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Rhonda Stewart

Senior Instructor

JWU Faculty Since 2009

JWU Charlotte Culinary Instructor Rhonda Stewart

Contact Info

Email
rhonda.stewart@jwu.edu
Phone
980-598-1467
Campus
Charlotte

Rhonda Stewart ’98 joined the faculty at Johnson & Wales University Charlotte in 2008. After graduating from Wofford College with a bachelor’s degree in both biology and French, Stewart worked on a private yacht, and in the film industry as a caterer and food stylist.

Realizing that food and the hospitality industry would dominate her career, she earned an associate degree in baking & pastry from Johnson & Wales in Charleston, SC. With this knowledge, Stewart worked in gourmet food sales, catering and as a pastry chef and cake designer in a high production European style bakery. She also completed her Master of Communications at Queens University of Charlotte, in Charlotte, NC, which has enabled her to also teach communication skills in the JWU College of Arts & Sciences.

Stewart is a Certified Executive Pastry Chef by the American Culinary Federation and a Certified Hospitality Educator by the American Hotel & Lodging Association.

Education

  • M.A., Communications, Queens University of Charlotte
  • B.S., Biology and French, Wofford College
  • A.A.S., Baking & Pastry Arts, Johnson & Wales University

“I am thrilled to share my passion for every aspect of the hospitality industry. My role here balances the rigor of our academic excellence with the skills associated with the craft of pastry.”

Teaching Interests

Baking and Pastry
Food Science
Communications

Courses

  • ENG1030 Communication Skills
  • ENG3210 Food Media Presentation Skills
  • BPA1701 Foundations of Baking and Pastry
  • BPA1710 Principles of Cake Production & Design
  • BPA1720 Plated Desserts
  • BPA2710 Advanced Pastry Applications
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Professional Affiliations

Certified Executive Pastry Chef by the American Culinary Federation
Certified Hospitality Educator by the American Hotel & Lodging Association.

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Publications

Q&A with Rhonda

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?

I grew up in a family that made everything from scratch! If we wanted anything sweet, we'd need to bake it ourselves. At an early age, I discovered my love of the kitchen and am happy to say, it's still a passion.

What Is Your Favorite Teaching Moment?

Oh, there are so many! The best moments occur when the students are able to connect the dots from preparation to finished product. While teaching a Plated Dessert course, where the students are required to draw their intended plate for the day on paper before actual assembly, a student said "I drew this plate, and then it came to life!" This exemplifies how the importance of proper preparation, both mental and physical, impacts the final result.

What Advice Do You Have For Incoming Freshmen?

As an incoming Freshman, take advantage of all that JWU has to offer. Many faculty come with years of industry experience and personal connections. There's so much more to learn than just your course work.

What College Do You Teach In?

College of Food Innovation & Technology