Prof. Prashant Adsule has done “Masters in Human Resource Management & Hospitality Management". Presently he is working as a Masters of Culinary Expert Professor at “Ajeenkya D Y Patil University-School of Hotel management.” Since his early youth, Prashant has been dedicated himself to the Culinary Arts. He is having 18 Year of International & National work Experience in the Hospitality Industry & Education. Prashant has been worked with reputed International Cruises & Five-star Luxury Hotels like Seven Sea Cruises, as a “Chef” in the Bahamas; Princess Cruises, as a “Chef” in the USA; Sodexo Food Solutions India Pvt. Ltd; as an “Executive-Chef” in Pune; Aamby Valley Sahara Lake City; as a “Chef” in Lonavala; Saraswati Institute of Hotel Management & Information Technology, as a “Vice-Principal” in Pune. Prashant has been played a major role in Training, Coaching and Mentoring his students; team on professional as well as on personal fronts and motivating them during the difficult situations on board and empowering them during a crisis. He has the ability to develop and lead a strong culinary team with a track record of streamlining operations and delivering the highest levels of food quality & hospitality. Prashant has been inventive finesse and a genuine passion for food cookery and presentation. He has deep knowledge of various cuisines of the world. He has a strong business sense and expertise in budgeting. He has been Traveled in various International Countries like the USA, UK, France, Italy, Cans, Germany, Brazil, Mexico, Canada, Switzerland’s, Dubai, Bahamas, Antarctica, Netherlands, Finland, Caribbean Island, Sweden, Norway, Scotland, Peru, Portugal, Poland, Denmark, Greece, Spain, Turkey, Romania, Russia, Egypt, Argentina, Alaska, South Africa, Greenland, South America etc. While working on Cruise ships. Where he got the chances to Explore the International food cuisines, market, culture of various countries.
Prashant has participated in various International & National, Faculty Development Program, Seminars, Webinars, and Culinary Training & United State of Public Health Training. He has been complicated by the NLP [Neuro-Linguistic Programming] Practitioner & Master Practitioner. He has completed the “Six Sigma Yellow Belt Professional” Course. He has been completed more than 40 courses online learning fromUdemy.com. He is proud for achievements & involvement. Prashant has been awarded as a “Best Faculty of The Year-2011-2012” from “Saraswati Institute of Hotel Mgmt.” Pune. Prashant has been awarded the “Certificate of Appreciation” for hard work in the hospitality industry for great success, in recognition of tireless effort & constant support of culinary activity in “International Chefs Day & World Breads Day Event” from Ajeenkya D Y Patil University-School of Hotel Management,.” Pune. Prashant has been awarded the “Certificate of Appreciation Letter” for Training & Placement of 23 students of “Saraswati Institute of Hotel Mgmt.” Under the “Learn & Grow with Marriott Program” by “Marriott Hotel & Convention Centre.” Pune. Presently he is the “Examination In-charge & NAAC Criteria-VII In-charge” of School of Hotel Management; Various Culinary Events & Activity has been organized under his guidance like International Chef’s Day, Master Class, World’s Bread Day, International & National Food Festivals, Culinary Workshops, International and National Theme Lunch, ADYPU-Chef’s Club, Traditional Cake Mixing Ceremony, National Conference & Chef Competition, World Tourism Day for Ajeenkya D Y P University-School of Hotel Management. Also, Prashant has been carried out work for additional responsibilities given by the head of the School of Hotel Management like Marketing, Uniforms & other fees etc. He has been appointed as an External Examiner in the Government of Maharashtra State Board of Vocational Course for Diploma course in Hospitality Management. He has been appointed as an External Examiner in Bharati Vidyapeeth’s University-Institute of Hotel Management & Catering Technology, Pune. He has been appointed as Judge in culinary event of ADYPU-School of Dental, Pune.
He has been a Specialized Culinary Professor in various Masters of Culinary Subjects like Food Styling, Food Photography, Essential Culinary Arts, Advance Food Production, Principles of Culinary Arts, Food & Bakery Production, Specialized Cuisine, Veg. & Ice Carving in ADYPU-SHM. He has been Published Research Paper in JETIR [An International Open Access Journal] ISSN-UGC approved [journal No: 63975] & 5.87 impact factor published in volume 6 Issue 5, May-2019. In recognition of the publication of the paper entitled “To Study the Significance of Food Styling & Food Photography for Students of Hospitality Institutes in Pune.” His strength lies in being able to establish and build relationships with varied backgrounds, switching roles between Trainer, Facilitator, Coach and Mentor. His passion for cooking & teaching has actually carved a niche for himself. He has hobbies of Cooking & Travelling the International & National Countries & explores the food cuisines, Market place to know the food culture, techniques. Etc.