Julian J. Pernell, Jr., C.E.C., F.M.P.
Executive Chef/Instructor
McCutchen House
School of Hotel, Restaurant and Tourism Management
College of Hospitality, Sport and Retail Management
Education
B.A., Interdiciplinary Studies, University of South Carolina, 1991.
A.D. in Science in Institutional Administration, 1980.
Expertise
Menu Management
Nutrition
Quantity Food Production
Restaurant Management
ServSafe Sanitation
Research--Nationally known for work with Tuber Melanosporum (Perigord Black Truffle)
Honors and Awards
American Culinary Federation--Offices held include President, Vice President, Certification Chair, and Long-term Planning, 1987 to present
Capital City Club Dessert Competition--First Place, Most Creative and Best Presentation, 2002
Adluh Grits Cook-Off--First Place in various categories, 2000-2002
American Culinary Federation Outstanding Service Award 2001
American Culinary Federation Culinary Arts Competition--Two bronze medals, 2000-2001
The State Newspaper, Columbia South Carolina--Best Local Chef "Best of Awards" 1994
Biography
Jules Pernell is a certified executive chef and foodservice management professional. He serves as executive chef and chief instructor for the School of Hotel Restaurant, and Tourism Management. Pernell teaches culinary arts and food production classes, as well as ServSafe Sanitation. He has been featured in local and national media outlets and publications. His area of research is the Tuber Melanosporum, also known as the Perigord Truffle of France. Pernell has more than 30 years of experience in the hospitality industry and was the recipient of the 2006 Harry E. Varney Distinguished Teacher of the Year Award.
Certifications
Certified Executive Chef, American Culinary Federation--one of the highest certifications awarded to chefs, which recognizes the experience and expertise that tests for proficiency in 24 categories, from the basic to the culinary master.
Certified Food Service Management Professional--the higest certification awarded by the National Restaurant Association, shows proficiency in educational and hospitality operations.
Certified ServSafe Instruction, National Restaurant Association
Professional Experience
Executive Chef/Instructor
University of South Carolina, Columbia
1989 to present
Chef/Proprietor
Culinary Concepts, Professional Cooking Service
Catering and consulting company specializing in restaurant supervision and training.
1986 to present
Golden Bear International
Specialty Events Chef for professional golfer, Jack Nicklaus. Served as an event coordinator and Executive Chef for CEOs and sports personalities, including ABC Sports, the British Open Golf Tournament, The Masters Golf Tournaments and other prestigious sporting events.
1990 to 1999
Chef/Proprietor
J. Pernell's Cuisine, Columbia
Nationally acclaimed French restaurant featuring Columbia's first Nouvelle cuisine, emphasizing French truffles and indigenous local products.
1987 to 1990
Professional Accomplishments
The Culinary Institute at Carolina, Instructor
The National Restaurant Association, ProStart Management, Instructor
President Emeritus, ACF Midlands Chefs Association
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