Chef Bradley Ware teaches Foodservice Management, Menu Planning, World History, and Sanitation. He has also has been involved in creating textbooks for several JMU courses, including Nutrition: A Culinary Approach” (Kendall-Hunt) and The Menu and the Cycle of Cost Contro
Prior to joining JWU, Ware was a chef at Doctor’s Hospital in Worcester, Mass. and sauté chef at The Worcester Club. He is a Certified Chef de Cuisine and Certified Culinary Educator, and a member of the Rhode Island ACF chapter and Les Amis d’ Escoffier Society of New England.