Peter Vaillancourt

Instructor,  College of Culinary Arts

Contact Information
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Having spent many years running a business focused on the nuances of food purchasing, fabricating, preparing, presenting and marketing of meat, I am able to confidently teach and inspire culinary students.”

Biography

For the past 21 years I have had the pleasure of teaching here at Johnson & Wales University’s College of Culinary Arts. Having spent many years running a business that was focused on the nuances of purchasing, fabricating, preparing, presenting and marketing of meat and other foodstuffs, I feel able to confidently teach and inspire culinary students.

The course I am presently teaching Purchasing, Product Identification & Protein Fabrication, which is not a “hot lab,” meaning it is not a cooking skills class. However, it is the ideal prerequisite to all hot labs because this course touches on almost every food item that a student will encounter in their other labs, and serves as a summary of my own work life.

Ralph Waldo Emerson is credited with penning “Life is a journey, not a destination.” As it turned out, my journey led me to the only destination I can imagine and the career I chose — namely, teaching to inspire.

Areas of Expertise

  • Culinary Arts
  • Purchasing

Courses Taught

  • CUL 1055: Cooking in Today’s Restaurants: Breakfast & Lunch
  • CUL 1135: Purchasing, Product Identification & Protein Fabrication