Michael Calenda
Associate Instructor
JWU Faculty Since 2004
Michael Calenda grew up in a military family living abroad. Because he was exposed to diverse cultures in his formative years, he grew to love food and the many different ways it was prepared all over the world.
Upon returning to America in his early teens, Calenda worked in restaurants and hotels during high school. Upon graduation, he decided to attend Johnson & Wales University’s campus in Charleston, South Carolina. He graduated in 1988 with an A.S. degree in Culinary Arts.
Calenda went on to become sous chef for the Ritz Carlton in Atlanta, Georgia, executive chef for the Sheraton Resort in Key Largo, Florida, and executive chef for the PGA TOUR golf properties.
In 2002, he returned to JWU North Miami to complete his bachelor’s degree in Culinary Arts.
In 2004, Calenda joined JWU Charlottes faculty; he also graduated with a master's degree in education from the University of North Carolina’s Charlotte Campus.
Calenda has been fortunate over the years to work in high-end facilities and has gained diverse knowledge of the food and beverage industry. He has a passion for teaching and passing on his knowledge to motivated students — and helping to transform them into hard-working, successful individuals.
Education
- M.Ed., Instructional Systems Technologies, University of North Carolina at Charlotte
- A.S., B.S., Culinary Arts, Johnson and Wales University
Courses
- CUL1100 Introduction to Culinary Skills & Techniques
- CUL1410 Contemporary Cooking & Leadership Functions