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This is my first year at JWU, and the thing I love most about it is the seriousness of our students. Students come in with this passion and love for what they want to do.“

Bio

Tracie Bernard became a chef because of the ever-changing possibilities in the culinary field.

She has been a teacher for a few years, but this is her first year at Johnson & Wales University. The thing she loves most about it is the seriousness of the students. Students come in with this passion and love for what they want to do. They really want to become those executive chefs. They really want to become those nutritionists and food service managers. And that’s something Bernard loves, because you can really teach to that.