A unique and immersive Pop-Up Dinner was hosted by the AISSMS Hotel Management College with our students under the guidance of our esteemed alumnus, Chef Aniket Kolpe, currently serving as Executive Chef at Bastian, Pune. As part of the UDAAN – Innovation and Start-Up Cell, this event was designed to provide students with real-time exposure to fine dining operations and culinary innovation. Chef Kolpe curated an exquisite Modern Asian menu infused with elements of molecular gastronomy, offering guests a refined and memorable gastronomic experience.
The event spanned three days, including the weekend, and was executed by a dedicated team of student volunteers and Faculty members. These students had the opportunity to work closely with the chef, gaining practical insights into menu planning, dish execution, and the finer nuances of
service. A specially formed service team crafted and served three signature beverages along with palate cleansers, enhancing the overall dining experience through attention to detail and presentation at AISSMS CHMCT.
The Front of House team, also comprising students, took charge of event decor, guest relations, and reservation management, as the event was open to external guests at a price of ₹2000 (all-inclusive). The Pop-Up Dinner was uniquely hosted across two of the college’s state-of-the-art spaces – the Beverage Lab (known as Drinks by Design) and the Studio Kitchen (Food Couture). Freedom Tree graciously sponsored the crockery and linen, adding to the elegant ambiance at our Institute of Hotel Management.
This experiential learning opportunity proved immensely valuable for the students of AISSMS CHMCT, offering hands-on exposure to the complete lifecycle of a pop-up event – from conceptualization and budgeting to execution and guest service – reinforcing both their culinary and entrepreneurial skills.
