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, Peter Vaillancourt has had the pleasure of teaching in 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, he feels able to confidently teach and inspire culinary students.

The course he is presently teaching (Purchasing, Product Identification & Protein Fabrication) 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 Vaillancourt's own work life.

Ralph Waldo Emerson is credited with penning, “Life is a journey, not a destination.” As it turned out, Vaillancourt's journey led him to the only destination and career he can imagine — 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