Donald W Brizes (he/him)
Associate Professor College of Food Innovation & Technology Department of Culinary Arts Charlotte
Biography
Don Brizes is an associate professor at Johnson & Wales University in Charlotte, North Carolina, where he has taught since 2005. Chef Brizes specializes in culinary laboratory instruction focused on fundamental cooking skills and has also taught academic courses in food safety, menu planning, and financial management. Through a practical, industry-informed approach, Brizes prepares students to apply essential culinary and operational principles in professional food service environments. In addition, Brizes has delivered presentations on food safety to professionals at local, state, and national conventions, including programs associated with the Mecklenburg County Health Department, the North Carolina state health department, the U.S. Food and Drug Administration, and the Centers for Disease Control and Prevention.
With more than 45 years of experience in the food service and hospitality industries, Brizes brings extensive knowledge of restaurant operations and hospitality management to the classroom. His professional expertise includes food safety and cost control, with a particular emphasis on helping future industry professionals maintain high standards of quality, efficiency, and financial responsibility.
Education
MEd, The University of Akron
Secondary Education
Food Allergen Awareness
Alison Empower Yourself Online Certification
Food Safety: Good Manufacturing Practices (GMP) in the Food Industry
Alison Empower Yourself Online Certification
QPR Suicide Prevention Gatekeeper
JWU Counseling
HACCP Food Safety System for Restaurants and Other Catering Services
Alison Empower Yourself online Certification Courses
Rational USA
Southern Barbecue Network Judge
SBN
ServSafe Food Safety
NRA
Certificate in Plant Based Nutrition
T. Colin Campbell Center for Nutrition Studies
American Culinary Federation, North Carolina Chapter “Chef Educator of the Year” 2012
ACF
“How to keep your food safe this summer.” Brizes, D. (June 8, 2023)
https://qclife.wbtv.com/2023/06/07/how-keep-your-food-safe-this-summer/
“Got Thanksgiving leftovers? Learn to keep food fresher for longer.” Brizes, D. (November 27, 2022)
https://qclife.wbtv.com/2022/11/27/got-thanksgiving-leftovers-learn-keep-food-fresher-longer/
“Learning the safe way to pack a school lunch.” Brizes, D. (August 29, 2022)
https://qclife.wbtv.com/2022/08/29/learning-safe-way-pack-school-lunch/
Southern BBQ Network
2019 FDA SOUTHEAST REGION FOOD SAFETY SEMINAR, “Collaboration between Chefs and Inspectors,” FDA, Memphis, TN, United States. (October 10, 2019).
Mecklenburg County Public Health Hands-On Experience, “Mecklenburg County Public Health Hands-On Experience,” JWU, Charlotte, NC, United States. (January 18, 2019).
FDA Southeast Regional Retail Food Safety Seminar, “Special Processing Methods in the Food Service industry,” National Association of City and County Health Officials; NACCHO, Wilmington, NC, United States. (October 11, 2018).
Webinar Recording: Specialized Food Processes – Reduced Oxygen Packaging, “Webinar Recording: Specialized Food Processes – Reduced Oxygen Packaging,” The result was the National Association of County Health Officials, also known as NACHO., CHARLOTTE, NC, United States. (April 27, 2018).
2018 Mecklenburg County GET HOOKED on Food Safety. Special Processing in Retail:, “GET HOOKED on Food Safety. Special Processing in Retail,” Mecklenburg County, Charlotte, NC, United States. (April 23, 2018).
Association of Food & Drug Officials 120th AFDO Annual Educational Conference, “Special Processing in the Food Service Industry,” Association of Food & Drug Officials, Pittsburgh, PA, United States. (June 28, 2016).