The Universal Science of Food: Insights from Chef Manjit Gill


As the corporate chef for ITC Hotels and president of the Indian Federation of Culinary Associations, Chef Manjit Gill is more than a culinary expert; he is an advocate for cross-cultural collaboration and better understanding the philosophy of food and gastronomy.

Recently, the Kendall College faculty welcomed New Delhi native Chef Gill as a guest lecturer.  Providing the Kendall team with his unique perspective on Indian culinary traditions, Chef Gill also made sure to spend a few minutes explaining why mentoring and education is so important to the future of the industry and sharing important lessons to be learned from Indian cuisine.

The golden nugget of global insight from this brief session with Chef Gill is this—the science of food is universal. While Indian culinary traditions date back to ancient times and carry through to today, they also represent the same principles found in cultures around the world. Chef Gill referenced six tastes that are found in all cultures, but described in Ayurvedic texts, that when combined provide the body with a range of food groups and nutrients, not to mention a feeling of satisfaction.

These tastes are: sweet, sour, salty, pungent, bitter and astringent.

The post “The Universal Science of Food: Insights from Chef Manjit Gill” appeared first on Kendall College.

About the Author

Kendall College

Kendall is part of Laureate International Universities, a network of more than 75 institutions in 29 countries. Students from more than 80 countries have enrolled at Kendall and more than 1,200 students participate in Kendall Culinary Certificate programs at 19 affiliate campuses throughout the world! With these connections, a global perspective is incorporated into the Kendall experience, giving our students a competitive edge in the workforce.