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Our Story

Who We Are

The Story Behind Our Journey

From its humble yet hope-filled beginnings in 1976, the Asian Christian Academy of India (ACA) has unswervingly sought to model Christian service in a multitude of endeavors by enabling men and women to emerge as leaders who care for, and contribute to, local communities through social service. Towards this end, over the past 35 years one of our core focus areas in the ACA campus at Hosur, Tamil Nadu, has been the development of a unique farm spread across several acres of fertile land.

Nestled amidst verdant surroundings, the ACA farm not only produces myriad crops and fruits today, but also houses cows, goats, fishes, ducks, and chicken. The dairy farm, compost facility, sewage treatment plant, and rainwater harvesting structures on-site endow self-sufficiency by providing the necessary fertilizer and water required to facilitate farming activities. In addition to this, we are currently working on perfecting aquaponics and hydroponics techniques to further enhance operations..

Since its inception, the promotion of vocational education has been an integral part of the holistic vision of ACA. Now, in a boost to that objective, the Asian Christian Culinary and Agricultural Sciences Institute (ACCASI) is all set to deliver relevant educational opportunities in this domain..

Given the keen and burgeoning global interest to understand the entire cycle of how food reaches our table from the farm, our diploma and certification programs are designed to blend training in small-scale agricultural techniques with culinary arts.

Dr Stephen George

LEADERSHIP FROM ACA

Meet Our President

Dr. Stephen George serves as the President of the Asian Christian Academy. His interests include Higher Education and Linguistics with a focus on how culture and language shape learning environments. Dr. George’s educational background includes a Bachelor of Science from Texas A&M University (2000), a Master of Theology from Evangelical Theological Seminary (2007), a Master of Arts from The University of Texas at Arlington (2010), and a Doctor of Philosophy from the University of North Texas (2017).

Chefs Who Are Leading ACCASI

Meet Our Chefs

Chef Stephenson

Chef Stephenson

Director of Culinary

Chef Mathew Stephenson boasts over 25 years of extensive experience spanning education and the hospitality sector. Recognized as the Best Culinary Mentor Award for a budding chefs by the Indian Federation of Culinary Association (IFCA) in 2022-23, he has also served twice as a Jury for MasterChef India Level 1 on Sony Liv TV.   His achievements include securing a gold medal in academics and a bronze medal in culinary competitions from the South Indian Chefs Association.
Presently, he holds the position of food stylist at the Feathers 5* Hotel in Chennai. Chef Stephenson is concurrently pursuing a PhD in Tourism Management at Madurai Kamaraj University. Additionally, he contributes as a member of the board of studies for universities/colleges in Tamil Nadu and Karnataka. With two coauthored recipe books to his credit, he adeptly imparts knowledge on food production theory and conducts practical classes.
Proficient in various culinary techniques such as sushi-making, cold cuts, carvings, and buffet setups, Chef Stephenson also excels in creating modernist kitchen designs, artistic endeavors, and culinary studios. His research interests extend to the realms of 3D food printing and food styling/photography. Having worked at esteemed establishments like Crown Plaza, Leela Palace Kempinski, and Le Royal Méridien, he has left an indelible mark in the culinary world. Notably, he served as a sushi chef for the Carnival Cruise Line in the United States and holds memberships in the Indian Federation of Culinary Association and the World Association of Chefs Society.

Chef Gangatharan

Chef Gangatharan

Executive Chef

Mr. Gangatharan. L has an extensive background as a chef, with over 18 years of experience to his credit. Throughout his career, he has worked in restaurants in Bengaluru, Pune, Nilgiris, and also on an international cruise liner. He is skilled in advance shaping of dough and baking products. He has comprehensive knowledge of ingredients and techniques, and can prepare high-quality food products with exceptional taste, texture, and appearance. In addition, Mr. Gangadharan has served as a professor chef and was responsible for training students in bakery and confectionery production. He has also handled large party orders for bakery products, confectionery, and desserts, as well as coordinating events such as the Saludos Mexico Festival and Flavor Di Italia. He has received recognition for his achievements, including a Centre of Excellence award for successfully completing the Kitchen Foundation Module and a Certificate of Commendation for his exemplary social responsibility. He holds a Diploma in Bakery & Confectionery from 1999.

