Roger Ruch

Associate Instructor,  College of Culinary Arts

Contact Information
ruch-roger-735x450.jpg
I offer students a personal perspective on the journey from student to executive-level hospitality professional and what it takes to succeed in this very challenging field.“

Bio

After earning a bachelor of arts degree in journalism from the University of Wisconsin at Madison and an associate degree from the Scottsdale Culinary Institute, I pursued a career in the hotel industry as a culinary professional. With this experience I offer students a personal perspective on the journey from student to executive-level hospitality professional and what it takes to succeed in this very challenging field. 

My classes are based on student responsibility and execution of the JWU curriculum, within a framework of professional principles and culinary expertise. Real-life scenarios are cultivated every class day. Student engagement with meaningful purpose is paramount. As a chef-educator, I am a proponent of mastery of the classical techniques and applied understanding of modernist cuisine.

Over the course of 10 years I have sought to blend my food service career experience with accepted educational strategies, specifically “Backward by Design” and “The Flipped Classroom.”

To this end, I focus on the core philosophies of continuous improvement, ethical behavior, diversity embracement, meeting the needs of students and preparing students to work in a real working environment. The essential learning competencies of analysis, interpretation, problem-solving and higher-order thinking are key components to my teaching style, in keeping with JWU North Miami’s educational commitments.

Ultimately, I believe in educating and inspiring JWU students to achieve success in the professional path they individually choose.