisines. By embracing the diversity of the culinary world, we enrich our own culinary creations and pay homage to a global heritage of taste and tradition.

Food Business

Tips on How to Run a More Sustainable Food Business

Did you know that the food sector in India is a significant contributor to greenhouse gas emissions and water consumption? From growing crops to processing and transporting food, the energy demands are high, not to mention the environmental impact of packaging waste piling up in landfills and polluting our precious land and seas. But fear not! With the rise of environmentally conscious consumers, particularly among millennials and Gen Z, there’s a growing demand for food businesses to step up their sustainability game. People want to feel good about what they eat and support businesses that prioritize the health of our planet. So, whether you’re already in the F&B industry or planning to jump in, here are some tips to keep in mind as you embrace sustainability in your operations. Food Waste to Create New Dishes Instead of discarding food scraps, utilize them creatively in new dishes or incorporate them into existing recipes. For example, vegetable trimmings can be used to make flavourful stocks or soups, while leftover bread can be transformed into breadcrumbs or croutons. Best Practice: Using whole chickens and breaking them down yourself allows you to keep bones for stock and save money. Vegetable peels as well as those that don’t look that great can be used for stocks. Watermelon rinds can be pickled and served in salads for a crunchy refreshing touch. Forage for Ingredients Explore your surroundings to discover edible plants and herbs that can enhance your dishes. Foraging for ingredients not only adds unique flavours to your menu but also promotes sustainability by utilizing local resources. Best Practice: Contemporary foragers embrace a health-conscious lifestyle that extends beyond organic practices. They delve into a money-less economy through gathering and sharing, aiming to indulge in wild and exotic foods while also preserving and honoring indigenous knowledge and cultural traditions. This lifestyle promotes the consumption of naturally growing foods. Make sure to start out with a professional forager that knows which plants are edible and which are harmful. Grow your Microgreens and Sprouts Cultivate micro greens and sprouts in-house to add freshness and nutritional value to your dishes. Microgreens are easy to grow indoors and can be harvested quickly, making them a sustainable and cost-effective addition to your kitchen. Best Practice: Microgreens and sprouts can encompass a variety of plants including salad greens, leafy vegetables, herbs, and even edible flowers, although certain varieties thrive more than others. Novices typically begin by cultivating a low-maintenance seed like moong bean or radish which are among the easiest to grow — in a solitary container. Seasonal Menus Design your menus around seasonal produce to support local farmers and reduce environmental impact. By featuring seasonal ingredients, you ensure freshness, flavor, and sustainability in your dishes while also embracing the diversity of each season. Best Practice: Build a relationship with your local farmer. Find out what produce is in season and build menus that change with the season that focus on what is in season. Using Local Ingredients  Local food is characterized by freshness. Consequently, ingredients sourced locally often boast superior quality and nutritional value compared to those transported over long distances. Produce not cultivated nearby must endure travel, often being frozen along the way, which compromises its freshness. In contrast, local produce reaches consumers more quickly, tends to be pesticide and preservative-free, and retains higher nutrient levels. Best Practices: Source ingredients from local suppliers within a small radius of two kilometers to minimize transportation emissions and support the local economy. Building relationships with nearby farmers and producers also allows for greater transparency and quality control in your supply chain. Reduce How Much You Put Out on the Plate Practice portion control and mindful plating to minimize food waste and encourage responsible consumption. Serving smaller portions allows customers to enjoy their meals without overindulging, reducing both food waste and excess calorie intake. Best Practice: Offer customized portion sizes or shareable plates to accommodate varying appetites and preferences. By allowing customers to order according to their hunger levels, you minimize food waste and enhance the dining experience. Reduce Garbage and Implement Segregation: Implement waste reduction strategies such as composting organic waste, recycling packaging materials, and minimizing single-use items. Properly segregate waste streams to facilitate recycling and composting efforts. By actively reducing garbage production and promoting responsible disposal practices, you lessen your environmental footprint and contribute to a cleaner, healthier planet. Best Practices: Implementing a composting program for organic waste is a highly effective practice for reducing garbage in restaurants. This involves separating food scraps and other organic materials from other waste streams and sending them to a composting facility instead of the landfill. Composting not only diverts waste from landfills but also produces nutrient-rich compost that can be used to enrich soil for growing produce or landscaping.  Sustainable Ways of Managing Your Energy Invest in energy-efficient appliances, optimize heating and cooling systems, and implement water-saving measures to reduce energy consumption and minimize environmental impact. Sustainable energy management practices not only lower utility costs but also contribute to a greener operation. Best Practice: Installing automated lights and encouraging staff to turn things off at the end of the night can help with this. You could even implement an energy management system to track usage and identify areas of waste. Also, consider looking for more eco-friendly energy providers. Removing physical prints Transition to digital menus and promotional materials by using QR codes to provide access to menus, specials, and offers. By eliminating printed materials, you reduce paper waste and streamline communication with customers in a convenient and eco-friendly manner. Best Practice: Consider writing menus on chalkboards instead or through QR codes. Also, many POS systems can send digital receipts to customers, so you could ask if they’d like it emailed rather than printed. Biodegradable Cutlery, no single-use plastic – reduce containers Opt for biodegradable or compostable cutlery and packaging materials to minimize environmental impact. By eliminating single-use plastics and choosing eco-friendly alternatives, you reduce pollution and promote a more sustainable dining experience. Best Practices: Look for reputable suppliers or manufacturers of biodegradable

