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Mumbai: The Atal Incubation Centre, set up by Indian’s premier B-school, the Goa Institute of Management (GIM), has partnered with Verna-based Kamaxi College of Culinary Arts (KCCA) to conduct one of India’s first culinary and kitchen incubation program, in order to provide cutting-edge infrastructure and dedicated support to culinary start-ups and upcoming ‘foodpreneurs’ (entrepreneurs in the food industry)’ from across regions.
The Incubator – FIERCE (Fostering Innovation, Excellence & Resilience in Culinary Entrepreneurship) Kitchens – will function from the KCCA campus at Verna in South Goa and will feature top-of-the-line infrastructure, including state-of-the-art kitchen spaces for research and development (R&D), restaurant and class room training for aspiring “foodpreneurs” who will sign up for the novel program. KCCA is founded by GIM alumni Parixit Pai Fondekar.
Who Gets to Learn from Failure?
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What are the enabling and limiting factors of public entrepreneurship, in and outside of government? How are these factors shared with public servants across all races and genders? How does the unequal treatment of women and minority entrepreneurs in the private sector compare to the public sector’s treatment of all public entrepreneurs? Who is given the benefit of the doubt and gets to learn from failure, and who does not? This webinar will explore these questions and more as we seek to explore the topic of public entrepreneurship, equity, and failure within the public sector.