Welcome to IHM !
Get Certified Course | Be Certified Globally
Top Ranked Vocational College, affiliated to CTEVT
The CHEF – जस्तो सेतो कोट, उस्तै सेतो मन !!
“You have to be proud to use the white jacket because you are making a change”.
Find the job without boarder in the global hospitality
Since its establishment in 2017, IHM is been a unique, private, culinary arts and hospitality management college, offering a comfortable, family atmosphere on college and personalized learning support and career advice for every student.
HM College is its modern approach to culinary and hospitality management, marrying a contemporary culinary practice in a global scenario. A qualification from IHM is a stamp of excellence on any CV and will ensure that you are top of the pile for those first important interviews.
It is the combination of the skills and building leadership focus of the programs, practical skills, and industry-recognized work experience that allow IHM students to tailor their education and open doors to a wide variety of exciting career options around the world.
A distinctive aspect of the academy is that it does not provide education with recipes in training programs, but it provides culinary education with its math and chemistry and carries theory and technique to practice.
The combination of quality academic teaching, international standard practical training, excellent industry contacts and breathtaking scenery are a recipe for success.
Our graduates can be found in Senior positions in kitchen and leadership roles all around the globe. Their success shows that to reach the top it pays to start at the top!
Located in the heart of the Capital city of Nepal, Lalitpur, Satdobaoto with the Alps providing a spectacular backdrop, IHM is comprised of a legendary figure of the Nepalese culinary fraternity.
The mission for all students is “Come as a student, become a chef “-
The college LIKE your HOME, Chefs are like your MOM
all of our programs are designed to give you the best chance at success. As an IHM student, you will be learning from experienced industry professionals in world-class training facilities designed to meet the needs of culinary students.
With small class sizes, you’ll be able to get the individualized attention you need to develop your creativity and technical skills through intensive hands-on training.
The role of our college is to train our students to become high-level professionals, able to take on leadership positions in the hotel and restaurant sectors, and in the service industry.
For that reason, we develop and deliver in-depth training that is constantly tailored to the most demanding of the hotel, hospitality, and tourism of these professions.
At the end of their studies, the graduates of IHM will have gained theoretical knowledge and exceptional level of practical skill which will open doors to vibrant, varied careers.
The entire training staff’s mission, as well as that of the management of the college, is to train each student for “Making excellence a profession”
Many of our graduates have gone on to achieve incredible things. You could be next.
We are pleased to announce a new strategic partnership with the Global Nepalese Chef Federation GNCF, Chefs Association of Nepal CAN and a high-growth digital payment partner KHALTI. This exciting, talent development partnership will enable students to benefit from the quality of training \education, exposure, and in the field of motivation. Our students and parents can pay via KHALTI digital wallet from anywhere. Learn more: https://ihmcollege.edu.np
CTEVT -approved tracks.
Certificate Level 1, Level 2 in culinary arts and Short-term courses
Diverse industry experience represented in faculty who are chefs, nutritionists, sommeliers, hospitality managers, and researchers.
CTEVT \ NSTB & IHM College
Legendary chefs, Educator, Researcher and experts
Number of Alumni
Specialization of School
Culinary Arts and Hospitality Management
Academic Partnership with
Council for Vocational Training and Education Training (CTEVT), Government of Nepal
Looking for a culinary arts and hospitality management school?
IHM College “It Cares”
Register today to secure your seat!
Call us at 01-5530855 | Call: +977 98510 59216 for more details.
Interested? Sign up 👉 https://ihm.edu.np
Programs at IHM
News & Updates
Learning and Development Director of Marriott Hotel Kathmandu ,Mr Roopesh Shrestha has been awarded by ” Award of Honor ” this Morning at Kathmandu .
IHM College – College of International Hotel Management , the top leading vocational based culinary expertise college , in association with i am with chef and project partner Hospitality Guides pvt. ltd and Karma media has jointly awarded to Mr. Shrestha and entrepreneur cum pastry Executive Chef Indra Prasad Uprety at IHM College , Satdobato, Lalitpur.
Mr. Shrestha is very much renowned expert and consultant expertise in hospitality and tourism, operation and human resource management in Nepal . Like wise Pasty executive chef upreti has role model for his unique ideas for hospitality business modality like ” Gari Khau Cafe ” and he has been under planing for Guinness world record.
