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Culinary Education

Feb 2015Apr 2015


Caperberry(Avant-Garde Hospitality), Bangalore, India
  • Caperberry’ a European Specialty restaurant in Bangalore, India, for 6 weeks under Chef Abhijit Saha, to get an understanding of how a stand-alone restaurant kitchen operates.
    • Learning Outcomes: Observed and learned about a restaurant kitchen, managing resources, flow of orders and nuances of basic molecular gastronomy.
Dec 2014Feb 2015

Indutrial Trainee

The Ritz Carlton, Bangalore, India
  • Trained at The Ritz Carlton, Bangalore, India for two months were I mostly worked in the bakery, The Market(multi-cuisine restaurant) & Garde Manger.
    • Learning Outcomes: Planning & Managing of bulk production for buffet & banquets. Setting up and Managing live stations, importance of interacting with guests and fulfilling their needs, importance of staff training etc.
Dec 2013Apr 2014

Industrial Trainee

The Imperial, Janpath, India
  • As a part of the course, I Interned at The Imperial, New Delhi, India for four months. I worked in various kitchens namely, Garde manger, main kitchen Indian & Continental, Daniel’s tavern, 1911, Butchery and Bakery.
    • Learning Outcomes: Inventory management, kitchen structure and work flow, Ordering and Receiving, Hygiene and Safety Implementation.
Oct 2013Dec 2013

Outdoor Catering (ODC)

Dusit Devarana, Samalkha, New Delhi, India
  • Worked as a Kitchen trainee at ‘Dusit Devarana’, Mahipalpur, New Delhi, India, under Chef Nishant Choubey,
    • Assisting chefs with mis en place, and preparation of dishes in Continental, Indian kitchens, Garde manger and Bakery.
    • Assisting with receiving goods, inventory and supply management tasks
    • Assisting in outdoor caterings with setting up and maintaining backup and manning live stations.

Culinary Experiences

  • Demonstration Chef:
    • In ‘Health awareness week’ conducted at IBM India Pvt Ltd, Noida, demonstrated healthy snacks/ salads and also offered nutritional advice wherever necessary to the participants.
    • With Chef Vikas Khanna for an event launching wireless hand blender from 'Kitchen Aid’ along with his cookery book named ‘The hymns of soil’ demonstrating the usage of the machine by preparing drinks as suggested by the chef himself.
    • In a chocolate demonstration by ‘Frey Chocolate’, assisting Chef Ralph Gottschalk in preparation and assisting during the demonstration.

  • Projects undertaken during the course:
    • The students of IICA organize the Annual Dussera event every year at " The Farmhouse". As a first year student, I was the part of the organizing team.
      • Assisted in menu planning, mis-en-place and preparation of the dishes.
      • Packaging and inventory of items, transport to and from the venue.
      • Solely responsible for the Spaetzle live-pasta section.


    • To demonstrate the various learning's of the second year we set up, a 'Pop up' restaurant at the institute, which encompassed all activities right from the Planning to the Execution. Key roles:
      • Designing the theme and look,
      • Menu planning, design and costing, including menu sampling
      • Guest invitations
      • Delegation of responsibilities, up to and on the day of the event,
      • Solely responsible for preparation of the Desserts and garnishes.
      • Creating and submitting the event report including the financial report of the event.


  • Intra-Institute Participations:
    • Cooking demonstrations by Chef Pablo Morales (Executive Pastry Chef – The Leela, Gurgaon), Chef Kunal Kapoor (Executive Sous Chef – The Leela, Gurgaon) and Chef Ramon Satlo ( Executive Chef - The Leela, Gurgaon),
    • Guest lectures by Mr. Rajesh Bhardwaj (Founder & Owner of Junoon restaurant), Vikrant Batra (Founder and Owner of Café Delhi Heights).
    • Wine tasting session with Sula Wine.

  • Excursions:
    • Kohinoor Rice Factory (Murthal, Haryana),
    • Flanders Cheese Factory (Bijwasan, Delhi),
    • Continental India – Industrial Kitchen Equipment Manufacturers (Udyog vihar, Gurgaon)

Educational Credentials


Advance Diploma in Culinary Arts

          International Institute of Culinary Arts, Haus Khas Village, New Delhi

Bachelors of Science in Fashion Technology

          Punjab Technical University; 64%

Post-Graduation diploma in Computer aided designing

          International Centre for Arts & Design, New Delhi; 85%

Diploma in fashion Design & Merchandising

          International Polytechnic for Women New Delhi; 78%

 Intermediate

Air Force Golden Jubilee, Subroto Park New Delhi; 82%

 Matriculation

KV No. 2, Air Force Station Srinagar; 83%

Awards & Achievements

  • Gold medalist in ICAD post graduate diploma.
  • Silver medalist in Fashion designing and Merchandising Diploma.
  • Achieved first distinction in graduation.
  • Passed first year at IICA with Distinction in practical & theory.

Interpersonal Skills & Hobbies

  • Hardworking
  • Positive attitude
  • Creative thinker
  • Tech-Savvy
  • Photography
  • Travelling
  • Listening to music
  • Adventure Sports
  • Reading

Personal Details

Date of Birth: 29 Jan 1991

Marital status: Single

Languages known: English, Hindi, Punjabi





Smriti Walia