Before he joined the faculty of Johnson & Wales University in 2005, Ted McCall was assistant manager of Career Management Programs for JWU. He presently teaches classes in The Fundamentals of Food Service management, Stocks, Sauces and Soups, Purchasing and Product Identification, Food and Beverage Cost Control and Menu Planning and Cost Control. McCall taught as an adjunct instructor for the Hospitality College and has led workshops on electronic portfolio development for the Teacher Education program at the School of Education, Alan Shawn Feinstein Graduate School. He is a Certified Chef De Cuisine through the American Culinary Federation and a Certified Hospitality Educator through the American Hotel & Lodging Educational Institute. Prior to joining JWU, McCall spent fourteen years in the restaurant industry where he served as a kitchen manager for TGI Fridays and as both Sous Chef and Executive Chef in restaurants on the south shore of Boston, Mass. He served eight years in the Marines as a U.S. Embassy Guard and Artillery Section Chief.