Before joining the College of Culinary Arts faculty at Johnson & Wales University, Karl Stybe worked as a chef and consultant for restaurants and resorts in the U.S., Anguilla and around the Caribbean.As the international executive chef for Winston Industries, Inc., a leading foodservice equipment manufacturer, he consulted and developed products and menus for restaurants and hotels throughout Canada, Europe, Africa, South America and Asia. He was a contributing author for the National Geographic book Edible: A History of the World’s Edible Plants.