Michael D Makuch (he/him)
Associate Professor, Department Chair College of Food Innovation & Technology Department of Interdisciplinary Food Studies Providence
Biography
With an extensive foundation in community nutrition, Michael Makuch concentrates on utilizing fresh, locally-sourced ingredients to create a unique dining experience. He believes that food is the vehicle to a journey whose story can be told on a plate.
As an educator, Makuch helps students to construct their own food philosophy. Through community outreach, he has designed nutrition programs for youngsters and senior citizens to expand their use of healthy ingredients within their reach.
As an advocate for the medicinal benefits of food, Makuch teaches the Food + Health program, a collaboration between JWU and Brown University’s Warren Alpert Medical School that helps medical students learn to integrate healthy eating into their future medical practice.
Education
MAT, Johnson & Wales University
Master of Arts in Teaching
BS, Johnson & Wales University
Culinary Nutrition
NRFSP Proctor
NRFSP
Hazing Prevention
Prevent Zone
Certified Executive Chef (CEC)
American Culinary Federation
Food Safety Manager Certification (FSM)
NRFSP
“The Health Benefits of Beets—and the Most Delicious Ways to Eat Them.” Makuch, M. (January 30, 2025)
https://www.marthastewart.com/health-benefits-of-beets-8782003
“How to Store Cabbage So It Stays Crisp for Weeks, According to Culinary Pros.” Makuch, M. (December 31, 2024)
https://www.marthastewart.com/how-to-store-cabbage-8764995
“What Is a Parsnip—and How to Eat This Delicious Root Vegetable, According to Chefs.” Makuch, M. (December 19, 2024)
https://www.marthastewart.com/what-is-a-parsnip-8763649
“Want to eat like old-time Rohde Islanders? Here’s the best (and worst) “Swamp Yankee” foods.” Makuch, M. (September 16, 2024)
https://www.providencejournal.com/story/news/2024/09/16/swamp-yankee-cooking-how-to-eat-like-an-old-time-rhode-islander-jonnycakes-brown-bread-stew/75001407007/
“How to host Thanksgiving on a budget.” Makuch, M. (November 21, 2023)
https://www.wpri.com/money/how-to-host-thanksgiving-on-a-budget/
“What is the Difference between pickling and fermenting?.” Makuch, M. (October 24, 2023)
https://www.chowhound.com/1423956/difference-between-pickling-fermenting-explained/
“How to make healthy meals on a college budget.” Makuch, M. (September 25, 2023)
https://www.wpri.com/money/how-to-make-healthy-meals-on-a-college-budget/
“JWU Fine Dining Pop-up Event.” Makuch, M. (May 9, 2023)
https://turnto10.com/studio10/jwu-fine-dining-pop-up-event#
“Are you storing food the right way in your fridge.” Makuch, M. (April 17, 2023)
https://www.wpri.com/money/are-you-storing-food-the-right-way-in-your-fridge/
“Here’s how you can make the most of every meal.” Makuch, M. (June 22, 2022)
https://www.wpri.com/news/inflation-tracker/heres-how-to-make-the-most-out-of-every-single-meal/
“Here’s how you can make the most of your groceries.” Makuch, M. (May 19, 2022)
https://www.wpri.com/money/heres-how-you-can-make-the-most-of-your-groceries/
“Recipe for Success.” Makuch, M. (September 25, 2019)
https://issuu.com/providencemedia/docs/bay_1019_issuu/22
Food + Health, “Food + Health The Rise of Food as Medicine,” Brown University, Providence, RI, United States. (March 1, 2025).
FIT Symposium, “Food as Medicine,” Johnson & Wales University, Providence, RI, United States. (February 20, 2025).
Expertise
culinary nutrition; culinary medicine; community nutrition; culinary education, spa cuisine; applied nutrition; recipe modification