Bio

Robert Brener '91 received his master’s degree in 2008. He holds a bachelor’s degree in food service management from JWU’s Charleston Campus.

Brener spent 3 years working as a chef in Germany and Ireland after completing his associate degree in culinary arts. His stateside experience includes serving as sous chef at The Inn at Little Washington and The Wild Boar in Nashville, Tenn., and as executive sous chef at Keystone Resort Lodge Dining (Keystone, Colo.) and The Lodge & Spa (Breckenridge, Colo.). He relocated from Birmingham, Ala., where he designed and taught culinary management at Culinard for 3 years.

Areas of Expertise

• Food Service Management
• Leadership Studies
• Food Styling

Certifications

• American Hotel & Lodging Educational Institute (AH&LA) Certified Hospitality Educator (CHE)
• University of Vermont Campus Sustainability Leadership Certificate
• National Registry of Food Safety Professionals (NRFSP) National Food Safety Manager
• Certified iMaster Composter (Level 2)

Awards

• Keep NC Beautiful, Nonprofit category

Sample Courses

• CUL1015: Introduction to Culinary Foundations
• CUL1035: Culinary Fundamentals
• CUL1135: Purchasing, Production Identification & Protein Fabrication
• FSM1065: Food Safety & Sanitation Management
• FSM2045: Introduction to Menu Planning & Cost Controls