Chef Linda Kender has been at Johnson & Wales University since 1986, where she teaches classes ranging from garde manger to classical cuisine to banquet production, and presently teaches classes in cost control, menu planning and sanitation. She also teaches Methods of Teaching Culinary Arts to master’s degree candidates in the University’s School of Education. She received the department’s Service Award in 2003, and the 2011 Dean’s Award for Professional Achievement as well as the 2007 Outstanding Service Award.Prior to coming to JWU Kender was executive chef at the Culling House in East Providence. She has also worked at the Rhode Island Inn, a Johnson & Wales practicum property, for several years, first as garde manger chef and then as executive chef and beverage manager. Kender is a Certified Food Executive and a member of the International Food Service Executives Association, as well Les Amis d’Escoffier and the Women in Hospitality Tourism Council. She holds a chair on the Rhode Island Hospitality and Tourism Educational Board, and volunteers with fellow chefs to cook for participants in the Ronald McDonald House Walk-a-thon, as well as the homeless veterans who attend Operation Stand Down.