Four New Two Star and Seven New One Star Restaurants are Featured in the Nordic Countries Guide 2020
*Seven New One Star Restaurants, including Four in Norway
*Four New Two Star Restaurants, including Two in Denmark
*A New Two Star rating, as well as the Welcome & Service Award, for Jordnær, Denmark
TWO MICHELIN STARS
Alchemist, Copenhagen– Rasmus Munk (New Addition to the Guide)
Jordnær, Gentofte – Eric Kragh Vildgaard (Promoted from One Michelin Star)
ONE MICHELIN STAR
Inari, Helsinki (Promoted from a Michelin Plate)
Dill, Reykjavic (New Chef)
Bare, Bergen (New Addition to the Guide)
Omakase by Vladimir Pak, Oslo (Promoted from a Michelin Plate)
Speilsalen, Trondheim (Promoted from a Michelin Plate)
Under, Lindesnes (New Addition to the Guide)
Etoile, Stockholm (New Addition to the Guide)
Let’s take a look at the newly Starred restaurants in this year’s Michelin guide which announced today.
Behind, London Fields – Addition to the Guide Andy Benyon’s striking restaurant has been a long time in planning, and comes with an ersatz-industrial feel and a beautiful horseshoe counter.
The surprise tasting menu sees delicate creations with real depth of flavour proudly served by the chefs themselves. Benares, Mayfair A new team of chefs has been assembled at Benares – many of whom worked here previously, including the executive chef. Fresh, confident Indian cooking cleverly balances modern techniques with recognisable flavours and spicing.
Dalston Italian chef Adolfo de Cecco eats, sleeps and breathes his vocation. His cosy neighbourhood restaurant has a derelict-chic feel and his daring but carefully judged dishes see Asian flavours fuse with Mediterranean traditions. Cornerstone, Hackney Wick Chef-owner of Cornerstone, Tom Brown, is an alumnus of Nathan Outlaw and it shows in his team’s skilful cooking of fish and shellfish. His assured, understated dishes are led by the seasons and the latest catch, while also showing plenty of originality. Davies and Brook, Mayfair – Addition to the Guide The restaurant at Claridge’s Hotel is a grand affair. Daniel Humm – of New York’s Eleven Madison Park – leads the team, and his sophisticated, pared-back dishes take their influences from far and wide. Flavours are bold and satisfying. Muse, Belgravia – Addition to the Guide Tom Aikens is back with this discreet Georgian townhouse tucked away in a charming mews. Inside it’s small and bijoux with an exclusive feel. The sophisticated tasting menus are inspired by memories of Tom’s childhood and key events in his life.
SO|LA, Soho – Addition to the Guide Chef-owner Victor Garvey was born to a French-Spanish mother and an American father – and has spent time working in both Spain and the US. SO|LA’s playful cuisine brings a taste of California to ‘SO’ho via ‘LA’.
Osip, Bruton – Addition to the Guide Having taken London by storm with his first restaurant, Portland, Merlin Labron-Johnson moved on to open Osip in this thriving West Country market town. The restaurant’s beautiful designer interior is the envy of many and this forward-thinking chef’s harmonious dishes have a strong, inimitable style. hide and fox, Saltwood This stylish neighbourhood restaurant is run by experienced couple Alice Bussi and Allister Barsby, and the original wooden shelves attest to its former life as a village shop. Cooking features the best ingredients from Kent’s larder in refined, delicate dishes. Hjem, Wall It might be Ally Thompson and Alex Nietosvuori’s first business together but this welcoming roadside inn is proving an instant hit, testament to their determination and hard work. The surprise menu sees local ingredients prepared using Scandinavian techniques. Outlaw’s New Road, Port Isaac – Addition to the Guide It sits in the same stunning location as its predecessor, and has the same chef at the helm, but Outlaw’s New Road (formerly restaurant Nathan Outlaw) is a different restaurant. The set menu is guided by the daily catch, landed just down the road, and honest, unfussy dishes focus firmly on each main ingredient. Roots, York Sister to the Black Swan at Oldstead, Roots shares the same ethos of seasonality and sustainability. Modern tasting menus evolve in line with the availability of local produce, including ingredients from chef-owner Tommy Banks’ parents’ farm. Shaun Rankin at Grantley Hall, Ripon – Addition to the Guide Yorkshire-raised Shaun Rankin leads the team at this fine dining restaurant in the former music room of a smartly refurbished 17C mansion. His creative tasting menu is inspired by his childhood memories and superb knowledge of the surrounding area. Latymer at Pennyhill Park, Bagshot – Addition to the Guide The Latymer sits tucked away within one of the oldest parts of a sprawling hotel. Experienced Head Chef Steve Smith deploys numerous techniques, taking classic combinations and reworking them in a refined, creative modern style. Pea Porridge, Bury St Edmunds – Promotion from a Bib Gourmand to a Star Justin Sharp, chef-owner of this bohemian style neighbourhood restaurant, decided to alter his approach during lockdown. His daily changing menu of North African, Middle Eastern and Mediterranean dishes sees many ingredients cooked over charcoal, beech, oak, birch or pine cones. SCOTLAND
Cail Bruich, Glasgow Cail Bruich means ‘to eat well’ and this smart, long-standing restaurant owned by the Charalambous brothers certainly lives up to its name. Passionate Head Chef Lorna McNee has the utmost respect for the quality of her ingredients, which she brings together in perfect harmony.
