Educators
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Matthew Britt, CEC
Credentials: Instructor
Currently teaching: Contemporary Casual Concepts
I am changing the way the world eats: by celebrating the beauty and benefits of foods that some people discard. Through cultural exploration, I transform what others see as misshapen, blemished, or imperfect into something delicious.
More: Britt's Faculty Expert bio
Thomas "TJ" Delle Donne '04, '07, CEC
Credentials: Assistant Dean of Culinary Relations & Special Projects; Associate Instructor
Currently teaching: Conscious Cuisine
I am changing the way the world eats: through education that inspires future chefs and foodservice professionals to consider sustainable practices that will benefit generations to come.
More: Delle Donne's Faculty Expert bio
Cindy Ferron, CEPC
Credentials: Certified Executive Pastry Chef®; Associate Professor
Currently teaching: Designing Healthy Desserts
I am changing the way the world eats: by exploring substitution solutions to replace fat, sugar, hydrogenated oils and other ingredients that have potentially damaging impacts.
More: Ferron's Faculty Expert bio
Dean Lavornia, CEPC
Credentials: Certified Executive Pastry Chef®, Department Chair, Baking & Pastry Arts; Associate Professor
Currently teaching: Advanced Pastry
I am changing the way the world eats: by creating more nutrient dense breads and pastries that satiate consumer desire for carbohydrates with a more healthful balance of ingredients.
More: Lavornia's Faculty Expert bio
Branden J. Lewis '04, '06, CEC
Credentials: Certified Executive Chef®; Assistant Professor
Currently teaching: Plant-based Cuisine
I am changing the way the world eats: by sharing my passion for plant-based cuisine and commitment to the sustainable food movement with my students, and being a master of social media to convey the message.
More: Lewis' Faculty Expert bio
Jonathan R. Poyourow '03, RD, LD, CSCS
Credentials: Registered Dietitian; Licensed Dietitian; Assistant Professor
Currently teaching: Athletic Performance Cuisine
I am changing the way the world eats: by demonstrating on NBC10, Providence, RI, healthy, nutritious and easy-to-replicate recipes for the home cook, and teaching my students how to fuel the athlete.
More: Poyourow's Faculty Expert bio
Todd Seyfarth '01
Credentials: Associate Professor
Currently teaching: Athletic Performance Cuisine
I am changing the way the world eats: by targeting the key discrepancy of good health – making food that is good for you – taste good. As an educator, I combine my skills as a chef with the evidence-based field of nutrition everyday. It doesn’t matter how healthy something is if you can’t get people to eat it.
More: Seyfarth's Faculty Expert bio
Rollie Wesen '14
Credentials: Assistant Professor
Currently teaching: Conscious Cuisine, Science of Cooking and Sensory Analysis, Cooking in the Global Marketplace, Classic Cuisines of France and Italy
I am changing the way the world eats: by introducing students and the public to critical issues of food sustainability. Good stewardship of the environment and good health through nutrition come together in foods that are whole, fresh and built on natural flavors.
