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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 + love for what they want to do.“

Bio

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

I’ve been a teacher for a few years, but this is my first year at Johnson & Wales University, 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. They really want to become those executive chefs. They really want to become those nutritionists and food service managers. And that’s something I love, because you can really teach to that.