Chef Helene Houde-Trzcinski has been at Johnson & Wales University since 1991, where she teaches Advanced Dining Room, Quantity Food Service, and Stocks and Sauces. She was the recipient of the 2004 department Service AwardPrior to joining the faculty at JWU, Houde-Trzcinski worked as a chef/presenter at The Clark Distribution Corporation, and as a rounds chef and consultant at Albert’s Restaurant in Stoughton, Mass. She is a Certified Chef Educator, a member of the American Culinary Federation and the International Food Service Executives Association.