Vol 3 No 2 (2019): Tourism Research Journal

“Artistic Concepts of design and color in food”, IIHS conference, March 2021

“Ayurvedic Cuisine for millennials” –Fusion of Ayurvedic principles with western food, July,2021

Book Chapters

Chapter name- An insight on kitchen perspectives on implementing new norms. ,

ISBN: 978-93-89657-70-8

Chapter name- A Study on the Influence of Millennials and Gen X on Evolution of Eating Behavior, ISBN: 978-81-949793-6-4

Gluten-Free food- an Insight on What to eat and what to avoidhttp://theiihs.com/ejournal/

Many articles in Chef Choice Magazine and newspaper

Skills-

HACCP implementation, Hygiene and sanitation, Menu planning, Kitchen designing, Plate presentations, hand-made pastas and pizzas, consultant for kitchen/menu development.

Specializations-

Recent most award and accolade

MasterChef, India Honorary membership, 2021
Awarded as “Best Faculty” by ESN Publications , 2021
Best Teacher Role Model, WCCF 2021
Educator Excellence Award, Vedant Foundation, 2020
Best Chef of the Year 2020, The Perficio Award DHS foundation, Campbell University, Australia
First position in “No Flame Cooking “, organized by Tag Taste in association with IFCA , 2020
Amul Live cooking appreciation , 2020
“Teacher Appreciation Award” by World Chef Choice Federation, 2019
Won second position in all India Chef competition for academicians organized by International Society for Hospitality Educators which was duly covered as article by Food and Beverage magazine by hammers and newspapers, 2018

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