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The general belief is that acareer in the culinary in-dustry means being a
chef. This is not true. There area number of job roles that onecan opt for. An upcoming nichesegment is food media, whichcovers food photography, fooddescription, food writing, foodstyling, social media and more.
A number of courses arenow offered to help students tomake a career in food media.The field focuses on how tocommunicate about food. So-cial media, which is a part ofeverybody’s life, has led to the
As a student of graphicdesign, I always wantedto make a name for my-
self in the international mar-ket. So, when I heard of theHelen Lansdowne Resor (HLR)scholarship, I immediately de-cided to apply for it partly be-cause it is a good opportunity,in monetary terms, to assistme in my further educationand to interact with advertis-ing and design professionals.
As a part of my application,I was required to submit someof my graphic design works, astatement of purpose and arecommendation letter frommy faculty at the National In-stitute of Design (NID).
The scholarship is meant tosupport and promote talented,female creative advertisingstudents from around theworld in honour of HelenLansdowne Resor, the adver-
tising industry’s first femalecopywriter. Since the scholar-ship was in Resor’s memory, Ishared my experiences of be-ing part of the UAE women’scricket team and how thatshaped me into the woman Iam today.
I was not exactly aware ofhow the organisers go aboutthe selection process, but Istill decided to go ahead. Asper the basic eligibility re-quirements, an applicantshould be a student at a par-ticipating undergraduate and/
or portfolio school and be noless than 12 months fromcompletion of the degree whileapplying.
I was shortlisted fromamong many applications, andwas selected as the winnerfrom South Asia. Each winnerreceives an individual scholar-ship of up to $10,000, a paidsummer internship with a JWalter Thompson office in herrespective region, a J WalterThompson mentor, and a “firstlook” placement considerationupon graduation.
The paid internship wouldgo into my savings to pay formy higher education whilestrengthening my design sensi-bilities and allowing me towork with experienced adver-tising professionals at thecompany.
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beginning of a new career.Food media uses the sametechnique — writing, picturesor video — to convey a mes-sage. Apart from this, there areother avenues. This is a slow
but steady career; you need tofind your way up. If you are notgood in the kitchen and stillwish to work in this field, thenyou can focus on working inthe management part of the in-dustry. Most fresh graduatesaiming to be chefs start ascommis. It would help to gainexperience and build your ex-pertise if you keep experiment-ing and trying new cuisinesduring your academic years.Learn and work on your skillsin the early years of your ca-reer. This would help you honeyour skills more quickly and al-low you to explore new things.
It is critical to be patient inthis field. You interact with anumber of people every day.Different people have differenttastes and likings. It thus be-comes hard to please every-body. However, with patienceand experience, you can re-solve all issues. You wouldlearn something new every dayand that makes this industrydynamic. It does take sometime to master the skills andacquire knowledge.
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KITCHENAND BEYOND
UPDATECampus Life Careers Top Story Lighten Up Test Drive Student Speak Expert Eye Pollwww.educationtimes.com
Chef Ranveer Brar on upcoming work options and what ittakes to make a career in the culinary industry
Designyour waySneha Shankar, a graphic design student fromthe National Institute of Design and winner of theHelen Lansdowne Resor scholarship, on how theaward will help her achieve her career goals
Capgemini India recently concluded the third editionof its technology contest ‘Tech Challenge’. The event,that was held at the Capgemini Knowledge Park in
Airoli, Mumbai, is the company’s largest campus in India.Open to both IT students and professionals between 18
and 35 years of age, the challenge aimed at identifying In-dia’s talented programmers. The Tech Challenge received agood response from over 74,000 tech enthusiasts acrosssocial media platforms with over five lakh page visits and4.8 million views on the Tech Challenge microsite.
Each challenge was divided into three levels, with levelthree being the final challenge. The coding contest includ-ed challenges in C, C++, Java, PHP, C#, and .NET whereasskill-based contests included Pega, Hybris, Adobe CQ5,SFDC, Blockchain and Data Analytics.
The first two levels were conducted online while thethird level was conducted during a two-day live hackathon.Sixty participants from across the country attended the fi-nals in Mumbai.
The penultimate tech challenge titled the ‘Digital Shop-per’ comprised of a team event where eight different
teams brainstormed and used their tech-nology expertise to create solutions to reallife consumer challenges.
The price of a product inadvertently hap-pens to be the most influential criteriawhen making the final purchase decision.The Digital Shopper challenge requiredparticipants to create a solution to a com-plex problem – one that would allow ashopper to research multiple categories ofthe same product, compare price indexes,and identify a cost-effective product, all ofit through a unified solution.
By leveraging big data, omni-channel re-tailing, and geo-tracking, Team Inbuilt-Minds comprising Saran Kumar Pantangi,Aditya Sethia, Diptangshu Chakrabarty,Vamsikrishna Patchava and Balaji SR wonthe penultimate Tech Challenge title. Theteam, that aimed to enable shoppers to buya product at the best price, won Rs2,00,000.
The jury comprised key members fromCapgemini India leadership. Winners andrunners up in every theme received cashprizes of up to Rs 30,000 and Rs 20,000respectively.
Tech challenge
(L-R) Darshan Shankavaram, VP, Capgemini with team InbuiltMinds comprisingAditya Sethia, Saran Kumar Pantangi, Vamsikrishna Patchava, Balaji SR and Dip-tangshu Chakrabarty and Sundeep Dias, director, Capgemini
EXPERTEYE SCHOLARTALK
THE TIMES OF INDIA, MUMBAI MONDAY, NOVEMBER 14, 2016 15
