Professor / Consultant Chef
“A stock may be defined as a nutritious, flavourful clear thin liquid obtained by careful simmering (dont forget the word careful) meat or meat bones, poultry or the poultry bones or fish or fish bones and or vegetables, seasonings and
flavourings for a predetermined period of time”
Everyone of his student’s were required to know this definition by heart. As a food production faculty, he believed in inculcating the true values and work ethic of a kitchen.
The sweetest and hardest taskmaster, Chef Iyer.
Chef Iyer has worked in the industry abroad for 6 years, after which he joined IHM Mumbai in 1986 as teaching faculty in Food Production. In his vast experience of more than three decades, he has successfully designed and implemented various courses like the ‘Post Graduate Diploma in Fast Food Operations’, and ‘Niagara on the Lake (NOTL)’, to name a few.
He has always been very particular about the conduct of his beloved students be it in the college or outside. From waking up the hostelers by knocking on their doors and dragging them to classes to making his students understand the true value of ingredients. He loves his students and tries to reach out to them whenever he is visiting another city.
Chef Iyer has been awarded the “Bharat Vidya Ratan Award” by International Business Council for his ‘outstanding achievements and remarkable role in the field of education’, on 22nd February 2019, at New Delhi.
A fantastic student mentor and a hands-on professor, he has trained several of today’s chefs who have made a name for themselves in different parts of the world.
Being born in an orthodox Tamil brahmin family he is pure vegetarian at home though professionally he tastes and eats all non vegetarian dishes for evaluation and assessment.
He strongly believes that he is not a king but a kingmaker and his favourite quote is “Chef is always right”.