Douglas Stuchel

Associate Professor,  College of Hospitality Management

Contact Information
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My passion is food systems, ethical farming, culinary arts, sustainability & wellness and food justice. I have a small duck farm + serve as a member of the Rhode Island Food Policy Council.”

Bio

Douglas Stuchel provides insight into the operational side of the food service industry, with a focus on the locavore movement, and wellness and sustainability. He has led study abroad programs to Costa Rica as part of the Eco, Nature-based, Adventure and Sustainable Tourism concentration. He is a member of the board of the Rhode Island Food Policy Council.

Prior to teaching, Stuchel served as JWU’s Senior Experiential Education coordinator, where he was responsible for overseeing culinary/hospitality employer relations in addition to advising culinary, baking & pastry and culinary nutrition internship students.

Prior to that, Stuchel was executive sportservice chef at the Dunkin Donuts Center in Providence. For more than 10 years, he also owned and operated Nomadic Chef, a personal chef and catering business.

In 2011, he taught Western Cuisine at At-Sunrice Global Chef Academy in Singapore.

Since 2011, he has presented culinary demonstrations at the New York City Produce Show, which also includes culinary innovation sessions.

In 2013, he was elected to serve as a Rhode Island Food Policy council.

Areas of Expertise

  • Food service operations
  • Food service trends
  • Sustainability
  • Technology

Professional Certifications

  • 2016: John Hopkins University, An Introduction to the US Food System: Perspectives From Public Health
    This course introduction to the US food system and how food production practices and what we choose to eat impacts the world in which we live.
  • 2013: National Restaurant Association ServSafe Allergens Certification 
  • 2012: National Restaurant Association ServSafe Alcohol Certification 
  • 1999: National Oceanic and Atomospheric Administration, HACCP Certification Program
    The Food and Drug Administration (FDA) is responsible for protecting and promoting the public health by, in part, helping to ensure that foods, including fish and fishery products, are safe, sanitary, wholesome, and honestly and otherwise properly labeled.
  • 1998: American Hotel & Lodging Association (AH&LA) Educational Institute Certified Hospitality Educator (CHE) 

Sample Courses

  • FSM 3001: Food Service Management Systems & Human Resource Applications
  • FSM 4040: On-Site Food Service Management
  • FSM 2025: Food & Beverage Cost Control