Timothy G Brown (he/him)
Senior Instructor College of Food Innovation & Technology Department of Baking & Pastry Providence
Biography
South African native Tim Brown developed his curiosity for the culinary profession while serving in the military. His hard work and wholehearted attitude awarded him the opportunity to prepare the finest South African cuisine.
Upon completion of his two years in the army, Brown was accepted by the Hospitality & Industrial Training Board (HITB) to further his education in the culinary arts. He graduated as one of the top in his class and was personally praised for his dedication by Bill Gallagher, president and founder of the South African Chefs Association.
He was offered a position as junior chef de partie at Restaurant au Jardin in Cape Town, rated Top 10 best in South Africa. Working under French trained chef Christophe de Hosse, Brown’s initial exposure to the pastry department was purely accidental. However, the more time he spent in pastry, the bigger his passion grew for the complex and fascinating world of desserts and pastries.Chef teaches chocolate in baking & pastry department
Education
BA, International Educational Council
Hotel and Restaurant Management
Diploma, Internationall Education Council
Professional Cookery
Certified Food Manager (CFM)
National Registry of Food Safety Professional
Certified Hospitality Educator (CHE)
American Hotel and Restaurant Association
CFIT Innovation Award
Johnson and Wales University
MVP Mentor, International Baking and Pastry Institute
International Baking and Pastry Institute, Johnson and Wales University
“Keeping Food Above Ground.” Brown, T. (March 30, 2026)
https://www.cranstononline.com/townnews/food/keeping-food-above-ground/article_b92fcf1d-1c52-47f4-b734-fdd6f3e7f822.html
“I Asked 3 Experts To Name the Best Frozen Waffles—They All Said the Same Thing.” Brown, T. (January 12, 2026)
https://www.simplyrecipes.com/best-frozen-waffles-experts-11869210
“We Asked 3 Chefs to Name the Best Store-Bought Pie Crust—They All Picked the Same One.” Brown, T. (December 21, 2025)
https://www.realsimple.com/chefs-name-best-store-bought-pie-crust-11871789
“We Asked 3 Chefs to Name the Best Store-Bought Cookie Dough—They All Picked the Same One.” Brown, T. (December 15, 2025)
https://www.realsimple.com/chefs-name-best-store-bought-cookie-dough-11869186
“AI in the Classroom, Spring 2025.” Brown, T. (April, 2025)
“Food Waste Gets a Second Life at Johnson & Wales.” Brown, T. (April 18, 2025)
https://ediblerhody.ediblecommunities.com/food-thought/food-waste-gets-a-second-life-at-johnson-wales/
“Students learn about feeding families and reducing waste.” Brown, T. (February 28, 2025)
https://www.youtube.com/watch?v=dQ6mNPVOkDA
Bread Bakers Guild of America
Bread Bakers Guild of America
Bread Bakers Guild of America
Rhode Island Compost Conference, “Zero Waste University Initiatives,” Rhode Island Food Policy Council, North Providence, RI, United States. (March 11, 2026).
Waste Expo, “Food Rescue: Best Management Practices and Model Programs.,” Waste Expo, Las Vegas, NE, United States. (May 7, 2025).
Rhode Island Compost Conference, “Learning Grounds: Reducing Food Waste and Hunger in Schools,” Rhode Island College and RI Food Policy Council, Providence, RI, United States. (March 11, 2025).
JWU FIT Symposium, “Second Scoop Ice Cream: An Innovative Approach to Culinary Sustainability,” Johnson and Wales University, Providence, RI, United States. (February 22, 2025).
University Scholarship & Best Practices Expo, “Food Waste and Insecurity on College Campus,” Johnson and Wales University, Providence, RI, United States. (April, 2023).
(Dessert Presentation). (October 15, 2025). 50th Anniversary of the American Culinary Federation RI Chapter honoring Lars Johansson. Cranston, RI, United States.
Expertise
chocolate; classic French pastry; cookies and petit fours; pies and tarts