culinary school | Verve Magazine
  • Dec-Jan 2021
  • Volume 20
  • '21 Issue 01
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Better jackfruit, Better., culinary school, Featured, Keertida Phadke, lactose intolerance, National Gourmet Institute, Online Exclusive, plant-based culinary school, plant-based food, relationship with food, The UpperCrust Food & Wine Show, vegan food brand, vegan spreads
November 05, 2020
Better jackfruit, Better., culinary school

Fruit for Thought

Text by Sadaf Shaikh

Keertida Phadke’s decision to forsake a well-paying job in marketing for a course at a plant-based culinary school in New York seemed risky to her friends and family, but the Natural Gourmet Institute (NGI) alumnus stands by her decision. In the middle of expanding her vegan brand, Better, the 34-year-old founder speaks to Verve about her culinary education, how it helped her corner the retail space in India and the pay-off of having undergone such specialised training at a time when the food industry is in limbo
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