Paul J. McVety is dean of culinary academics at the College of Culinary Arts at Johnson & Wales University in Providence, RI. In addition, he has reached the academic rank of associate professor, having served as department chair to the Food Service Academic Studies Department and as a full-time faculty member. He is a past recipient of the College’s prestigious Escoffier Award, which recognizes the faculty member who has most contributed to inspiring future culinarians.
A graduate of the university, McVety has been a part of the staff since 1978; he originally joined the faculty as a Food Service academic instructor teaching classes in a variety of topics, from menu planning to cost control to communications skills and bakeshop operations. McVety was promoted to department chair in 1980, and became assistant dean in 1992. Most recently, he served as associate dean. Currently, he oversees curriculum, textbook revisions and faculty development as well as articulation agreements.
McVety has played an intrinsic part in the publishing of all textbooks put out by Johnson & Wales, acting as project manager and co-author for multiple editions of five different books. In addition, he has co-authored two books on the topics of menu planning and food service cost control.