Our culinary program is partnering with Mr. Brian Foye, a former chef and food service executive, to design a state-of-the-art culinary program and training kitchen. Mr. Foye assisted us with the kitchen design to ensure it accurately reflected a commercial kitchen by adding culinary specific details in the kitchen’s lay-out and design.  Mr. Foye will offer his extensive culinary experience to help design our curriculum and help mentor our students through the culinary program.

Brian Foye has over 20 years of senior level executive experience in brand leadership for restaurants that offer high quality and high-volume food service operations. He most recently served as President of Seasons 52 and Bahama Breeze restaurants. He has taught as a chef instructor at Newbury College and Johnson and Wales University. In addition, he was employed as the Executive Chef at the restaurant Burgundy’s in Rhode Island. Brian received his A.S. in Culinary Arts, B.S. in Foodservice Management, and M.S. in Hospitality Administration from Johnson and Wales University. He has won multiple culinary awards such as receiving First Place in bread sculpture at the Northeast Culinary Salon, Gold Medal in Individual Entrees from The World Culinary Olympics, and First Place – Professional in the American Culinary Federation – Ice Sculpture Competition.

Mr. Foye is looking forward to helping mentor students and prepare them for a career in the culinary arts. It is an artistic field that employs your senses; excellent food is composed of what you see, taste, and smell. It is a challenging yet rewarding creative profession. The career possibilities are endless in the culinary industry and being a chef is a job that allows you to work anywhere in the world. If you open your own restaurant or food-truck, learning how to run a restaurant entails consistency and excellency. As a restaurant owner, you are a complete industry that prepares meals from raw materials and processes payment. Being a chef is rewarding as it allows you bring a moment of joy to people as they eat a meal that you have prepared.

Career Outlook for Cooks (from the website https://www.culinaryschools.org)

The BLS Occupational Outlook Handbook predicts 11% employment growth for chefs and head cooks in the next decade.

Chefs & Head CooksQuick Facts
2018 Median Pay$48,460 per year / $23.20 per hour
Typical Entry-Level EducationHigh school diploma or equivalent
Work Experience in a Related Occupation5 or more years
On-the-job TrainingNone
2018 Number of Jobs139,000
2018-2028 Job Growth Outlook11% – much faster than average
2018 – 2028 Employment Change15,400