Donald Brizes

Associate Professor

JWU Faculty Since 2005

Professor Don Brizes

Contact Info


Donald Brizes received his master’s degree in secondary education from The University of Akron (UA). He joined the Charlotte Campus in 2005 from Pittsburgh, Pa., where for 6 years he was the Director of Continuing Education at the Pennsylvania Culinary Institute.

In addition, Brizes taught in the associate degree program at UA and was executive chef at the Martin University Center, a public restaurant and banquet facility on campus. Brizes spent more than 27 years working in the Cleveland-Akron area restaurant and hotel industry. Brizes holds a bachelor’s degree in education and an associate degree in hotel restaurant management.

Brizes serves as the food safety liaison for the Charlotte Campus. In this capacity, he inspects all labs and on-campus food service facilities; he also teaches, trains and advises all campus food operations on the proper and safe handling of food. Since 2006, he has served on the university and culinary arts outcomes assessment committees.


  • M.S.Ed., Secondary Education, University of Akron
  • B.S., Technical Education, University of Akron

I teach, train and advise all on-campus food operations on the proper and safe handling of food. I also serve as the lead instructor and contact person for FSM1165 The Food Safety Manager.


  • FSM3175 HACCP and Special Processing
  • FSM2025 Menu Planning and Cost Control
  • FSM1165 The Food Safety Manager

Professional Affiliations

Plant Based Nutrition certification, eCornell University, April 2020
NC Food Service Advisory Committee since 2019


Honors And Awards

  • American Culinary Federation, North Carolina Chapter "Chef Educator of the Year" 2012

Q&A with Donald

At JWU, education is not confined to the four walls of the classroom. You’re not going to spend four years with your nose buried in a book, learning theories you may never get a chance to apply — you’re going to get out there and apply them, be it through internships, group projects, leadership opportunities, competitions and more.

How Did You Get Started?

My first job in the restaurant industry was at a Chinese restaurant in Cuyahoga Falls, Ohio in 1979. I was hired as a dishwasher.

What Is Your Favorite Teaching Moment?

Although they happen rarely, my favorite teaching moments are when I see a former student out in the industry working, being successful, doing what they were trained to do.

What Advice Do You Have For Incoming Freshmen?

Be present everyday, you never know what will happen that can change the course of your life.

What College Do You Teach In?

College of Food Innovation & Technology