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Ruchita Kishor Dhargalkar

Culinary Arts Level 5

What brought you to NSIA?

Before joining NSIA, I did short courses in baking and confectionary back in India. But I was really keen to take on higher education in culinary and combine travel if possible. A friend suggested I look at New Zealand, but also NSIA Culinary Arts programme. NSIA is affiliated with City and Guild which makes a big difference, as the qualification would then help me find jobs not only in New Zealand, but also across several different countries across the globe.

 

What was your experience like at NSIA?

I studied under the guidance of some very experienced chefs, who over the years were masters in their own fields. These chefs helped me develop my foundation and style, by working in real kitchens in the industry. The student services team helped me find a job, and were great at keeping in touch and updating us on new jobs.

 

Where are you working now?

I’m currently working at the Grand Millennium Hotel in Auckland as a Pastry Commis Chef. I got this job through my tutor’s reference, while I was preparing for the competition Nestle Toque d'or 2017 where we won a Silver medal for NSIA. I love my job, as every day I learn something new. We practise, experiment and create new sensations every day.

What’s next for you?

NSIA have given me a great start for my career. I have plans to explore the world, and learn about pastry specialities in every corner. NSIA has given me an opportunity to participate and perform on a national level which will help me enormously throughout my career. I will always be so happy I made the decision to study in New Zealand at NSIA.