REPUBLIC OF IRELAND dede, Baltimore – Addition to the Guide dede is owned by Turkish-born Ahmet
The awards were announced on Monday 17th February at a special launch event at the Olavshallen Concert Hall in Trondheim, Norway, where Gwendal Poullennec, International Director of the Michelin Guides, welcomed the new Starred chefs into the Michelin family… and what an outstanding year for Denmark and Norway!
CULTURE & CUISINE
Today on this auspicious day of Maghe Sankrantri, our next tomorrow’s chef have served the cultural foods with eye appealing plating and presentation.
Maghe Sankranti is a Nepalese festival observed on the first of Magh in the Vikram Sambat (B.S) calendar. Tharu people celebrate this particular day as New Year. It is also regarded as the major festival of the Magar community. Maghe Sankranti is similar to solstice festivals in other religious traditions.
Maghe Sankranti is regarded as marking the beginning of an auspicious phase in Nepalese culture. It is cited as the ‘holy phase of transition’. It marks the end of an inauspicious phase. It is believed that any auspicious and sacred ritual can be sanctified in any Nepali family, this day on-wards. Scientifically, this day marks the beginning of warmer and longer days compared to the nights. In other words, Sankranti marks the termination of winter season and beginning of a new harvest or spring season.
People believe the sun is the symbol of power, divinity, and wisdom hence they worship it on this day. On this day, people take baths in the morning which is supposed to be holy, in rivers. This bath is generally performed in Triveni (the point where three rivers meet).
Tharu community have culture of cutting pigs, boars, ducks, and hens at their homes for this particular day. Tharus perform several traditional cultural shows in Maghi.
The food we eat on the day of Maghi is also very popular. The food is based on the beliefs of Surya (sun). The foodstuffs include Till ko laddu (Brown Sesame seed Fudge), Chakku (Molasses), Ghee (Clarified Butter), Tilauri. Spinach and Yam’s curry is cooked as Maghe Shankranti’s special food. A special type of Spinach called Patne Palungo specially grown in Nepal and yam (the yam is Tarul in Nepali). They are said to provide warmth and energy to the body to function properly.
Bhakka is a steamed rice flour fluffy cake usually made by the Rajbansi community in the
eastern part of Nepal.
Bhakka is easy to cook. poured a 150gm approx. of rice flour into the cloth giving it a round
shape and about an inch thick.
Then place it over the pot of steaming hot water and leave it for about a minute and the bhakka is ready.
Basically, Bhakka has no taste, still it is popular and loved by people. Bhakka is served
along with achar (pickle) to enhance its taste.
Today is Bhakka day. In Jhapa,eastern part of Nepal, Bhakka day is celebrated by
organizing a huge event on a national level.
In a gist, IHM college has also celebrated bhakka day promoting culture and cuisine. Our
next tomorrow's chefs’ have prepared bhakka and presented it in a modern fine dining style
without losing its authentic taste.
The kitchen of IHM College, Satdobato which is usually filled with its students practising culinary arts, on January 6, had a team of experienced chefs preparing Maithili flavours, which not all of us might have savoured yet.
Maheshwar Shah, Senior Sous Chef of Vivanta and his teammates prepared the Maithili cuisine in an event hosted by the college, aiming to highlight and promote the cuisine’s significance.
