The 43rd Batch of the Culinary Arts Professional Program was warmly welcomed by the IHM during a special orientation program held at Kathmandu Marriott Hotel on 25th June 2026
As part of the event, the new students participated in an Authentic Thai Food Master Class conducted by Chef Aon from Courtyard by Marriott North Pattaya, Thailand. The interactive session introduced students to the rich flavors, traditional techniques, and culinary heritage of Thai cuisine through hands-on demonstrations and expert guidance.
The orientation provided an inspiring start to the students’ culinary journey, offering valuable international exposure and reinforcing IHM’s commitment to delivering industry-oriented education through collaborations with renowned hospitality professionals.
The Parents’ Meet & Dine for Thown Batch #41 was organized as a special occasion to celebrate the students’ progress and strengthen the partnership between parents and the institute.
Parents expressed their heartfelt appreciation to the IHM Management for guiding and shaping their children toward successful careers in the culinary and hospitality industry. They commended the institute’s commitment to quality education, practical training, and professional development.
As the academic program approaches completion, parents were invited to share their valuable feedback, opinions, and suggestions with the management team. Their insights will help IHM continue to enhance the learning experience for future students.
Meanwhile, the students of Thown Batch #41 are currently being processed for internship placements in IHM’s associated hotels across the country, providing them with valuable industry exposure and hands-on professional experience before beginning their careers.
IHM celebrated the 4th Session of Mango Fest “Aaap Chusera Khane pratiyogita” on the auspicious occasion of Ashad 15, bringing together the rich flavors of mango in a delightful culinary celebration.
The festival showcased a wide variety of mango-inspired dishes, desserts, beverages, and creative culinary innovations, highlighting the versatility of this beloved seasonal fruit. Students and faculty demonstrated their creativity and culinary skills, making the event a vibrant celebration of taste, tradition, and gastronomy.
Where every mango meets a variety of unforgettable local flavors.
In the final round of the competition, five culinary students from each batch participated, showcasing their creativity, speed, and culinary expertise. The senior-most batch, Thown, emerged as the winner by earning the Best Consumption Award, successfully completing the challenge in just 30 seconds. Their outstanding performance, teamwork, and enthusiasm made them the champions of this year’s competition