Culinary Trends

10 Must-Try Culinary Trends of 2024

In the dynamic realm of culinary arts, the approach to and enjoyment of food is continually influenced by ongoing global trends. The culinary landscape is in a constant state of evolution, embracing sustainable practices, novel ingredients, and a fusion of diverse, exotic flavors. In this article, we at the Slurp Academy embark on a worldwide exploration to uncover some of the most thrilling culinary trends of 2024. 10 Most Popular Culinary Trends of 2024 1. Island Flavors From the Caribbean to Southeast Asia, dishes featuring tropical fruits, spices, and seafood are gaining popularity. 2. Spicy Bakes Savory and spicy baked goods are having a moment. Fusions like chili cheese rolls, jalapeño cornbread, or even pizza cookies are trending. 3. Urban Farm Produce As people become more interested in sustainable food practices, there’s a growing demand for locally sourced ingredients grown in urban farms. 4. Climate Conscious Foods People are becoming more aware of the environmental impact of their food choices, and there’s a growing demand for foods that are produced sustainably and have a low carbon footprint. 5. Craft Beverages Craft beverages are booming, and it’s not just about beer anymore. Hard kombucha, sparkling tea, and cider are taking center stage, offering refreshing and flavorful alternatives to traditional alcoholic drinks. 6. Cuisine-based Special Courses Deep dives into specific cuisines, like Italian or Thai cooking, are attracting enthusiasts wanting to master regional specialties. 7. Cooking Schools Interest in formal culinary training is surging, with people seeking professional skills or exploring their passion for cooking. 8. Baking Academies The popularity of baking shows and sweet treats has fueled the growth of specialized baking academies, offering focused training in pastries, cakes, and bread. 9. Short-term Courses Busy individuals are opting for shorter, intensive courses to learn specific skills or explore niche culinary areas. 10. Regional Food Focus There’s a growing interest in rediscovering and promoting traditional regional foods, with millets emerging as a superfood star in India. Summing Up As we conclude, one thing becomes clear – staying abreast of these dynamic shifts is crucial for those passionate about the art of food. If you find yourself eager to immerse in the latest innovations and techniques, look no further than Slurp Academy’s 6 Weeks Certificate Program in Food & Cooking Embrace the future of culinary arts by enrolling in Slurp Academy and becoming a trailblazer in the exciting world of gastronomy. Slurp Culinary Trends

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