Adrian Barber

Associate Instructor,  College of Culinary Arts

Contact Information
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I have the privilege of working with the greatest chefs and food service professionals in the business — and my students, who are the rising stars and the future of our industry.“

Bio

The 2016 academic year marked a milestone for me as I completed my 30th year as a chef-instructor for JWU, with 16 years in Providence and 14 in North Miami.  

I began my culinary career in 1968 as an apprentice at The Ocean House in Watch Hill, RI. While learning my trade at this seaside resort I earned my culinary arts degree from the Culinary Institute of America in 1974. I accomplished every “apprentice’s dream” by returning to the hotel in 1986 as the executive chef.

I came to JWU in the fall of 1986 after positions as culinary arts instructor at Chariho High School in southern RI and several years as the chef at The Harborview and Skipper’s Dock restaurants in Stonington, Conn. My prior industry experience includes The Sharaton Hotel in Hartford, Conn., the Swiss Chalet and the Sweet Meadows Inn in Southern RI, and Offshore Foodservice in Houma, La.

Teaching at JWU has provided me opportunities to study and to teach “off-campus.” I have studied Cajun and Creole Cuisine with Chef John Folse in LA and catfish farming in Mississippi. I have taught on the Caribbean islands of St. Martin and Jamaica and at At-Sunrice Global Chef Academy in Singapore.

My years at JWU have been filled with accomplishment and reward. I have the privilege of working with the greatest chefs and food service professionals in the business — and most importantly, my students, who are the rising stars and the future of our industry.