Joel Reynolds, M.A.

Culinary Instructor
McCutchen House
School of Hotel, Restaurant and Tourism Management
College of Hospitality, Retail, and Sport Management

Education:
MA, University of Rhode Island, 2011.
BS, Johnson & Wales University, 2008

Expertise:
Fine Dining Food Production
Seasonal Cuisine
Restaurant Management

Honors and Awards:
Silver Medal Welsh Culinary Competition

Biography:
A graduate of Johnson & Wales University, Joel Reynolds has been working in the foodservice industry for over 12 years. Emphasizing his skills in the kitchen Reynolds has worked in number fine dining restaurants including Castle Hill Inn, a Relais & Châteaux property. He also received a Master's degree in Education from the University of Rhode Island.

Reynolds currently teaches in the quantity food production class and also instructs Chef du Jour classes on the weekends. His current focus of interest in the culinary field involves seasonal ingredient cooking and wine and food pairing.

Certifications:
Certified ServSafe Instructor, National Restaurant Association
Certified ServSafe Proctor, National Restaurant Association

Professional Experience:
Culinary Instructor
University of South Carolina, Columbia, SC September 2011 - Present

Butcher/Sous Chef
Castle Hill Inn -- Newport Harbor Corporation, Newport, RI
April 2006 - September 2011

Grillardin
Fluke Wine Bar and Kitchen, Newport, RI
June 2009 - May 2011

Professional Accomplishments:
Cooked at the James Beard Foundation Restaurant
Assisted in the creation of a Seasonal Cookbook