Chef Antony Prabhu

Chef Antony Prabhu

Culinary Trainer

Chef Antony Prabhu: He plays a pivotal role in nurturing aspiring chefs and preparing them for success in both national and international competitions. His exceptional culinary expertise sets a high standard, enabling students to strive for gold or silver medals. With over 20 years of industry and academic experience, he was recognized as the top culinary trainer in his previous role. Despite his accolades, Chef Antony remains passionate about imparting his skills and knowledge to the next generation of budding chefs.

Chef Jeeva Bharathi

Chef Jeeva Bharathi

Jr Culinary Trainer

Chef Jeevabharathi has over 16 years of experience in the field of education and hotel industry. He is currently pursuing his PhD in Hotel Management and catering science in Bharathiar University and is a member of the board of studies for universities/colleges in Karnataka. Chef Jeevabharathi has taught both food production theory and has conducted practical classes. He is skilled in various culinary techniques including Italian Cuisine, wine making, Bakery and coffee art. 

He is also an expert in film making and won various national and international film festival awards in the categories of Director, Editor and cinematography. Chef Jeevabharathi has worked at several prestigious establishments including St. Marks hotel, The Raintreehotel etc. He was a Pizza chef for the Carnival Cruise Line in the United States. He has conducted more than 8 international seminars and various culinary workshops in various educational institutions.

Meet Our Farm Administrator

Mr. Sridhar K

Mr. Sridhar K

Farm Administrator

Mr. Sridhar K is a seasoned agricultural expert with over 20 years of
experience in research, education, and awareness programs. He earned his degree in 1996 from Agricultural College and Research Institute, Tamil Nadu Agricultural University. He possesses expertise in converting farms to organic operations, leading research and training programs in organic farming, and providing technical advice on organic practices and sustainable packaging. Mr. Sridhar is a master trainer certified by FAO-EU Integrated Pest Management Program and has worked with non-profit organizations and companies such as SL Associates, Cotton Blossom, ETC Consultants, and Hindustan Lever, and Madras Christian College. He has participated in seminars, workshops, and conferences and has published research findings and presented papers on various topics in his field, including a case study presented at the International Symposium on Biological Control of Arthropods in Davos, Switzerland.

WHAT WE DO AND WHY

Crafting Culinary Leaders & Empowering Culinary Entrepreneurs

Values
Vision
Mission

ACCASI, the culinary institute, embodies Christ's love, fostering a community where love for others reflects love for Christ. With humility, we serve one another, guided by Christ's example. Embracing freedom in Christ, we utilize our talents for others' benefit. Through prayer and Scripture, we seek divine guidance for our mission.

ACCASI envisions universal access to delectable, nutritious, and sustainable food, fostering food literacy and appreciation. It strives to excel in sustainable food production, offering hands-on learning and a dynamic food community. Leading culinary and agricultural education, it integrates cutting-edge research, techniques, and technology.

ACCASI's mission is to cultivate an understanding of agriculture-cuisine interdependence, emphasizing seasonality and responsible sourcing. We foster creative thinking to address industry challenges, promote culinary innovation using local ingredients, and prepare leaders for sustainable food systems, offering hands-on experience and fostering cultural awareness and entrepreneurial skills.

The Asian Christian Culinary and Agricultural Sciences Institute (ACCASI) is India’s first culinary school that integrates farming knowledge into its diploma and certification programs.

ACCASI was conceptualized based on our acute awareness and intrinsic belief in the mutually beneficial relationship that exists between culinary and farming education. Together, they help create a sustainable food system that supports local farmers, promotes healthy dietary habits, and builds stronger communities.

Our Achievements

ACCASI Leads with Farm-to-Table Culinary Education

Embrace the Future: Enroll in Our Farm-to-Table Culinary Training Program Today

Join the Movement: Farm-to-Table Culinary Training

Join ACCASI’s Farm-to-Table Culinary Training to learn sustainable cooking techniques. Become a part of the movement towards fresher, healthier meals. Enroll now and start your culinary journey

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Contact Info

Asian Christian Culinary & Agricultural Science Institute Jeemangalam Village, Bagalur Road, Hosur Taluk, Krishnagiri District, Tamil Nadu, India – 635103
Phone: 04344 255 875
Mobile :+91 96633 73912

Email:  accasi.admin@acaindia.org

Email: accasi.admissions@acaindia.org

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