Karan Berry

Karan Berry is a passionate culinarian with a rich blend of industry and academic experience of around 17 years, comprising over 14 years as an Assistant Professor in reputed private universities of the country. Thorough familiarity with a wide range of international cuisines, along with a strong hand in Indian cuisine. Author of the textbook “The Chef: A Guide to Becoming a Culinary Master” (ISBN: 9788184578676). Berry is running a YouTube channel especially for students of hotel management and culinary programmes, focusing on cooking and lecture videos on theoretical topics related to food production.

Publications

From Plate to Planet: Sustainable Strategies for Food Waste Management in the Hospitality Industry
From Plate to Planet: Sustainable Strategies for Food Waste Management in the Hospitality Industry
Karan Berry. © 2024. 16 pages.
The global hospitality sector is responsible for approximately 23 million tons of food waste each year, necessitating immediate attention to tackle its repercussions. This...