The preparation was part of an event titled ‘Plating and Presentation: Five Delicacies Course of Maithili Cuisine’, organised by I am with CHEF in association with IHM College and Hospitality Guides.
The inspiration to prepare Maithili cuisine came from MasterChef: The Professionals finalist Chef Santosh Shah. “Chef Santosh Shah promoted Nepali cuisine on the international arena. I thought I too need do something and I decided to promote the cuisine of my community,” shared Maheshwar.
And added, “Art, literature and culture of Maithili society is remarkable and everyone has an idea about, but less people know that the Maithili cuisine too is rich in taste and reflects the wide variety of culture and traditions.”
This richness is what he reflected in his cooking, preparing traditional dishes with a modern presentation. Mattka Chai (hot pot tea), served as a welcome drink, was flavoursome — the garam masala flavour hit the right spot in every sip.
As a starter Bagiya (rice flour dumplings) was served with Kachari (spiced onion).
Bagiya was not just scrumptious but felt healthy too.
Though it tasted like the regular pakoda, the Kachari wasn’t oily. But it was Bathuwa Saag ko Soup (soup of wild spinach) that was the winner of the day.
The creamy feel with the perfect hint of black pepper enhanced the soup’s flavour.
For the main course, he served a thali comprising authentic Maithili dishes — Taaruwa (fried potatoes), Aloo Chhokha (spiced smashed potato), Dal Jhaneko (tempered pulses), Fish Curry, Paapad, Tilaura (sweet made by mixing sesame seeds and peanuts), green chilli, Aam ko Achaar (mango pickle) and rice. The dishes were spicy but delicious — Aloo Chhokha was juicy and had the perfect blend of spices. The Fish Curry was a surprise — brimming with the taste of natural herbs and spices, the taste excited one’s palate.
Curd, Sakaarauri (gram flour pudding) and Paan (prepared betel leaf) were served as dessert. While the Sakaarauri slightly felt like rice pudding but with the right blend of almond, cashewnut, raisins, and saffron, it had an authentic flavour all its own.
The event also saw the participation of Chef Puspha Thapa Magar, Founding president of Chef Association of Nepal, Dhirendra Premarshi, Mithila Culture Expert, Chef Sandeep Khatri, Chef Mohan Gajurel, General Secretary(GNCF) among many others. Highlighting the importance of Maithili cuisine, Premarshi said, “It is a representation of people from Mithila, and its richness can be felt through the taste. Now all we need to do is promote it.” Chef Khatri added, “Maithili cuisine, if promoted well, can be the next big cuisine in the world.”
Conversation on the Nutritional value of Mithila Cuisine
–Sanju rani, Food Technician, Nepal Food Corporation
–Pashupati Poudel, HOD, IHM College
– Mahesh Shah, Executive Sous Chef, Vivanta Hotel
You are what you eat
Eating a healthy diet is all about feeling great, having more energy, improving your health, and boosting your mood.
The importance of nutritious food for children especially needs to be highlighted since otherwise they may end up being prone to severe growth and developmental problems.
A balanced diet includes some specific healthy food groups under it:
- Vegetables such as leafy greens, starchy vegetables, legumes like beans and peas, red and orange vegetables, and others like eggplant
- Fruits that include whole fruits, fresh or frozen fruits but not canned ones dipped in syrup
- Grains such as whole grains and refined grains. For example, oats, brown rice, barley, and buckwheat
- Protein such as lean beef and pork, chicken, fish, beans, peas, and legumes
- Dairy products such as low-fat milk, yoghurt, cottage cheese, and soy milk
A balanced diet typically contains 50 to 60 per cent carbohydrates, 12 to 20 per cent protein, and 30 per cent fat. All the organs and tissues need proper nutrition to work effectively by consuming the right amount of nutrients and calories to maintain an ideal weight. The overall health and well-being of a person are dependent on good nutrition, physical exercise, and healthy body weight.
The importance of a healthy lifestyle
It’s not just a balanced diet that’s enough but also healthy practices of eating. Some of them which you can follow are:
- Eat-in smaller portions
- Take time to eat
- Cut down on snacks
- Curb emotional eating
Food labelling and additives permitted in food vary from country to country. When a food additive is used, the label must list all the additives added to the food. The additive can be designated on the label by its chemical name or by a general class name.