STUDENT IMMERSION PROGRAM CHEMPOTTY ESTATES, NANJANGUD

26 AUGUST 2025

The BGS Institute of Hotel Management organized a Student Immersion Program on 26th August 2025 at the scenic Chempotty Estate, Nanjangud, coinciding with the 29th Edition of the Cacao Harvest Festival. The initiative was carefully curated with the objective of providing students with a holistic learning experience that went far beyond classroom instruction. Through this program, students were exposed to the world of cacao cultivation, the philosophy of sustainable and organic farming, the artistry of farm-to-fork gastronomy, and the cultural heritage of cacao-based traditions.

In today’s hospitality landscape, where sustainability and authenticity are becoming core values, such programs help students build a direct connection between food sources and dining experiences. The Cacao Harvest Festival at Chempotty Estate was not just a celebration of cacao but also a living classroom where students could engage with farmers, artisans, and food innovators.

Program Highlights

1. Opening Ceremony – Pod Breaking

The day commenced with the Pod Breaking Ceremony, which marked the formal inauguration of the festival. The Owner Mr. Thankappan Chempotty, carrying years of wisdom in cacao cultivation, demonstrated how to gently split open a cacao pod without damaging the beans inside. Students watched in awe as the vibrant white cacao pulp revealed itself — a symbolic reminder that all chocolate journeys begin at the farm. This ceremony was not only a ritual but also an acknowledgment of the farmers’ role in keeping the tradition of cacao alive.

Faculty members emphasized how this symbolic act represents the hospitality industry’s reliance on agriculture, reminding students that every plated dish has its origins in the soil.

2. Welcome Drink – A Taste of Biodiversity

Students were greeted with a refreshing herbal concoction made from estate-grown ingredients — leaves, flowers, and seasonal fruits. What stood out was the intentional use of locally available biodiversity to craft something refreshing, nutritious, and sustainable. Unlike conventional welcome drinks often served in hotels, this beverage highlighted how creativity in gastronomy can be rooted in ecological responsibility.

Some students shared reflections, noting how this small gesture emphasized that hospitality is about welcoming guests with authenticity, rather than over-commercialized offerings.

3. Farm Tour – The Living Laboratory

The guided farm tour was one of the most enlightening aspects of the program. Chempotty Estate, nurtured organically for over 20 years, has been carefully developed as a forest farm model, where cacao is grown alongside bananas, spices, herbs, and shade trees. Students observed how biodiversity plays a crucial role in maintaining soil health, natural pest control, and the overall sustainability of farming practices.

Mr. Chempotty explained techniques such as composting, mulching, intercropping, and rainwater harvesting. Students were particularly fascinated to learn how the estate integrates traditional wisdom with modern sustainability practices, creating a circular model of agriculture where nothing goes to waste.

This segment directly tied into their hospitality curriculum, as it showcased the farm-to-fork philosophy that modern hotels and restaurants increasingly adopt to appeal to conscious diners.

4. Farm-to-Table Lunch – A Culinary Celebration

The highlight of the afternoon was a farm-to-table lunch served on plantain leaves, reflecting the traditional South Indian style of hospitality. The meal was a curated spread featuring:

• Rajamudi Rice – an indigenous, nutrient-rich variety.
• Thoran made from wild greens, moringa flowers, and banana blossoms, emphasizing the use of foraged produce.
• Sambar prepared from freshly picked vegetables from the farm.
• Pullisery/Buttermilk – a cooling, probiotic-rich preparation.
• Chutneys made from passion fruit, nutmeg, and bilimbi, highlighting creativity in using estate produce, all served on banana leaf.

This lunch was not only a meal but an immersive cultural experience. Students reflected on how regional cuisines carry stories of sustainability, wellness, and community. The act of eating together on plantain leaves also conveyed lessons of environmental consciousness by reducing waste and avoiding plastics.

5. Hands-On Experiences – Learning by Doing

The program ensured that students were not mere spectators but active participants.

• Cacao Bean Extraction: Students rolled up their sleeves to extract beans from freshly harvested cacao pods. This tactile exercise gave them insight into the labor-intensive nature of cacao farming. Many expressed newfound appreciation for the journey of chocolate, which often goes unrecognized by consumers.
• Cacao Ladoo Making: Students participated in crafting cacao-based sweets, blending estate-produced cacao with jaggery, nuts, and spices. This session highlighted the fusion of tradition and innovation, inspiring students to think about new ways to use indigenous ingredients in contemporary hospitality.

6. Cacao Ceremony – A Spiritual Connection

The Cacao Ceremony, rooted in Mayan traditions of South America, was a meditative experience where participants sipped cacao drinks prepared in a ritualistic manner. The facilitator explained how cacao was historically revered as a sacred plant symbolizing gratitude, community, and wellbeing.

For students, this experience bridged gastronomy with culture and spirituality, encouraging them to see food not just as sustenance but as a medium of connection.

7. Relaxation & Tasting Sessions – The Art of Slowing Down

After the structured activities, students enjoyed time in hammocks amidst lush greenery and indulged in a herbal foot spa that used estate-grown herbs and oils. This was followed by the much-anticipated Mead & Chocolate Tasting Session.

Here, students sampled:

• Craft chocolates made at the estate in small batches, each with unique flavor notes.
• Meads (fermented honey drinks) crafted from seasonal flowers and fruits.

The tasting was guided by experts who helped students identify flavour profiles, textures, and pairing possibilities. It was an eye-opening exercise in sensory learning, encouraging students to think critically about menu design, pairing, and the storytelling aspect of food and beverage service.

Learning Outcomes

The immersion program proved to be a transformative educational experience, with several multidimensional learning outcomes:

• A deepened understanding of farm-to-fork practices, where sourcing, preparation, and serving are linked in a sustainable chain.
• Exposure to sustainable and organic farming techniques, offering alternative perspectives to industrialized agriculture.
• Practical, hands-on training in cacao processing, artisanal product development, and food innovation.
• Insights into the cultural heritage of cacao, connecting local practices with global traditions.
• Enhanced appreciation for regional cuisines, traditional serving methods, and indigenous knowledge systems.
• A holistic view of how hospitality, gastronomy, sustainability, and culture intersect.

Broader Relevance to Hospitality Education

The Chempotty Estate program was not just a field trip; it was a pedagogical model for the future of hospitality education. By blending experiential learning with cultural immersion, it equipped students with skills that textbooks cannot provide.

• Sustainability Awareness: As the hospitality industry faces pressure to adopt green practices, students learned first-hand what sustainability looks like on the ground.
• Culinary Innovation: Exposure to cacao-based creations and regional cuisine sparked ideas for new menus and unique guest experiences.
• Cultural Sensitivity: The cacao ceremony and traditional lunch reinforced the importance of respecting and celebrating diverse food cultures.
• Wellness Orientation: The focus on herbal drinks, foot spas, and mindful eating aligned with the growing global emphasis on wellness tourism and gastronomy.

Conclusion

The Student Immersion Program at Chempotty Estate was a landmark event for the II and III Year BHM students. It successfully combined learning with exploration, sustainability with gastronomy, and tradition with innovation. By the end of the day, students carried back not just memories of a festival but a renewed sense of responsibility as future hospitality professionals. They understood that the hospitality industry thrives not only on service and presentation but also on sourcing ethically, preserving traditions, and nurturing sustainability.

Such initiatives ensure that students become global citizens of gastronomy — professionals who appreciate the deeper connections between agriculture, food, culture, and community. The Chempotty Estate experience will undoubtedly remain a milestone in their academic journey, shaping them into more empathetic, creative, and responsible leaders of tomorrow’s hospitality industry.