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Chef Sandip Vasudev Madkaikar: From Culinary Enthusiast to Esteemed Educator and Innovator

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Culinary Enthusiast to Esteemed Educator and Innovator: Chef Sandip Vasudev Madkaikar

Early Life and Education

Sandip Vasudev Madkaikar was born on October 16, 1984, in Vasco da Gama, Goa, India. Growing up in a place known for its vibrant culture and cuisine, Sandip developed a love for food early on. He completed his early education at St. Joseph’s Institute in Vasco-Da-Gama and Deep Vihar Higher Secondary School. Determined to turn his passion for cooking into a career, Sandip pursued a Bachelor of Science in Hospitality and Hotel Administration at the Institute of Hotel Management and Catering Technology in Kovalam, Trivandrum. He graduated with flying colors, securing 76% in his degree. Eager to learn more, he later completed a Master’s in Travel and Tourism from Indira Gandhi National Open University (IGNOU) in New Delhi, achieving an impressive 72%.

Starting a Career with Taj Group of Hotels

Sandip’s professional journey began with one of India’s most prestigious hotel chains, the Taj Group of Hotels. In July 2006, he joined the Taj Management Training Program, where he learned the ins and outs of hotel management and culinary arts. During his time with Taj, Sandip worked at several renowned hotels, including the Taj Palace in New Delhi, the Taj Mahal Hotel in Mumbai, the Taj Coromandel in Chennai, and the Rambagh Palace in Jaipur. His hard work and dedication helped him climb the ranks to become a Senior Chef de Partie at Taj Holiday Village in Goa.

At Taj Holiday Village, Sandip was responsible for the main kitchen, handling banquets, in-room dining, and the beach house Goan specialty restaurant. He played a crucial role in planning and designing menus, managing food costs, and ensuring guest satisfaction. His efforts led to a significant improvement in the Guest Satisfaction Tracking System (GSTS) scores from 43% to 67%, showcasing his ability to enhance the dining experience for guests.

Entrepreneurial Venture: Mezze: Food and Drink Affair

In October 2010, Sandip decided to take a bold step by opening his own restaurant called Mezze in Goa. This venture allowed him to express his creativity and passion for food in new ways. Mezze featured a show kitchen and had seating for 60 guests. Sandip was involved in every aspect of the restaurant, from recruiting and training staff to designing the menu and interacting with guests. His restaurant gained popularity and was featured in “Planet Goa” magazine in December 2011 and “Business Goa” magazine in January 2012.

Transition to Academia

After successfully running Mezze for a few years, Sandip transitioned into academia, where he could share his knowledge and experience with aspiring chefs. In June 2013, he joined the Heritage Institute of Hotel and Tourism as a Chef Instructor. Here, he focused on completing syllabi, developing teaching aids, and conducting practical food presentations. His innovative teaching methods and dedication to student success made him a valuable asset to the institute.

Chitkara University and Leadership Roles

In December 2014, Sandip joined Chitkara University in Punjab as an Assistant Professor. He quickly rose through the ranks to become the Head of the Department by July 2016. In this leadership role, Sandip managed the food production team, ensured the quality and safety of food, and handled administrative tasks such as creating timetables and assigning faculties. His responsibilities also included budgeting, cost control, and training students to become industry-ready professionals.

Senior Faculty at Academy of Culinary Arts, Kathmandu

In January 2016, Sandip briefly served as a Senior Faculty member at the Academy of Culinary Arts in Kathmandu, Nepal. Here, he continued to share his culinary expertise and innovative teaching methods, inspiring students to think creatively and develop their skills.

Current Role at V. M. Salgaocar Institute of International Hospitality Education

Since August 2019, Sandip has been working as an Assistant Professor at the V. M. Salgaocar Institute of International Hospitality Education in Goa. In this role, he designs syllabi, ensures workplace safety, mentors students, and organizes various culinary events. His dedication to teaching and his ability to inspire students have made him a respected figure in the academic community.

Achievements and Publications

Throughout his career, Sandip has received numerous accolades for his contributions to the culinary arts. He was awarded the Chitkara Excellence Award as an “Emerging Leader” in 2019. He has also conducted extensive research, with publications on topics such as the impact of COVID-19 on Indian hotels, the educational repercussions of the pandemic on hospitality institutes, and the perception of fresh food for dogs.

Some of his notable research publications include:

  • Pragmatic Study Of Indian Hotels During Covid-19: Published in Weser Books in July 2021.
  • Educational Repercussions Due To Covid-19 In Hospitality Institutes: Published in the Journal of Tourism and Hospitality Management in December 2020.
  • Perception Of Pet Parents Towards The Concept Of Fresh Food For Dogs: Published in the AUT AUT Research Journal in January 2021.
  • Posit For Traditional Goan Hindu Cuisine As A Product Of Tourism: Sent for publication.
  • Study On Food Delivery System During Covid-19 Lockdown: Sent for publication.

Specializations and Skills

Chef Sandip specializes in Continental and Indian cuisine. He has a wide range of skills, including menu development, food safety supervision, and innovative plate presentations. His focused and disciplined approach, project management skills, and international culinary knowledge have made him a sought-after chef and educator.

Contributions to Culinary Arts

Sandip has made significant contributions to the culinary world through his various roles. He has hosted TV shows in Goa, represented IHM Kovalam in national chef competitions, and trained professionals through FSSAI certification courses. He has also designed and formulated kitchen training modules, promoted entrepreneurship among students through themed lunches and food festivals, and led various chef training workshops.

Personal Life

Chef Sandip currently resides in Goa, India. He is passionate about inspiring students to achieve academic and personal excellence. His journey from a budding chef to an accomplished professional and educator is a testament to his dedication and love for the culinary arts

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