GHSC-10 Students Gain Hands-On Entrepreneurial Exposure Through Sustainable Food Industry Visit
Date: 30 January, 2026
Government Home Science College, Sector-10, Chandigarh organised an educational visit to Jhumroo Restaurant, an innovative food venture known for its strong farm-to-fork philosophy and emphasis on millet-based cuisine on January 30, 2026. The restaurant is led by the celebrated chef and entrepreneur Chef Vikas Chawla, who is widely recognised for his commitment to promoting healthy and sustainable food practices through millets. The visit was organized as a part of the curriculum for the subject Entrepreneurial Ventures in the Food Industry, with the objective of providing students of M.Sc. Foods and Nutrition (4th Semester) with hands-on exposure to the functioning, management and vision of a successful food enterprise. The experience proved to be highly enriching, blending nutrition science, entrepreneurship and real-world business insights.
During the visit, the students participated in an engaging interactive session with Chef Vikas Chawla, who shared his entrepreneurial journey, the inspiration behind establishing a millet-centric restaurant, and the challenges involved in sustaining a health-focused food business. He elaborated on the role of millets in supporting gut microbiome health and emphasized the importance of counselling consumers toward healthier food choices. The students also gained insight into sustainable farming practices and their integration into menu planning. As part of the experiential learning, students tasted millet-based mathri and gud tea, which exemplified innovation combined with nutritional value.
Furthermore, Chef Chawla encouraged the students to explore millet-based product development and sustainable food innovations in their academic projects and future careers. The visit highlighted the significance of experiential learning and the integration of industry knowledge with classroom teaching, thereby strengthening students’ understanding of entrepreneurship in the food sector.
The Principal of the college, Prof. Sudha Katyal appreciated the efforts of the Department of Foods and Nutrition in organizing such initiatives and further motivated students to make the most of these experiential learning opportunities.
She emphasized that hands-on learning experiences play a vital role in bridging the gap between theoretical knowledge and real-world application, thereby, enhancing students’ professional competence, confidence and industry readiness.
